Tropical Fruit-Glazed Ham with Sweet Onions and Yukon Gold Potatoes

• 4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces
• 2 teaspoons peanut oil
• 1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons
• 1 (8-ounce) can tropical fruit salad in passion fruit nectar
• 1 tablespoon brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 2 teaspoon freshly ground black pepper
• 1 pound thick-cut deli ham

1. Place the potatoes in a large saucepan and add enough water to cover.
2. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes.
3. Drain and set aside.
4. Meanwhile, heat the oil in a large skillet over medium heat.
5. Add the onion and cook, stirring, until softened, about 3 minutes.
6. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes.
7. Add the ham slices and potatoes and simmer for 2 minutes to heat through.
8. Serve.

gold potatoes, peanut oil, vidalia, tropical fruit salad, brown sugar, soy sauce, freshly ground black pepper, deli ham

Taken from www.foodnetwork.com/recipes/robin-miller/tropical-fruit-glazed-ham-with-sweet-onions-and-yukon-gold-potatoes-recipe.html (may not work)