Sheet Pan Ham Asparagus and Hasselback Potatoes
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
Instructions
Sheet-Pan Ham, Asparagus and Hasselback Potatoes serves 4 original recipe by Food Network.
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