Caramel Pineapple Glaze

Melt 1 stick of butter in a saucepan on low heat. Add 1 cup of the brown sugar and mix thoroughly, followed by the second cup until the mixture is syrupy. The brown sugar should soak up all of the butter Increase heat to medium and bring the mixture to a slow simmer, stirring occasionally for 4-5 minutes. This part is tricky : Allow the mixture to thicken and you will notice the color becoming darker. You want to bring the mix almost to the point when it's starting to burn. You'll actually begin to smell the hint of caramel and you should then remove from heat immediately. If you're using the canned pineapples, drain the juice from the sliced pineapples into the saucepan. Set the pineapple slices aside. Drain the crushed pineapples but save the juice and set aside. Add the crushed pineapples to the saucepan and return to medium heat. Mash the crushed pineapple as best you can into the glaze and bring to a slow simmer. Reduce until the sauce thickens to your liking and then remove from heat. Glaze your ham with the glaze liberally in the last 45 minutes of cooking. If thick enough the mashed pineapple should mostly stick to the ham with the glaze. Top the ham with sliced pineapples when you glaze it. Repeat these steps to make a glaze for the table (for drizzling overtop), only add the juice from the crushed pineapples to the sauce, making it not quite as thick as the glaze. Add remaining pineapple slices to the sauce bowl and top with the sauce. Before making your glaze, clean and skin the pineapple. Thinly slice (-inch) the pineapple and reserve half. Dice half the pineapple into cubes (the smaller the better). Follow the steps above, but in step 5 when making the glaze, add 2 cups of pineapple juice. Use your cubed pineapple in place of the crushed pineapples in the saucepan. Because we're using more liquid, it allows the pineapple cubes to become soft before it finishes reducing. When making the sauce, add the remaining 2 cups of pineapple juice and the pineapple slices to the sauce. Continue with the rest of the recipe.