Compiled by Chuck Martin

Question: What do I do with all that leftover Easter ham? Please - not ham loaf again.

Answer: Break out the grill this week for Grilled Ham Steaks with Grilled Pineapple and Pineapple Glaze. This recipe is from grill guru Steven Raichlen in Mom's Secret Recipe File (Hyperion; $17.95). To make glaze, cook 1 chopped garlic clove in 4 tablespoons butter until garlic begins to brown. Stir in 1/4 cup pineapple juice, 1/4 cup rum, 1/4 cup brown sugar, 1 tablespoon ketchup and 1/4 teaspoon ground cloves. Boil until thick and syrupy, about 5 minutes, and add salt and pepper, to taste. Place 4 thickly cut (about 1/2 inch) baked ham steaks on hot grill with 4 fresh pineapple slices. Grill until ham and pineapple is nicely browned, 3 to 6 minutes per side, basting with glaze. Serve ham steaks topped with pineapple and drizzled with leftover glaze.

Book look: Edited by Chris Styler, Mom's Secret Recipe File features personal essays by chefs about their moms, and favorite recipes from mom's kitchen. Chefs include Sara Moulton, Jamie Oliver, Ming Tsai, Nigella Lawson and other celebs. Part of the sales proceeds benefit the Women's Commission for Women and Children Refugees.

Tube food: Digest Easter dinner while watching chefs Bruno Menard and Sakai duel with escargot on Iron Chef at 7 p.m. today on the Food Network.

Hot date: Leonard Hollander demonstrates Coconut-Ginger Soup, Asian-Spiced Duck Breast and other dishes during a class on Asian-Fusion cooking, 6:30-8 p.m. Thursday at Wild Oats Market in Norwood's Rookwood Commons. Wine also served. $25. Registration required: 981-0794.