Pineapple-Raisin Sauce
Judith Shannon

1 Tbsp cornstarch
3/4 c. brown sugar
2 tsp. dry mustard
1/2 c. ginger
1/4 tsp. ground cloves
1/8 tsp. nutmeg
8 1/2 oz. can crushed pineapple
1/2 c. pineapple or orange juice
1/4 c. raisins

Stir together first 8 ingredients. Add crushed pineapple, juice and raisins. Heat to boiling, stirring often. Reduce heat and continue cooking 5 minutes. Use to baste a 3 lb. ham and serve the remainder as a sauce. Makes 2 cups.