by Trish Rudder
Baked ham is on the menu for Christmas dinner at my house and baked pineapple is an easy side dish that is always appreciated. Ham and baked pineapple are also served at Easter along with fresh asparagus to welcome spring. 
Baked Pineapple:
1 20 oz. can crushed pineapple, undrained
¾ to 1 cup granulated sugar
2 tablespoons cornstarch
¼ cup cold water
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon butter
