- Preheat your oven to 400 degrees F.
- Start by making the ham glaze, as it will need time to thicken a bit after cooking. In a small saucepan combine 1 cup raspberry preserves, 1 and 1/2 tablespoons vinegar, 1/2 or 1 chopped chipotle pepper*, and 2 cloves of minced garlic. (If you are nervous about it being spicy, start with a half chipotle and taste it. Add more if you like.)
- Cook and stir over medium high heat just until boiling. Reduce heat to medium and bring to a simmer. Cook, uncovered, about 10 minutes more. It will start to thicken up, and will thicken more as it cools. Set aside.
For the potatoes and carrots:
- If you have a food processor, use the slicer attachment to slice the potatoes into about 1/8 inch thick slices. This will take less than a minute. If you don't have a food processor, slice by hand or use a mandolin.
- In a wide skillet, add 1 and 1/4 cups cream and the sliced potatoes. Add 1 teaspoon salt, 1/8 or 1/4 teaspoon black pepper, 1/2 teaspoon thyme, 1/8 teaspoon cayenne pepper, and 1 clove minced garlic. Stir to coat potatoes.
- Bring to a low boil over medium heat. Once it starts bubbling, lower the heat a bit and let it lightly simmer, stirring occasionally for about 2 minutes, until the cream has thickened. (The potatoes will still be hard.)
- Place a large piece of aluminum foil over half of your sheet pan, and fold and arrange the edges so that it creates a barrier in the center of the pan. See photos. Spray the foil very well with nonstick spray.
- Pour the potatoes and cream into the foil that you have greased. Spread it out into an even layer. Top with 1/2 cup shredded Gruyere, or Parmesan works too.
- On the other half of the sheet pan, place the carrots that you have washed and scrubbed. If they are very thick, slice them in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub the carrots to coat. I like to arrange the thick ends of the carrots toward the edges of the pan. The edges of a sheet pan cook a little faster, so we want the thick ends toward the outside.
- Place the sheet pan with the potatoes and carrots in the oven, with the rack in the bottom 1/3 of the oven. Move the other rack to the top 1/3 of the oven. Bake the carrots and potatoes at 400 degrees F for 10-12 minutes while you prep the ham.
For the ham and asparagus:
- Spray the second sheet pan with nonstick spray. Layer the ham slices on one half of the pan. Drizzle with some of the Raspberry Chipotle Glaze. Use as much as you like. Remember that it is a bit spicy. Taste it to gauge how much you want to add.
- Snap off the tough ends of the asparagus. Arrange on the sheet pan next to the ham. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub the oil and spices onto the asparagus. I like to arrange the asparagus so that all the tips are toward the center. The edges of the sheet pan cook a little faster, so we want the thick ends toward the outside.
- After the carrots and potatoes have cooked for 10-12 minutes, place the sheet pan with the ham and asparagus on a rack that is in the top third of the oven. Bake at 400 for about 20 minutes, until the ham is warmed through and the asparagus is fork tender. The potatoes and carrots should be in the oven for about 30-35 minutes, and the ham and asparagus should be in the oven for about 20, so plan accordingly.
For the Honey Lemon Glaze (for the vegetables):
- While the sheet pans are in the oven, grate 1 teaspoon lemon zest into a small bowl. Squeeze in 1 tablespoon lemon juice. Whisk in 2 tablespoons honey. Stir until smooth. Heat it in the microwave to warm it, if you like. Spoon over the vegetables before serving. (This glaze is delicious, but the veggies are actually good all by themselves after roasting, so the glaze is optional).
Serve this meal with these One Hour Dinner Rolls!