Easy Sheet Pan Christmas Dinner

Instructions

1. Preheat the oven to 350 F. Whisk brown sugar, cornstarch, honey, apricot jam, Dijon mustard, orange juice, and ground cloves in a saucepan; cook over medium-high heat for 3 minutes until thickened.

2. Line a baking sheet with foil, creating four divisions for ham/carrots, potatoes, Brussels sprouts, and rolls. Place the 4-pound spiral-cut ham in its section and pour half the glaze over it, reserving the rest.

3. Peel and thinly slice 4-6 Yukon Gold potatoes. In a saucepan, melt butter, then sauté onion, garlic, and salt for 1 minute. Stir in flour for 1 minute, then slowly whisk in chicken stock and heavy cream, cooking 2-3 minutes until thickened. Add Gruyère and Parmesan until melted, then stir in potatoes. Pour potatoes into their sheet pan section, ensuring they are mostly covered by sauce. Cover the ham and potatoes with foil and roast for 20 minutes.

4. Trim and halve 1 pound Brussels sprouts. Whisk together balsamic vinegar, olive oil, salt, and pepper, then toss with sprouts and chopped bacon (optional). After 20 minutes, remove the pan from the oven and spread the sprouts, cut-sides down, in their designated section, leaving space for rolls.

5. Peel and halve 1 pound carrots lengthwise. In a bowl, whisk butter, honey, thyme, salt, and pepper; toss with carrots. Place carrots, cut-sides down, next to the ham. Return the pan to the oven for 35 minutes, keeping ham and potatoes covered.

6. After 35 minutes, increase oven temperature to 400 F. Remove the pan, uncover the ham and potatoes. Pour the remaining glaze over the ham. Place 8 frozen roll dough balls along the edge, brushing with melted butter. Roast for 15 minutes, or until rolls and potatoes are browned, carrots are cooked, and ham reaches 150 F internal temperature; cover rolls with foil if browning too quickly.