Source: National Pork Board

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce
Celebrate with this festive ham and light citrusy sauce. The asparagus is the perfect accompaniment. If there are leftovers, you’ll have great sandwiches!
Serves: 14 to 16
Prep Time: 15 minutes
Cook Time: 2 hours


7- to 8- pound spiral-sliced, bone-in smoked ham
2 1/2 pounds asparagus
2 tablespoons vegetable oil
1/2 teaspoons lemon pepper seasoning
1/4 cup cornstarch
3 tablespoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon white pepper
1 1/4 cups water
1 cup lemon juice
1 tablespoon finely grated lemon zest
1/4 cup unsalted butter
2 tablespoons snipped fresh thyme or parsley

Preheat the oven to 350° F.

Put the ham in a shallow roasting pan and cover tightly with foil. Bake for 1 hour and 45 minutes to 2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) reads 135° F. (about 15 minutes per pound).

Meanwhile, snap the woody stems off the asparagus spears and arrange the spears in a shallow pan (a 15-by-10-by-2-inch baking pan is the perfect size). Drizzle with oil and sprinkle with the lemon-pepper seasoning. When the ham reaches 135° F., put the asparagus in the oven with the ham and roast for about 30 minutes or until the asparagus is tender and the ham reaches 140° F.

To make the lemon sauce, combine the cornstarch, sugar, bouillon granules and pepper in a 1 1/2-quart saucepan. Stir in the water, lemon juice and lemon zest and bring to a boil over high heat. Reduce the heat to medium and cook, stirring, until the sauce is bubbly. Cook for 2 minutes longer and then stir in the butter and thyme.

Slice the ham and serve with the asparagus and lemon sauce.

Per Serving: 287 calories; 14 g fat; 5 g saturated fat; 1503 mg sodium; 15 g carbohydrate; 2 g fiber; 27 g protein