1 c. apricot nectar
1 c. dried apricot halves
1 c. Wish-bone deluxe French dressing
1/4 c. honey
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. sliced almonds (optional)
1 (5 to 6 lb.) fully cooked ham butt end with bone
2 lbs. sweet potatoes or yams, peeled, cut into lg. chunks
1 lb. pearl onions, peeled

Preheat oven to 375 degrees. 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.