3 tbsp. cornstarch
1 (8 oz.) can crushed pineapple in syrup*
1 cup firmly packed brown sugar
1 tbsp. prepared mustard
1 tsp. dry mustard
1 tbsp. fresh lemon juice
3 cloves garlic
pinch of sea salt

In a blender, combine 1/4 cup of the juice or syrup from the canned pineapple with cornstarch (add water to make 1/4 cup if needed).

Blend until smooth; add remaining ingredients and blend again.

Turn ingredients into a small saucepan and simmer over low heat (do not boil) until the mixture thickens (about 20 minutes). Slight bubbles along the edge of the pan are OK. Remove from heat and allow to cool before using to glaze ham. May be made in advance and refrigerated overnight.

TO GLAZE HAM:

Remove from oven when the cooking time is almost done (15 minutes before the end of the cooking). Glaze ham by brushing with mixture. Return to oven for 15 minutes until the glaze is clear and shiny. Remove and allow ham to sit for at least 10 minutes before carving.