Preheat oven to 425 degrees. Line a large baking sheet with foil or parchment.
Place the carrots on 1/3 of the pan. Drizzle with oil, and season with some salt and pepper.
In a medium saucepan over medium heat, melt the 2 TBSP butter. Whisk in the flour. Cook for 30 seconds, then stir in the milk. Add the garlic powder, thyme, salt, and pepper.
Bring to a simmer, and add the potatoes. Cook for 10-15 minutes, or until potatoes are tender and sauce is thickened.
Stir in 1/2 cup cheddar cheese, and spread onto the center of the pan. Sprinkle on the remaining cheddar cheese and parmesan.
On the other side of the pan, alternate and layer the ham slices with pineapple rings.
In a small bowl, combine the pineapple juice with the brown sugar, mustard, salt, and garlic powder. Pour all over the ham.
Bake for 20-25 minutes, or until the carrots are tender, potatoes are bubbling, and ham is warmed through.
Mix the melted butter, honey, salt, pepper, and thyme. Drizzle over the hot carrots.
