1 3 lb. boneless ham
1/4 cup apricot preserves
1 lb fingerling potatoes
1 1/2 tsp. salt
1 lb. asparagus, cut into 1 inch pieces
3 tbsp. olive oil
1 tbsp. white wine vinegar
1 tbsp. prepared horseradish
1/4 tsp. pepper
1/4 cup fresh dill sprigs
Heat oven to 350 degrees. Place the ham on a foil-fixed baking sheet and cook until heated through, 50 to 60 minutes spreading the ham with the apricot preserves after 20 minutes of cooking.
Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat and simmer until tender.
With a slotted spoon, transfer the potatoes to a colander; run under cold water until cool. Add the asparagus to the boiling water and cook until tender; drain and run under cold water until cool.
In a large bowl, whisk together the oil, vinegar, horseradish, 1/2 tsp. salt and 1/4 tsp. pepper. Add the vegetables and toss to combine; fold in dill. Thinly slice ham and serve with vegetables.