Description
This Easy Easter Dinner on a Sheet Pan features glazed pineapple ham, garlicky green beans, and crispy baby potatoes—all roasted to perfection in under an hour. A simple yet festive holiday meal that’s ideal for small gatherings, with minimal prep and easy cleanup!
Ingredients
Vegetables:
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1 lb baby potatoes, halved
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1/2 lb fresh green beans, trimmed
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4 garlic cloves, minced
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3 tablespoons olive oil
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3 teaspoons fresh thyme
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1 teaspoon onion powder
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1 teaspoon salt
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1/2 teaspoon black pepper
Meat & Fruit:
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1 quarter boneless ham, sliced (or 2-3 ham steaks)
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1 (20 oz) can sliced pineapple, drained
For the Glaze:
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1/4 cup honey
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1/4 cup brown sugar
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1 tablespoon apple cider vinegar
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1 tablespoon Dijon mustard
Instructions
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Preheat oven to 450°F (230°C) and spray a sheet pan with nonstick cooking spray.
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On one-third of the sheet pan, arrange halved baby potatoes. Place green beans in the middle third.
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Drizzle olive oil over veggies and sprinkle with minced garlic, thyme, onion powder, salt, and pepper. Toss gently within each section.
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On the final third, layer sliced ham and pineapple in alternating pattern. For thinner ham, double up slices between pineapple.
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Make the glaze: In a small saucepan, mix honey, brown sugar, apple cider vinegar, and Dijon mustard. Bring to a simmer, stirring until smooth.
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Brush glaze generously over ham and pineapple.
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Roast in the oven for 25–30 minutes, or until potatoes are tender and ham is heated through.
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Serve hot straight from the sheet pan or transfer to a serving platter for a festive touch.
Notes
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Swap in asparagus or carrots if green beans aren’t available.
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Use spiral ham slices for extra flavor and flair.
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Glaze can be made ahead and stored in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Holiday
- Method: Sheet Pan, Roasted
- Cuisine: American
