Ham with Pineapple Sauce
The flavor of pineapple complements the smokiness of ham perfectly.
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 (160°C).
- 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 (60°C).
- 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 8 to 10 servings.
*Or, 1/2 cup brown sugar, firmly packed.
Note: Directions are for a 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°F (70°C), approximately 18 to 20 minutes per pound.