Apricot-Glazed Ham With Potatoes and Asparagus
Serves 4 (with leftover ham)|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 443
- Fat 19g
- Sat Fat 4g
- Cholesterol 109mg
- Sodium 2,042mg
- Protein 41g
- Carbohydrate 28g
- Sugar 9g
- Fiber 3g
- Iron 4mg
- Calcium 37mg
What does this mean? See
Nutrition 101
.
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Quick Tip
For moist, flavorful ham leftovers, slice only what you will use for dinner and wrap the rest. The ham will last for up to
a week in the refrigerator.
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