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Apricot-Glazed Ham With Potatoes and Asparagus

Apricot-Glazed Ham With Potatoes and Asparagus
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Serves 4 (with leftover ham)| Hands-On Time: | Total Time:



  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.
By May, 2010

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 .

Quick Tip

Plastic wrap and aluminum foil
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.