Spiral-Cut Ham with Slow-Roasted Asparagus and Lem
Category
Entrees - Maindishes
Sub
Category
Holiday Dish
Servings
Serves 14 to 16
Ingredients
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
Instructions
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.)
Originally Submitted
11/27/2011
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