Main dishes

Orange-Pineapple Dijon Sauce for Ham

photo by:kraft

This was a wonderful ham. The first time i made it was about 3 years ago, and i have made it about 10 times since. Everyone loved it. I add a little brown sugar to thicken ...read more

posted by

SAMIE5819

on 12/31/2006

time

prep:

5 min

total:

5 min

servings

total:

3/4 cup sauce for basting and about 6 (2-Tbsp.) servings of sauce for serving with sliced ham

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what you need

can (8 oz.) pineapple slices, undrained

cup orange marmalade

Tbsp. GREY POUPON Dijon Mustard

Make It

DRAIN pineapple, reserving liquid. Mix reserved pineapple liquid, marmalade and mustard until well blended. Reserve 3/4 cup of the mustard mixture to brush on a ham during the last 30 minutes of baking time.

POUR remaining 3/4 cup mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices. Use pineapple slices to decorate ham before baking or serve pineapple slices with sliced baked ham.

Kraft Kitchens Tips

To Double

For an extra large crowd or a very large ham, just double the recipe.

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a cook

posted:6/14/2011

quick, easy and good flavor

SAMIE5819

posted:12/31/2006

This was a wonderful ham. The first time i made it was about 3 years ago, and i have made it about 10 times since. Everyone loved it. I add a little brown sugar to thicken the glaze up a bit and it gives it a wonderful look and flavor.

a cook

posted:5/6/2005

I didn't like the mixture of tangy and sweet, and it was too fruity for salty ham.

redblood70

posted:4/23/2004

we have made it two thanksgivings in a year everyone loves it!!!

laura_mcghee

posted:12/4/2003

I made this recipe for Thanksgiving and my family was totally in love with it and we could not get enough ham! It sets perfectly with the ham and it's not too sweet, as some brown sugar or glazes may be. It was wonderful. I'm using it again for Christmas!

a cook

posted:11/21/2003

I find that fruit flavors are the perfect match with ham. I held back some of the pineapple juice and replaced it with a like amount of grand marnier (triple sec would work and cost less). This gave the orange a bit of a kick.