Apricot-Glazed Ham With Potatoes and Asparagus

Apricot-Glazed Ham With Potatoes and Asparagus
Marcus Nilsson
Serves 4 (with leftover ham)
preparation
15
minutes
cooking
60
minutes

Ingredients

1
3-pound boneless ham
1/4
cup
apricot preserves
1
pound
fingerling or some other small potatoes
kosher salt and black pepper
1
pound
asparagus, cut into 1-inch pieces
3
tablespoons
olive oil
1
tablespoon
white wine vinegar
1
tablespoon
prepared horseradish
1/4
cup
fresh dill sprigs

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, ½ teaspoon salt, and ¼ teaspoon pepper. Add the vegetables and toss to combine; fold in the dill. Thinly slice the ham and serve with the vegetables.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories 443
  • Fat 19 g
  • Sat Fat 4 g
  • Cholesterol 109 mg
  • Sodium 2,042 mg
  • Protein 41 g
  • Carbohydrate 28 g
  • Sugar 9 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 37 mg
What does this mean? See Nutrition 101.