Ingredients

• Nonstick aluminum foil
• 1 semi-boneless, fully-cooked ham half (6–8 lb)
• 2 (5 oz) jars walnut (or pecan) sundae topping

Steps

1. Preheat oven to 350°F. Line roasting pan with foil; place ham on rack in roasting pan.
2. Cover ham with foil, sealing tightly around edges of pan. Bake 2–2 ½ hours (20 minutes per pound).
3. Place sundae topping in food processor bowl; process until finely chopped. Remove foil from ham and coat with nut mixture.
4. Bake 15–25 more minutes until outside of ham is browned, topping has caramelized, and ham is 145°F. Carve ham and serve.
NOTE: If sundae topping isn't available, combine ½ cup walnut (or pecan) pieces with ½ cup honey, then follow step 3.

Ingredients

• 4 lb russet potatoes
• 2 (32 oz) cartons chicken stock (or broth)
• ¼ bunch fresh Italian parsley
• 1 container garlic-herb spreadable cheese (6–8 oz)
• ¼ cup unsalted butter
• ½ cup grated Parmesan cheese
• ½ teaspoon kosher salt

Steps

1. Peel potatoes and cut into 1-inch cubes. Place potatoes and stock in large stockpot; bring to a boil on high. Cook 8–10 minutes until potatoes are tender when pierced with fork; drain, reserving 1 cup stock.
2. Chop parsley finely (¼ cup). Place potatoes in large bowl, breaking pieces apart using electric mixer. Add reserved stock and remaining ingredients; mix until smooth. Serve.
Chef's Tip: To increase the potatoes' flavor, peel potatoes and cut into 1-inch cubes, then place in large container. Cover with cold water and refrigerate up to 4 days, then drain and use chicken stock to cook potatoes.

Ingredients

• 1 shallot, finely chopped
• 2 lb fresh asparagus spears
• 3 tablespoons water, divided
• 3 tablespoons sherry vinegar
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon whole grain Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Chop shallot. Trim asparagus, removing tough root end. Place asparagus and 1 tablespoon water in microwave-safe bowl and cover; microwave on HIGH 3–4 minutes or until tender.
2. Preheat large sauté pan on medium 2–3 minutes. Place shallots, sherry, and remaining 2 tablespoons water in pan; simmer 3–4 minutes or until liquid has reduced by about one-half.
3. Stir in cream, butter, mustard, salt, and pepper until thickened. Place asparagus on serving platter; drizzle with sauce. Serve.