A Sheet Pan Ham Dinner is exactly what I turn to when I want a holiday-worthy meal for my small family without so many dishes to wash. Everything roasts together on one pan in about 30 minutes. Just 10 minutes of hands-on prep, one sheet pan, and no fussy basting halfway through the bake, that's my kind of dinner! Whether it's a small Easter gathering, a low-key Christmas Eve supper, or just a Tuesday when I want that holiday feeling, this one is a winner.
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This Ham Steak Dinner recipe is a full meal with a main dish and two sides, cooked on a single foil-lined pan. What makes it stand out from a traditional holiday ham dinner is the size. Instead of baking a whole ham and a 13x9 pan of casserole and scalloped potatoes, you get all those same warm, holiday flavors from a single ham steak and one sheet pan. It's a real ham and pineapple sheet pan dinner glazed with apricot or orange marmalade, perfect for four to six people!
If you're cooking for a small crowd this Thanksgiving or Christmas, skip the whole ham. This ham steak dinner only takes about 20 minutes prep, the glaze is a shortcut in itself, and serves about 4 people. It's just as good for a weeknight supper!
This one lets me enjoy all those nostalgic Southern holiday flavors with glazed ham, sweet pineapple, roasted potatoes, without a week's worth of leftovers taking over my fridge. If you do want that classic big-batch ham for a crowd, my Slow Cooker Pineapple Brown Sugar Ham or Instant Pot Bone-In Pepper Jelly Ham are both terrific options and still hits the easy button.
I'm partial to keeping things simple this time of year. I'd rather spend my time out in my fall vegetable garden than standing over a stove. This is a quick and easy sheet pan dinner and it pairs beautifully with other easy sides like my Creamed Peas and Potatoes, Candied Roasted Sweet Potatoes or Honey Roasted Carrots if you want to round things out a little more for company.
Shortcuts
- Dinner on one pan. Everything (ham, pineapple (optional), potatoes and broccoli) goes on a single foil-lined sheet pan. Pop it in the oven, and you're done until the timer goes off.
- No turning, stirring or babysitting. Unlike most roasted vegetable recipes, there's no flipping the potatoes or stirring the broccoli halfway through baking.
- No mid-bake glazing. The apricot preserves (or orange marmalade) go on before the pan goes in the oven so there's no basting or brushing partway through cooking like a traditional holiday ham requires.
Ingredients to Make Ham Steak Sheet Pan Dinner
Scroll down to printable recipe for exact ingredient quantities.
For the Roasted Vegetables:
- Small red or Yukon Gold potatoes – Look for the bite-size or "baby" potatoes at the store; they cook through in the same 30 minutes as the ham without needing to be peeled.
- Fresh broccoli spears – Use whole spears, not florets. The larger pieces hold up to roasting time better and won't turn to mush. Brussels sprouts also work well!
- Olive oil – Helps the seasoning stick and gets those potato edges nice and browned.
- All-in-one seasoning blend – I use Kinder's The Blend, which has salt, pepper and garlic already mixed in. One less bottle to pull out of the pantry.
For the Ham:
- Bone-in ham steak – This is the star of our sheet pan ham and potatoes dinner, and it's worth seeking out real ham slices from the meat counter rather than deli ham, which is sliced too thin and will dry out under high heat.
- Sliced pineapple – (optional) The juice helps keep everything moist while it roasts, and the rings make a pretty, old-fashioned presentation right on top of the ham.
- Orange marmalade or apricot preserves – This is our shortcut glaze. No simmering a sauce on the stove, just brush it on at the beginning.
Substitutions & Variations
- Homemade seasoning blend: No all-in-one blend on hand? Stir together 1 ½ teaspoons salt, ½ teaspoon freshly ground black pepper, and either ½ teaspoon garlic powder or 1 ½ teaspoons minced fresh garlic.
- Swap the glaze: Instead of apricot preserves, try orange marmalade or a spoonful of my Peach Freezer Jam for a slightly different sweetness.
