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Barbecued Ham and Pineapple Recipe

Items Required:

1 3-pound canned ham
1 20-ounce can pineapple slices
½ cup chili sauce
¼ cup sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
2 tablespoons cold water
1 tablespoon cornstarch

Preparation Method:

Place ham, fat side down, in 12×7 ½ x2-inch baking dish. Micro-cook, covered, 10 minutes, giving dish a half turn after 5 minutes. Mean while, drain pineapple, reserving syrup. Combine ¼ cup of the syrup, chili sauce, sugar, lemon juice, Worcestershire sauce, and chili powder. Turn ham over. Spoon sauce over ham.

Micro-cook, uncovered, till ham is hot, about 10 minutes, giving dish a half turn and brushing ham with sauce after 5 minutes. Remove ham from dish; cover with foil to keep warm.

Pour pan juices into a 2-cup glass measure. Add water to make 1 ¼ cups. Blend cold water into the cornstarch. Stir into juices in measuring cup. Micro-cook, uncovered, till thickened and bubbly, about 2 to 2 ½ minutes, stirring every 30 seconds. Set aside.

Place pineapple slices and remaining pineapple syrup in same 12×7 ½ x2-inch baking dish. Micro-cook, covered, till pineapple is hot, about 3 minutes, turning dish once. Remove pineapple from syrup; brush with a little barbecue sauce. Place ham on platter.

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