2 (8 ounce) cans crushed pineapple, in juice (do not drain)
1 cup brown sugar, packed
1 tablespoon cornstarch
1⁄4 teaspoon salt
2 tablespoons lemon juice
1⁄2 - 1 tablespoon Dijon mustard (start with less and adjust to your taste)
In a small sauce pan mix the brown sugar, cornstarch and salt.
Stir in undrained crushed pineapple, lemon juice and mustard.
Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
Boil while stirring for 1 minute.
Serve warm with ham.