Tasty Pineapple Sauce for Ham

Here’s my go-to pineapple sauce recipe for ham that’s sweet, tangy, and completely foolproof. With just a few basic ingredients like pineapple, brown sugar, and a hint of spice, it turns an ordinary ham into something special.

This sauce has become our family’s must-have for Easter and Christmas dinners. I always make a double batch because everyone likes to add extra spoonfuls to their plate, and it’s perfect warmed up with the leftover ham sandwiches too!

What Kind of Pineapple Should I Use?

For this sauce, crushed pineapple in juice (not syrup) is your best bet since it gives you the perfect consistency without being overly sweet. While you could technically use fresh pineapple, canned crushed pineapple actually works better here because it’s already broken down to the ideal texture and comes with just the right amount of juice. If you can only find pineapple chunks or tidbits, you can pulse them briefly in a food processor to get a similar consistency. Just remember to use the juice too – it adds natural sweetness and helps create the right sauce texture.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this sauce recipe:

• Crushed pineapple: If you can’t find crushed pineapple, you can use pineapple chunks or rings – just pulse them in a food processor or blender first. In a pinch, you could even use fresh pineapple (about 2 cups), but you’ll need to add about ¼ cup of water or apple juice.
• Brown sugar: You can swap brown sugar with white sugar plus 1 tablespoon of molasses. Honey or maple syrup also work, but start with ¾ cup since they’re sweeter and adjust to taste.
• Corn starch: All-purpose flour can replace cornstarch (use 2 tablespoons instead of 1), or try arrowroot powder using the same amount as cornstarch.
• Lemon juice: Orange juice works well here, or try lime juice for a different twist. Apple cider vinegar (use half the amount) can also provide that needed acidity.
• Dijon mustard: Yellow mustard or whole grain mustard can step in for Dijon. If using yellow mustard, start with less as it’s typically stronger.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pineapple sauce is getting the right consistency – rushing the cooking process can leave you with a sauce that’s either too runny or too thick. To avoid lumps in your sauce, always mix the cornstarch with a small amount of cold pineapple juice before adding it to the hot mixture. Another common mistake is overcooking the sauce, which can make it too thick and sticky – keep in mind that the sauce will continue to thicken as it cools, so remove it from heat while it’s still slightly thinner than your desired consistency. For the best flavor balance, taste and adjust the Dijon mustard gradually, starting with the smaller amount and adding more if needed – you can always add more, but you can’t take it away once it’s in there.

What to Serve With Pineapple Ham Sauce?

This sweet and tangy pineapple sauce pairs perfectly with holiday ham, but don’t stop there! It’s great spooned over simple side dishes like roasted sweet potatoes, rice pilaf, or even plain white rice. Since the sauce brings such bold sweet-and-savory flavors, I like to balance it with simple veggie sides like steamed green beans, roasted Brussels sprouts, or a basic garden salad. For a complete holiday-style meal, serve some warm dinner rolls on the side to soak up any extra sauce – trust me, you won’t want to waste a drop!

Storage Instructions

Keep Fresh: This tasty pineapple sauce stays good in the fridge for up to a week when kept in an airtight container. It’s perfect for making ahead before a big holiday meal or family gathering. The flavors actually get even better after a day or two as they meld together!

Freeze: If you want to save some for later, pour the cooled sauce into freezer-safe containers or ice cube trays (great for smaller portions). It’ll keep well in the freezer for up to 3 months. Just remember to leave a little space at the top of your container since the sauce will expand when frozen.

Use Again: When you’re ready to use your frozen sauce, thaw it overnight in the fridge. Give it a good stir before warming it up gently on the stovetop or in the microwave. If it seems a bit thin after thawing, simmer it for a few minutes to thicken it back up.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 2-4 g
• Fat: 0-2 g
• Carbohydrates: 200-220 g

Ingredients

• Two 8-ounce cans crushed pineapple in juice (undrained)
• 1 cup packed brown sugar
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 to 1 tablespoon dijon mustard (begin with less and adjust as needed)

Step 1: Combine Dry Ingredients

In a small saucepan, mix together the brown sugar, cornstarch, and salt.

Ensure all the dry ingredients are thoroughly combined to avoid any lumps in the sauce.

Step 2: Add Wet Ingredients

Next, stir in the undrained crushed pineapple, lemon juice, and mustard.

Mix well to integrate all ingredients, forming a smooth mixture that will serve as the foundation of your sauce.

Step 3: Cook the Sauce

Place the saucepan over medium heat.

As the mixture heats, stir constantly to prevent it from sticking to the bottom of the pan and to allow even thickening.

Continue this until the mixture thickens and starts to boil.

Step 4: Boil the Sauce

Once the sauce reaches a boil, continue to stir and boil for an additional 1 minute.

This will ensure the sauce achieves the right consistency and the flavors meld together perfectly.

Step 5: Serve with Ham

Remove the sauce from the heat and let it cool slightly.

Serve warm as a delightful accompaniment to ham, enhancing the savory flavors with its sweet and tangy notes.