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My Easter cooking is easier than ever with this Sheet Pan Easter Dinner recipe. I make brown sugar ham, asparagus, scalloped potatoes, and deviled eggs for a family of four—all in one pan!
Sheet Pan Easter Dinner with Brown Sugar Ham, Scalloped Potatoes, Asparagus, and Deviled Eggs
I find that sometimes holiday cooking can be a tad stressful. But now that I have this one-pan recipe, I can prepare a traditional Easter ham dinner that is super simple.
This sheet pan Easter dinner has all the delicious foods my family loves, including brown sugar ham, cheesy scalloped potatoes, fresh asparagus, and oven-roasted deviled eggs.
It’s the perfect amount of food for a family of 2 to 4. I make it all in one pan and it takes me less than 2 hours to get it on the table.
Sheet Pan Easter Dinner with Maple Brown Sugar Ham
Ingredients
For the Maple and Brown Sugar Ham
- 1 small spiral ham about 5 lbs, precooked
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp olive oil
- 1 tsp minced thyme
For the Scalloped Potatoes
- 2 large Yukon gold potatoes sliced thinly
- ⅓ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 garlic cloves minced
- 1 tsp fresh parsley minced
- ½ tsp kosher salt
- 1 cup grated cheddar cheese
For the Asparagus
- 1 lb. asparagus with the bottom 1-2” removed
- 1 tbsp olive oil
- 1 tsp kosher salt
For the Oven Roasted Deviled Eggs
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp mustard
- 2 tbsp pickle relish
- 1 tsp kosher salt
- paprika for garnish
Instructions
Par-Bake the Ham
- Preheat your oven to 350°F.
- In a small bowl, combine the brown sugar, maple syrup, olive oil, and thyme. Add the ham to a large sheet pan and pour over half of the marinade. Cover it with foil. Bake for 1 hour.1 small spiral ham, ½ cup brown sugar, ¼ cup maple syrup, 2 tbsp olive oil, 1 tsp minced thyme
Make the Scalloped Potatoes (While the Ham is Baking)
- Combine the potatoes, cream, parmesan, garlic, parsley, and salt in a medium sized microwave safe bowl. Microwave for 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.2 large Yukon gold potatoes, ⅓ cup heavy cream, ½ cup grated Parmesan cheese, 2 garlic cloves, 1 tsp fresh parsley, ½ tsp kosher salt
Make the Asparagus (While the Scalloped Potatoes are Baking)
- Combine the asparagus, olive oil, and salt in a large bowl and set aside until ready to use.1 lb. asparagus, 1 tbsp olive oil, 1 tsp kosher salt
Bake it All Together
- Remove the foil and top the ham with the remaining sauce.
- Create a bowl using aluminum foil that is about ¼ of the sheet pan. Add the scalloped potatoes to the bowl and top with grated cheddar cheese.1 cup grated cheddar cheese
- Create another bowl that is about ¼ the size of the sheet pan and add the eggs to the bowl.6 large eggs
- Place the scalloped potatoes, eggs, and asparagus in the pan and bake for an additional 35 minutes, or until the ham reaches 140°F on an instant-read thermometer. Cover the ham with aluminum foil and allow it to rest while you make the deviled eggs.
Finish the Deviled Eggs (While the Ham Rests)
- Remove the eggs from the sheet pan and place them directly into a bowl filled with ice water. Once the eggs are cool to the touch, peel the shells and cut the eggs in half, lengthwise.
- Remove the yolks and add them to a small bowl with the mayonnaise, mustard, relish, and salt. Stir to combine.¼ cup mayonnaise, 1 tbsp mustard, 2 tbsp pickle relish, 1 tsp kosher salt
- Pipe or spoon the mixture back into the egg whites and top with a sprinkle of paprika.paprika
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sheet Pan Easter Dinner With Ham Step by Step
Prebake the ham: Preheat the oven to 350°F. Combine ½ cup brown sugar, ¼ cup maple syrup, 2 tbsp olive oil, and 1 tsp minced thyme in a small bowl. Place the ham on a large baking sheet and cover it with half of the marinade. Cover the ham with aluminum foil and bake for one hour.
Make the scalloped potatoes: Combine 2 large potatoes, ⅓ cup heavy cream, ½ cup grated Parmesan cheese, 2 garlic cloves, 1 tsp fresh parsley, and ½ tsp kosher salt in a microwave-safe bowl and microwave for 5 minutes or until the potatoes are fork tender. Set aside.
Make the asparagus: Combine 1 lb. of asparagus, 1 tbsp olive oil, and 1 tsp of salt in a large bowl and set aside until ready to use.
Bring it all together: Remove the foil from the ham and pour the remaining marinade over it.
Tent aluminum foil to create a bowl approximately ¼ of the size of the sheet pan, and add the scalloped potatoes, topping them with 1 cup of grated cheddar cheese.
Create another aluminum bowl about ¼ the size of the sheet pan and place the 6 eggs in it.
Place the scalloped potatoes, eggs, and asparagus on the pan and bake for an additional 35 minutes, or until the ham reaches 140°F on an instant-read thermometer.
Cover the ham with aluminum foil so it can rest while you make the deviled eggs.
Make the deviled eggs: Remove the eggs from the sheet pan and place them in a bowl filled with ice water. Once they are cool to the touch, peel and cut them in half lengthwise.
Remove the yolks and place them in a small bowl with ¼ cup mayonnaise, 1 tbsp mustard, 2 tbsp pickle relish, and 1 tsp kosher salt. Mix well to combine.
Spoon the yolk mixture back into the egg whites and top with a sprinkle of paprika.
Serve: Serve and enjoy!
How to Store
Store leftovers in airtight containers in the fridge for 3-4 days. Reheat in the oven.
I wouldn’t recommend freezing anything other than the ham, as the remaining ingredients won’t hold their texture once frozen and thawed. If you do freeze the ham, thaw it overnight in the fridge and reheat it in a warm oven.
Serving Suggestions
The great thing about this sheet pan Easter dinner is that it’s a complete meal, so no extra cooking is necessary. If you want, add homemade crescent rolls or make ahead yeast rolls to fully round out the meal.
