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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 1 can (8-1/4 ounces) sliced pineapple
- 2 slices fully cooked ham (3 ounces each)
- 1 tablespoon butter
- 1-1/2 teaspoons cornstarch
- 3/4 teaspoon ground mustard
- 3 tablespoons sherry or apple juice
Method
- Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a
- , lightly brown pineapple and ham. Remove and keep warm.
- In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and pineapple.
