Description

This Sheet Pan Easter Dinner with Maple Brown Sugar Ham is a festive and delicious one-pan meal perfect for holiday gatherings. Featuring a precooked spiral ham glazed with a sweet maple brown sugar mixture, roasted Yukon gold potatoes with Parmesan and garlic, tender asparagus, and a tangy deviled eggs side, this dish offers a balanced and flavorful combination. Easy to prepare and baked in one pan, it simplifies holiday cooking while providing a hearty and elegant meal for four people.

Ingredients

Scale

Ham and Glaze

1 small spiral ham (about 5 lbs, precooked)
½ cup brown sugar
¼ cup maple syrup
2 tbsp olive oil
1 tsp minced thyme

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

Asparagus

1 lb. asparagus (with the bottom 1-2” removed)
1 tbsp olive oil
1 tsp kosher salt

Deviled Eggs

6 large eggs
¼ cup mayonnaise
1 tbsp mustard
2 tbsp pickle relish
1 tsp kosher salt
paprika (for garnish)

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Instructions

Prepare the Ham and Glaze: Preheat your oven to 325°F (165°C). In a small bowl, combine the brown sugar, maple syrup, olive oil, and minced thyme to make the glaze. Place the precooked spiral ham on a sheet pan and brush the glaze all over the surface evenly.
Prepare the Potatoes: Thinly slice the Yukon gold potatoes and toss them in a mixing bowl with the heavy cream, grated Parmesan, minced garlic, fresh parsley, and kosher salt. Spread the potato mixture in an even layer on one side of the sheet pan next to the ham.
Add the Asparagus: Trim the tough ends from the asparagus and toss with olive oil and kosher salt. Arrange the asparagus on the sheet pan alongside the potatoes and ham, ensuring everything is spaced out for even cooking.
Bake the Sheet Pan Dinner: Place the sheet pan in the preheated oven and bake for approximately 90 minutes, basting the ham with extra glaze halfway through if desired. The potatoes should be tender and golden on top, the asparagus tender-crisp, and the ham heated through and caramelized on the edges.
Prepare the Deviled Eggs: While the ham and vegetables bake, place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat, letting sit for 10 minutes. Peel the eggs, slice in half lengthwise, and scoop out the yolks into a bowl. Mix the yolks with mayonnaise, mustard, pickle relish, and kosher salt until smooth. Spoon or pipe the mixture back into the egg whites and sprinkle with paprika for garnish.

Notes

Use a precooked spiral ham to ensure convenience and reduce cooking time.
Thinly slicing the potatoes helps them cook evenly and absorb the creamy mixture.
Basting the ham halfway through baking enhances the glaze’s caramelization.
Adjust the asparagus cooking time depending on thickness to avoid overcooking.
Deviled eggs can be prepared ahead of time and refrigerated until serving.