"Looking for a slow cooked brunch? Then check out this peppered ham cooked with dried apricots, onion, vinegar and fruit chutney – a scrumptious meal...."
INGREDIENTS
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3-pound fully cooked smoked boneless ham
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1/2 teaspoon pepper
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2 jars (6 ounces each) fruit chutney (1 1/2 cups)
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1 cup dried apricots, chopped
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1 cup frozen small whole onions (from 1-pound bag)
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1 tablespoon balsamic vinegar