Mustard Ham with Au Gratin Potatoes and Cheesy Asparagus

For the mustard ham: Preheat your oven to 350 degree’s.

Remove the ham from the package and be sure to take the plastic bone guard off as well as any additional packaging that may be on the ham.

Line a baking sheet with aluminum foil and lightly spray with cooking spray. Place the ham cut side down onto the prepared baking sheet.

In a small bowl, combine the yellow mustard, brown sugar, allspice and black pepper stirring will to combine.

Using a sharp paring knife, poke several holes into the ham.

Spread the mustard mixture all over the surface of the ham pushing it into the holes you creating with the paring knife when possible.

Place the ham in the oven and bake for about 1 hour or until the internal temperature reaches 140 degrees.

For the au gratin potatoes: Spray 6 individual ramekins with cooking spray, set aside.

Wash the russet potatoes and slice into thin slices, DO NOT rinse the potatoes. If the skin is old, peel before slicing.

Build layers of potatoes, shredded Beehive Promontory Cheddar Cheese, herbs de provence, season salt and black pepper. Finish with a layer of cheese.

Pour the milk into the ramekins, filling them up. Place the prepared ramekins on a baking sheet and into a 350 degree oven for 30 minutes. Potatoes should be tender, mixture should be boiling, cheese melted and slightly browned on top when cooked.

To make the cheesy asparagus, steam the asparagus until just tender.

Arrange the steamed asparagus on a plater, sprinkle with Beehive Barely Buzzed cheese, season salt and black pepper.

Slice the ham and serve with individual ramekins or au-gratin potatoes, cheesy asparagus and a Rhodes Bake and Serve roll on the side. Enjoy!