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Easter Ham Dinner on a Sheet Pan
5 from 9 votes

Easter Ham Dinner on a Sheet Pan

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

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 556 kcal
Course: Main Course
Cuisine: American

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 minced, cloves
  • 1 teaspoon thyme minced, fresh
For the Scalloped Potatoes
  • 2 large potato thinly sliced, Yukon gold variety
  • 1/3 cup heavy cream
  • 1/3 cup Parmesan Cheese grated
  • 2 garlic cloves minced
  • 1 teaspoon thyme minced, fresh
  • 1/2 teaspoon kosher salt
  • 1 cup gruyere cheese or fontina cheese, grated
For the Roasted Root Vegetables
  • 2 large carrot sliced into small pieces, about 1" wide
  • 2 parsnip sliced into small pieces, about 1" wide
  • 2 to 3 beet quartered into small pieces, about 1-2", small
  • 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
    Cup of Yum
  1. Heat the oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk together the mustard, olive oil, lemon juice, garlic and thyme.
  3. 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)
  1. 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)
  1. Combine all of the ingredients in a large bowl and set aside until ready to use.
Make the Asparagus (While the ham is baking)
  1. Combine the asparagus, olive oil and salt in a small bowl and set aside until ready to use.
Baking Everything Together
  1. After the ham bakes for 1 hour, remove the foil from the ham and top with the rest of the mustard sauce.
  2. 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.
  3. 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 veggies crowd the sheet pan, move them to a second pan. Roast the ham and potatoes on the middle rack and the vegetables on the bottom rack.
  • SPLIT INTO TWO PANS:
  • SPEED THINGS 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.
  • SPEED THINGS UP:
  • FOR TWO SERVINGS: Halve all ingredients to make this Easter dinner for two.
  • FOR TWO SERVINGS:
  • STOVETOP POTATOES: Prefer the stove? Warm the cream, cheese, and seasonings in a medium saucepan over medium-low heat. Add sliced potatoes, cover, and cook 10–15 minutes until fork-tender, adding extra cream as needed. Stir occasionally to prevent burning.
  • STOVETOP POTATOES:

Nutrition Information

Calories 556kcal (28%) Carbohydrates 42g (14%) Protein 21g (42%) Fat 36g (55%) Saturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 71mg (24%) Sodium 2098mg (87%) Potassium 1128mg (24%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 7624IU (152%) Vitamin C 48mg (53%) Calcium 550mg (55%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 556

% Daily Value*

Calories 556kcal 28%
Carbohydrates 42g 14%
Protein 21g 42%
Fat 36g 55%
Saturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 2098mg 87%
Potassium 1128mg 24%
Fiber 11g 44%
Sugar 9g 18%
Vitamin A 7624IU 152%
Vitamin C 48mg 53%
Calcium 550mg 55%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.