Still planning your Easter brunch or dinner? We have the perfect recipes to round out your special meal.

Paul Piatek of Sunset Beach, N.C., requested a recipe for a baked ham with a honey glaze. Karen Sarsfield of Export sent Kitchen Mailbox her recipe for Honey Baked Ham. Margaret Bennett of Newell, W.Va., requested a recipe for Brioche made in a loaf pan. Helen Lamison of Carnegie sent us her recipe for this rich bread. It's from one of her cookbooks, "Woman's Day Encyclopedia of Cookery."

Brioche is a French bread made with butter and eggs. Brioche dough is a little sticky and can be difficult to knead. Using a standing mixer, though, made the preparation a breeze.

Honey Baked Ham

• 7-pound ham
  
• 2 cups sugar
  
• 1 cup honey or brown sugar, packed
  
• 6-ounce can frozen orange juice concentrate, thawed
  
• 1 teaspoon whole cloves
  

Make crosswise slits, 1¹/₂ inches apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice over ham. Stick cloves over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done.

• Brioche
  
  

• 1 teaspoon dry yeast or 1/2 cake compressed yeast
  
• 2 tablespoons water (if using dry yeast, the water should be 105 to 115 degrees)
  
• 1/3 cup scalded milk, cooled to lukewarm (80 to 90 degrees)
  
• 1/3 cup soft butter
  
• 1 egg
  
• 2 egg yolks
  
• 1 tablespoon sugar
  
• 1/2 teaspoon salt
  
• 2 1/4 cups sifted flour
  

Sprinkle yeast or crumble cake yeast into water in a large bowl. Let stand a few minutes, then stir until dissolved. Add the next 6 ingredients and 1¹/₄ cups of flour. Beat for 10 minutes by hand or 3 minutes at medium speed of a mixer. Add 1 cup of flour and beat well. Let rise at room temperature for 3 hours. Punch down, cover and chill overnight or for at least 3 hours. Shape into a loaf and put into a greased loaf pan (9 by 5 by 3 inches). Let rise until airy and doubled in size. Bake in a preheated 350 degree oven for about 15 minutes.