-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
Serves 4 (with leftover ham)| Hands-On Time: 15m | Total Time: 1hr 00m
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.