Baked Ham With Glazed Vegetables
|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|
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.