Like many families, a baked ham is often on the menu for holiday dinners at our house and our Pineapple Raisin Sauce is a wonderful accompaniment. This sauce is a wonderful blend of sweetness from the raisins, pineapple and brown sugar, savory from the cloves and ginger, and the Dijon mustard gives the sauce a little flavor kick that balances perfectly with a baked ham.
Baked Ham Pineapple Raisin Sauce
Prep Time: 15 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours 35 Minutes
- 1 (12 pound) bone-in ham, rump portion
- 1/2 cup whole cloves
- 1 cup packed brown sugar
- 4 cups water, or as needed
- Preheat the oven to 350 degrees F (175 degrees C).
- Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
- Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
Pineapple Raisin Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12 servings
- 4 teaspoons corn starch
- 2 6-ounce cans pineapple juice
- 1 20-ounce can pineapple tidbits
- 1 cup brown sugar
- 2 tablespoons Dijon mustard
- ½ teaspoon ground cloves
- ½ teaspoon dry 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.
Note: Sauce may be thinned with more pineapple juice if it becomes too thick.