Del Monte Foods offers recipes for Sliced Pineapple Upside Down Cake and Roasted Pineapple Ham with Ginger Peach Glaze. The cake recipe utilizes Del Monte sliced pineapple in heavy syrup; the ham recipe calls for Del Monte pineapple slices in 100 percent juice.
To make the cake, melt 1/3 cup butter in an ovenproof skillet, and add in 2/3 cup brown sugar, 1 1/2 tablespoons cinnamon, 1/2 teaspoons nutmeg and 1/8 teaspoons ground cloves. Drain pineapple, and add enough water to the syrup to equal 1 cup. Place pineapple slices on the bottom of the skillet. Mix together a 15-ounce package of yellow cake mix, 1/2 cup vegetable oil and 3 eggs, and pour over the pineapple. Bake at 325 degrees Fahrenheit for 45 to 55 minutes.
For the ham recipe, remove the skin from an 8-pound, bone-in, smoked ham. Score the top of the ham, and place it scored-side down on a roasting rack. Drain two 15-ounce cans of pineapple slices, reserving the liquid from one can. Attach the pineapple to the ham with toothpicks, and place two whole cloves in each slice. Roast for two and a half hours at 325 degrees Fahrenheit.
For the sauce, combine the reserved pineapple juice with a 15-ounce can of sliced peaches. Add 1/2 cup brown sugar and 3 tablespoons of cider vinegar, and boil in a saucepan until reduced. Mash the peaches with a potato mixer, and allow the mixture to cool. Add 1 tablespoon fresh ginger, and spread the sauce over the ham and pineapple. Bake 20 minutes more.