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Easy Easter Dinner on a Sheet Pan

A festive and effortless dish combining ham, pineapple, fresh vegetables, and potatoes, all cooked on one sheet pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Holiday, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound baby potatoes, cut in half Cut evenly for uniform cooking
  • 1/2 pound green beans, trimmed Fresh or frozen for convenience
Ham and Pineapple
  • 1 quarter boneless ham, sliced
  • 1 20-ounce can sliced pineapple, drained
Glaze
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
Seasoning
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 teaspoons fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method
 

Preparation
  1. Preheat your oven to 450°F and spray a sheet pan with nonstick spray.
  2. Place the potatoes on one-third of the pan and the green beans in the middle.
  3. Drizzle them with olive oil, garlic, thyme, onion powder, salt, and pepper. Stir to coat everything evenly.
  4. On the remaining third of the pan, alternate laying down ham and then pineapple until all the ham is used up.
  5. In a small saucepan, combine honey, brown sugar, vinegar, and Dijon mustard. Bring this mixture to a simmer over medium-high heat and brush the glaze over the ham and pineapple.
Baking
  1. Bake everything in the oven for 25 to 30 minutes or until the potatoes are fork-tender.

Notes

If desired, mix in other vegetables like carrots or bell peppers for added flavor. For a spicier kick, add a sprinkle of red pepper flakes to the glaze.