Orange-Pineapple Dijon Sauce for Ham

1. 1

   Drain pineapple, reserving liquid.

2. 2

   Mix reserved pineapple liquid, marmalade and mustard until well blended.

3. 3

   Reserve 3/4 cup of the mustard mixture to brush on a ham during the last 30 minutes of baking time.

4. 4

   Pour remaining 3/4 cup mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally.

5. 5

   Serve over ham slices.

6. 6

   Use pineapple slices to decorate ham before baking or serve pineapple slices with sliced baked ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.