Hands-On Time: 15 minutes
Total Time: 1 hour
Ingredients:
• 1 x 3 pound (1.3 kg) boneless ham
• ¼ cup apricot preserves
• 1 pound (453.5 g) fingerling or some other small potatoes
• Kosher salt and black pepper
• 1 pound (453.5 g) asparagus, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon prepared horseradish
• ¼ cup fresh dill sprigs
Method:
- Heat oven to 350°F (176°C). Place the ham on a foil-lined baking sheet and cook until heated through, 50 – 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 – 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 – 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.
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