For a more elegant dinner
celebration, this spiral-cut ham looks festive and tastes fabulous
with the light citrus sauce.
Spiral-Cut
Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce
- 7 to 8 pound spiral-cut,
bone-in, cooked ham
2 1/2 pounds fresh asparagus
2 tablespoons vegetable oil
1/2 teaspoon lemon pepper seasoning
1/4 cup cornstarch
3 tablespoons granulated sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon white pepper
1 1/4 cups water
1 cup lemon juice
1 tablespoon finely shredded lemon peel
1/4 cup butter
2 tablespoons snipped fresh thyme or parsley
- Heat oven to 350°F
(175°C). 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
135°F (57°C). (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 135°F (57°C).,
add asparagus to oven. Roast about 30 minutes more or until asparagus
is tender and ham registers 140°F (60°C).
- For the 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.)
Serves 14 to 16.
Nutrition Facts: Calories
1210 calories; Protein 67 grams; Fat 99 grams; Sodium 1180 milligrams;
Cholesterol 315 milligrams; Saturated Fat 38 grams; Carbohydrates
8 grams; Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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