Pineapple Sauce for Ham
A bright, sweet-savory sauce made with crushed pineapple, brown sugar, lemon juice, and Dijon mustard. It cooks quickly on the stovetop and pairs especially well with warm ham.
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Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 to 1 tablespoon Dijon mustard
- 1 cup packed light brown sugar
- 2 cans crushed pineapple in juice undrained
Instructions
- In a small saucepan, combine the brown sugar, cornstarch, and salt, stirring them together so the dry ingredients are evenly distributed.
- Add the undrained crushed pineapple, lemon juice, and Dijon mustard to the saucepan. Stir thoroughly until the mixture is fully blended and uniform in texture.
- Set the saucepan over medium heat and cook, stirring continuously as the contents warm. As the sugar dissolves and the sauce heats through, the mixture will begin to thicken.
- Bring the sauce to a boil while continuing to stir. Once boiling, cook for 1 additional minute so the sauce thickens properly and the cornstarch is fully cooked.
- Remove the saucepan from the heat and serve the sauce warm alongside ham.
Notes
Fresh lemon juice provides the best flavor.
Adjust the Dijon mustard within the listed range to suit your preferred level of tanginess.