Mustard Sauce for Ham

• One 10 oz. Can Native forest Pineapple Tidbits, drained & juice reserved - Aisle 2
• 2 Tbsp. Sugar - Bulk Aisle 5
• 1 Tbsp. Rapunzel Cornstarch - Aisle 2
• 1/4 Tbsp. Salt - aisle 2
• 2 Tbsp. Woodstock Farms Mustard - Aisle 3

Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch, and salt; stir into reserved juice mixture. Cook and stir until thick and clear. Add mustard & pinepple. Serve hot over ham. Yields 20 servings

Source: www.basic-recipe.com