Cup of Yum
1. Preheat oven to 350F and set out a large roasting pan.

Ham and Rub

1. To a small bowl, add the brown sugar, thyme, allspice, cinnamon, orange zest, and stir to combine.
2. Rub this all over the ham.
3. Tightly wrap the ham in heavy duty nonstick foil and place it in the roasting pan. Bake for 30 minutes covered. While the ham bakes, make the glaze.

Orange Pineapple Glaze

1. Combine all ingredients in a small saucepan on the stove. Bring to a boil, and then reduce the heat to a low and allow the mixture to simmer on low for about 15 minutes, or until glaze has reduced in volume and thickened some; set aside off the heat.
2. After the ham has been baking 30 minutes, remove it from the oven, carefully peel back the foil, evenly sprinkle the 1/4 cup crushed pineapple and juice associated, reseal the foil, return it to the oven, and bake it covered for 10 minutes. When done, the internal temp should be at 140F. Tips - Don't overbake so your ham doesn't dry out. Also remember that the internal temp will continue to rise even out of the oven, so I feel safe pulling mine out at about 135F.
3. After this second baking of 10 minutes, remove it from the oven and turn the broiler to 500F.
4. Peel back the foil, and carefully drizzle the orange pineapple glaze all over the ham.
5. Place it uncovered under the broiler for just 3 to 4 minutes. Tip - Don't leave the kitchen and keep a very watchful eye on it so it doesn't burn! You want the glaze to caramelize but it can burn easily, in just one minute, and will taste terrible so be extremely careful and vigilant!
6. Allow ham to rest for about 15 minutes before slicing and serving. Extra ham will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.