- Swap the vegetable: Depending on the season, trade the broccoli for Brussels sprouts or fresh green beans. Just keep an eye on the cook time since it may need a slight adjustment.
- Go old-school: Tuck a maraschino cherry into the center of each pineapple ring after baking. It's a retro touch that makes the whole pan look like it belongs on a vintage holiday cookbook cover, and it's a fun one for the kids (or grandkids) to help with.
How to Make Ham Steak Dinner on a Sheet Pan
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat the oven to 425F.
- Line a half sheet pan with heavy duty aluminum foil. Spray the foil lined pan with cooking spray or an oil sprayer.
- Wash and pat dry the potatoes. Cut them into halves or quarters (or even smaller if they are on the larger size).
- Wash and pat dry the broccoli spears. Trim off the stem end and cut them in half.
- Combine the potatoes and broccoli in a large bowl and toss with olive oil. (You can also keep them separate if you want to change up the seasoning for each.)
- Sprinkle the seasoning blend over the vegetables and toss well.
- Remove the ham steak from the package and pat it dry with paper towels. Place it in the middle of the greased foil-lined pan.
- If using, drain the pineapple slices. Arrange the pineapple slices on top of the ham steak in a circle.
- For orange marmalade, just microwave the measured out amount in a microwave-safe dish for 15 seconds to melt it. Brush it over the ham steak and pineapple slices. For apricot preserves, stir in 1 tablespoon reserved pineapple juice to thin it out, then brush it over the ham and pineapple slices.
- Arrange the seasoned potatoes and broccoli spears on both sides of the ham steak. You can separate them into just potatoes and just broccoli or keep them mixed up.
- Bake for 30 minutes or just until potatoes are lightly browned around the edges and the ham is done. No need to turn them.
Note: If you're not using the pineapple rings but are using apricot preserves, just stir in 1 tablespoon water or olive oil with the apricot preserves to thin it out.
One little tip before you get started: Ham steak releases a good bit of juice as it cooks, so patting it very dry in step 4 really matters. Skip that step, and all that liquid pools on the pan and steams your vegetables instead of roasting them, and roasted, golden-edged potatoes are what we're after here.
Pro Tips
- Match your vegetable sizes to their cook times. You want the potatoes and broccoli to finish at the same time, which means cutting the potatoes fairly small and keeping the broccoli spears fairly large. If you prefer crisp-tender broccoli, add it to the pan after the potatoes have already roasted for about 15 minutes.
- Choose a thick-cut ham steak. A steak at least ½ inch thick holds up much better to high heat than a thin one. Thinner cuts (and definitely deli ham) tend to dry out and curl before the vegetables are done.
- Use heavy-duty foil, not regular. This pan gets a good bit of moisture and sugar from the glaze and pineapple, and heavy-duty foil holds up far better for both baking and for easy cleanup afterward.
- For a more nostalgic look and taste, place one maraschino cherry in the center of each pineapple ring. They can be added before or after baking.
What to Serve with Ham Steak Dinner
Since this fall sheet pan dinner already covers your protein, starch and vegetable in one pan, you really don't need much else, but a little something extra never hurt anybody at my table. A basket of warm No Knead Yeast Rolls or Vidalia Onion Cornbread is always welcome alongside a ham steak dinner, and if you're setting a slightly fancier table for Easter or Christmas, my Colored Deviled Eggs or Strawberry Pretzel Salad (Small Batch) make lovely additions without much extra effort.
And here's a tip from experience: a 2½-pound ham steak may leave you with a little extra meat if you're only serving four, so save those scraps for my Ham and Broccoli Quiche. It's my favorite answer to what to do with ham slices leftover from supper, and it makes a wonderful brunch the next day.
Storage
- To store: Let leftovers cool completely, then store the ham, potatoes and broccoli in an airtight container in the refrigerator for up to 3 to 4 days.
- To reheat: Warm leftovers in a 350°F oven for about 10 minutes, or in the microwave until heated through. The vegetables reheat best in the oven or air fryer so they don't turn soggy.
