In this phenomenal recipe, tropical pineapple and rum team up with salty sweet ham, tangy lemon juice, and caramel-rich brown sugar, with allspice for depth. The cayenne, a sneaky addition, lends a tiny bit of heat that brings the flavors of the glaze together. The recipe starts with a bone-in, unsliced ham, which keeps the meat more moist than if you used a pre-sliced ham. It was designed especially for the Yummly Smart Thermometer, but if you don’t have one, you can check the temperature with an instant-read thermometer. You’ll need a large roasting pan that will allow the glaze to thicken as the ham roasts. Note that the recipe yields about ¾ cup extra glaze for serving. (If you’d like more than that, you can cook a second batch of glaze on the stovetop. Boil it gently over medium heat until reduced to ¾ cup, about 20 minutes. Then mix it with the pan glaze so you get the salty-sweet flavor of the ham.) With a bone-in ham, plan for about ½ pound meat per person, more if you want leftovers. The recipe is a Yummly original created by David Bonom.