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.

Recipe Ingredients:

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

Cooking Directions:

1. 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).
2. 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).
3. 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.
4. 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.