Baked Ham with Glazed Vegetables
In medium saucepan, bring nectar to a boil. Add apricots, then remove from heat. Let stand 10 minutes.
Stir in dressing, honey, cinnamon, nutmeg, then almonds.
On aluminum-foil 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, one hour or until ham is golden and vegetables are tender.
Makes about 10 servings.
Razzle Dazzle Recipes
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