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Sheet Pan Ham and Biscuits
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Recipe courtesy of Food Network Kitchen

Sheet Pan Holiday Ham and Biscuits 

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
No stovetop cooking is required for this beautiful holiday dinner, complete with marmalade-glazed ham, drop biscuits, roasted cabbage and sweet potatoes. It’s all about maximizing your sheet pans: The ham and biscuits come together on one, while the cabbage and sweet potatoes cook on another. Extra marmalade is mixed with butter to make a next-level spread for the biscuits. 


Cabbage and Sweet Potatoes:

Biscuits and Ham:



  1. For the cabbage and sweet potatoes: Arrange 2 oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
  2. Toss together the cabbage and onions on half of a rimmed sheet pan and put the sweet potatoes on the other half. Drizzle everything with the butter and sprinkle with 1 teaspoon kosher salt and several grinds of pepper. Top the cabbage mixture with the vinegar and caraway and toss to coat. Top the sweet potatoes with the brown sugar and maple syrup and toss to coat. Bake, tossing the vegetables halfway through but keeping them separated, until the sweet potatoes are glazed and the cabbage is tender, about 50 minutes. 
  3. For the biscuits and ham: Meanwhile, line half of a second rimmed sheet pan with foil, folding up the edge of the foil in the middle of the pan to divide the pan into 2 sections.  
  4. Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine. Lay the ham slices on the foil-lined half of the sheet pan so they overlap slightly and pour the marmalade mixture over the ham.  
  5. Whisk the flour, Parmesan, baking powder, granulated sugar, fine salt and baking soda in a medium bowl. Work the butter into the flour mixture with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir in the chives, then the buttermilk, until the mixture comes together in a shaggy dough.  
  6. Using a 1/4-cup scoop, make 8 dough mounds on the unlined half of the sheet pan and brush with buttermilk. Bake until the biscuits are golden and the ham is hot through and glossy, about 25 minutes.  
  7. For serving: Combine the butter and marmalade in a small bowl and stir to combine. Serve the marmalade butter alongside the biscuits.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)