SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Sheet-Pan Ham, Asparagus and Hasselback Potatoes image

Small boneless ham is the perfect centerpiece for this sheet pan dinner for 4. The ham roasts with a sweet and sticky jam and mustard glaze, while the potatoes become crisp and tender as they soak in a delicious garlic butter. Finish the dish with a simple roasted asparagus, buttered rolls, and almost no cleanup!

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

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Ingredients

6 tablespoons unsalted butter
4 cloves garlic, sliced
4 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup fig jam
1/4 cup packed light brown sugar
1/4 cup country Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 small fully cooked boneless ham (2 1/2 to 2 3/4 pounds)
4 medium russet potatoes
1 bunch asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced and separated into rings
1 cup shredded gruyère cheese (about 4 ounces)
1 tablespoon finely chopped fresh chives
Buttered dinner rolls, for serving

Steps:

Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.