Over medium heat, sauté shallot, garlic and chili for 2–3 minutes in oil. Add vinegar, honey and molasses then reduce to syrup consistency (about 15 minutes). Add cider and reduce again to a syrup consistency.
Tip: Bake ham as directed on package. When done, remove foil and turn oven up to 350°. Brush with glaze every five minutes until ham has a nice glazed look to it.