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Ham with Pineapple Sauce
- 1 (3 to 4-pound) fully cooked boneless ham
1 (20-ounce) can crushed pineapple
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon prepared brown mustard
1 teaspoon ground cinnamon
1 tablespoon butter
- Preheat oven to 325°F.
- Bake ham according to package directions or place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat. Cook approximately 15 to 24 minutes per pound or until thermometer registers 140°F.
- Meanwhile, in a medium saucepan, mix together crushed pineapple chunks (undrained), sugar, cornstarch, cinnamon, lemon juice, and prepared brown mustard. Bring the mixture to a boil, stirring, until thickened, about 2 minutes. Remove from the heat and stir in butter.
- When ham is done, remove from oven and let stand 15 minutes before carving. Spoon sauce over the sliced ham or pour into gravy boat and pass.
Makes 9 servings.
*Note: Directions are for a bone-in, fully cooked ham. Also called ready-to-eat or heat-and-serve ham.
A cook-before-eating ham must be cooked to an internal temperature of 160 degrees, approximately 18-20 minutes per pound.|||
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