Are you looking for an easy Easter meal? Well, this sheet pan Easter dinner with ham is just what you need! Sweet peach glazed ham together with roasted potatoes and creamed spinach give you a perfect meal made on just one single sheet pan!
I’m here once again to give you the BEST sheet pan holiday meal!
Last year I showed you how to make Sheet Pan Easter Dinner with Lamb but this year I’m going totally traditional by showing you how to make sheet pan Easter dinner with ham!
This one sheet pan dish serves up peach glazed ham, garlic and herb roasted yellow potatoes, and delicious creamed spinach.
I’m telling you – if you’re still looking for small gathering Easter recipes this one is not to be missed!
Ingredients for sheet pan Easter with ham recipe
For the ham:
- Boneless spiral ham – I’m using a 4-pound boneless spiral cut ham for this recipe.
- Peach preserves – adds a fresh, sweet flavor to the ham. You could swap the peach for apricot or orange if you prefer!
- Light brown sugar – adds a bit of additional sweetness and helps the exterior of the ham caramelize.
- Dijon mustard – this adds a bite and zing to the ham. If mustard isn’t your favorite, feel free to reduce it to 1 tablespoon or leave it out entirely. Stoneground mustard would also be delicious but I would not recommend substituting yellow mustard.
- Fresh thyme – adds a bit of freshness and pairs deliciously with ham and peaches– you could swap it for rosemary if that’s what you have on hand.
- Garlic – adds an earthy flavor to enhance the meatiness of the ham.
For the roasted baby potatoes:
- Small yellow potatoes – I’m using baby yellow and red potatoes but any color will work! For this recipe, we are looking for potatoes that are about 1-1.5 inches long.
- Olive oil – this helps the potatoes roast so they become crisp and delicious!
- Garlic and rosemary – if you don’t have fresh garlic or rosemary, dried will work too! Just swap them for 3/4 teaspoon of garlic powder and 1/2 teaspoon of dried rosemary.
For the creamed spinach:
- Frozen chopped spinach – Frozen spinach is a great shortcut for creamed spinach because it is already wilted down. Make sure to squeeze out as much liquid as you can!
- Olive oil – helps the onion saute so it becomes tender without burning. Feel free to swap out your favorite neutral cooking oil.
- Yellow onion and garlic – add delicious flavor and are classic additions to creamed spinach. Feel free to switch up the onion for shallot or leek. Both would be delicious!
- Butter and flour – Butter and flour create a roux that thickens the cream sauce. I’m using unsalted butter and all-purpose flour.
- Milk – adds moisture to create our cream sauce for the spinach. I recommend whole milk because it adds a nice richness to the sauce.
- Ground nutmeg – nutmeg is a classic gratin spice. It adds a bit of warmth and spice to the spinach.
- Cream cheese – adds even more creaminess to the spinach. If it’s fully softened, it will incorporate more smoothly into the sauce.
- Parmesan cheese – creates a salty, nutty topping for the spinach.
- Panko breadcrumbs – breadcrumbs add delicious texture and crunch to the top of the spinach. I love the texture of Panko but regular Italian breadcrumbs would too.
How to cook Easter dinner on a sheet pan
For this sheet pan meal I’m giving you 3 delicious recipes that round out the perfect holiday meal:
- Peach glazed spiral cut ham
- Parmesan and panko topped creamed spinach
- Garlic and herb roasted yellow potatoes
The biggest tip for making this recipe – read all the instructions before you start the cooking process.
First, you’ll want to make the peach glaze and rub half of it on the ham. Add that ham to a sheet pan and cover with foil.
Second, you’ll toss the potatoes in olive oil, garlic, and herbs. Add the potatoes to the same pan as the ham and pop it into a preheated oven.
Let that roast for 15 minutes while you prepare the creamed spinach.
Squeeze out the water in the spinach and set it aside.
Then you’ll saute the onion and garlic, add some butter and flour to make a roux, pour in the milk and nutmeg, stir until smooth, and let gently simmer until it just starts to thicken.
Add in the cubed cream cheese and spinach, stir to combine, and season with salt and pepper.
After the first bake for the potatoes and ham is done simple remove it from the oven, cover the ham with the rest of the glaze, flip the potatoes, add the last foil bowl to the sheet pan and pour the creamed spinach into the foil bowl.
Top the creamed spinach with Parmesan and panko and bake until the potatoes are soft, the creamed spinach is lightly brown on the top, and the ham registers 140 degrees F.
It’s a pretty simple process that just relies on timing.
I also think it’s really important to have a good rimmed sheet pan and heavy duty foil for this recipe.
The best ham to use
For this recipe, I used a small boneless ham because it’s the perfect size for a sheet pan dinner for 4 people.
Our ham is also around 4 pounds so it cooks for a total of 30-35 minutes.
However, I understand you may want to make a larger ham if you’re a fan of ham leftovers. I won’t blame you because it gives you the excuse to make the BEST SOUP EVER – Easy Ham and Bean Soup.
Here are a few tips for making larger hams.
- First, you’ll want to par-bake the ham before adding the potatoes.
- Spiral hams need to cook for about 8 minutes per pound at 400 degrees F.
- If you had a 6-pound ham, you would need to par-bake it for 20 minutes before adding the potatoes.
- For an 8-pound ham, par-bake it for 35 minutes before adding the potatoes.
