- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/2 cup apricot jam
- 1 tablespoon spicy brown mustard
- 2 teaspoons prepared horseradish
- In a small bowl, combine all ingredients. Brush over ham during the last 30 minutes of cooking. Yield: 1 cup (enough for an 8- to 10-pound ham).
Originally published as Tangy Pineapple Glaze in Healthy Cooking April/May 2011, p17
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Reviewed Nov. 4, 2012
"Very easy recipe, we used it on top of grilled chicken! My husband asked when I planned on making it again!"