Jill, I have tried the Curried Fruit recipe but have not tried the Hot Fruit Casserole which follows after the Curried Fruit recipe. If these don't appeal to you, chill canned spiced peaches and serve with your ham. I was also thinking that you might like to make Chocolate Mousse for dessert. I have usd the mouse recipe many times and it can be made, in fact should be made, a day before serving.

Curried Fruit
From: Cane River Cuisine - The Service League of Natchitoches, Louisiana

1 large can yellow cling peach halves
1 can pineapple slices
1 large can pear halves
Maraschino cherries1/3 c. butter
3/4 cup brown sugar, packed
4 tsp. curry powder

Drain fruit. Melt butter and add brown sugar and curry powder. Stack fruit slices in a casserole, placing a slice of pineapple, peach and pear halves with a cherry in the middle. Pour butter mixture over fruit, Bake uncovered at 325 degrees F. for 1 hour. Serves 8.

Hot Fruit Casserole
From: Cotton Country Collection - The Junior Charity League of Monroe, Louisiana

1 (28 oz.) can peach halves
1 (28 oz.) can peach slices
1 (15 oz.) can pineapple chunks
1 (1 lb., 1 oz.) can apricot halves
1 (1 lb., 1 oz.) jar Kadota figs or figs packed in light syrup
1 (1 lb.) can pitted dark cherries
2 cans slivered toasted almonds
3 to 4 bananas
Lemon juice
6 dozen almond macaroons
Brown sugar
Butter
1/3 cup banana liqueur or Cointreau (I'm thinking that you could maybe use orange juice if you don't want to use a liqueur)

The day before, drain fruit dry. Crumble macaroons, but leave in small pieces; you do not want fine crumbs. The day before serving: slice bananas and sprinkle with lemon juice to keep them from turning brown. Mix all fruits together. Layer half the fruit and macaroons in a 2 quart casserole. Sprinkle liberally with brown sugar, almonds, and dot with butter. Repeat. Pour banana liqueur over the top. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. This amount will make enough to serve 20 people and will fill 2 casseroles. More liqueur may be needed for a large party or cut in half for family size. The macaroons may be purchased at a bakery and are about the size of a silver dollar. If you buy larger ones, cut down to 3 or 4 dozen macaroons.

Chocolate Mousse
This recipe came from my next door neighbor in Virginia years ago. We love it :-)!! It's sooo easy!

1 (6 oz.) package semi-sweet chocolate chips
3/4 cup hot milk (The hot milk should cook the eggs to a custard, not scrambled, consistency.)
3 eggs
3 Tbsp. strong coffee or 1 tsp. instant coffee or espresso)
1 1/2 to 2 Tbsp. rum (optional)

Place all ingredients in a blender and blend at high speed for 2 minutes. Place in small ramekins (1/2 c. size) or parfait glasses. Chill several hours in the refrigerator. Cover with plastic wrap once they are cool. To serve, top with a dollop of whipped cream, mint leaves and a fancy cookie. This will make 6 (1/2 cup) servings.