Ham with Pineapple Sauce
We first tried this several years ago, when I hosted Thanksgiving dinner. It turned out to be delicious and we'll have it again and again!
1 boneless fully cooked ham (4-6 pounds)
¾ cup water, divided
1 cup packed brown sugar
4 ½ teaspoons soy sauce
4 ½ teaspoons ketchup
1 ½ teaspoons ground mustard
1 ½ cups undrained crushed pineapple
7 teaspoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 ½ to 2 hours, until heated through. Meanwhile, in a saucepan, combine ¼ cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes. Serve with the ham. 
Ham with Pineapple Sauce
1 boneless fully cooked ham (4-6 pounds)
¾ cup water, divided
1 cup packed brown sugar
4 ½ teaspoons soy sauce
4 ½ teaspoons ketchup
1 ½ teaspoons ground mustard
1 ½ cups undrained crushed pineapple
7 teaspoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 ½ to 2 hours, until heated through. Meanwhile, in a saucepan, combine ¼ cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes. Serve with the ham.
Maybe it's because I had some with leftover turkey and not salty ham, but this sauce seemed way too sweet today. Next time, try cutting the sugar back to 1/2 or 3/4 cup.
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