Instructions: In a small saucepan, combine apricots, pineapple juice, vinegar, honey and hot-pepper sauce. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Pour into a blender or food processor fitted with a metal blade. Process until pureed. Pour puree into a small bowl; set aside. Pour coconut into a pie plate; set aside. In a medium bowl, combine mayonnaise, ham, peanuts and mustard. Shape into 1/2- to 3/4-inch balls. Dip balls into apricot sauce, then roll in coconut. Arrange on platter or serving plate. Refrigerate at lest 2 hours to chill thoroughly; serve cold.

To make head: Arrange in a single layer in a container with a tight-fitting lid. Refrigerate up to 24 hours. Serve as directed above.

Makes 35 to 45 appetizers.

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