2 lbs. small patty pan squash
2 (10 oz.) pkgs. frozen peas

Wash squash. Place in large saucepan; cover with water. Salt to taste. Cook until tender crisp. Add peas, continue cooking until vegetables are tender. Drain. Toss with butter, if desired. Serve as an edible garnish on a meat platter.

GLAZED HAM:

1 c. apricot or peach preserves
1 c. Russian style salad dressing
2 tbsp. dried minced onions
1 precooked ham

Bake ham according to producer's directions. In medium saucepan, combine preserves, dressing and onions. Cook and stir until well blended; simmer uncovered 15 minutes.

Remove ham from the oven. Reduce heat to 300 degrees. Brush glaze over top. Return to oven, cook 20 minutes longer. Remove from oven and garnish with cherries and nuts.