Roasted Ham with Herb Marinade and Creamy Asparagus Sauce Recipe | Yummly
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Roasted Ham with Herb Marinade and Creamy Asparagus Sauce

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Serve this elegant roast with such spring vegetables as small new potatoes (steamed in their skins, and tossed with chives and butter) and glazed baby carrots.


  • 8 pounds fully-cooked bone-in ham
  • 750 milliliters white wine (such as Pinot Grigio, or apple juice, or omit marinade from recipe)
  • 2/3 cup extra-virgin olive oil
  • 1 cup shallots (and 1/3 cup shallots, finely chopped)
  • 4 cloves garlic (coarsely chopped)
  • 3 tablespoons whole grain mustard
  • 2 tablespoons fresh tarragon (coarsely chopped, or 2 teaspoons dried and 1 1/2 teaspoons fresh tarragon, minced, or 3/4 teaspoon dried)
  • 2 tablespoons fresh parsley (coarsely chopped and 2 teaspoons fresh parsley, minced)
  • 1 teaspoon black peppercorns
  • 1 1/2 pounds asparagus (woody stems trimmed off and discarded)
  • 5 tablespoons unsalted butter
  • 1/3 cup flour
  • 2 1/3 cups chicken broth (reduced-sodium)
  • 1/2 cup heavy cream
  • salt
  • black pepper
  • 3 nutmeg (gratings of fresh)
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    1. Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in a large oven roasting bag. In a large bowl, whisk wine, oil, sliced shallots, garlic, mustard, coarsely chopped tarragon and parsley, and peppercorns together to combine. Pour into the bag and close securely with a rubber band. Insert the bag with the ham into the second bag and twist the bag closed. Place in a large bowl. Refrigerate, turning occasionally, for at least 12 and up to 18 hours.
    2. Preheat oven to 325 degrees F. Position the rack in the lower third of the oven.
    3. Line the bottom of a shallow roasting pan with aluminum foil.
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