Ingredients:

Shank ham, about 10 pounds
1 can unsweetened pineapple (slice, chunk, doesn't matter)
2 cups brown sugar
1 cup bbq sauce
2 shots Meyers Rum


     Preheat oven to 325°.

     Puree pineapple in blender, add brown sugar, blend. Pour into sauce pan, add bbq sauce, heat until bubbling. Add Meyers Rum, stir under vent until alcohol boils off. Pour in 9 X 13 X 2 pan. Place ham face down in mix and baste. Place in oven, basting every 30 minutes. Cook for 4 to 5 hours until tender and plumped. A smoke ham (partially cooked) takes from 2 1/2 to 3 1/2 hours.
     Place on a cutting platter and slice sections without removing from the bone (spiral cut, or as close to it as can be achieved). Dab up the ham drippings floating atop the glaze in the pan (paper towels work well enough) or separate with a separator cup. Drench ham in part of the remaining glaze and allow to cool to serving temperature. Finish slicing and serve.
     Warning: This won't last long, but it's easy enough to make again.