Rating: 4 stars
54 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 2
Sara Quessenberry

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4 (with leftover ham)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

443 calories; fat 19g; saturated fat 4g; cholesterol 109mg; sodium 2042mg; protein 41g; carbohydrates 28g; sugars 9g; fiber 3g; iron 4mg; calcium 37mg.
Advertisement