1/4 cup Dijon mustard (I use Grey Poupon)
1 (8 oz.) can crushed pineapple, drained
1/2 cup light brown sugar

Combine all ingredients in a saucepan. Bring to a boil, then simmer.

TO USE:

Spoon 1/2 cup on Easter ham during last 30 minutes of baking. Heat remaining mixture and serve with sliced ham.

Submitted by: Sherri Hill