Tahitian Ham and Rice

Description
Makes 6 servings.

Ingredients

 * 2 1/2 cups slivered cooked ham
 * 1 tablespoon butter or margarine
 * 1 17-ounce can fruit cocktail (drain; reserve syrup)
 * 1 1/2 cups chicken broth*, divided
 * 1/3 cup apricot preserves
 * 1 tablespoon prepared mustard
 * 1/2 teaspoon ground ginger
 * 1/4 teaspoon ground black pepper
 * 1 tablespoon soy sauce
 * 1/4 cup sherry
 * 2 tablespoons cornstarch
 * 1 green pepper, cut into 3/4-inch squares
 * 3 cups hot cooked rice
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 cups grated Cheddar cheese, divided

Directions
Cook ham in butter in wok or large skillet until lightly browned. Stir in fruit syrup, 1 cup chicken broth, preserves, mustard, ginger, pepper and soy sauce. Cook over low heat about 5 minutes.

Blend remaining 1/2 cup broth and wine with cornstarch. Stir into ham mixture. Add fruit and green pepper. Cook 5 minutes. Serve over beds of fluffy rice.