An easy, hearty weeknight dinner, this Ham Steak Sheet Pan meal with green beans, potatoes and ham steaks is full of flavor and a whole meal in one!
AN EASY ONE PAN MEAL
When I start getting into a cooking rut of trying to figure out what to make for dinner and side dishes, I usually rely on my sheet pan meals. This Ham Steak Sheet Pan Meal is one of our favorites. It has potatoes, green beans and ham that is all seasoned with an amazing glaze! With minimal effort you can have this meal from start to finish on your table in just around an hour. It is great because there is little prep work, less dishes and everything is on one pan. If you are in a rut on dinner ideas, I highly suggest that you try my Ham Steak Sheet Pan Meal recipe!
FREQUENTLY ASKED QUESTIONS:
While I have no tested this recipe with other vegetables, some that you can try would include: broccoli, zucchini, summer squash, onions and peppers.
While this does have a little crushed red chili flakes in it, it is not over the top spicy but it does give a little kick. If you are not a fan of any spice at all, you can absolutely omit that ingredient.
There will be extra glaze that falls onto the pan after baking. Just scoop up and drizzle over the ham or vegetables.
For this recipe I use (2)16-ounce ham steaks and cut them each into 4ths. This gives everyone a nice hearty serving of two pieces of ham each.
This is an optional step to get a nice sticky glaze on the ham. If you do broil it make sure to watch it very carefully so the glaze does not burn. Don’t walk away. If your vegetables are already looking nicely cooked, just place a piece of foil over them while you do this step.
No, they will cook just fine roasting on the pan. That is why we do this in steps. We roast the vegetables a little bit first before adding the ham steaks so that everything is done at the same time. This also give a nice roasted flavor to the vegetables compared to precooking them beforehand.
You can store leftovers in an airtight container in the refrigerator where they will keep for up to 5 days. This can also be frozen. Place in a freezer bag or container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. To rewarm, place on a sheet pan back in the oven until warmed through or pop it in your air fryer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- red potatoes
- fresh green beans
- olive oil
- seasoned salt
- garlic powder
- onion powder
- Italian seasoning
- light brown sugar
- yellow mustard
- crushed red chili flakes (optional)
- ½ teaspoon black pepper
- ham steaks
HOW TO MAKE A HAM STEAK SHEET PAN MEAL:
Preheat the oven to 400°F. Spray a large sheet tray with cooking spray. Place the potatoes on one half of the sheet tray and the green beans on the other half. Drizzle the potatoes and green beans with the olive oil.
Sprinkle the seasoned salt, garlic powder, onion powder, Italian seasoning, and pepper over the veggies.
Toss the veggies around (I do this with my hands) so they are coated in the oil and seasoning.
Bake for 15 minutes, flipping the veggies around halfway through.
While the veggies are baking, make the glaze by stirring together the brown sugar, yellow mustard, water, red chili flakes, garlic powder, onion powder, Italian seasoning, and black pepper until smooth.
Push the green beans and potatoes onto one half of the sheet tray. Lay the cut ham steaks, slightly overlapping on the other side.
Brush half of the glaze on top of the ham. Bake for 10 minutes.
Flip the ham steaks over and brush the remaining glaze on top of the ham. Bake for an additional 15 minutes.
Optional, turn on the broiler on high and broil until the glaze is sticky and slightly charred.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
Ham Steak Sheet Pan Meal
For the veggies:
- Preheat the oven to 400°F. Spray a large sheet tray with cooking spray.
- Place 1 ½ pounds red potatoes, cut into bite-sized pieces on one half of the sheet tray and 12 ounces fresh green beans on the other half.
- Drizzle the potatoes and green beans with the 2 tablespoons olive oil.
- Sprinkle 1 ½ teaspoons seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning and ½ teaspoon black pepper evenly over the potatoes and green beans.
- Toss the veggies around (I do this with my hands) so they are coated in the oil and seasoning.
- Bake for 15 minutes, flipping the veggies around halfway through then remove from the oven.
- While the veggies are baking, make the glaze by stirring together ½ cup packed light brown sugar, 3 tablespoons yellow mustard, 1 tablespoon water, 1 teaspoon crushed red chili flakes, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning and ½ teaspoon black pepper until smooth.
- Push the green beans and potatoes onto one half of the sheet tray. Lay the 2 large ham steaks, cut into fourths ( slightly overlapping) on the other side.
- Brush half of the glaze on top of the ham. Bake for 10 minutes.
- Flip the ham steaks over and brush the remaining glaze on top of the ham. Bake for an additional 15 minutes.
- Optional, turn on the broiler on high and broil until the glaze is sticky and slightly charred, and serve immediately.
- While I have not tested with any other vegetables, some options are included.
- You do not need to precook your vegetables before hand.
- We used (2) 16 ounce ham steaks for this recipe.
- The crushed red chili flakes are optional if you do not like any spice, leave that ingredient out.
- This can be frozen, see above on how to do that.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.