I have a wonderful Pecan Glaze for ham, but apparently do not how to put the glaze on. It always slides off. What is the proper way to glaze a ham?
Thanks in advance for any advice.

I usually brush my glaze on gradually to build it up to a nice coating.. I brush on a light coat, allow it to bake for about 10 minutes and repeat until I have the results that I am looking for. A ham is usually prebaked so by the time the ham has been heated through the glaze should be just right. before applying the first coat of glaze, using paper towels, dry the ham off really well.

scoring your ham helps as well

I should have stated that too Mama, lol.

the 'other' question to 'glazing a ham' is expectations.....

to me a glaze is a 'near clear shiny coating' - but I have seen hams with a thick (almost bread crumb like) "glaze" - a good quarter inch thick - essentially a 'crust' not -to my thinking - a 'glaze'

via traditional (pick a type) 'sugar syrup & baste ' methods, the heat needed to crystallize sugars into such a thick coating methinks would carbonize the meat - so I'm thinking the ham gets 'wet plastered' with something akin to brown sugar & spices . . . .