Traditionally on Easter Sunday I would serve a large ham garnished with pineapple rings.  As my family Easter dinner became smaller, a whole ham was less and less practical.  When I discovered this recipe online for Pineapple Sauce, I thought what a wonderful way to get that pineapple and ham combination I have always loved with no leftovers to deal with.  I decided that it tasted so good that it might be good over vanilla ice cream and I was right.

1/4 cup water

1 1/4 to 1/1/2 cups brown sugar (depending on desired level of sweetness)

1 1/2 tablespoons ketchup

1 1/2 tablespoons soy sauce

1 1/2 teaspoons ground mustard

1 1/2 cups crushed pineapple, undrained

2 1/4 tablespoons cornstarch

1/2 cup water

Ham Steak

Combine water, sugar, ketchup, soy sauce, mustard, and undrained pineapple in a saucepan.  Bring to a boil.  Lower heat and simmer for 10 minutes.  Dissolve cornstarch in water.  Stir slowly into sauce.  Cook and stir until thickened and clear.  Serve over ham steak or slices. 

Next Month:  Casserole Barbecued Chicken 

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