Ingredients
1 can (8-1/4 ounces) sliced pineapple2 slices fully cooked ham (3 ounces each) 1 tablespoon butter1-1/2 teaspoons cornstarch3/4 teaspoon ground mustard3 tablespoons sherry or apple juice
Preparation
Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a large nonstick skillet, 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.
