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
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 9×9 inch baking dish.
Mix the cornstarch and cold water together in a small bowl.
In a mixing bowl, mix together the pineapple, sugar, eggs and vanilla and add the cornstarch slurry to the pineapple mixture. Mix well.
Pour the mixture into the baking dish and dot it with butter and the cinnamon.
Bake in oven for one hour.
