Ham with Dijon Pineapple Sauce

1 (20 oz.) can crushed pineapple in 100% juice
3 lb. low sodium cooked ham
1 cup firmly pack brown sugar
1/2 cup maple syrup
1/4 cup dijon mustard
1 tablespoon cornstarch
1. Score ham.  Line baking pan with foil. Place ham on rack in baking pan.
2. Bake at 350°F for 2 hours or until internal temperature reaches 140°F.
3. Combine sugar, syrup and mustard. Use 3/4 cup glaze to baste ham every ten minutes during last 35 to 40 minutes of baking.
4. Dissolve cornstarch in remaining glaze; add undrained pineapple. Cook, stirring constantly, until thickened. Serve sauce with ham.