Using frozen spinach
Frozen spinach is a great shortcut for creamed spinach because it is already wilted down.
You can typically find chopped frozen spinach at most grocery stores in the frozen vegetable aisle.
The biggest tip is to make sure you squeeze out as much liquid as you can from the defrosted chopped spinach.
I do this by squeezing the thawed spinach in a clean dish towel (or paper towel) until it is dry and no more liquid remains.
The best potatoes to use
I’m using baby yellow and red potatoes but any color will work!
For this recipe, we are looking for potatoes that are about 1-1.5 inches long.
I like to look for yellow potatoes labeled “baby” as that usually means the potatoes will be on the smaller side.
If you only have access to larger yellow potatoes just try to cut them down so all the pieces are uniformly sized.
What to serve alongside
The beauty of a recipe like this is that you have all the sides and the main course made in one shot.
However, you may want a few appetizer suggestions, maybe a few more sides, or a delicious dessert!
Here are a few great options:
Substitutions and variations
I like to think this recipe is absolutely perfect as written but I also know that not everyone may love this recipe exactly as written.
Here are a few simple substitutions you could do for this recipe.
- Instead of using peach preserves, you could use apricot, pineapple, or cherry preserves.
- Use frozen drained kale instead of spinach if you happen to love kale even more.
- Italian breadcrumbs are a great sub for Panko.
- I recommend a waxy potato for roasting so use any type you can find – red, yellow, white, or even purple!
- Use whatever fresh herbs you have on hand for the potatoes – thyme or oregano are great options.
More easy holiday meals
- Want another easy Easter sheet pan meal? Try my Sheet Pan Easter Dinner with Lamb.
- Craving an easy and flavorful ham? Try my Honey Mustard Baked Ham.
- Love grilling for the holidays? Try my Grilled Lamb Chops with Pistachio Mint Pesto.
- Need a flavorful ham recipe? Try my Pineapple Bourbon Butter Glazed Ham.
For the Peach Glazed Ham
- 1 small boneless spiral ham (about 4 pounds)
- 1/2 cup peach preserves
- 2 tablespoons light brown sugar
- 2 tablespoons dijon mustard
- 1 teaspoon fresh thyme, minced
- 1 clove garlic, minced
For the Roasted Baby Potatoes
- 1 pound small potatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
For the Creamed Spinach
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about ⅓ cup)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cus whole milk
- 1/4 teaspoon ground nutmeg
- 4 ounces cream cheese, cubed and at room temperature
- 1/2 cup parmesan cheese (shaved, grated, or shredded)
- 1/3 cup panko breadcrumbs
Preheat your oven to 400 degrees F.
Make two foil bowls that are each the size of ⅓ of the sheet pan. Leave one on the pan and set the other aside for later.
Prepare the ham
- Place the spiral ham in the foil bowl on the sheet pan, cut side down.
- In a small bowl, stir together the peach preserves, brown sugar, mustard, thyme, and garlic.
- Spread half of the mixture over the ham (make sure to save the other half for later).
- Cover the ham with foil.
Prepare the roast potatoes
- Add the potatoes, olive oil, garlic, and parsley to a large bowl and toss to combine.
- Sprinkle with salt and pepper.
- Add the potatoes to the sheet pan, making sure they are all cut side down.
- Roast the potatoes and ham for 15 minutes while you prepare the spinach.
Prepare the creamed spinach
- Squeeze the thawed spinach in a clean dish towel (or paper towels) until it is dry and no more liquid remains.
- Heat a large skillet over medium heat.
- Add the olive oil and onion.
- Saute until the onion is tender, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Next, add the butter and allow it to melt.
- Sprinkle over the flour and stir until a roux forms. Cook for one minute.
- Add the milk and nutmeg and stir until no lumps of roux remain.
- Bring the milk mixture to a simmer and cook until it has thickened slightly, about 3 minutes.
- Add the cubed cream cheese and spinach to the sauce. Stir until the cream cheese has melted and the spinach is incorporated into the sauce.
- Remove the pan from the heat. Season with salt and pepper, to taste.
- Remove the sheet pan from the oven and flip the potatoes.
- Remove the foil that was covering the ham and brush the remaining peach mixture over.
- Add the other foil bowl to the sheet pan and transfer the spinach mixture to it. Sprinkle the parmesan and breadcrumbs over the spinach.
- Bake for 15 minutes or until the ham registers 140 degrees F on an instant-read thermometer.
- Serve immediately.
- Store any leftovers in an airtight container in the fridge for up to three days.
- I’m using a small boneless ham because it’s the perfect size for a sheet pan dinner for four people– if you have a larger ham, you can use it in this recipe! Just par-bake the ham before adding the potatoes. Spiral hams need to cook for about 8 minutes per pound at 400 degrees F – our ham is 4 pounds so it cooks for 30-35 minutes. If you had a 6-pound ham, you would need to par-bake it for 20 minutes before adding the potatoes. For an 8 pound ham, par-bake it for 35 minutes before adding the potatoes.
- I’m using baby yellow and red potatoes but any color will work! For this recipe, we are looking for potatoes that are about 1-1.5 inches long.
- Frozen spinach is a great shortcut for creamed spinach because it is already wilted down. Make sure to squeeze out as much liquid as you can!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 644Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 920mgCarbohydrates: 78gFiber: 5gSugar: 32gProtein: 19g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.