Apricot-Glazed ham with potatoes and asparagus

Apricot-Glazed Ham with Potatoes and Asparagus

Yield: 4 servings ( Serving Size: with left-over ham )
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  • 1 3 lb. boneless ham
  • 1/4 cup(s) apricot preserves
  • 1 pound(s) asparagus cut into 1 inch pieces
  • 1 pound(s) fingerling or some other small potatoes
  • 1/4 cup(s) fresh dill sprigs
  • 1/2 teaspoon(s) Kosher Salt
  • 3 tablespoon(s) olive oil
  • 1/4 teaspoon(s) pepper
  • 1 tablespoon(s) prepared horseradish
  • 1 tablespoon(s) white wine vinegar


  1. Heat oven to 350 F. Place ham on a foil-lined baking sheet and cook until heated through, 50 to 60 minutes, spreading the ham with the preserves after 20 minutes of cooking.

  2. Meanwhile, place potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add salt, reduce heat, and simmer until tender, 15 to 18 minutes.

  3. With a slotted spoon, transfer potatoes to a colander; run under cold water until cool. Cut the potatoes into quarters.

  4. Add asparagus to saucepan of
  5. boiling water and cook until tender, 2 to 3 minutes; drain and run under old water to cool.

  6. In a large bowl, whisk together the oil, vinegar, horseradish, salt and pepper. Add the vegetables and toss to combine; fold in the dill.

  7. Thinly slice the ham and serve with the vegetables.
August 2010

This recipe is a personal recipe added by FrancesNance01 and has not been tested or endorsed by MyRecipes.

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