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PREPARATION:Drain apricots, reserving syrup. In a large saucepan, combine syrup, ham, green pepper, 3/4 cup chicken broth, sugar, vinegar, butter, and soy sauce. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Blend cornstarch and remaining 1/4 cup cold chicken broth; add to ham mixture. Cook, stirring constantly, until thick and bubbly. Boil for 1 1/2 to 2 minutes. Add apricots and remove from heat. Spoon ham over servings of hot rice. Ham and rice recipe serves 4 to 6.
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