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Easter Ham Sauce
1 cup of crushed pineapple, un-drained
1/4 cup of brown sugar
2 tablespoons of butter
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon rind
1/2 teaspoon of red food coloring
1/8 teaspoon of salt
1 cup of canned, drained, pitted red sour cherries (save juice)
2 tablespoons of corn starch
1/2 cup of cherry juice |
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Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce. Ham Recipes
 
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