Spiral-Cut Ham with
Slow-Roasted Asparagus and Lemon-Thyme Sauce
For a more elegant springtime dinner celebration, this spiral-cut ham looks festive and tastes fabulous with the light citrus sauce. For a fall and wintertime version, substitute the asparagus with fresh broccoli florets.
1 (7 to 8-pound) spiral-cut, bone-in, fully-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
- Preheat 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.)
Makes 14 to 16 servings.
Recipe and photograph provided courtesy of National Pork Board.