I am a meat and potatoes guy. Well not really–more of a pizza and sandwiches kind of guy. But I will try new things as long as it does not contain: beans, rice and raw tomatoes.
Earlier this week my son, Tyler, and I tried to make a nice ham dinner. We found the recipe in the book, Real Simple. Dinner Tonight: Done!
Ingredients
1 3-pound boneless ham
1/4 cup apricot preserves
1 pound fingerling or some other small potatoes (about 12)
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
Preparation
- Heat oven to 350 degrees F. Place ham on a foil lied rimmed baking sheet and cook until heated through, 50 to 60 minutes, spreading the ham with the preserves after 20 minutes of cooking.
- Meanwhile, place the potatoes in a large saucepan and add enough water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes.
- With a slotted spoon, transfer the potatoes to a colander. Run under cold water to cool, then cut into quarters.
- Return the water in the saucepan to a boil. Add the asparagus and cook until tender, 2 to 3 minutes. Drain an run under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the potatoes and asparagus and toss to combine; fold in the dill. Thinly slice the ham and serve with the vegetables.
Neither one of us really cared for the asparagus and I don’t think Tyler liked the asparagus. But it was a very tasty meal. Being in Alaska I could not find fresh dill sprigs but I found some fresh chopped. It added a nice flavor to the vegetables.
Rating: 7 out of 10
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