Sorry, this doesn't have raisins as requested, but I think you could soak some raisins in hot water for awhile, then add to the mixture before cooking.


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1 (20 ounce) can crushed pineapple in it's own juice
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon butter, optional


While ham is baking, stir together the sugar, cornstarch and cinnamon in a medium saucepan. When blended stir in the pineapple and juice, lemon juice and mustard. Bring mixture to a boil, stirring constantly. Cook 2 minutes or until thickened. Remove from heat. Stir in butter, if using. Spoon the hot sauce over ham slices.

Makes 2 cups.

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Submitted 6/13/05.
Source: Anchorage Daily News
Submitted By: Joy Bowers
Pineapple Sauce for Ham