Pineapple Raisin Sauce for Ham, a festive foods rewind - Our Sunday Cafe
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Pineapple Raisin Sauce for Ham, a festive foods rewind

Trending on the blog currently, his recipe has received the most activity in the past few days.

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This was originally posted December 3, 2010. 

Like many of the foods cooked and served in my childhood home, Mom did not use a recipe. Including this sauce. Yet I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar. 

The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.

(my mom) Mary’s Pineapple Raisin Sauce for Ham

1 c raisins
1 c water
dash salt

1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. (If you prefer a thinner sauce, use the smaller measure of cornstarch) Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post shared with:
weekend cooking @ beth fish reads
foodie friday @ rattlebridge farm


  1. I make a ham for Christmas -- so this recipe will come in handy. I've never had it before, but we like both pineapple and raisins, so what's not to love here?

  2. Nice glaze for ham. We have ham for Christmas too. Cheers from Carole's Chatter!

  3. Oh this sounds interesting! Despite it apparently being a favorite for so many people I've never thought of this flavor combination. Sounds yummy! We always have ham for Christmas so I'll have to remember this one.

  4. We have leftover ham from Thanksgiving. Unfortunately, hubby is on a low-carb diet so this won't work for us, but it sounds delicious! Maybe we can have it at Christmas when family's here.

  5. On our way home from our Thanksgiving travels, we stopped at a quaint restaurant for a meal. I ordered baked ham with raisin sauce and thought of you. I love the addition of pineapple and can't wait to try this. --Rocquie


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