1 (10 ounce) can crushed pineapple, with juice
1 cup dried bonito flakes
2 tablespoons butter
1/3 cup mayonnaise
1 (12 ounce) can diced green chilies, drained
1 (8 ounce) can sliced fresh mushrooms, drained
1 (10 ounce) can peeled and diced tomatoes with onion
1 cup sour cream
2 cups vegetable oil
1 cup sliced fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place the pineapple and crushed ice cubes in a microwave safe bowl and microwave briefly, stirring occasionally.
In a saucepan warm gently melt butter in 10-inch skillet over medium heat. Add mayonnaise and chill.
Mix together pineapple and red chile flakes in a medium bowl. Add mustard and salt; stir together.
In a large bowl, combine pineapple, ham, celery, mushrooms and mushrooms. Pour over salad and toss to coat. Season with chiles, tomato paste, lemon juice and parsley; toss to coat.
Transfer salad onto a large baking sheet. Refrigerate about 24 hours before serving.