Ham Steak Sheet Pan Dinner
Your weeknight dinner routine just got easier (and tastier!) thanks to this ham steak sheet pan dinner. Flavorful ham is baked with baby potatoes and green beans, everything you need for a delicious meal all on one pan.
Servings: 4
Ingredients
- 2 ham steaks (about 1 to 1.5 pounds total)
- 1 pound baby potatoes, halved (see note)
- 1 pound fresh green beans, rinsed and trimmed
- 2 tablespoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon coarse ground black pepper, divided
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, paprika, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.1 pound baby potatoes, halved, ½ teaspoon paprika, ½ teaspoon dried thyme
- Spread the potatoes on one side of a large sheet pan. Bake for 20 minutes.
- Meanwhile, in the same bowl, toss the green beans with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.1 pound fresh green beans, rinsed and trimmed
- After the potatoes have cooked for 20 minutes, remove the sheet pan from the oven, and arrange the green beans in a single layer on the other side of the sheet pan. Bake for 5 minutes.
- Meanwhile, make the glaze by whisking together honey, Dijon mustard, and garlic powder in a small bowl. Pat excess moisture from the ham slices using paper towels.2 tablespoons honey, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, 2 ham steaks
- After 5 minutes, remove the sheet pan from the oven. Place the ham steaks in the center of the pan, between the potatoes and green beans, pushing them to the side to accommodate the ham. Brush the ham steaks with the honey mustard glaze (or spread the glaze with the back of a spoon).
- Return the sheet pan to the oven and roast for an additional 13 to 15 minutes, or until the ham is heated through and the edges are caramelized.
- Cut ham steaks in half to make 4 servings, divide up the potatoes and beans evenly, and serve.
Video
Notes
- Potatoes: If the baby potatoes are tiny, you can leave them whole. Regular-sized potatoes can be used; cut them into 1 inch chunks. Tender-skinned potatoes (red, yellow, Yukon) don't need to be peeled; peel russet or baking potatoes.
- Ham steaks: You'll find that ham steaks can vary widely in thickness and size. I look for ham steaks that are about 12 oz. each, ½ inch thick; however, you can use this recipe for almost any size ham steak. Adjust the baking time accordingly. If you have 4 small ham steaks; they can overlap somewhat on the sheet pan.
- Variations: When it's in season, try asparagus spears instead of green beans. Other vegetables can work, too, but may require longer roasting time. Carrots or sweet potatoes can be used instead of regular potatoes.
Nutrition
Serving: 6oz. ham plus vegetables | Calories: 325kcal | Carbohydrates: 37g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 1571mg | Potassium: 1019mg | Fiber: 6g | Sugar: 13g | Vitamin A: 917IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 3mg
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