Sheet Pan Easter Dinner with Ham
User Reviews
5
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Easter Dinner with Ham
Report
This Sheet Pan Easter Dinner features a small spiral ham glazed with peach preserves, brown sugar, Dijon mustard, thyme, and garlic, roasted alongside baby potatoes seasoned with olive oil, garlic, and rosemary, plus creamed spinach made with frozen spinach, onion, garlic, cream cheese, and Parmesan. The meal is designed for four and cooked together on a sheet pan for convenience and flavor integration.
Description
The recipe starts by preparing the ham in a foil bowl on a sheet pan, spread with a glaze combining peach preserves, brown sugar, Dijon mustard, thyme, and garlic. Baby potatoes, halved and tossed with olive oil, minced garlic, rosemary, salt, and pepper, are arranged cut side down beside the ham. Both roast together at 400°F with times adjusted based on ham weight to ensure even cooking.
Creamed spinach is prepared separately in a skillet, combining thawed and squeezed frozen spinach with sautéed onion and garlic, butter, flour, milk, nutmeg, cream cheese, and Parmesan cheese for a rich and smooth side dish. Panko breadcrumbs add a crispy topping if desired. This blend of sweet, savory, and creamy provides a balanced holiday meal.
The recipe includes practical timing and ham size notes to tailor cooking, recommends baby potatoes around 1 to 1.5 inches in size, and suggests thoroughly drying spinach to prevent watery creamed spinach.
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Ingredients
For the Peach Glazed Ham
- 1 spiral ham about 4 pounds, small, boneless
- 1/2 cup peach preserves
- 2 tablespoons light brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme minced, fresh
- 1 clove garlic minced
For the Roasted Baby Potatoes
- 1 pound potato halved, small
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon rosemary minced, fresh
For the Creamed Spinach
- 2 spinach frozen, chopped, thawed, 10 ounce packages
- 1 tablespoon olive oil
- 1 yellow onion diced (about ⅓ cup, small
- 2 cloves garlic minced
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 whole milk
- 1/4 teaspoon ground nutmeg
- 4 ounces cream cheese cubed and at room temperature
- 1/2 cup Parmesan Cheese shaved, grated, or shredded
- 1/3 cup panko breadcrumbs
Instructions
- Preheat your oven to 400 degrees F.
- Make two foil bowls that are each the size of ⅓ of the sheet pan. Leave one on the pan and set the other aside for later.
- Prepare the ham
- Place the spiral ham in the foil bowl on the sheet pan, cut side down.
- In a small bowl, stir together the peach preserves, brown sugar, mustard, thyme, and garlic.
- Spread half of the mixture over the ham (make sure to save the other half for later).
- Cover the ham with foil.
- Prepare the roast potatoes
- Add the potatoes, olive oil, garlic, and parsley to a large bowl and toss to combine.
- Sprinkle with salt and pepper.
- Add the potatoes to the sheet pan, making sure they are all cut side down.
- Roast the potatoes and ham for 15 minutes while you prepare the spinach.
- Prepare the creamed spinach
- Squeeze the thawed spinach in a clean dish towel (or paper towels) until it is dry and no more liquid remains.
- Heat a large skillet over medium heat.
- Add the olive oil and onion.
- Saute until the onion is tender, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Next, add the butter and allow it to melt.
- Sprinkle over the flour and stir until a roux forms. Cook for one minute.
- Add the milk and nutmeg and stir until no lumps of roux remain.
- Bring the milk mixture to a simmer and cook until it has thickened slightly, about 3 minutes.
- Add the cubed cream cheese and spinach to the sauce. Stir until the cream cheese has melted and the spinach is incorporated into the sauce.
- Remove the pan from the heat. Season with salt and pepper, to taste.
- Final Bake
- Remove the sheet pan from the oven and flip the potatoes.
- Remove the foil that was covering the ham and brush the remaining peach mixture over.
- Add the other foil bowl to the sheet pan and transfer the spinach mixture to it. Sprinkle the parmesan and breadcrumbs over the spinach.
- Bake for 15 minutes or until the ham registers 140 degrees F on an instant-read thermometer.
- Serve immediately.
- Store any leftovers in an airtight container in the fridge for up to three days.
Equipments used:
Notes
- A small boneless spiral ham (about 4 pounds) fits well on the sheet pan and cooks about 8 minutes per pound at 400°F.
- Larger hams require par-baking before adding potatoes: 6-pound ham, par-bake 20 minutes; 8-pound ham, 35 minutes.
- Baby yellow and red potatoes around 1 to 1.5 inches are ideal for even roasting.
- For creamed spinach, squeeze out liquid from thawed frozen spinach to avoid watery texture.
- Frozen spinach is a convenient shortcut because it is pre-wilted.
Nutrition Information
Show Details
Serving
1g
Calories
644kcal
(32%)
Carbohydrates
78g
(26%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
13g
(76%)
Cholesterol
74mg
(25%)
Sodium
920mg
(38%)
Fiber
5g
(20%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 644kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 74mg | 25% |
| Sodium | 920mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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