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Baked Ham With Glazed Vegetables Recipe
|Apricot nectar||1 Cup (16 tbs)|
|Dried apricot halves||1 Cup (16 tbs)|
|French dressing||8 Ounce (1 Cup, Deluxe)|
|Honey||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Fully cooked ham||6 Pound (1 Whole, Butt End With Bone)|
|Sweet potatoes/Yams||2 Pound, peeled and cut into large chunks|
|Pearl onions||1 Pound, peeled|
Serving size: Complete recipe
Calories 6263 Calories from Fat 2188
% Daily Value*
Total Fat 246 g379.2%
Saturated Fat 55.6 g277.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2518.9 mg105%
Total Carbohydrates 494 g164.6%
Dietary Fiber 57.9 g231.5%
Sugars 261.6 g
Protein 580 g1160.2%
Vitamin A 2706.5% Vitamin C 142%
Calcium 64.9% Iron 74.1%
*Based on a 2000 Calorie diet
In medium saucepan, bring nectar to a boil.
Add apricots, then remove from heat.
Let stand 10 minutes.
Stir in deluxe French dressing, honey, cinnamon, nutmeg, then almonds.
On aluminum-foil-lined roasting pan, place ham.
With knife, score (lightly cut) fat in diamond pattern.
Arrange potatoes and onions around ham.
Spoon dressing mixture over ham and vegetables.
Loosely cover with heavy-duty aluminum foil and bake, turning vegetables and basting occasionally, 1 hour or until ham is golden and vegetables are tender.