Ingredients

• 10 lbs. fresh, green ASPARAGUS
• 10 oz. BUTTER
• 10 oz. grated Parmesan CHEESE
• 12 fld. oz. Chicken BROTH
• 1 Smithfield Virginia HAM.

Method

1. Method of Preparation: Asparagus --- Peel only bottom half of ASPARAGUS. Make bundles consisting of 10 pieces of ASPARAGUS and boil in salt water for 12 to 15 minutes. Then ASPARAGUS should be cooled off, preferably in a dish covered with shaved ice, this will insure the fine green color of the California ASPARAGUS. Smithfield Virginia Ham --- HAM should weigh about 15 to 16 lbs. and carry the original label which reads: Luters genuine Smithfield pepper coated HAM. Wash HAM under cold water using a strong brush to remove all the pepper coating. Put in pot skin down, add cold water to cover, let come to boiling point, then simmer allowing 20 to 25 minutes per pound from time HAM begins to simmer. Add hot water as needed to keep HAM covered. When done, take HAM from water and remove skin while still warm.
2. To cut: Begin about 2 1/2 inches from end of hock, on back of HAM, let the first cut be straight down to bone, then cut or slab off good size slices which should be about 1/2 inch thick. In cutting, your knife should be at an angle of about 45 degrees. After removal of all the bones, the HAM can also be sliced on a slicing machine, which would give you more uniform slices.
3. To serve: Use an oval welsh rarebit dish, put in one bunch of ASPARAGUS and sprinkle with BUTTER and grated Parmesan CHEESE, add a few drops of Chicken BROTH and heat under Salamander until CHEESE is golden brown. Cover two thirds of ASPARAGUS with 5 thin slices of lightly warmed Virginia HAM and serve.