In a medium saucepan, combine the sliced apples with 2 tablespoons of water. Cover and cook over moderate heat, stirring occasionally, until tender, about 10 minutes. Using a slotted spoon, transfer the apples to a blender and puree with the ham juices and vinegar until smooth. Strain the apple jus through a fine-mesh sieve set over a gravy boat and season with salt. Serve the ham, passing the apple jus at the table.