Baked Ham With Glazed Vegetables Recipe
Baked ham with glazed vegetables is an oven cooked ham recipe. Cooked with apricot halves and nectar, the baked ham with glazed vegetables is spiced with cinnamon and nutmeg. Rich and peppy it has honey to taste along with almonds. Roasted with vegetables like yams and pearl onions, it is filling and sumptious.
Ingredients
| 1 cup apricot nectar | ||
| Dried apricot | 1 Cup (16 tbs) | |
| French dressing | 1 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Almonds | 1/2 Cup (16 tbs), sliced | |
| 1 (5- to 6-pound) fully cooked ham butt end with bone | ||
| 2 pounds sweet potatoes or yams, peeled and cut into large chunks | ||
| Pearl onions | 1 pound, peeled | |
Directions
Preheat oven to 375°.
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.
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.
Chef
