Sheet Pan Easter Dinner with Maple Brown Sugar Ham
My Easter cooking just got super simple 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!
Servings: 4 people
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
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
Nutrition
Calories: 777kcal | Carbohydrates: 64g | Protein: 25g | Fat: 48g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 2152mg | Potassium: 838mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1925IU | Vitamin C: 24mg | Calcium: 482mg | Iron: 5mg