Ham Steak Sheet Pan Dinner

Sheet pan dinners are some of my favorite recipes. I love the convenience of having an entire meal—proteins and sides—baked in the oven on a single pan. Plus, that single pan means there’s less to clean up after dinner, too. I’ve shared options for all different kinds of proteins, from a mini meatloaf sheet pan dinner to sheet pan shrimp fajitas and a sausage sheet pan dinner, but today we’re switching things up with this ham steak sheet pan dinner.

Easy Sheet Pan Ham Dinner

Everything you need for a great dinner. Remember when you were growing up and dinner was always a protein, a starch, and a vegetable? That’s exactly what you get here! You’ll roast baby potatoes, fresh green beans, and honey mustard glazed ham, all on one pan in the oven.

A convenient weeknight meal. Ham is so tasty, it’s a shame to limit ourselves to eating it only on holidays or special occasions. Consider ham steak the weeknight-approved version. I always keep a ham steak or two in the fridge; it’s so handy for a quick dinner. For this sheet pan dinner, I add a nice honey mustard glaze to the ham steaks to make them extra tasty.

Perfect for busy lives. There’s minimal effort and minimal cleanup with this ham steak sheet pan dinner yet it feels like something special. It has a short list of ingredients and is ready to eat in under an hour.

Ingredient Notes

• Ham steaks: Like spiral ham, ham steaks are already cooked; you basically just need to warm them up and they’re ready to eat. Usually ham steaks are vacuum-packed so they keep quite awhile in the refrigerator, sometimes up to a month or more.
• Baby potatoes: I like baby potatoes because most brands come pre-washed and ready to use (no peeling is necessary!). However, if you happen to have regular potatoes in the house, you use those instead. Tender-skinned potatoes (red, yellow, Yukon gold) can simply be scrubbed and cut into 1 inch pieces. If you have russet or baking potatoes, you’ll probably want to peel them first.
• Fresh green beans: Snip off the stem ends and rinse the beans. If you have small children, you can cut the beans into bite-sized pieces so you’re not spending the first half of dinner cutting green beans on their plates.
• Olive oil, salt, and pepper: I use these three basic ingredients in all of my sheet pan meals. Olive oil adds flavor and helps the vegetables brown; salt and pepper are simple seasonings .
• Paprika and thyme: This combination of spice and herbs seasons the potatoes. Paprika can be sweet, smoked, or hot—I don’t recommend using hot paprika as it can pack in a lot of spiciness! If your container is simply labeled “Paprika”, it will be sweet paprika.
• Glaze: A simple mixture of honey, Dijon mustard, and garlic powder adds flavor to the ham steak, making it taste like the kind you serve for a holiday meal!

How to Make A Ham Steak Sheet Pan Dinner

Prepare. Preheat your oven to 400ºF. You’ll need a large rimmed sheet pan, about 13 x 18 inches (commonly called a half sheet pan).

Large Sheet Pan

A half sheet pan (approx. 13 x 18 inches) is one of the most used items in my kitchen. You’ll need it for sheet pan dinners, roasting vegetables, and much more. Sheet pans are usually aluminum which heats up very quickly.

Season and roast the potatoes. Even if I’m using baby potatoes, I usually cut them in half, unless they are really tiny. Smaller pieces get done more quickly and there are more sides to turn a nice toasty brown. In a large bowl, toss the potatoes with olive oil, paprika, thyme, salt, and pepper. Spread the potatoes on half of the sheet pan and bake for 20 minutes.

Season and roast the beans. While the potatoes cook, toss the green beans with oil, salt, and pepper. You can use the same bowl that you used for the potatoes (no need to wash it first). After the potatoes have baked for 20 minutes, add the green beans to the other half of the sheet pan and bake them for 5 minutes.

Make the glaze. While the beans cook, whisk together honey, Dijon mustard, and garlic powder to make the glaze for the ham. Remove the ham steaks from the packaging and use paper towels pat them dry.

Finish. Push the beans and potatoes to the sides of the sheet pan and set the ham steaks in the center of the pan. Brush the glaze over the ham using a small pastry brush or basting brush. If you don’t happen to have a brush, spread the glaze on the ham steaks with the back of the spoon. Put the sheet pan back into the oven for for 13 to 15 minutes more, or until the ham is heated. Serve immediately.

Easy Recipe Variations

• Swap in maple syrup. Use maple syrup instead of honey for a slightly different flavor in the glaze. 
• Use asparagus. Substitute fresh asparagus spears for the green beans when it’s in season. Thin spears will cook in the same amount of time as green beans.
• Swap carrots for the potatoes. Cut baby carrots in half on a bias and use those instead of potatoes; they’ll need slightly less cooking time. Actually, sweet potatoes work well, too.

Refrigerator: If you have leftovers, they will keep well in the refrigerator for 3 to 4 days in an airtight container. 

Freezer: Potatoes tend to take on a mealy texture when frozen, so I recommend leaving those out and freezing only the ham and green beans. They’ll keep for up to 2 months in a freezer bag.

Reheat: Add all of the meal components back to a sheet pan and heat them in a 350ºF oven until warmed through. You can also warm up leftovers in the microwave; for even reheating, I recommend warming up each component separately.

• 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.

• 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.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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