My glaze is the pine apple juice from a can of pineapple rings, 1/3 cup of dark brown sugar, 1 teaspoon ground mustard, 1/4 teaspoon ground cloves, 1/4 teaspoon cumin. I don't glaze or add fruit until last 30 minutes of cooking, I baste every 10 minutes. Then I flip on the broiler to 500F, baste, broil for 5 minutes, baste again, broil for 5 minutes. Then I take the rest of the glaze, baste and let rest in covered in foil until the sugar hardens. I cook the ham initially covered in foil resting on some pine apple rings for moisture. Ham is so leaner these days, you need to wrap it to keep it from drying out. Used to be you'd have a nice 1/2-1" rind of fat around a ham.