Prep 15 mins
Cook 20 mins
Here's a delicious recipe for the holidays! What's better than ham and raisins and pineapple, brown sugar, and, well, just read the recipe! LOL! Times do not include heating time for ham.
- 3 lbs canned ham (fully cooked)
- 1 (8 1/4 ounce) can crushed pineapple in juice
- 1⁄2 cup orange juice
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup raisins
- 1 tablespoon cornstarch
- 1 teaspoon dry mustard
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 2 tablespoons rum
- Heat ham according to instructions.
- Combine remaining ingredients except rum in saucepan.
- Bring to a boil.
- Turn down heat. Simmer 5 minutes until thickened, stirring occasionally.
- Stir in rum.
- Brush on ham the last 30 minutes of heating.
- Serve remainder as sauce.
I quite liked this - I too left out the rasins (You pick your battles you know!) and I was pleased with the result. I used light rum since it wasn't specified and while I think it's good - I will probably just do dark rum next time and use less of the spices.
This sauce is very good. I made it to serve with our Easter ham. I left out the raisins (one family member can't have them) and the cornstarch (didn't need it), and it was delicious. Also, used pineapple tidbits instead of crushed just because that's what I had on hand. We had lots of leftovers too, which we used later in the week as a chutney of sorts with samosas. Yum! Thanks Fluffster!