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. 

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. 

Final Bake

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.