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Our Pineapple Raisin Sauce is the perfect, delicious accompaniment to a holiday ham.
Like many families, a baked ham is on the menu for holiday dinners at our house including Christmas and Easter. Our Pineapple Raisin Sauce is a wonderful, easy sauce to serve along with your holiday ham!
My husband Jack has been making this Pineapple Raisin Sauce recipe for as long as I can remember, and it wouldn’t be a holiday meal without it! In fact, he always gets rave reviews from our dinner guests whenever we serve it. (And, more often than not, someone asks him to share the recipe.)
How do you make Pineapple Raisin Sauce?
This Pineapple Raisin Sauce is a wonderful blend of sweetness from the raisins, pineapple, and brown sugar, savory from the cloves and ginger, and some Dijon mustard gives the sauce a little flavor kick that perfectly complements a salty baked ham! We’ve used a mix of both dark and golden raisins here for more visual appeal, but any raisins you have on hand will work for this delicious sauce.
Although this Pineapple Raisin Sauce looks very fancy, it is quite easy to make and chances are you have most of the ingredients in your kitchen cabinet. We used crushed canned pineapple to make today’s recipe, but feel free to use fresh pineapple if you prefer.
It also only takes about fifteen minutes to prepare – and it can easily be made in advance and reheated just before serving.
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4 teaspoons corn starch
2 6-ounce cans pineapple juice
1 20-ounce can crushed pineapple
1 cup brown sugar
2 tablespoons Dijon mustard
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup raisins
In a small cup, dissolve corn starch with enough of the pineapple juice to make a slurry. (A slurry is cold liquid mixed with cornstarch until smooth and glossy.) Set aside.
Mix all other ingredients in a medium-sized sauce pan and bring to a boil over low heat.
Add slurry mixture and stir until thickened. Remove from heat.
Serve over sliced baked ham.
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Sauce may be thinned with additional pineapple juice if it becomes too thick.