 | | Directions |
- In small sauce pan over medium heat, add pineapple juice and cornstarch. Stir constantly until mixture becomes thick.
- Stir in spicy mustard and marmalade. Remove from heat.
- To use with ham: use about 1/4 of glaze on ham while baking; the remaining glaze can be combined with reserved pineapple chunks and served over ham slices.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: small sauce pan
|  | | Ingredients | | - | | 20 ounces pineapple chunks, drained, with juice reserved |
| - | | 1 cup reserved pineapple juice (add water if needed to equal 1 cup) |
| - | | 1 tablespoon cornstarch |
| - | | 1 1/2 tablespoons spicy brown mustard |
| - | | 1/2 cup orange marmalade |
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