I know…I missed last week’s Mealtime Monday, but that is because I had a great weekend celebrating the marriage of two fantastic people in Carmel/Monterey. So, skipping a post seems acceptable 
Today I am sharing a recipe from Real Simple, an easy & delicious glazed ham dinner. I follow the recipe for the ham, but I have adapted the potatoes and asparagus recipe to be more like how my mom makes red potatoes.
Ingredients (for 2 people with leftover ham):
1 Boneless Ham
3-4 Red Potatoes
10 Asparagus Stalks
1/4 Cup Apricot Preserve
2 T Olive Oil
2 T Dried Onion Flakes
1 T Powdered Garlic
1 t Dried Thyme
1 t Dried Rosemary
Salt
Pepper
Directions:
Preheat oven to 350°. Foil line a baking sheet and place your ham on it. (The foil is going to be really necessary later when you add your preserves so they don’t bake directly to the pan.) Cook ham for 30 minutes to start warming through.
Meanwhile chop up the red potatoes & asparagus and place into a large Ziploc bag.
Add to the bag olive oil, onion flakes, powdered garlic, thyme, rosemary salt & pepper.
Mix together to thoroughly coat.
Pour into a foil lined Pyrex baking dish. Spread out into a thin layer and pop into the oven.
Once the ham has cooked for 30 minutes, take out and cover with apricot preserves.
Pop it back into the over for 25 more minutes.
After 25 minutes are up, removed ham from the oven. The preserves should have melted and turned into a great sticky coating.
Turn the oven up to 450° to brown the potatoes and asparagus. This should only take 5 minutes or so and needs to be watched closely. Remove and serve once desired crispness is achieved.
Serve and enjoy! Since we make this for only 2 people we end up with extra ham for breakfast, ham paninis or other ham meals.
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