I spotted this intriguing recipe for a spicy Pineapple Raisin Sauce over at Food.com and had to try it out with a baked ham. A little bit sweet from the brown sugar and pineapple and a little bit tangy from the honey Dijon Mustard. Use fresh pineapple for the best flavor, but canned will do in a pinch. Enjoy!
Ham with Pineapple Raisin Sauce
Makes many servings
- 1 cup dark brown sugar
- 1/4 cup honey Dijon mustard
- 1/8 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 (20 ounce) cans pineapple chunks, drained (You can also use crushed)
- 1 medium red onion, diced medium
- 2 cups dark raisins
- 1 teaspoon cornstarch
- 1 tablespoon water
1. In medium saucepan, mix together brown sugar, mustard, ginger & cloves so that mustard moistens sugar.
2. To sugar mixture, add drained pineapple chunks, diced onion & raisins.
3. Over medium-high heat, bring just to a boil, then reduce heat to medium-low & simmer about 10-15 minutes, until slightly thickened.
4. Mix cornstarch with water, then, stirring this mixture into the raisin sauce, continue to simmer about 8-10 minutes.
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