Ingredients

• 1 , 3 ounce
• 1 cup boiling water
• 1 , 8 ounce
• 1.5 tablespoons white wine vinegar
• 0.5 cups cold water , or as needed
• 0.5 cups mayonnaise
• 2 teaspoons spicy brown mustard , or to taste
• 1 cup finely chopped cabbage
• 0.5 cups chopped celery
• 1 cup chopped cooked ham

Instructions

1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
3. 3 Chill in the refrigerator until firmly set, about 4 hours.
4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

Nutrition per serving