Easter Dinner on Two Sheet Pans

Name: Easter Dinner on Two Sheet Pans
Ingredients: 1 cup all-purpose flour, plus more for dusting (see Cook's Note); 3 tablespoons Parmesan; 1 1/2 teaspoons baking powder; 1/2 teaspoon minced fresh thyme leaves; Kosher salt and freshly ground black pepper; 1 3/4 cup heavy cream, plus more for brushing biscuits; 1 pound medium carrots, peeled; 2 tablespoons unsalted butter, plus more for greasing pan; 2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds; 1 tablespoon extra-virgin olive oil; 1 pound Yukon Gold potatoes (about 2); 1 small clove garlic, minced; 2 tablespoons orange marmalade; 1/2 cup shredded Gruyere cheese (about 1 1/2 ounces); Three 7- to 8-ounce ham steaks, halved crosswise; 2 tablespoons dark brown sugar; 3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup; 3 maraschino cherries, halved (optional); 6 whole cloves; 1 hard-boiled egg; 4 lemon wedges; Mustard, for serving