We tried something different for Christmas dinner. Yes, we did ham as usual, but we made our own glaze. It really is very simple and tastes much like a ham that you would get from an expense ham store...
Besides, who isn't going to love using a blow torch in the kitchen. You could use a long handled lighter as well, but it isn't nearly as efficient. and more likely to burn the sugar.
3/4 c Brown Sugar
1/4 t Cinnamon
Dash of Ginger
Dash of Paprika
Dash of Nutmeg
Dash of Ground cloves
Place the ham cut side down on a glass or metal pan. Lightly rub the glaze mixture over the meat and pack it on to stick. You don't want large clumps of sugar because they are too hard to melt without burning. Quickly run the blowtorch over the sugar to melt/caramelize the sugars. It will darken slightly and smooth out. You can run over the sugar multiple times to get it to melt. If you leave the fire in one place too long, it will burn. Allow the sugar to cool and repeat the process.
You can then serve the ham cold or warm. I'm a fan of warm meat myself, and the glaze helped keep the ham really moist on the inside.