Apricot Glazed Ham With Potatoes and Asparagus |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Week 6 Ingredients:
3 lbs boneless ham |
1/4 cup apricot preserves |
1 lb fingerling potatoes or 1 lb some other small potato |
kosher salt and 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. Heat oven to 350°F Place the 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 the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes.
3. With a slotted spoon, transfer the potatoes to a colander; run under cold water until cool. Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes; drain and run under cold water to cool. Cut the potatoes into quarters.
4. In a large bowl, whisk together the oil, vinegar, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the vegetables and toss to combine; fold in the dill. Thinly slice the ham and serve with the vegetables.
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