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.
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.
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.
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.
Create another bowl that is about 1/4 the size of the sheet pan and add the eggs to the bowl.
Place the scalloped potatoes, eggs, and asparagus on the pan and bake for an additional 35 minutes, or until the ham reaches 140F 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.
Pipe or spoon the mixture back into the egg whites and top with a sprinkle of paprika.
Notes
Make sure to use a fully cooked, boneless ham— they usually take 15 minutes per pound to cook. If your ham is larger, make sure to adjust the par-bake accordingly.
You can create a foil boat to hold the ham if you would like— just depends on whether you’d like the asparagus to have a maple-ham flavor!