1. Rinse and pat dry the hams.
2. Combine the remaining ingredients in a small saucepan and bring to a boil.  Lower the heat and simmer for about 2 minutes.  Remove from the heat.
3. Grill the ham basting with the glaze.
4. Serve.

1. Combine the juice, nectar, and rum.  Stir well and pour between 2 glasses.
2. Add 1/4 cup soda water to each and then top with a scoop of ice cream.
3. Serve.

1. Preheat the oven to 350 F.
2. Place the bananas, cut side down in a baking dish.
3. Squeeze with the lemon juice and then drizzle on the butter.
4. Sprinkle on the rum, brown sugar, and some pecans.
5. Bake 20 minutes.
6. Serve with the ice cream.

1. Beat the egg whites and then gradually add 1/2 cup sugar.
2. Beat the yolks until creamy, gradually adding 1/2 cup sugar.
3. Fold the whites into the yolks and then stir in the cream, milk, and rye.  Be sure to be continually beating while stirring in the alchol, to prevent the mixture from curdling.
4. After thoroughly mixing, stir in the rum  Chill.
5. Serve with a sprinkle of nutmeg on top.

•  2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 stick plus 2 tablespoons butter, cut into small pieces and chilled
• 1 large egg
• 1 tablespoon water

FILLING

•  4 tablespoons butter 
•  8 bananas, 4 mashed
• 3 tablespoons honey 
•  1/4 cup fresh lemon juice
• Pinch nutmeg
• 3/4 cup heavy cream
• 1 tablespoon icing sugar
• 1/2 cup granulated sugar
• 1/4 cup light rum

1.           Make the pastry: In a food processor, combine the flour, sugar and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, beat the egg with the water, then add it to the processor and pulse until combined. Transfer the dough to a work surface and gather it into a ball. Divide the dough into 6 equal pieces and flatten each piece into a 4-inch disk. Wrap each disk in plastic and refrigerate for 30 minutes or up to 1 day. 2.           Preheat the oven to 350° and lightly butter six 4-by-1-inch ring molds or tartlet pans with removable bottoms. If using ring molds, line a baking sheet with parchment paper. On a lightly floured work surface, roll the pastry disks into 1/8 -inch-thick rounds and gently ease them into the molds. Trim off any overhang. Bake the pastry shells for about 30 minutes, or until golden all around and cooked through. Let cool completely before unmolding. 3.           Make the filling: Melt half of the butter in a medium skillet. Add the 4 mashed bananas and the honey and cook over moderately high heat, stirring, until hot to the touch and very smooth, about 2 minutes. Add 2 tablespoons of the lemon juice and the nutmeg, then transfer the puree to a bowl to cool completely. In a medium bowl, whip the heavy cream with the confectioners' sugar until firm. Fold the banana puree into the whipped cream and refrigerate. 4.           Up to 1 hour before serving, slice the remaining 4 bananas 1/3 inch thick and toss with the remaining 2 tablespoons of lemon juice. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the granulated sugar and cook over moderate heat, stirring, until an amber caramel forms, about 5 minutes. Remove the skillet from the heat and at arm's length, add the rum. Stir until smooth. Add the sliced bananas and stir to coat with the caramel. 5.           Spoon the banana cream into the pastry shells and arrange the caramelized banana slices decoratively on top. Transfer the tartlets to dessert plates. Spoon any leftover caramel sauce over the bananas and onto the plates and serve.

1. Combine the ingredients in a cocktail shaker.  Shake well.
2. Pour between 2 glasses.
3. Serve.

1. Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper.
2. In a heavy saucepan melt 4 tbsp butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in 1/3 cup brown sugar and the egg, and stir in the flour, the salt, and the vanilla.
3. Spread the mixture in the baking pan, bake it in the middle of a preheated 350°F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.
4. In a heavy saucepan melt 4 tbsp butter, add 1 1/2 cups brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon.
5. Boil the mixture, stirring occasionally, until it reaches the hard-ball stage remove the pan from the heat, and add the cream and the pecans carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage. Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.
6. Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.

1. Combine 1 tsp of sugar and 2 mint sprigs in each of 4 glasses. 
2. Mash together with the balck of a spoon. 
3. Squeeze 1 quarter of a lime into each.  Pour in ¼ cup of the rum. 
4. Add the ice and top off with club soda.

1. Combine all the ingredients in a blender.  Puree until smooth.
2. Serves 2.

1. Melt the butter in a large skillet.  Add the bananas.
2. Sprinkle in the cinnamon and the sugar.
3. Add the cashews.  Cook on both sides until golden, for about 5 minutes.
4. Add the rum and let it boil for 1 minute.
5. Serve the bananas with the pan juice on vanilla ice cream.  Serves 4.