Preheat oven to 375 degrees. Spray a large rimmed baking pan with Hy-Vee nonstick cooking spray; set aside.
Easier holidays using just one sheet pan! You can make your main dish using this sheet pan method, or use this recipe to make a meal of your leftover ham and other holiday sides.
Servings and Ingredients
|1 Hy-Vee large egg, beaten|
|1 ½ c. mashed potatoes, premade and leftover|
|1 tbsp. fresh herbs, chopped, such as: parsley, chives, and/or thyme|
|2 tbsp. Hy-Vee salted butter, melted|
|1 (1-lbs.) pkg. Hy-Vee Short Cuts garlic-lemon asparagus|
|1 tbsp. Gustare Vita olive oil|
|8 slice(s) Hy-Vee fully cooked bone-in spiral-sliced ham|
|2 slice(s) Hy-Vee canned pineapple slices in juice, drained and halved|
|4 Hy-Vee Bakery Hy-Waiian dinner rolls|
|Hy-Vee maraschino cherries, drained, for garnish|
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Pastry bag or large resealable plastic bag
- Large star shaped piping tip
- Pastry brush
Stir together egg, mashed potatoes, and herbs in a medium bowl until well combined. If desired, spoon potato mixture into a pastry bag fitted with a large star-shaped pastry tip. Pipe or spoon mounds on prepared baking sheet; lightly brush potato mounds with melted butter.
Toss asparagus with olive oil. Add asparagus to baking pan, leaving space for ham and rolls. Bake for 10 minutes.
Arrange ham slices and pineapple slices in a single overlapping layer on baking pan; bake 10 minutes.
Add Hy-Vee bakery rolls to pan; bake for 5 minutes more or until ham is heated through and asparagus is crisp-tender. If desired, garnish with cherries.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 95mg
- Sodium: 870mg
- Total Carbohydrates: 40g
- Protein: 16g