Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce
- Yield: 14 to 16 servings
- 7 to 8pounds spiral-sliced smoked ham, bone-in
- 2 1/2pounds asparagus
- 2tablespoons oil
- 1/2teaspoon lemon pepper seasoning
- 1/4cup cornstarch
- 3tablespoons sugar
- 2teaspoons chicken bouillon granules
- 1/4teaspoon white pepper
- 1 1/4cups water
- 1cup lemon juice
- 1tablespoon lemon zest, finely shredded
- 1/4cup butter
- 2tablespoons fresh thyme or parsley, snipped
- Heat oven to 350F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135F (about 15 minutes per pound).
- Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135F, add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140F.
- For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.
- To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)