I don't have a homemade glaze recipe, but I ALWAYS use Boar's Head glaze (sold at your local supermarket) and let me tell you guys that I use nothing else on my ham! Give it a shot next time you do a ham. I'm half tempted to try it on ribs, too.
Question: How long does one smoke a ham, and at what temp? I got my hands on some applewood chunks and my mouth is beginning to water!
The flavor of sugar by definition is sweet. Yet sweet taste is derived from many sources, i.e. plain sugar from various sources such as sugar cane, artificial means such as saccharine.
Next time you do a glaze consider this recipe:
1) Maple syrup
2) Brown sugar
3) Peach preserve
4) Chinese five spice
Mix to a "thick paste" consistency and spread onto cooked ham and return to oven at a lower temperature to allow the paste to become firm and "almost crusty" (allow about 30 minutes for the glazing phase).
Baste the ham twice during the caramelizing phase of the cook to allow a couple of extra thick layers to form.