Roasted Brussels Sprouts with Ham and Garlic

1 slice white bread
3 pounds Brussels sprouts, trimmed and halved
1/4 cup finely chopped country ham
2 Tbs fresh lemon juice
1 tea olive oil
1/2 tea salt
3 garlic cloves, thinly sliced
cooking spray
2 Tbs grated fresh Parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees.

1. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
2. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
3. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.