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Pineapple Ham Glaze
another old recipe from my Betty Crocker’s Cookbook (page 248)
- 1 cup brown sugar, packed
- 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 Notes:
- 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.
- I have always made and served this as a sauce to spoon on ham slices. Though I have not tried it as a glaze, it can be used as a glaze. To use as a glaze, remove the ham from the oven 30 minutes before it is done. If desired, score the fat surface of the ham lightly, cutting uniform diamond shapes. Spoon or brush on the glaze and continue baking 30 minutes longer.
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