- Can you freeze ham slices? Yes! Cooked, leftover ham slices freeze well on their own for up to 2 months in a freezer-safe bag or container. I don't recommend freezing the roasted potatoes and broccoli, though, since their texture suffers quite a bit once thawed.
- To make ahead: You can prep the broccoli (cut and tossed with seasoning, but not the oil) up to a day ahead and store them covered in the refrigerator until you're ready to bake. Slicing the potatoes ahead of time might make them turn gray.
Kathleen Answers Your Questions
The best way is high, dry heat for a short time. Roast or pan-sear it hot and fast, since it's already fully cooked and you're really just heating it through and building a little caramelization on the outside. Pat it dry first (ham releases a lot of moisture as it cooks), and brush on a glaze like preserves, marmalade, or brown sugar to help seal in juiciness and add flavor.
Yes! Cooked, leftover ham slices freeze well on their own for up to 2 months in a freezer-safe bag or container. I don't recommend freezing the roasted potatoes and broccoli, though, since their texture suffers quite a bit once thawed. The ham steak also freezes well before taking it out of the package.
Look for a bone-in ham steak at least ½ inch thick from the meat counter, not thin deli ham. Most grocery stores sell ham slices specifically labeled "ham steak" near the shank and butt-portion hams.
No, that's part of what makes this such an easy sheet pan ham and potatoes dinner. The ham, pineapple and vegetables all go in once and come out done, with no flipping or turning required.
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Ham Steak Dinner
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
Roasted Vegetables
- 1 pound very small red or Yukon Gold potatoes sometimes called bite-size
- 1 pound fresh broccoli, cut into spears not small florets (or Brussels Sprouts)
- 2 tablespoons olive oil
- 1 ½ tablespoons seasoning blend (pepper, garlic, salt) (I used Kinders The Blend)
Ham Steak
- 1 2 ½ pound-ish bone-in ham steak at least ½ inch thick (Not deli ham)
- 1 8 ounce can sliced pineapple undrained
- ¼ cup apricot preserves or orange marmalade
Instructions
- Preheat the oven to 425F°.
- Line a half sheet pan (17x 13) with heavy duty aluminum foil. Spray the foil lined pan with cooking spray or an oil sprayer.
- Wash and pat dry the potatoes. Cut them into halves or quarters (or even smaller if they are on the larger size).
- Wash and pat dry the broccoli spears. Trim off the stem end and cut the broccoli lengthwise in pieces about 4 to 5 inches long to keep some of the stem with the crown. You are making spears vs. florets.
- Combine the potatoes and broccoli in a large bowl and toss with olive oil. Sprinkle the seasoning blend over the vegetables and toss well.
- Remove the ham steak from the package and pat it dry with paper towels. Place it in the middle of the foil-lined pan.
- Drain the pineapple slices, reserving 1 tablespoon of the juice. Arrange the pineapple slices on top of the ham steak in a circle, slightly overlapping, if you like.
- Note: If you aren't using the pineapple slices, just stir in 1 tablespoon water to the apricot preserves or orange marmalade to thin it out.
- Combine the reserved 1 tablespoon of pineapple juice and apricot preserves. Brush this mixture over the ham steak and pineapple slices.
- Arrange the seasoned potatoes and broccoli spears on both sides of the ham steak. You can separate them into just potatoes and just broccoli on one side or keep them mixed up.
- Bake for 30 minutes or just until potatoes are lightly browned around the edges.
Notes
- Pat the ham steak very dry before adding it to the pan. This keeps the potatoes and broccoli roasting instead of steaming.
- Cut potatoes on the smaller side and keep broccoli spears larger so both finish cooking at the same time as the ham.
- No apricot preserves on hand? Orange marmalade or your favorite pepper jelly works just as well for the glaze.
- Leftover ham is delicious in my Ham and Broccoli Quiche. It's a great way to stretch this meal into brunch the next day.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Ham slices freeze well on their own for up to 2 months, but the roasted vegetables don't freeze well.
- Frozen broccoli can be used without even thawing. But just know that it add a little water to the pan as it thaws which will prevent the potatoes from getting that roasted brown color.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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