For a glazed ham, remove ham 30 minutes before it is done. Pour drippings from pan. Remove any skin from ham. Score fat surface of ham lightly, cutting uniform diamond shapes. If desired, insert whole clove in each. Pat or brush on your choice of the following glazes (enough for 4-pound ham); continue baking 30 minutes.

Brown Sugar Glaze: Mix 1 cup brown sugar (packed), 1/2 teaspoon dry mustard and 1 tablespoon vinegar. About 3/4 cup.

Apricot Glaze: Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. About 1 1/2 cups.

Pineapple Glaze: Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon juice and 1 tablespoon prepared mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil. Makes 1 3/4 cups.