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Pineapple Ham Glaze
another old recipe from my Betty Crocker’s Cookbook (page 248)
1 Tbs. cornstarch
1/4 tsp salt (I omit)
1 small can (8-ounces) crushed pineapple with syrup
2 Tbs. lemon juice
1 Tbs. prepared yellow mustard
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil gently and stir 1 minute until thickened. Serve alongside baked ham.
Doubled Recipe Note:
Sometimes it is hard to find the small cans of crushed pineapple or I want to double the recipe. The large cans of crushed pineapple come in 20-ounce size. When using the large can, I double all of the other ingredients even though the smaller can doubled equals just 16-ounces. If you think it is a little thinner than you like, simmer the sauce a few minutes more to reduce. I don’t find this is necessary.
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