Hawaiian Barbeque Macaroni Salad

This is a ham and pineapple macaroni salad. I cut everything up so that people can pick out anything they don't like. Great for picknics.

• Ready In: 40 mins
• Serves: 24-36

Ingredients

• 1  lb  ditalini, cooked
• 2  cups Miracle Whip
• 1  cup raw cranberries
• 14  ounces chunk pineapple, drained
• 1  lb  virginia-baked ham, cubed
• 1  red bell pepper, chopped
• 1  vegetable stock cube
• 1⁄3 cup hot water
• 1  tablespoon  penzeys north woods fire  seasoning

Directions

1. Mix the stock cube and the spices in the hot water until dissolved.
2. Boil the eggs, when they are done put the frozen cranberries in the hot water with the eggs. Keep them turned off, they will be cooked in 10 minutes, drain them and cool them off in the freezer.
3. Mix everything except the eggs together in a large bowl.
4. Decorate with the sliced eggs and sprinkle with more Northwood’s seasoning or paprika.