• In a small saucepan stir together the crushed pineapple, brown sugar, and dry mustard.
• Bring to a simmer and cook for 3 minutes. Set aside to cool.
• Insert the spit rods evenly through the ham and brush with some of the pineapple mixture. After 45 minutes of rotating, brush with pineapple mixture again.
• Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees.
• Serve sliced ham with some of the pineapple mixture on top.

Conventional ovens using the Ronco suggested glaze:

• Place the ham on a rack in a roasting pan.
• Add water to the bottom of the pan and cover the whole thing tightly with foil.
• Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer, registers 135 degrees F.
• Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished.