Baked Ham with Glazed Vegetables

1 cup apricot nectar
1 cup dried apricot halves
1 cup WishBone® Deluxe French Dressing
¼ cup honey
¼ tsp. cinnamon
1/8 tsp. nutmeg
½ cup sliced almonds, optional
1 5 to 6 lb. fully cooked ham butt end with bone
2 lbs. sweet potatoes, peeled and cut into large chunks
1 lb. pearl onions, peeled

In medium saucepan; bring nectar to a boil. Add apricots, then remove from
heat. Let stand 10 minutes. Stir in French Dressing, hony, cinnamon,
nutmeg, then almonds.

On aluminum foil-lined roasting pan, place ham. With knife, score lightly 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, 1 hour or until
ham is golden and vegetables are tender.

Makes about 10 servings