PLACE 1 can (398 mL) whole berry cranberry sauce, 1 can (14 fl oz./398 mL) undrained crushed pineapple in juice and 2 Tbsp. Dijon mustard in blender or food processor container; cover. Blend until smooth. Reserve 1 cup cranberry mixture to brush on ham during the last 30 minutes of cooking.

POUR remaining cranberry mixture into small saucepan and cook on medium heat until heated through, stirring occasionally. Serve over ham slices.