• Preheat oven to 425 degrees F. Lightly grease two rimmed baking sheets with nonstick cooking spray or line with foil/parchment paper.

  I recommend lining the sheet pan that will have the potatoes and ham on it with foil. Fold up the edges between each to create a divider between the two.

  Set both sheets aside.

For the Potatoes:

• In a large skillet over medium heat, add the butter. Once melted and bubbling, whisk in the flour and allow to cook for 30 seconds. Pour in the half and half, whisking until no clumps remain. Season with salt, pepper, onion powder, and garlic powder. Stir to combine and bring to a boil.
• Once boiling, lower the heat and allow to simmer for a few minutes until the sauce has thickened slightly. Add the potatoes, cover and cook for 10-12 minutes.

  Stir occassionally.
• Transfer the potatoes to the prepared foil tray and spread out into even layers. Spoon any leftover sauce overtop of the potatoes. Top with cheddar and parmesan cheeses.

For the Asparagus:

• Place the asparagus on one half of the other baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat and spread out into a single layer if you can. Top with freshly grated parmesan cheese.

For the Carrots:

• Arrange carrots on the baking sheet opposite of the asparagus. Drizzle with melted butter and season with salt and garlic powder. Toss to coat and spready out into a single layer.

For the Ham:

• In a small bowl, stir together brown sugar, pineapple juice, and dijon mustard.

  If the mixture is too thick, add 1/2 tablespoon more of pineapple juice. If the mixture is too thin, add 1/2-1 additional tablespoon of light brown sugar.

  You want to have a consistency that you can brush or spoon over the ham steaks.

  If you like to have a little extra glaze on top, as the glaze will cook down and off the sides of the ham, I recommend doubling the glaze and reserving half to brush on the last 5-7 minutes of baking time. This is what we do and it adds so much extra flavor!
• Arrange the ham and pinapple slices into a row next to the scalloped potatoes. Brush the brown sugar mixture overtop.

Baking:

• Place both sheet pans into the oven on separate racks. Bake the carrots and asparagus for approximately 13-15 minutes, or until fork-tender. Allow the ham and potatoes to bake for 20-23 minutes.
• 3-5 minutes before the ham and potatoes are done, add sliced baked bread/rolls of choice to warm. Time will be dependent on the size of the bread, as well as if they are frozen.

  Bake according to the package instructions.
• Garnish and serve warm.