Pineapple Sauce
Pineapple Sauce served with ham is the perfect example of the classic combo: sweet and salty! It's delicious, it's easy, and it's the perfect holiday dish!
The rcipes below are all quite different. Two of them add mustard; the one from Epicurious uses 3/4 cups of mustard so it is really a pineapple flavored mustard, the other one just one tablespoon so the pineapple dominates. Brown sugar is the sweetener of choice, except the recipe from Dole adds apricot preserves and the one from The Spruce Eats adds raisins for the sweetener. The recipe with two different possible lists of ingredients add brown sugar, butter and vinegar to the pineapple making for an interesting combination. Most use crushed pineapple, but you could use chunks of pineapple for most of them.
*Pineapple Sauce
from https://dolesunshine.com/ (Dole’s website)
FMM: I made just the sauce from this recipe using pineapple chunks in its own juice. I left out the cinnamon and did not use the slices of pineapple or the crushed pineapple; canned chunks of pineapple instead. I do not like spiral hams because they dry out and I decided not to place pineapple rings on my ham like I have in the past. I also did not brush the ham with pineapple sauce, but served the sauce on the side. I tried to cut back on the sugar because my friend Bill was here and he is not supposed to eat sugar. We both liked it and it tasted very much like pineapple, not too sweet.
1 can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice [used pineapple chunks]
1 can (15.25oz) Dole® Tropical Gold® Slices [did not use]
1/4 cup packed brown sugar [used just half the amount]
1/2 cup apricot jam or preserves [used just half the amount]
1 tbsp cornstarch [needed 2 tbsp to make it thick enough as a sauce and cling to the slices of ham]
1 tsp ground cinnamon [left out]
1 (5-1/2 pound) spiral ham [baked a regular ham and did not brush with the sauce]
Stir together undrained crushed pineapple, sugar, jelly, cornstarch, and cinnamon in medium saucepan. Heat, stirring about 5 minutes or until sauce slightly thickens.
Cut pineapple slices in half. Put 2 pineapple halves next to each other between each ham slice. Place the ham in rimmed baking sheet or shallow roasting pan. Add 3/4 cup water to the pan. Brush 1/2 cup glaze onto all sides and into ham slices.
Bake at 350°F. for 30 minutes or until heated through. Serve remaining glaze with ham.
Pineapple Sauce
Or use pineapple chunks.
1/3 cup light brown sugar
2 tablespoons cornstarch
1 cup pineapple juice [or crushed pineapple for a chunky sauce]
1 cup water
1 tablespoon butter
2 teaspoons apple cider vinegar
Pinch salt
OR
1 1/2 cups crushed pineapple, undrained
3/4 cup water
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 tablespoon butter
2 teaspoons apple cider vinegar
Whisk together brown sugar and cornstarch in a small saucepan (don't place over heat). Whisk in the pineapple juice and water until smooth. Place saucepan over MEDIUM heat and bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Remove from heat and stir in the butter, apple cider vinegar, and salt until butter has melted.
Pineapple Mustard Sauce
FMM: I made this version for Easter one year using a 20 1/2 oz. can of crushed pineapple. I did not double the other ingredients, but left them the same. This had a nice taste of pineapple.
1 c brown sugar (packed)
1 Tbsp cornstarch
1/4 tsp salt
1 can(s) (8 1/2 oz) crushed pineapple (with syrup) [used 20 1/2 oz. can packed in juice, not syrup, instead]
2 Tbsp lemon juice
1 Tbsp mustard [dijon mustard]
Mix brown sugar, cornstarch and salt in small saucepan.
Stir in crushed pineapple with syrup, lemon juice and mustard.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil one minute while stirring.
Makes 1 3/4 cups
Pineapple Mustard Sauce
from https://www.epicurious.com/
Remember those baked hams gussied up with pineapple rings and maraschino cherries? There's a reason they became so popular in the '50s — pineapple contributes sweetness and a little acid to salty ham. But here, with pineapple juice concentrated into a syrup and combined with thyme and Dijon mustard, the effect is homey, more subtle, and less overtly sweet.
Vegetable oil for greasing pan
1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
3 cups unsweetened pineapple juice
1 tablespoon sugar
3/4 cup Dijon mustard (7 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves
Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.
Makes 10 servings
Baked Ham Slices With Pineapple Sauce
from https://www.thespruceeats.com/
Leftover baked ham slices are called for, but purchased ham steaks or thick-sliced ham from the deli are excellent alternatives. The pineapple juice and raisins make a delicious thickened sauce for the ham. If you like a sweeter sauce, add a tablespoon or two of brown sugar to the pineapple juice mixture.
12 slices cooked ham, leftovers
1 (20-ounce) can pineapple, slices or chunks
1 cup raisins
1 cup pineapple juice
1 cup water
2 tablespoons cornstarch
Preheat the oven to 350 F.
Arrange half of the ham slices in shallow baking dish.
Place the pineapple slices over ham slices and then top with remaining ham slices.
In a saucepan over low heat, combine the raisins, pineapple juice, and water.
Place the saucepan over high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes to reduce slightly and concentrate flavors.
In a small bowl or cup, combine the cornstarch with 2 tablespoons cold water. Blend until smooth and then stir it into hot sauce mixture.
Continue cooking the sauce until the mixture is thickened and smooth, stirring constantly.
Pour the sauce over ham slices and pineapple.
Bake the ham and pineapple sauce in the preheated oven for 20 to 25 minutes.
Serve each portion with some pineapple and sauce.
6 servings
