We're almost a month past the holidays and I want to share how to make your own pineapple sauce which I regret not making before.
I know the holidays are over but maybe this will help you prepare for the next holiday or if you still have some left over ham and already ran out of sauce, then look no further because you'll be able to enjoy your pineapple sauce as much as you want from now on.
Do you know that sweet yellow sauce with a tinge sourness which comes with the Christmas ham you purchase for the holidays? It's called pineapple sauce and it's very easy to make!
I've always wondered why that expensive Christmas ham I buy from a restaurant only includes two sauce cups of pineapple sauce because it's always not enough for the entire ham. I would only put tiny scoops each time I eat the ham which is kind of sad. Lol.
Last holiday, I bought a cheaper ham (the ones sold at the groceries) and I was surprised that there was no sauce included. I guess it was a blessing in disguise because I had no choice but to make my own sauce. Now I know how easy it is and I was even able to make more than enough.
• In a small pot or saucepan, we put the brown sugar and cornstarch.
• Then proceed with adding the wet ingredients. I first added the pineapple juice.
This is the pineapple juice I used. One small can is 220 ml which is almost equivalent to one cup.
• Next we add water.
• Stir until the sugar and cornstarch has dissolved.
• Then switch on the stove and bring to a boil while stirring occasionally. Continue boiling until the sauce thickens. If the sauce won't thicken, stop stirring for a while and resume mixing when it has began thickening. It's important to stir occasionally to prevent the cornstarch from forming lumps.
(Notice how the sauce turns from opaque to "translucent" or deeper shade of yellow after boiling.)
• Remove from heat and immediately add the salt and vinegar. Stir until salt is dissolved. Actually you can also add these prior to boiling, I just like to add them after. I think either way is alright.
• Then for the last step, add butter. It's important to add it while the sauce is still hot so it melts and blend easily with the sauce.
• Keep mixing until butter is thoroughly mixed.
• Let it cool down to room temperature before transferring to a container.
I'm thankful for that ham which came with no sauce because now I know how to make my own—plenty of it. My brother who visited during the holidays also splurged with the sauce and told me that he would also make his own next time for his family after knowing how easy it is to make.
That on the photo above is just the right amount of sauce on the ham for photo op. I scooped more sauce after. Lol.
No more sauce shortage from now on! Yipee!
