Apricot-Glazed ham with potatoes and asparagus |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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