COOK'S CORNER HAM IT UP WITH FLAVORFUL EASTER GLAZES.

Byline: Natalie Haughton Food Editor

If ham is playing a starring role in your Easter celebration this Sunday, here are a few delicious, easy, tried-and-true glazes to gussy it up along with a few tips.

Most hams today are sold fully cooked and ready to eat. But check the label. If ham has a covering of a layer of fat, score it before baking (otherwise, don't).

Theories about basting and glazing hams vary. Some cooks glaze the top of the ham before sliding it in the oven. Others baste at 15- to 20-minute intervals throughout the cooking period. And some just prefer to glaze during the last 20 to 60 minutes of baking time. However, be aware that sugar in glazes (or in jams and sauces used in them) has a tendency to burn.

To serve a fully cooked ham hot, place it on a rack in a shallow, foil- lined baking pan (uncovered) in a 325- to 350-degree F oven until the internal temperature reaches 140 degrees F at the center of the thickest part.

If you buy a ham labeled ``cook before eating,'' it must be cooked to an internal temperature of 160 degrees F.

When serving bone-in hams, plan on two to three servings per pound. Figure boneless hams will yield about four to five servings per pound, depending on the appetites of diners.

After removing the ham from the oven, let it stand, covered with foil to keep it warm, at least 15 minutes before slicing.

Wrap and refrigerate any leftover ham and use within three days.

SWEET-SOUR APRICOT GLAZE

1 cup apricot preserves

2 tablespoons (OR more to taste) Dijon mustard

Combine preserves and mustard, mixing well. Heat a few minutes in a microwave oven, if necessary to blend thoroughly. Spoon some on top of ham at beginning of baking time and then during last 30 to 45 minutes. Use any excess to brush over ham slices on a serving platter. Makes 1 cup.

TANGY HAM GLAZE

1/2 cup peach preserves

2 tablespoons chili sauce

2 teaspoons prepared horseradish 

1 teaspoon dry mustard 

Combine all ingredients, mixing well. Spread glaze over ham 20 minutes before end of baking time. Makes about 2/3 cup.

EASTER EGG CANDIES

Making chocolate covered Easter eggs isn't really as difficult as you might think, especially if you use the easy, streamlined recipes that follow. Take your choice - either peanut butter or coconut pecan - or try your hand at making some of each.

You can shape the mixture into large, medium or small oval egg shapes as desired. Be sure to chill well before covering with melted chocolate. If desired, using a pastry tube and tips, decorate with icing tinted colors like pink, yellow, lavender, green, etc. You'll be amazed how professional the eggs will turn out. And they taste delicious, too!

CHOCOLATE COCONUT PECAN EASTER EGGS

CANDY FILLING:

1/4 cup (1/2 stick) butter, softened

5 cups powdered sugar

6 to 7 tablespoons whipping cream

1 tablespoon vanilla

3 pinches salt

1 cup chopped pecans

1/2 cup shredded coconut

CHOCOLATE COATING:

1 (6-ounce) package semisweet chocolate chips (1 cup)

3 tablespoons whipping cream

1 1/2 tablespoons light corn syrup

To make Candy Filling, cream butter and 3 cups powdered sugar with an electric mixer. Beat in 6 to 7 tablespoons cream, vanilla and salt. Beat in remaining 2 cups powdered sugar until mixture is creamy. By hand, stir in pecans and coconut.

Shape mixture into 3 large eggs, cover and refrigerate overnight.

The next day, make Chocolate Coating: Melt chocolate chips with 3 tablespoons cream in microwave oven on high power 1 to 1 1/4 minutes, until smooth when stirred. Stir in corn syrup until well blended. Cool a little, if necessary. Spread coating over bottom, top and sides of eggs. Refrigerate until chocolate is set.

Pipe on Icing (recipe follows), decorating with assorted colors as desired. Makes 3 large candy eggs.

ICING

In a large bowl with a heavy duty electric mixer, beat together 6 tablespoons meringue powder (available at cake decorating supply stores; we used Wilton brand), 2 (1-pound) boxes powdered sugar and 12 to 14 tablespoons warm water (OR more as needed to thin icing to proper consistency) on low to medium speed about 7 to 10 minutes or until icing forms peaks. Divide frosting into small bowls and tint as desired with paste food colors. Thin with a few drops of warm water only if necessary for ease in piping on icing.

Pipe decorations on top and around edges of eggs in designs desired using pastry bag fitted with small decorating tips and filled with various colors of icing. Refrigerate until set. Makes about 5 to 6 cups icing. Recipe can be halved.