Ham Steak Sheet Pan Dinner

By Rachel Cooks

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

Prep Time15mins
Cook Time40mins
Servings4

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.

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.

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.

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.