Dietz and Watson Maple Ham grilled and served with Sweet Corn and New Potato Ragout

• 1 Vidalia sweet onion (diced, or other sweet onion, like Mayan)
• 3 cups Fresh sweet corn (cut from the cob)
• 12 New potatoes (small, yellow skin, cooked and quartered)
• 1/3 cup Chopped chives
• 1 cup Chicken broth
• 1/4 cup sweet butter
• Kosher salt
• Ground black pepper

At the deli, ask for 1-1/2 lb. thick sliced Dietz and Watson Maple Glazed Smoked Ham (brush with oil and grill) Make the corn and potato ragout. In a medium size sauce pan, boil potatoes in water until barely tender, remove from water, let cool and cut into quarters. In a medium size sauce pan, cook onions and a little butter over medium heat. Do not brown them. Add chicken broth and let simmer for two minutes. Add potatoes and corn. Continue simmering for a short time. Potatoes should be soft but whole, and the corn should be firm. Remove from heat and add remaining butter, stirring until melted. Add chives and season to taste. Serve warm. Grill the Maple Ham slices and arrange on plate with the ragout.

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