Ingredients
Ham
- 1 ½-2 pounds fully cooked sliced ham spiral or thick-cut
- Canned pineapple slices
Pineapple Glaze
- ½ cup brown sugar
- ¼ cup pineapple juice-from the canned pineapple
- 2 tbsp Dijon or honey mustard
- 2 tbsp honey
- 1 tbsp butter melted
- ½ tsp garlic powder
- ¼ tsp black pepper
Potatoes
- 1 ½ lbs baby yellow potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried thyme or rosemary
- Salt & pepper to taste
Asparagus
- 1 pound asparagus trimmed
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional: lemon juice or grated Parmesan
Method
- Preheat oven to 400°F.
- Prepare potatoes: Toss potatoes with olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread on one side of a large sheet pan.
- Roast potatoes for 20 minutes.
- Make the glaze: Whisk together brown sugar, pineapple juice, mustard, honey, melted butter, garlic powder, and black pepper.
- Add ham: Remove pan from oven. Arrange ham slices on the open side of the pan, slightly overlapping. Top with pineapple slices. Brush generously with glaze.
- Bake for 15 minutes.
- Add asparagus: Toss asparagus with olive oil, salt, and pepper. Remove pan, add asparagus, and brush ham with remaining glaze.
- Return to oven and bake 10–12 minutes, until potatoes are fork-tender, asparagus is crisp-tender, and ham is heated through.
- Optional: Broil for 1–2 minutes for extra caramelization.
- Serve immediately, finishing asparagus with lemon juice or Parmesan if desired.