Easter Dinner on Two Sheet Pans
"Easter dinner for four comes together easily in a little over an hour when you cook it on a pair of sheet trays. With tender asparagus, sweet glazed carrots, a decadent potato gratin, roasted ham, and even homemade biscuits, there's plenty to eat with little fuss...."
INGREDIENTS
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1 cup all-purpose flour, plus more for dusting (see Cook's Note)
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3 tablespoons Parmesan
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1 1/2 teaspoons baking powder
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1/2 teaspoon minced fresh thyme leaves
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Kosher salt and freshly ground black pepper
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1 3/4 cup heavy cream, plus more for brushing biscuits
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1 pound medium carrots, peeled
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2 tablespoons unsalted butter, plus more for greasing pan
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2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds
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1 tablespoon extra-virgin olive oil
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1 pound Yukon Gold potatoes (about 2)
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1 small clove garlic, minced
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2 tablespoons orange marmalade
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1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
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Three 7- to 8-ounce ham steaks, halved crosswise
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2 tablespoons dark brown sugar
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3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
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3 maraschino cherries, halved (optional)
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6 whole cloves
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1 hard-boiled egg
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4 lemon wedges
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Mustard, for serving
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