Baked Ham Steaks Sheet Pan Dinner – Easy, Flavorful, Family-Friendly

Baked ham steaks sheet pan dinner is the kind of easy, comforting meal that brings everyone to the table without fuss. It’s a weeknight savior — smoky, sweet, savory ham steaks paired with tender roasted vegetables, all cooked on a single sheet pan for minimal cleanup and maximum flavor.

Originally rooted in traditional Southern cooking, ham steaks were a way to stretch a cut of cured pork into a full meal. In this modern variation, we combine it with seasonal veggies and a light glaze, roasting everything until golden and caramelized. It’s a delicious mix of textures: the crispy edges of the ham, the softness of sweet potatoes, and the crunch of green beans or Brussels sprouts.

Whether you’re making this on a busy weeknight or for a low-key weekend meal, this recipe offers the warmth and heartiness of a home-cooked dinner, all in under an hour.

Ingredients Overview

Ham steaks are naturally flavorful thanks to the curing process, often carrying smoky or honey-glazed notes. They’re already cooked or partially cooked, so all they need is reheating — preferably in a hot oven to add color and texture.

Here’s a look at the key components of this easy sheet pan dinner:

• Ham Steaks: Choose bone-in for more flavor or boneless for easy slicing. They should be about ¾ to 1 inch thick. Look for options labeled “fully cooked” or “ready to eat.”

• Sweet Potatoes: Their natural sweetness balances the saltiness of the ham. Cut them into small cubes or wedges for quicker roasting.

• Brussels Sprouts or Green Beans: Both work beautifully. Brussels sprouts get crisp and nutty in the oven, while green beans stay tender-crisp.

• Red Onion: Adds a mild sharpness and gorgeous color when roasted.

• Maple Mustard Glaze: A mix of maple syrup, Dijon mustard, olive oil, and garlic. This coats the ham and vegetables, tying the dish together with a hint of sweetness and tang.

Ingredient Tips & Substitutions

• Vegetable Options: Use carrots, cauliflower, or broccoli if preferred. Hardier vegetables work best.

• Gluten-Free Option: Naturally gluten-free — just double-check your mustard and ham packaging.

• Low-Carb Version: Swap sweet potatoes for cauliflower or zucchini.

• Dairy-Free: The glaze and ingredients are naturally dairy-free, so this is a great option for lactose-intolerant families.

• Frozen Veggies? Stick with fresh if possible. Frozen can work in a pinch but may release extra moisture.

Choose high-quality ham from your deli or butcher. Avoid overly processed versions with artificial coloring or flavoring. For a more rustic version, you can use thick-cut leftover holiday ham slices.

Step-by-Step Instructions

This is a one-pan dinner, but the key to even cooking is staggering when ingredients go into the oven. The denser vegetables go in first, followed by quicker-cooking items like ham and green beans.

1. Preheat & Prep

Start by preheating your oven to 425°F (220°C). This high heat ensures caramelization and crispy edges.

Line a large sheet pan with parchment paper or foil for easier cleanup. Lightly oil the surface or spray with cooking spray.

2. Prepare Vegetables

• Peel and cube 2 medium sweet potatoes (½-inch pieces cook evenly).

• Trim and halve Brussels sprouts (or snap the ends off green beans).

• Slice 1 red onion into wedges.

Toss the vegetables in a bowl with 2 tablespoons olive oil, a generous pinch of salt, black pepper, and a small spoonful of minced garlic. Spread in an even layer on the sheet pan, keeping a little space around each piece for browning.

Roast the vegetables for 15 minutes before adding the ham.

3. Glaze the Ham Steaks

While the veggies roast, make the glaze:

• 2 tablespoons pure maple syrup

• 2 teaspoons Dijon mustard

• 1 tablespoon olive oil

• 1 clove garlic, minced

Whisk until smooth. Brush this over both sides of the ham steaks (about 1 lb total or 2 thick slices).

