Cherry Ham Sauce

1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice

Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce.

1 cup brown sugar
2 tbsps. butter or margarine
2 tbsps. corn syrup
1 cup evaporated milk
1 cup golden raisins
2 tbsps. honey mustard

Stir the first three ingredients into a saucepan. Cook over a medium heat until the sugar dissolves. Increase heat, add evaporated milk and bring to a boil. Lower heat and cook 3-4 minutes until the mixture thickens. Remove from heat and add raisins and mustard. Cool slightly. Serve with ham.