Cranberry-Pineapple Glaze

1. 1

   Just follow our simple steps

2. 2

   Place 1 can (398 mL) whole berry cranberry sauce, 1 can (14 fl oz./398 mL) undrained crushed pineapple in juice and 2 Tbsp.

3. 3

   Dijon mustard in blender or food processor container; cover.

4. 4

   Blend until smooth.

5. 5

   Reserve 1 cup cranberry mixture to brush on ham during the last 30 minutes of cooking.

6. 6

   Pour remaining cranberry mixture into small saucepan and cook on medium heat until heated through, stirring occasionally.

7. 7

   Serve over ham slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.