Ham Glaze Dijon - cooking recipe

Ingredients

1/4 c. Grey Poupon mustard
8 oz. pineapple, drained and crushed
1/2 c. brown sugar

Preparation

Bring to a boil and then simmer.
Spoon 1/2 cup onto ham during the last 30 minutes of baking.
Heat remaining mixture and serve with sliced ham.
Don't expect any leftovers.
It's guaranteed to go much faster than the snails.