1 2/3 cup apricot nectar, divided
1 tbs dijon mustard
1/2 tsp salt
1 cup uncooked minute rice
2 tbs minced fresh parsley
8 thin slices ham lunchmeat
2 tbs maple syrup

in a saucepan over medium heat, combine 1 1/3 cups apricot nectar, mustard & salt. bring to a boil. stir in rice. remove from heat; cover & let stand 6-8 minutes or until the liquid is absorbed. add parsley & fluff with fork. 

place about 1/4 cup rice mixture on each slice of ham. overlap two opposite corners of ham over rice mixture; secure with a toothpick.

in a large skillet over medium-high heat, combine syrup & remaining nectar; bring to a boil. add ham rolls; reduce heat. cover & simmer about 5 minutes, or until heated through, basting occasionally with sauce. remove toothpicks before serving.

4 servings