• Drain pineapple slices, reserving juice. Combine reserved juice, brown sugar, mustard, cornstarch and cloves in medium saucepan; stir until blended. Cook, stirring constantly, until sauce boils and thickens. Add pineapple slices. Heat through.
• Cook ham in margarine. Serve with sauce.
Asian Variation
Add 3 tablespoons soy sauce and 1 teaspoon toasted sesame seed.
Indian Variation
Add 1 teaspoon curry powder.
Southwestern Variation
Add 1 tablespoon chili powder.
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