Description
A 5 course sheet pan Easter dinner made in 1 hour, using 2 large sheet pans. This is a great Easter meal for when you want to keep things small and simple. This meal includes honey glazed ham, roasted Dijon potatoes, honey butter carrots, lemon roasted asparagus, and buttermilk drop biscuits.
Ingredients
Units
Scale
Honey glazed ham:
- 1.8 to 2 pounds ham steak, patted dry
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 3.5 tablespoons dark brown sugar
- 1 tablespoon unsalted butter
Roasted Dijon potatoes:
- 1 pound red, or Yukon gold potatoes, cut into 1 inch pieces
- 1 tablespoon Dijon mustard
- 1 tablespoon avocado, or grapeseed oil
- 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh rosemary, chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Honey butter carrots
- 3 to 5 carrots, peeled, and thickly sliced on the bias
- 1/2 tablespoon avocado oil or grapeseed oil
- kosher salt
- 1 tablespoon meted butter
- 1 tablespoon honey
Lemon roasted asparagus
- 1 pound asparagus, woody ends trimmed
- 1/2 tablespoon avocado oil, or grapeseed oil
- kosher salt
- black pepper
- zest of 1 lemon
Buttermilk drop biscuits
- 1 cup all purpose flour (see notes for GF option)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted, cold butter
- 1/2 cup + 1 tablespoon buttermilk
- 1 egg
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Prepare the veggies as stated above – cut the potatoes, carrots, and trim the asparagus, set aside. Grab 2 extra large rimmed baking sheet pans (20.75 x 14.75 x 1 inches).
- Prepare sheet pan #1 (potatoes, ham, carrots): For the ham: pat the ham dry. Then make a foil barrier by layering 3 large pieces of foil on top of each other and folding the sides up onto each other so that there are vertical, sturdy lips on each side of the ham. The point is to keep the juices from the ham from running into the carrots and the potatoes. Next make foil trivets for the ham by rolling a sheet of foil into a spiral shape. Make as many of the trivets as you need to keep the ham as level as possible. (I ended up making 2 large ones and 2 smaller ones). Place the foil trivets inside the foil barrier. Then place the ham on top of the foil trivets, in the center of the sheet pan. For the potatoes: To one side of the ham place the cut potatoes. Mix the 1 tablespoon of Dijon mustard and 1 tablespoon of oil together in a small bowl, along with the rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour the mustard sauce over the potatoes and use your hands, or tongs to toss the potatoes in the sauce until they’re evenly coated. Spread the potatoes out evenly so all of them are touching the pan. Sprinkle with a little extra salt. For the carrots: On the other side of the ham place the sliced carrots. Toss them with he 1/2 tablespoon of avocado oil, and a good sprinkle of kosher salt. Arrange the carrots so they are spread out and all of them are touching the baking sheet.
- Prepare sheet pan #2 (biscuits and asparagus): For the asparagus: Place the trimmed asparagus into a large mixing bowl and add the 1 tablespoon of avocado oil and a good sprinkle of kosher salt and black pepper – set the bowl aside. Make the biscuits: Add about a 3 inch strip of parchment paper to the baking sheet (see photos in post). To a medium mixing bowl add the 1 cup of AP flour (See notes for a GF option), 1 teaspoon baking powder, and 1/2 teaspoon kosher salt, whisk together. Cut 3 tablespoons of cold butter into cubes. Add the butter to the flour mixture and use your fingers, or a pastry cutter to cut the butter into the flour until you have the consistency of peas. Add the 1/2 cup + 1 tablespoon of buttermilk to the dry ingredients. Stir to combine. Once a wet, shaggy dough has formed, use two large spoons too drop about 2 tablespoons of dough onto the parchment paper of the baking sheet – making sure to leave about 2 inches of space in between each biscuit. Crack the egg into the liquid measuring cup with the remaining buttermilk, whisk to combine. Use a brush to brush the egg wash mixture onto each biscuit, being generous. Set the sheet pan aside.
- To bake the sheet pans: Place both sheet pans in the oven for 10 minutes.
- Make the ham glaze & the honey butter glaze for the carrots: In a small sauce pot melt 2 tablespoons of butter. Spoon out 1 tablespoon of the butter and place it in a small bowl, mix it together with 1 tablespoon of honey, and a pinch of salt – set aside (this is for the honey butter carrots). Returning to the sauce pot with the remaining 1 tablespoon of melted butter, add 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 3.5 tablespoons of dark brown sugar. Turn the heat on to high, once everything has melted wait for the sauce to come up to a boil, reduce the heat to medium, and allow the sauce to simmer for 3 to 5 minutes, stirring occasionally. You want the sauce to be thick enough to coat the back of a spoon and to stay separated when you drag your finger across the spoon. Remove from the heat and set aside.
- Add the asparagus to the biscuit pan: After the biscuits have baked for 10 minutes, remove the pan and slide the biscuits over to one side. Add the asparagus, spread them out so all asparagus is touching the pan. Rotate the two pans, switching which oven racks they are on. Bake both pans another 5 minuets.
- Add the glaze to the ham: Once sheet pan #1 has cooked for 15 minutes total, spoon the glaze on top of the ham. Place the sheet pan back in the oven for 5 minutes. (Also allow sheet pan #2 to cook for the 5 minutes).
- Finish cooking: Remove sheet pan #2 once the asparagus is tender, and the biscuits are browned and dry on top. If needed, remove the potatoes and carrots from sheet pan #1 and place the ham under the broil for 2 to 3 minutes, or until the ham is slightly charred. Note: Broiling the ham is an optional step. It helps to add color to the ham, I recommend it. But, if in a pinch you can skip it.
- Final touches: Add the zest of 1 lemon to the asparagus and toss to combine. Add the honey butter mixture to the carrots and toss to combine. Allow the ham to rest for 5 minutes.
- To serve: Slice the ham up and add some of each side dish to each plate. Or, you can transfer them to individual serving bowls/platters for individuals to serve themselves. Enjoy immediately.
Notes
gluten free flour: To make the biscuits gluten free I use Bob’s Red Mill gluten free 1 to 1 baking flour, it works great.
Timers: Even though I tried to keep the cooking time of both baking sheets about the same, I recommend using two timers to help you keep track in case cooking time gets slightly off from each other. I use both my oven timer, and my phone timer.
Cook time: I timed this recipe, it took me a total of 1 hour, 15 minutes. However, as I was pausing to write down notes for the recipe, I think it would normally take 1 hour, so that’s what I record it as. However, keep in mind that depending on how quickly you chop things up, or if you have help in the kitchen, it could take you a little more, or less time to make this recipe then stated.
