Begin cooking/reheating ham according to package directions.

Meanwhile, combine brown sugar, pineapple juice, bourbon, and Molli Acapulco marinade in a small saucepan.

Bring to a boil over medium-high heat, then lower heat to maintain a simmer. Let cook approximately 10-15 minutes, until reduced by about half and it has a thick consistency. Remove from heat and set aside.

About 10 minutes before the ham is completed cooking, brush on a generous coating of glaze.

Reserve remaining glaze to serve along with ham.

Slice the pineapples and brush Acapulco marinade on both sides. Preheat the grill on high heat, and lightly oil grate.

Grill pineapple slices for 2 to 3 minutes per side, or until heated through and grill marks appear.

Serve ham with pineapple slices on the side. Provecho!