Sheet Pan Ham Asparagus and Hasselback Potatoes

Ingredients

• 6 tablespoons unsalted butter
• 4 cloves garlic, sliced
• 4 sprigs thyme, plus 2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground pepper
• 1/2 cup fig jam
• 1/4 cup packed light brown sugar
• 1/4 cup country Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 small fully cooked boneless ham (2 1/2 to 2 3/4 pounds)
• 4 medium russet potatoes
• 1 bunch asparagus, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, thinly sliced and separated into rings
• 1 cup shredded gruyère cheese (about 4 ounces)
• 1 tablespoon finely chopped fresh chives
• Buttered dinner rolls, for serving

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