Add rum to bechamel sauce.
Pour sauce into a skillet and add ham slices; heat thoroughly.
Transfer ham, a slice at a time, to a baking dish, place 3 tablespoons creamed spinach on each slice and roll up.
Secure with picks, if necessary.
Pour sauce in skillet over ham slices.
Broil 4 inches from heat about 5 minutes, or until warmed and glazed.
Serve with bananas a antillaise