Ham, asparagus, and accordion potatoes on one baking sheet

Ingredients:

• 6 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 4 sprigs of thyme + 2 tsp fresh thyme leaves
• 0.5 cup fig jam
• 1/4 cup firmly packed light brown sugar
• 1/4 cup country Dijon mustard
• 1 tbsp. apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 small cooked boneless ham (1.1-1.2 kg)
• 4 medium Russet Burbank potatoes
• 1 bunch asparagus, tough ends trimmed
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, thinly sliced ​​and separated into rings
• 1 cup grated Gruyere (about 110 g)
• 1 tbsp finely chopped fresh chives
• Buttered dinner rolls, for serving

Preparation:

1. Preheat oven to 220°C. In a small saucepan, melt the butter with the garlic, thyme sprigs, and a generous pinch of salt and black pepper over medium heat; remove from heat and let stand for 10 minutes.
2. Meanwhile, prepare the ham.:
   
   In a small bowl, whisk together the fig jam, brown sugar, mustard, vinegar, and Worcestershire sauce until the sugar dissolves; set aside. Make a grid pattern on the surface of the ham; wrap loosely in a large sheet of heavy-duty foil, pouring 1/4 cup of water over the meat before sealing. Transfer to a rimmed baking sheet.
3. Prepare the potatoes:
   
   Cut a thin strip from one long side of the potato so that it stands upright; place it cut-side down between the handles of two wooden spoons. Using a sharp knife, score the potato 0.3 cm apart, stopping when the knife touches the spoons (do not cut all the way through). Repeat with the remaining potatoes. Place on a baking sheet along with the ham, drizzle with half the garlic oil, and season generously with salt and pepper. Bake for 40 minutes.
4. Uncover the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham registers 145°F (63°C), the glaze is golden brown, and the potatoes are very tender when pierced with a knife, another 30 to 40 minutes.
5. Prepare the asparagus:
   
   Toss the asparagus with olive oil, shallots, 1/2 teaspoon salt, and pepper to taste. Brush the ham with the remaining glaze. Move the potatoes to one side of the baking sheet and sprinkle with cheese. Arrange the asparagus in the empty space. Continue baking until the glaze on the ham is sticky, the cheese on the potatoes is melted, and the asparagus is tender, 10-15 minutes. Let the ham rest for 10 minutes, then slice. Sprinkle the potatoes with thyme leaves and green onions. Serve with buns.