Puree crushed pineapple, ham, turmeric and basil leaves until smooth, pour into a large bowl.
Sprinkle the packets of unflavored gelatin over the pineapple mix, let stand 1 minute.
Pour boiling water over the puree and gelatin and mix until gelatin is dissolved, approximately five minutes.
Pour into silicone molds and refrigerate 3 to 4 hours, or overnight if possible.