I don't even get as fancy as a glaze.  I pop it in a pan, add about a cup of apple juice to the pan and cover it with foil or pan lid.     bake at 350.  water works too.

I just stick ham steaks in a 9  x13 pan with water and bake it. 

the liquid keeps it moist and since ham doesn't take a long time to cook, it works. 

My mil does it with pineapples and makes pineapple sauce.

 Glaze made from orange marmalade and brown sugar. Add it the last half hour of cooking. Babs

I adopted a recipe from my dad, who always makes a great, succulent ham - he does everything you folks do, scoring it, pineapple slices, except in each of the intersects of the score marks, we stick a clove.  So, score, cloves, pineapple slices - and the kicker, a bottle of either Mogan David concord grape or Manischevits wine (both communion wines).  Just open the bottle, pour the wine over the top until you have about a half-inch in the bottom of your roaster, and take a swig like my dad!  Make a tin foil tent if your roaster is topless and completely seal, or cover with the lid.

It may sound weird, but you would be so amazed at how sweet and how succulent the ham turns out!

jimonlight:

a bottle of either Mogan David concord grape or Manischevits wine (both communion wines).  Just open the bottle, pour the wine over the top until you have about a half-inch in the bottom of your roaster,

I'll bet that smells good cooking too!

Edey