Easter Ham Dinner on a Sheet Pan

An easy Easter ham dinner made for smaller gatherings. This one-pan meal features mustard-glazed spiral ham, creamy potatoes, and roasted spring vegetables—all ready in under 90 minutes. It’s everything you need for a simple, satisfying holiday meal without the fuss.

If you’re skipping the big family feast this year, you’re not alone. We live far away from most of our family, and some years, this kind of small-batch Easter dinner is simply the best way to celebrate—just a few loved ones around the table, good food, and low stress. Everything roasts together on one sheet pan, which means fewer dishes and less chaos in the kitchen. It’s like the best part of sheet pan dinners and Sunday dinner all rolled into one.

Prep is easy, too—you can throw together the side dishes while the ham is baking, so everything comes together without a lot of juggling. This recipe makes a complete Easter ham meal with an impressive main dish and plenty of flavorful, seasonal sides. Add some warm dinner rolls and a slice of carrot cake for dessert, and you’ve got yourself a holiday-worthy spread with very little fuss.

Whether you’re serving two or up to four, this ham dinner hits that sweet spot between effortless and elegant. Let’s dive into this flavorful, fuss-free Easter ham recipe.

Why This Easter Ham Dinner Works

This small-yet-special baked ham dinner delivers all the comfort of a big holiday meal—without the time, stress, or extra dishes of a big feast. Here’s why it works so well:

• All-in-one meal: From the boneless ham to the creamy potatoes and veggies, everything roasts together.
• Simple prep: Most of the work is done while the spiral-cut ham bakes.
• Big flavors, small effort: Savory ham slices, cheesy potatoes, sweet roasted veggies, and crisp asparagus or green beans.
• Minimal cleanup: Fewer dishes, more time to enjoy your day.

Ingredients You Need

For the Ham:

• Fully cooked boneless spiral ham – About 5 pounds serves 4. You can use a smaller half ham if serving fewer people. 
• Seasonings – Dijon mustard, olive oil, lemon juice, garlic, and thyme create a flavorful homemade glaze. You can substitute with other seasonings, as desired.

For the Scalloped Potatoes:

• Yukon gold potatoes – Creamy and tender when baked. White potatoes can be used, but gold potatoes give the best creamy potato texture.
• Heavy cream – For a rich creamy sauce. Substitute with half and half if preferred.
• Cheese – A mix of Parmesan, Gruyere, and Fontina works best. Swiss cheese or cheddar are good substitutes.
• Seasonings – Garlic, thyme, and salt for flavor.

For the Roasted Root Vegetables:

• Vegetables – We use a mix of carrots, parsnips, and beets. Feel free to substitute or omit based on preference. Add green beans or broccoli for variety.
• Seasonings – Olive oil, garlic, rosemary, and salt. A splash of apple cider vinegar adds brightness.

For the Roasted Asparagus:

• Asparagus – A simple, fresh side dish that complements this Easter ham meal.
• Seasoning – Olive oil and salt are all you need.

How to Make a Sheet Pan Easter Ham Dinner

1. Prep the Ham

• Preheat oven to 350°F (check your oven temperature for accuracy).
• Mix Dijon mustard, olive oil, lemon juice, garlic, and thyme.
• Place ham on a sheet pan lined with aluminum foil. Brush with half the glaze, then cover loosely with foil.
• Bake for 1 hour (internal temperature should reach 145°F).

2. Make the Potatoes

• Combine sliced potatoes, cream, Parmesan, garlic, thyme, and salt in a medium bowl.
• Microwave for 5 minutes to par-cook. No microwave? Simmer gently in a small bowl or pot.

3. Roast the Root Veggies

• Toss carrots, parsnips, and beets in olive oil, garlic, rosemary, and salt.

4. Prep the Asparagus

• Toss with olive oil and salt. Set aside.

5. Assemble the Sheet Pan

• Remove foil from the ham and brush on the remaining glaze (second glaze).
• Add potatoes in a foil “boat” and top with cheese.
• Arrange root veggies and asparagus around the ham.
• Roast another 30 minutes until everything is golden and the thickest part of the ham is cooked through.
• Let rest to room temperature before slicing with a sharp knife.

Helpful Tips

Use Two Sheet Pans: This Easter ham dinner usually fits on one sheet pan, but if it’s crowded, use two—one for the spiral ham and creamy potatoes, the other for vegetables.

Cook Time by the Pound: Use a fully cooked boneless ham or spiral-cut ham and bake for about 15 minutes per pound. Check the internal temperature with a probe thermometer—you’re aiming for 145°F.

Speed It Up: In the final step, you can bake the ham, potatoes, asparagus, and other vegetables at 425°F for 15–20 minutes instead of 350°F for 30 minutes. Just keep a close eye on the ham—the mustard glaze can brown or burn at higher heat.

Let It Rest: After baking, let the ham sit at room temperature for 10–15 minutes before slicing to lock in juices.

Slice Potatoes Thin: A mandolin gives you perfectly thin Yukon golds for that silky creamy sauce. No mandolin? A sharp knife works too—just slice as thin as possible.

Cooking for Two? Halve the recipe, or make the full batch and save the rest as leftover ham.

Store Leftovers Right: Place extra ham slices in an airtight container in the fridge for up to 4 days. Use them in ham soup, potato soup, scrambled eggs, or your favorite slow cooker meals. Don’t forget to save your favorite combos to your recipe box!

More Easter Recipes

Looking for more ideas to round out your Easter dinner or holiday meal? These Easter recipes feature spring-ready side dishes and festive favorites perfect for the occasion.

• Maple Glazed Ham
• Ham and Spinach Frittata
• Garlic Mashed Potatoes
• Roasted Potatoes and Carrots
• Spinach and Arugula Salad
• Brussels Sprouts Au Gratin

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