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Baked Ham Pineapple Raisin Sauce

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


Baked Ham Pineapple Raisin Sauce

Prep Time: 15 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours 35 Minutes
Servings: 18

  • 1 (12 pound) bone-in ham, rump portion
  • 1/2 cup whole cloves
  • 1 cup packed brown sugar
  • 4 cups water, or as needed


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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
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  • 2 tablespoons Dijon mustard
  • ½ teaspoon ground cloves
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  • ½ teaspoon dry ginger
  • 1 cup raisins


  1. 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.
  2. Mix all other ingredients in a medium-sized sauce pan and bring to a boil over low heat.
  3. Add slurry mixture and stir until thickened. Remove from heat.
  4. Serve over sliced baked ham.

Note: Sauce may be thinned with more pineapple juice if it becomes too thick.

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