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This recipe is not a science. My family does not measure the ingredients, but rather we play it by sight and by taste.

I used a plain, smoke cured ham. Salted is fine, cause it adds balance to the sweetness.

Ham:

Ingredients:

Ham (any size)
Pineapple rings (2 cans at least)
Brown sugar (2-3 cups roughly)
Butter (about 1 stick)
Toothpicks

First place the entire ham in a roasting pan. You need to make sure that the ham will fit entirely because you do not want to loose the fluids (that's for the juiciness of the ham and for the gravey later). Cut excess if needed. Then open both cans of pineapple. Using the toothpicks stick the pineapple rings to the ham on the top down (not the bottom). After you've done this pour all the pineapple juice over the ham and around the sides. Sprinkle the ham with the brown sugar and add the remainder around the ham (this creates the glaze and sweetens the drippings for the gravey). Add the butter around the ham. If you need to, add water (about half of the pineapple cans worth) around the ham to give it some extra fluids.

Cook or heat the ham at roughly 25 minutes per pound.

Take the ham out of the roasting pan when finished (you need the drippings for the gravy)

Gravy:

Start a rue in a large sauce pot. This consists of butter melted and flour added until you have a paste. Then slowly ladle in the drippings until you reach a good gravy consistancy. The heat and flour cause the drippings to thicken. If you need more for a larger gathering, you should add more flour and stir in the drippings until you have a lump free gravy.