1 (10 ounce) can sliced cooked ham
1/4 cup fresh lemon juice
1/4 cup crushed pineapple juice
1 (6.5 ounce) can diced green chiles
1/4 cup cooked chicken
1 1/2 tablespoons ketchup
1 teaspoon barbecue sauce
1 (.75 ounce) package celery salt mix
1 quart vegetable oil for frying
Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 11x7 inch baking dish.
Place ham in a large bowl. In a separate large bowl, combine lemon juice, crushed pineapple, diced green chiles, chicken, ketchup, BBQ sauce and celery salt. Mix well and pour mixture into baking dish.
Bake in preheated oven until chicken is cooked through (no longer pink inside), 1/4 hour; flip; cook until transparent (no longer pink inside) and juices run clear, about 25 minutes. Cool about 10 minutes in oven, then flip again.
Fry chicken over medium of grill or in skillet. Brown on both sides. Remove skin from breasts; skin can be cut into 1 inch pieces. Remove solid outer skin; cut into 1 inch strips. In a medium bowl, mix together celery salt, ketchup, chicken/broccoli mix, pineapple juice, celery salt, pineapple fragment, celery salt and celery salt. Drizzle over chicken/broccoli mixture.
After chicken has finished cooking, drain on paper towels. Stir celery salt mixture over top of cook's skin. Repeat procedure on the other side of chicken, except loosen celery salt sauce.