This sweet glaze jazzes up that leftover ham. If I don't have a large ham slice, I use smaller pieces-it tastes the same! I also serve the pineapple slices separately with the meal because we do not like warm pineapple.
1 fully cooked ham slice (about 3/4 pound and 1/2-inch thick)
1 can (8 oz.) sliced pineapple
1 1/2 tsp. cornstarch
2 TBS. honey
1 TBS. steak sauce
1 TBS. Dijon mustard
Drain pineapple, reserving the juice. Set aside 2 pineapple slices, refrigerating remaining slices for another use. In a bowl (or just mix together in skillet), combine cornstarch, pineapple juice, honey, steak sauce, and mustard until smooth. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Add ham to skillet; heat ham slices through by cooking for a couple of minutes on each side. Top ham with reserved pineapple slices. Makes 2 servings.
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