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Sheet Pan Easter Dinner with Ham
5 from 15 votes

Sheet Pan Easter Dinner with Ham

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.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 644 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 400 degrees F.
  2. 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. 
  3. Prepare the ham
  4. Place the spiral ham in the foil bowl on the sheet pan, cut side down.
  5. In a small bowl, stir together the peach preserves, brown sugar, mustard, thyme, and garlic.
  6. Spread half of the mixture over the ham (make sure to save the other half for later).
  7. Cover the ham with foil. 
  8. Prepare the roast potatoes
  9. Add the potatoes, olive oil, garlic, and parsley to a large bowl and toss to combine.
  10. Sprinkle with salt and pepper.
  11. Add the potatoes to the sheet pan, making sure they are all cut side down.
  12. Roast the potatoes and ham for 15 minutes while you prepare the spinach. 
  13. Prepare the creamed spinach
  14. Squeeze the thawed spinach in a clean dish towel (or paper towels) until it is dry and no more liquid remains. 
  15. Heat a large skillet over medium heat.
  16. Add the olive oil and onion.
  17. Saute until the onion is tender, about 4 minutes.
  18. Add the garlic and cook for an additional minute. 
  19. Next, add the butter and allow it to melt.
  20. Sprinkle over the flour and stir until a roux forms. Cook for one minute. 
  21. Add the milk and nutmeg and stir until no lumps of roux remain.
  22. Bring the milk mixture to a simmer and cook until it has thickened slightly, about 3 minutes. 
  23. 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.
  24. Remove the pan from the heat. Season with salt and pepper, to taste. 
  25. Final Bake
  26. Remove the sheet pan from the oven and flip the potatoes.
  27. Remove the foil that was covering the ham and brush the remaining peach mixture over.
  28. Add the other foil bowl to the sheet pan and transfer the spinach mixture to it. Sprinkle the parmesan and breadcrumbs over the spinach.
  29. Bake for 15 minutes or until the ham registers 140 degrees F on an instant-read thermometer. 
  30. Serve immediately.
  31. Store any leftovers in an airtight container in the fridge for up to three days. 

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

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: 4 servings

Amount Per Serving

Calories 644

% 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.