Sheet Pan Ham Asparagus And Hasselback Potatoes Recipes

SHEET-PAN PORK AND POTATOES

Steps:

• Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
• Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
• Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
• Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

SOUTHERN HASH BROWNS AND HAM SHEET-PAN BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Bake until edges are golden brown, 25-30 minutes., In a small bowl, combine jelly, preserves, horseradish sauce, Dijon, garlic powder and onion powder. Pour over potatoes; add ham. Toss to coat., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Sprinkle with green onions and additional pepper.

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

QUICK AND EASY HAM WITH SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

SHEET-PAN HAM AND EGG HASH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
• Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
• Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

HAM AND ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

SHEET PAN HOLIDAY HAM DINNER

Steps:

• Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F.
• For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes.
• For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.
• Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps.
• For the ham: Line another sheet pan with foil and spray with nonstick spray.
• Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.
• Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak.
• After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil.
• Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.
• For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.
• Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes.

STUFFED HASSELBACK HAM

Steps:

• Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
• Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
• Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
• Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
• Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
• Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
• To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
• Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
• In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
• Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

HAM AND POTATOES WITH ASPARAGUS

Steps:

• Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray.
• Center half of potatoes on each sheet of aluminum foil. Top with ham and asparagus. Spoon one-fourth of container of alfredo sauce over top of each servings; reserve remaining alfredo sauce for future use.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Bake 20 to 22 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill.

SPICY HAM ASPARAGUS CHEESE POTATO ROLL UPS (GLUTEN-FREE)

Steps:

• Prepare veggies. Thinly slice big potato in the long direction. You'll need about 15 slices that you are able to roll up and hold together with a toothpick. The bigger, the better. Cut asparagus into 1" sections. (I steamed my asparagus before baking the rolls but I'm not sure if it was necessary). Toss asparagus with small amount of oil, salt, and pepper.
• Spray cooking sheet with oil and place potato slices onto sheet.
• In middle of each slice, place small amount of ham and asparagus. Put a small amount of cheese in each also. Don't put too much in or it'll melt out all over the cookie sheet. Reserve some cheese for topping.
• Roll each potato slice and stab all the way through with tooth pick.
• Spray rolls with cooking spray and sprinkle with red pepper, black pepper and salt. Place 1 slice of jalapeno on each tooth pick (so it doesn't fall off). Sprinkle reserved cheese on top of rolls.
• Bake at 425F for 15-20 minutes, until potatoes begin to crisp.

GREEK SHEET PAN SALMON AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
• Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
• Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
• Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.