Glazed Easter Ham

Place ham on rack in roasting pan. Insert an oven-going meat thermometer into center. Bake in 325 degrees F oven 2-14 to 2-34 hours or until thermometer registers 140 degrees F. Brush ham with desired Holiday Glaze during last 20 to 30 minutes. Serve with Mint and Lemon Sprinkle. Makes 10 to 12 (3-ounce servings) plus leftovers.

Mint and Lemon Sprinkle: Combine 12 cup snipped fresh mint, 1 tablespoon shredded lemon peel, and 2 cloves garlic, minced.

Lemon-Mustard Glaze: In a bowl stir together 12 cup lemon curd, 14 cup Dijon-style mustard, and 4 cloves garlic, minced. Makes 34 cup glaze.

Stout Glaze: In a saucepan combine 12 cup Irish stout or apple cider and 14 cup each honey and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Makes 34 cup glaze.

Apricot-Cherry Glaze: In a bowl stir together 12 cup each apricot preserves and cherry preserves, and 1 tablespoon lemon juice. Makes 1 cup glaze.

Peach-Pineapple Glaze: In a saucepan combine one undrained 8-ounce can crushed pineapple, 12 cup peach preserves, 2 tablespoons cider vinegar, and 12 teaspoon ground ginger. Cook and stir over medium heat until heated through. Makes 1-14 cups glaze.

Test Kitchen Tip: If your ham weighs more than 8 pounds, cover it loosely with foil during the first 1 hour of roasting. This will prevent it from drying out.