Apricot Glazed Ham With Potatoes and Asparagus
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 lbs boneless ham
- 1⁄4 cup apricot preserves
- 1 lb fingerling potatoes or 1 lb small potato
- salt & freshly ground black pepper
- 1 lb asparagus, cut into 1 inch pieces
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon prepared horseradish
- 1⁄4 cup fresh dill sprig
directions
- Preheat oven to 350 degrees F.
- Place ham in a foil lined baking dish and cook until heated through, about 50 to 60 minutes.
- Spread ham with apricot preserves during last 20 minutes of cooking.
- Meanwhile, place potatoes in a saucepan and cover with cold water; bring to a boil, cover and reduce heat, and cook until tender, 15 to 18 minutes.
- Transfer potatoes to a colander, reserving cooking liquid, rinse with cold water and drain.
- Drop asparagus into potato water and blanch for 2 to 3 minutes; add to colander and rinse and drain with cold water as well.
- Quarter potatoes, lengthwise, into wedges.
- In a large bowl, whisk together oil, vinegar, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss with vegetables.
- Fold in dill.
- Slice ham thin and serve with vegetables.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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