daily receipts

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce Posted: 01 May 2009 12:10 AM PDT 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.)