Apricot-Glazed Ham With Potatoes and Asparagus
Serves 4 (with leftover ham)|
Hands-On Time:
15m
|
Total Time:
1hr
00m
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.
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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