Easter Ham with Golden Breadcrumbs and Madeira Sauce

  Ingredients

• 1 16-pound whole bone-in smoked ham
• 2 cups (packed) dark brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 cups coarse fresh breadcrumbs made from six 1/2"-thick slices rustic white bread
• 3 cups Madeira

• Special equipment: Cheesecloth

Preparation

Arrange a rack on lowest level of oven; preheat to 300°F. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts 3/4" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.

Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5-7 minutes. Set aside.

Remove ham from oven; increase temperature to 350°F. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°F, about 1 hour. If pan juices have dried out, add 1 cup water to pan.

Remove ham from oven; increase temperature to 400°F. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.

Bake ham until crumbs are deep golden brown and crisp, 12-15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.

Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.

Carve ham. Serve sauce alongside. 

Chilled Asparagus Soup

  Ingredients

• 6 tablespoons olive oil, divided, plus more for drizzling
• 2 medium onions, thinly sliced
• 3 pounds asparagus cut into 1/2" pieces
• Kosher salt and freshly ground black pepper
• 4 cups low-salt chicken broth
• 8 ounces fresh spinach
• 6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

Preparation

Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4–5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8–10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.

Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.