Apricot-Glazed Ham With Potatoes and Asparagus

Photo by Marcus Nilsson
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  • Serves 4 (with leftover ham)
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 443 calories
    • 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


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


  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.