White Asparagus with Hollandaise, Hollandaise Sauce, Boiled Potatoes and Baked Ham

Ingredients

• 3 pcs egg yolks (from large eggs, at room temperature)
• 0.5 cup unsalted butter (melted and kept warm)
• 1.5 tbsp lemon juice (freshly squeezed)
• 1 tbsp water
• 0.25 tsp salt
• 0.125 tsp cayenne pepper (a small pinch)

Instructions

1. 1

   Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.

2. 2

   Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.

3. 3

   Cook the yolk mixture: Place the bowl over the simmering water. Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.

4. 4

   Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.

5. 5

   Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.

Ingredients

• 4.5 kg fully cooked spiral-cut bone-in ham (Approximately 10 lbs)
• 1 cup brown sugar (Packed)
• 0.5 cup honey
• 0.25 cup dijon mustard
• 0.25 cup pineapple juice
• 0.25 tsp ground cloves
• 0.25 tsp ground cinnamon
• 1 cup water (For the roasting pan)

Instructions

1. 1

   Prepare the Ham and Oven

   • Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven.
   • Allow the ham to sit at room temperature for 30-60 minutes to take the chill off.
   • Place the ham, cut-side down, in a large roasting pan. Pour 1 cup of water into the bottom of the pan to create steam and keep the ham moist.
   • Cover the pan tightly with heavy-duty aluminum foil.
2. 2

   Initial Baking

   • Place the ham in the preheated oven. Bake for 12-15 minutes per pound.
   • For a 10 lb (4.5 kg) ham, this will be approximately 2 hours. The goal is to heat it until a meat thermometer inserted into the thickest part (avoiding the bone) reads 120°F (50°C).
3. 3

   Prepare the Glaze

   • While the ham is baking, prepare the glaze. In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, pineapple juice, ground cloves, and cinnamon.
   • Bring the mixture to a simmer, stirring constantly until the sugar is completely dissolved.
   • Continue to simmer for 2-3 minutes, allowing the glaze to thicken slightly. Remove from heat and set aside.
4. 4

   Glaze and Finish Baking

   • After the initial baking time, carefully remove the ham from the oven. Increase the oven temperature to 400°F (200°C).
   • Remove the aluminum foil. Using a pastry brush, apply about half of the warm glaze evenly over the entire surface of the ham, making sure to get it between the spiral slices.
   • Return the ham to the oven, uncovered, and bake for 10 minutes.
   • Remove the ham again, brush with the remaining glaze, and bake for another 10-15 minutes. The glaze should be bubbly and caramelized, and the internal temperature should reach 140°F (60°C).
5. 5

   Rest and Serve

   • Carefully transfer the glazed ham to a large cutting board or serving platter.
   • Loosely tent the ham with foil and let it rest for at least 15-20 minutes before carving. This crucial step allows the juices to redistribute, ensuring a moist and flavorful result.
   • Carve the ham away from the bone and serve warm.