1 lb. thinly sliced boiled ham (about 16 slices)
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. mayonnaise
4 c. unsalted cooked rice
1 c. drained crushed pineapple in juice
1/2 c. chopped celery
1/4 c. chopped red bell pepper
1/4 c. chopped green onion
1/4 c. chopped water chestnuts
1/4 tsp. ground ginger
1/8 tsp. white pepper

Line a 6 1/2 cup ring mold with half the ham, overlapping slices to complete cover mold. Finely chop remaining ham, set aside.

To make filling: Blend soup and mayonnaise in bowl, stir in chopped ham and remaining ingredients. Pack mixture into ham-lined mold. Cover with waxed paper, chill overnight.

To unmold: Carefully run spatula around inside of mold, invert on serving platter. Serve with sauce.

To make sauce: Combine the following ingredients in small bowl, chill.

1/2 c. mayonnaise
1/2 c. sour cream
1/2 drained crushed pineapple in juice
1/4 tsp. ground ginger

Makes 6 to 8 servings.