Easter Sheet-Pan Dinner | Recipe Reader

Ingredients

• 1 cup all-purpose flour, plus more, to taste, for dusting a work surface
• 3 tablespoons parmesan, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fresh thyme leaves, minced, divided
• 1 3/4 teaspoons kosher salt, divided, plus more, to taste
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• 1 3/4 cups heavy cream, divided, plus more, to taste
• 1 pound medium carrots, peeled and cut on the bias into 1-1/2-inch chunks of roughly equal size
• 2 tablespoons unsalted butter, plus more, to taste for greasing the pan
• 1 1/2 pounds thick asparagus, woody ends snapped off, bottom half of stalks peeled
• 1 tablespoon extra-virgin olive oil
• 1 pound Yukon Gold potatoes
• 1 small clove garlic, minced
• 2 tablespoons orange marmalade
• 1/2 cup Gruyère cheese, shredded
• 3 (7-8-ounce) ham steaks, halved crosswise
• 2 tablespoons dark brown sugar
• 3 slices canned pineapple rings in heavy syrup, plus 1 teaspoon of the syrup
• 3 maraschino cherries, optional, halved
• 6 whole cloves
• 1 egg, hard-boiled
• 4 lemon wedges
• mustard, optional, to taste, for serving