In large saucepan cook potatoes and Brussels sprouts in lightly salted boiling water 8 to 10 minutes or just until tender. Drain.
Meanwhile, in 12-inch skillet melt butter. Add ham; cook over medium-high heat 4 to 5 minutes, turning occasionally. Transfer to serving dishes with vegetables; keep warm. Stir together apple butter and vinegar in skillet; heat through. Serve with ham, vegetables, and bread slices. Serves 4.