4. Add Ham to Pan

Remove the sheet pan from the oven and gently nestle the ham steaks on top of the veggies or alongside them. Brush again with the glaze if desired.

Return to oven and roast for 15–20 more minutes, flipping ham halfway through for even browning.

Everything should be tender and slightly crisp at the edges, and the glaze will have thickened into a sticky coating.

5. Optional Broil

If you want a little extra caramelization, broil on high for 2–3 minutes at the end. Watch carefully — the sugars in the glaze can brown fast.

Tips, Variations & Substitutions

• Make-Ahead Tip: Cube and season your vegetables earlier in the day or the night before. Store them in a sealed container until ready to roast.

• Holiday Variation: Add halved baby potatoes, carrots, or butternut squash and swap maple for orange marmalade in the glaze.

• Southern-Inspired: Add a sprinkle of brown sugar and cayenne to the ham glaze for a sweet-spicy kick.

• Vegetarian Option: Replace ham with thick slabs of marinated tofu or roasted portobello mushrooms, brushed with the same glaze.

• Extra Flavor: Add sprigs of rosemary or thyme to the pan for herbaceous depth.

Always space out vegetables on the pan to avoid steaming. Overcrowding is the biggest reason roasted vegetables turn soggy.

Serving Ideas & Occasions

This baked ham steaks sheet pan dinner is a hearty yet balanced meal on its own. But it pairs beautifully with a few side touches:

• A crisp apple cider vinaigrette salad with baby greens and walnuts.

• Warm dinner rolls or cornbread on the side.

• A chilled glass of dry white wine, light cider, or sparkling water with lemon.

Perfect for weeknight dinners, holiday leftovers, Sunday suppers, or meal prep lunches. It’s comforting enough for fall and winter but light enough to serve year-round.

The vibrant roasted colors make it a great choice for casual dinners with guests, too — it looks beautiful straight off the pan.

Nutritional & Health Notes

This meal strikes a satisfying balance of protein, fiber, and complex carbs. Ham provides lean protein with bold flavor, so you don’t need large portions. Roasted sweet potatoes add beta-carotene and potassium, while Brussels sprouts and red onions provide antioxidants and vitamin C.

To make this dish lower in sugar or sodium:

• Use a low-sodium ham or spiral-sliced roast.

• Reduce the amount of glaze slightly.

• Add extra fiber-rich veggies like broccoli or cauliflower.

It’s naturally gluten-free and can be easily adjusted for low-carb diets. A generous portion comes in around 400–500 calories, making it a satisfying dinner that doesn’t weigh you down.

FAQs

Q1: Can I use canned or pre-cooked ham?

Yes. Most ham steaks sold in stores are pre-cooked. You’re simply reheating them and adding flavor. Just avoid thin deli slices — they’ll dry out in the oven.

Q2: What vegetables can I substitute for sweet potatoes?

You can use regular potatoes, carrots, butternut squash, or even parsnips. Stick to dense, hearty vegetables that can withstand high roasting temperatures.

Q3: How do I prevent my vegetables from getting soggy?

Avoid overcrowding the pan. Use a large sheet pan or divide between two. Also, preheat the oven thoroughly and don’t skip the high-heat roasting step.

Q4: Is this recipe good for meal prep?

Absolutely. It reheats well and can be stored in meal containers for up to 4 days in the fridge. Just be sure to reheat in the oven or toaster oven for best texture.

Q5: Can I make this recipe dairy-free?

It’s naturally dairy-free! The glaze uses olive oil and there’s no butter or cheese required. Perfect for those avoiding dairy products.

Q6: How thick should ham steaks be?

Aim for slices that are ¾ to 1 inch thick. Too thin, and they’ll dry out; too thick, and they may need extra time to heat through.

Q7: Can I freeze leftovers?

Yes. Cool completely, then wrap ham and vegetables separately in airtight containers. Freeze for up to 2 months. Thaw overnight and reheat in the oven.

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