Ham Steak Dinner
Ham Steak Sheet Pan Dinner with pineapple, seasoned roasted potatoes and broccoli spears, all made on one pan. A perfect small-batch all in one meal for Easter, Christmas, Thanksgiving or any weeknight you want holiday flavor without the house guests.
Servings: 4 servings
Calories: 1fourth
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.
