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Ham with Cranberry-Pineapple Sauce

 Ham with Cranberry-Pineapple Sauce
Flag this dish for the times you crave the mouthwatering combo of cranberry, pineapple and stone-ground mustard served with thick slices of smoky boneless ham. —Carole Resnick, Cleveland, Ohio
20 ServingsPrep: 15 min. Cook: 5 hours


  • 1 fully cooked boneless ham (5 to 6 pounds)
  • 12 whole cloves
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 garlic cloves, minced
  • 2 tablespoons stone-ground mustard
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • Score the ham, making 1/2-in.-deep diamond shapes; insert a clove in
  • each diamond. Place ham in a 5-qt. slow cooker. In a large bowl,
  • combine the pineapple, cranberry sauce, garlic, mustard and pepper;
  • pour over ham.
  • Cover and cook on low for 5-6 hours or until a thermometer reads
  • 140°. Remove meat to a cutting board and keep warm; remove and
  • discard cloves.
  • Transfer sauce to a small saucepan. Bring to a boil. Combine
  • cornstarch and water until smooth; gradually stir into pan. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Slice ham
  • and serve with sauce. Yield: 20 servings (4-1/2 cups sauce).

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Ham with Cranberry-Pineapple Sauce (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer