Apricot Glazed Ham With Potatoes and Asparagus |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Lunch is served. 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:
1. Preheat oven to 350 degrees F.
2. Place ham in a foil lined baking dish and cook until heated through, about 50 to 60 minutes.
3. Spread ham with apricot preserves during last 20 minutes of cooking.
4. 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.
5. Transfer potatoes to a colander, reserving cooking liquid, rinse with cold water and drain.
6. Drop asparagus into potato water and blanch for 2 to 3 minutes; add to colander and rinse and drain with cold water as well.
7. Quarter potatoes, lengthwise, into wedges.
8. In a large bowl, whisk together oil, vinegar, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss with vegetables.
9. Fold in dill.
10. Slice ham thin and serve with vegetables.
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