Instructions: Even more traditional than donning bonnets on Easter Sunday is serving baked ham for the holiday dinner. This ritual started long ago, when families celebrated Easter with a platter of the prized ham that symbolized spring.

1 4- to 6-pound cooked boneless ham
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze

Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325-degree F. oven for 1 1/4 to 2 1/2 hours or till thermometer registers 140 degrees F. and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired.

Makes 16 to 24 servings.

Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more.

Makes 1 cup.

Maple-Pecan Glaze: In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and stir till bubbly.

Whisk in 1 tablespoon margarine or butter till smooth. Stir in 1/2 cup chopped toasted pecans.

Makes 2 cups.

Cranberry Glaze: In a small saucepan combine one (12-ounce) can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook and stir mixture till thickened and bubbly.

Cook and stir for 2 minutes more.

Makes 1 3/4 cups.

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