When I hear “Easter dinner,” the first picture that pops into my head is my father carrying a huge glazed ham to the dining room table and of course, everyone ooh-ing and ahh-ing as he placed it right plunk in the center for all to ogle before carving. Everyone probably has family favorite side dishes that must be served with the ham (ours are scalloped Yukon gold and sweet potato gratin, steamed asparagus, orange ambrosia salad and Mom’s yeast rolls), but how about jazzing up the star of the show with a different glaze this year?

I’m offering three different ones today as well as some ideas for coloring eggs naturally, some cute (and edible) table decorations, and a decadent white chocolate cheesecake for dessert.

Natural dyes for coloring Easter eggs

Start with fresh, white eggs that have been gently washed in warm, soapy water to remove any oils that might keep the color from sticking. Rinse well.

BRIGHT YELLOW: Add 1 tsp. turmeric to 2/3 cup boiling water mixed with 1/4 tsp. cider vinegar. Dip cooked eggs in mixture until color achieved.

BEIGE: Add 1 heaping Tbsp. instant coffee to 2/3 cup boiling water mixed with 1/2 tsp. cider vinegar. Dip cooked eggs in mixture until color achieved.

MAUVE: Boil uncooked white eggs in purple grape juice mixed with 1/4 tsp. cider vinegar

PALE YELLOW: Boil uncooked white eggs with a handful of brown onion skins and 1/4 tsp. cider vinegar

PURPLE: Boil uncooked white eggs with several beets and 1/4 tsp. cider vinegar.

GREEN: Boil uncooked white eggs with a handful of fresh or frozen spinach and 1/4 tsp. cider vinegar.

Bird’s nests: Edible table decor

• 8 oz. semisweet chocolate, chopped
• 2 cups canned potato sticks
• Candy coated almonds (white or pastel colors)

Melt the chocolate in top of a double boiler set over gently simmering water stirring until smooth. Remove the pan from on top of the water; stir potato sticks into chocolate. Coat a 6-cup muffin pan with non-stick spray and scoop some of the chocolate mixture into the cups; make an indentation with the back of a spoon for shape into a nest. Chill 3 hours or until very firm. Remove from muffin tin and fill each nest with candy coated almonds. Yield: 6 nests.

And now onto the star of the dinner, the ham. Many are sold pre-cooked and simply need a gentle warm up in a 325 F oven. For example, a fully cooked bone-in ham half weighting 6-8 pounds needs between 2 and 2-1/2 hours of baking time or until a meat thermometer registers around 140 F.

Most directions will tell you to cook it for about an hour, remove it from the oven and using a sharp knife, score it diagonally at 1 inch levels through the fat layer cutting about 1/4 inch deep. Then score it in the opposite direction to form diamond shapes, add the glaze, and return it to the oven to finish cooking. The reason for this 2 step process is because most glazes are high in sugar content and can scorch and burn if cooked too long. Check the recommended instructions on your particular ham for cooking time.

And now the glazes — each of which will easily coat a 9-11 pound ham.

Orange-mustard glaze

• 1 cup dry sherry
• 2/3 cup orange marmalade
• 1/3 cup stone-ground mustard
• 3 tsp. dry mustard

Remove ham from oven after the first hour of baking. Add sherry to roasting pan. Score as directed above. Combine marmalade and both mustards; mix well. Brush half of marmalade mixture over ham; baste with pan juices. Return to oven and continue baking for 1 to 1-1/2 hours or until meat thermometer registers between 135-140 F, basting frequently with pan juices and brushing with remaining marmalade mixture.

Remove ham from pan and let stand 15 minutes before slicing.

Pineapple-mint chutney glaze

• 1 Tbsp. vegetable oil
• 1/3 cup minced onion
• 2 Tbsp. grated ginger
• 1 jalapeño, seeded, and minced
• 1 tsp. salt
• 3 cloves garlic cloves, peeled and minced
• 1 cup pineapple preserves
• 1/3 cup fresh mint, finely chopped
• 1 Tbsp. dry mustard

Heat oil in a medium saucepan over medium heat. Add onion and cook stirring often for 5 minutes or until golden. Add the ginger, jalapeño, salt, and garlic; cook for 1 minute. Add pineapple preserves, mint, and dry mustard and whisk to blend. Cook until preserves are melted. Set aside.

Remove the ham from the oven after 1 hour of baking time and score as directed above; generously brush with the glaze. Return the ham to the oven and continue baking until the glaze has browned, and the internal temperature of the ham is between 135-140 F.

Bourbon-orange-glazed ham

• 3/4 cup orange marmalade
• 1/4 cup pure maple syrup
• 1/4 cup whole-grain mustard
• 1/4 cup bourbon (may substitute dark rum)
• 2 Tbsp. fresh lemon juice

Kosher salt and freshly ground black pepper

Combine marmalade, maple syrup, mustard, bourbon (or rum), and lemon juice. Season to taste with salt and pepper. Remove the ham from the oven after 1 hour of baking time and score as directed above; generously brush with the glaze. Return the ham to the oven and continue baking until the internal temperature is about 135-140 F.

White chocolate cheesecake with raspberry sauce

For the crust:

• 1 cup finely crushed chocolate wafer cookies (like Nabisco brand)
• 2 Tbsp. unsalted butter, melted

For the cheesecake filling:

• 3 pkgs. (8 oz. each) cream cheese, room temperature
• 1/2 cup sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 2 cups white chocolate baking chips, melted
• 1/2 cup half-and-half

For the raspberry sauce:

• 1/2 cup cranberry-raspberry juice cocktail
• 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1 package (12 oz.) frozen raspberries, thawed and juice reserved

To prepare the crust: Combine cookie crumbs and butter in a small bowl and mix well. Press evenly in bottom of a 9-inch springform pan. Place in refrigerator.

To prepare the cheesecake filling: Place cream cheese in a large bowl and beat with electric mixer on medium speed until smooth. Gradually beat in sugar a little at a time. When smooth, beat in eggs, adding one at a time. Beat in vanilla, melted white chocolate chips and half-and-half until smooth. Pour into prepared crust, smoothing top.

Bake in a preheated 325 F oven for 55 to 60 minutes or until center is just set; cool 30 minutes. Cover and refrigerate at least 8 hours or overnight.

Run a thin knife along side of cheesecake to loosen; remove pan sides. Serve cheesecake with raspberry sauce. Yield: 16 servings.

To prepare the sauce: Mix cranberry juice cocktail, sugar and cornstarch in a 1-quart saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil and is thick. Remove from heat; cool 30 minutes. Stir in raspberries and their reserved juices. Cool completely before serving with cheesecake.