Preheat the roaster oven or oven to the temperature indicated on your ham packaging. Mine suggested 250 degrees.

Lay 2 large pieces of heavy-duty aluminum foil down that are long enough to cover your ham and seal tightly.

Unwrap your ham and discard any packing juices.

Center the ham on the aluminum foil.

In a medium bowl combine crushed pineapple, ground allspice, and brown sugar.

Spread the glaze all over the outside of the ham, allowing it to seep down between the slices.

Wrap the ham tightly and transfer to the roaster oven or oven.

Bake according to the directions. Mine baked for 2 hours at 250 degrees.

Take the ham out of the roaster oven and transfer to a baking pan. Unwrap the foil from the top and sides of the ham, exposing the exterior.

Place the ham under the broiler in your oven for 2-3 minutes, watching it carefully to keep from burning the pineapple glaze.

Rotate to brown evenly.

Allow to rest for 10 minutes before slicing.