Easter Ham Dinner on Two Sheet Pans – Cooking Aboard with Jill

Ingredients

• 1 large bunch of asparagus (tough ends snapped off)
• 2-3 large carrots, peeled
• 2 tbsp melted butter
• Olive oil
• 2 tbsp orange marmalade
• 12 lemon, juiced (about 2 tablespoons)
• 1 egg, hard boiled ahead of time and finely chopped
• Salt and pepper
• 1 large or 2 smaller Yukon gold potatoes (washed and unpeeled)
• 2 8-ounce ham steaks, halved
• 4 tbsp parmesan, grated
• Fresh thyme leaves, minced
• 1 cup heavy cream, room temperature
• 2 cloves garlic, minced
• 1 cup gruyere cheese, grated (swiss or gouda are good)
• 3 tbsp dark brown sugar
• 1 can pineapple chunks, drained (save 2 tablespoons of heavy syrup)
• 4 maraschino cherries, halves (I used organic or fresh cherries are good)