Set ham out at room temperature for 30 to 60 minutes before baking. When ready to bake, preheat oven to 275 degrees F. Adjust oven rack to the lower third position. Add ham to a roaster, covered tightly, and bake according to the timing below. About an hour and a half before the ham is finished, turn the oven up to 325 degrees F. and begin the glazing process.

Always check for temperature (near, but not allowing to touch the bone with a thermometer to for 140 degrees F. If the glazing is not done at that point, either carefully broil for a couple of minutes, or just pull the ham as is, rather than risking a dry ham.

Place in oven and bake approximately 12 to 15 minutes per pound at 275 degrees F. Begin glazing 1 1/2 hours before the ham is due to be finished, but because the oven will be turned up to 350 degrees F. when glazing starts, expect it to take less than the total time given. That can vary depending on how long each basting takes and how well the oven holds heat. Use a thermometer.

I have only tested this recipe with a 9-pound ham or higher.

• a six-pound ham will take 72 minutes (one hour and 15 minutes) to 90 minutes (one hour and 30 minutes)
• a seven-pound ham will take 85 minutes (one hour and 25 minutes) to 105 minutes (one hour and 45 minutes)
• an eight-pound ham will take 96 minutes (one hour and 35 to minutes) to 120 minutes (two hours)
• a nine-pound ham will take 108 minutes (one hour and 50 minutes) to 135 minutes (2 hours and 15 minutes}
• a ten-pound ham will take 120 minutes (two hours) to 150 minutes (2 hours and 30 minutes)
• an eleven-pound ham will take 132 minutes (2 hours 10 minutes) to 165 minutes (2 hours 45 minutes)
• a twelve-pound ham will take 144 minutes (2 hours 25 minutes) to 180 minutes (3 hours)
• a thirteen-pound ham will take 156 minutes (2 hours 40 minutes) to 195 minutes (3 hours 15 minutes)
• a fourteen-pound ham will take 168 minutes (3 hours 10 minutes) to 210 minutes (3 hours 30 minutes)

For the glaze:

To prepare and glaze the ham, do one of the following:

• Mix together the pineapple tidbits, rum, brown sugar, soy sauce, and vinegar, and pour over the ham. Baste at regular intervals after glazing begins, about every 10 minutes.
• Add pineapple to a blender and break it down into very small pieces. Add to a small saucepan along with rum, brown sugar, soy sauce, and vinegar. Bring to a boil and watch closely to avoid a boilover; reduce by about 1/3. Pour half over the ham and glaze with the remainder in the pan with a brush every 10 minutes. If there is no more glaze, use the juices in the bottom of the pan. If pan is in danger of looking dry, add a little water.

With either method, slightly separate the top slices so the glaze has maximum surface area. Turn the pan in the oven if the glaze is cooking or browning unevenly. Add a bit of foil formed to an area if that area is in danger of burning before the rest of the glaze is nicely caramelized.

If the glaze doesn’t seem fully caramelized and is looking pale, and you have 20 or 30 minutes left, stop glazing and keep an eye on it until the glaze looks drier and is caramelized. Once it is browned and bubbly, start glazing again.

Remove the ham to rest for 20 to 30 minutes after it reaches 140 degrees F in the center of the ham, nearing to, but not touching the bone.

Notes:

Most hams instruct to cook with the spiral side down. We prefer the ham cooked on its least attractive side and the cuts to the outside, where they can get glazed and become a little chewy. Those pieces are prized in our family for their deep flavor and chewiness.

If desired, the juices and glaze at the bottom of the pan can be defatted before serving and/or simmered to reduce, or just served as is.