- 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.
|Prep Time: 15 minutes|
Cook Time: 10 minutes
Container: small sauce pan
|-||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|