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.