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Mustard Sauce for Ham

one 10 ounce can of pineapple tidbits, drained and juice reserved
2 tablespoons of sugar
1 tablespoon of cornstarch
1/4 teaspoon of salt
2 tablespoons of mustard
12 maraschino cherries, sliced




Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield: 20 servings.

 

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