The first time I made this it was Christmas Eve and our large Ham was about done, and in need of a good basting sauce. I whipped up a basting mustard using my pineapple jam. This was so tasty that we served it with the ham, smeared it on leftover ham sandwiches and even used this as the base for our traditional 'New Years Eve cocktail weenies in sauce.'
I love how versatile this is and I am looking into if this can be safely canned. Until I feel confident this can be canned safely, please refrigerate. ~Enjoy! Diane
Pineapple Honey Mustard
(a basting, dipping sauce & spread)
1 cup Honey
1/2 cup Pineapple Jam/Preserves (try my Maui Gold)
1/4 cup to 1/2 cup French's yellow mustard
1/4 cup Dijon mustard
Combined all ingredients on stove-top, taste and adjust to your liking.
Let Cool, store in fridge.
Makes 1 pint.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home