Sheet Pan Easter Dinner

easter dinner on a sheet pan after baking

Everything for this meal cooks on a sheet pan in the oven. It can be made to serve two or four people.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 556kcal

Author Ashley C.

Ingredients

For the Mustard and Herb Ham

1 small spiral ham (about 5 pounds)
1/2 cup dijon mustard
2 tablespoons extra virgin olive oil
1/2 lemon juiced
2 large garlic cloves minced
1 teaspoon fresh thyme minced

For the Scalloped Potatoes

2 large Yukon gold potatoes thinly sliced
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
2 garlic cloves minced
1 teaspoon fresh thyme minced
1/2 teaspoon kosher salt
1 cup grated gruyere or fontina cheese

For the Roasted Root Vegetables

2 large carrots sliced into small pieces, about 1" wide
2 parsnips sliced into small pieces, about 1" wide
2 to 3 small beets quartered into small pieces, about 1-2"
1 tablespoon extra virgin olive oil
2 cloves garlic minced
1 teaspoon rosemary minced
1 teaspoon kosher salt

For the Asparagus

1 pound asparagus with the bottom 1-2" removed
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt

Instructions

Bake the Ham

Heat the oven to 350 degrees Fahrenheit.
In a small bowl, whisk together the mustard, olive oil, lemon juice, garlic and thyme.
Place the ham on the sheet pan and pour half of the mixture over the ham. Cover it with foil. Bake for 1 hour.

Make the Scalloped Potatoes (While the ham is baking)

Combine the potatoes, cream, Parmesan, garlic, thyme and salt in a large microwave safe bowl. Microwave for 5 minutes, or until the potatoes are soft. Set aside until ready to use.

Make the Roasted Root Vegetables (While the ham is baking)

Combine all of the ingredients in a large bowl and set aside until ready to use.

Make the Asparagus (While the ham is baking)

Combine the asparagus, olive oil and salt in a small bowl and set aside until ready to use.

Baking Everything Together

After the ham bakes for 1 hour, remove the foil from the ham and top with the rest of the mustard sauce.
Create a foil boat about the size of 1/4th of the sheet pan. Add the scalloped potatoes to the foil boat and set it on the sheet pan. Top with grated gruyere or fontina cheese. Add the roasted root vegetables to another quarter of the sheet pan and the asparagus to the final quarter.
Roast for another 30 minutes or until the ham has reached an internal temperature of 145 degrees Fahrenheit.

Notes

SPLIT INTO TWO PANS: If the vegetables are taking up too much of the baking sheet, you can move the vegetables to a second sheet pan. Cook the ham and potatoes on the middle rack and the vegetables on the bottom rack of the oven.

ADJUST OVEN TEMP: If you want to speed up the cook time, you can bake the vegetables, asparagus and potatoes with the ham during the last step at 425 degrees for 15 to 20 minutes minutes (instead of 350 degrees for 30 minutes). However, cooking the ham at a higher temperature may cause the mustard sauce to brown or burn. Keep your eye on the ham while baking.

FOR TWO SERVINGS: If you want to cut the recipe back to serve two people, cut all of the ingredients in half.

ALTERNATE COOKING METHOD FOR POTATOES: You can also cook the potatoes on the stove top, by warming all of the ingredients over medium low heat, except the potatoes, in a medium saucepan. Once the sauce is warm, add the sliced potatoes, cover and cook for 10 to 15 minutes, until potatoes are fork tender. You may need to add some additional cream. Check to make sure mixture doesn't burn.

Nutrition