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.
