Easter dinner of ham, vegetables and bun on two baking sheets

Votes: 2

How to Make - Easter Ham, Vegetable, and Bun Dinner on Two Baking Sheets

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Prepare a hearty and delicious Easter dinner for four without the fuss. Everything bakes simultaneously on two baking sheets in the oven, and in just over an hour, you'll have: ham with pineapple, potato gratin, orange-glazed carrots, tender asparagus, and deliciously soft scones. Start roasting the sliced carrots and asparagus on one sheet, then divide the other sheet into three zones and arrange the potatoes in a creamy sauce with grated cheese on one side, followed by slices of ham glazed with brown sugar and pineapple syrup, topped with pineapple rings, and garnished with maraschino cherries. Place the scones next to the ham. They're easy to mix with flour, cream, and grated Parmesan. The less you knead the dough, the more fluffy your scones will be. Place the second baking sheet in the oven 20 minutes before the first one is ready to ensure all the ingredients for your dinner are cooked through at the same time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ham and vegetables

3 ham steaks, weighing 200-220 g each, cut in half vertically
450 g medium carrots, peeled
2 tbsp (30 g) butter, plus extra for greasing baking sheets
2 small bunches thick asparagus, tough ends trimmed, bottom half of stalks trimmed (about 0.7 kg)
1 tbsp. l. olive oil
450 g of potatoes
1 small clove of garlic, crushed
2 tbsp. l. orange jam
0.5 cup grated Gruyere (about 45 g)
2 tbsp. l. brown sugar
3 cups canned pineapple in sugar syrup + 1 teaspoon syrup
3 maraschino cherries, halved (optional)
6 whole cloves
1 hard-boiled egg
4 lemon wedges
Mustard, for serving
Special equipment: 2 baking sheets (45x32 cm) and a mandoline grater or vegetable slicer

Scones

1 cup of premium flour + extra for work
3 tbsp. l. parmesan
1.5 tsp baking powder
0.5 tsp chopped fresh thyme leaves
1 3/4 cups heavy cream, plus extra for brushing over cookies

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven and preheat the oven to 220°C.
Make scones.

In a large bowl, combine flour, 1 tablespoon Parmesan, baking powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 3/4 cup cream and stir with a wooden spoon until the dough comes together.

Gather the dough into a ball, transfer it to a floured surface, and shape it into a 2.5 cm thick square. Cut it into 4 equal-sized squares, shape them if necessary, transfer to a plate, and refrigerate.

Cut the carrots diagonally into 4cm pieces, cutting any larger pieces in half so that they are all roughly the same size.
Line one baking sheet with parchment paper and arrange the carrots on one half. In a small bowl, melt 2 tablespoons (30 g) of butter in the microwave. Drizzle the carrots with butter, add 0.5 teaspoon of salt, and season with pepper to taste.

On the other half of the baking sheet, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper and spread evenly.
Bake on the bottom rack of the oven until the vegetables are just beginning to soften, 15 minutes.
Meanwhile, using a mandoline or vegetable peeler, slice the potatoes into 1/4-inch-thick rounds and place in a medium skillet with a lid. In a measuring cup or bowl, combine the remaining 1 cup heavy cream, garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt, and a pinch of black pepper and pour over the potatoes.
Bring the cream to a boil over medium heat, cover, and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes are tender when pierced with a knife and the cream has thickened, 10-12 minutes. Remove from the heat and set aside, covered.
Remove the carrots from the oven and spoon the orange marmalade over them. Stir to coat completely. Turn the asparagus over and return the baking sheet to the oven.
Grease 1/3 of a clean baking sheet with butter. Arrange half of the potato slices in an even layer, slightly overlapping, on the greased area and sprinkle evenly with 1 tablespoon of Parmesan. Top with the remaining potato slices, drizzle with the remaining cream, and sprinkle with Gruyere and the remaining 1 tablespoon of Parmesan.

Arrange the ham slices in a single layer, slightly overlapping, in the center of the baking sheet, leaving room for the scones next to them.
In a small bowl, combine the brown sugar and pineapple syrup and microwave in 30-second intervals, stirring between each, until the sugar is completely melted. Spoon the glaze over the ham slices and spread it with the back of a spoon.

Cut the pineapple rings in half and place one on top of each slice of ham. If using maraschino cherries, place one half in the center of each pineapple slice and secure with a clove. If not using cherries, pin the pineapple to the ham with a clove.
Evenly arrange the cooled scones on a baking sheet and brush the tops with cream. Place the baking sheet on the top rack of the oven. Bake both sheets until the potatoes are golden brown and crispy on top, the carrots are cooked through and glazed, the asparagus is tender and lightly browned, the buns are golden brown, and the ham and pineapple are heated through, about 20 minutes.
Before serving, stir the carrots and grate a hard-boiled egg over the asparagus. Divide the mixture evenly among 4 plates. Serve with lemon wedges and mustard.