Easy Easter Dinner on a Sheet Pan
A delightful one-pan meal featuring savory ham, colorful vegetables, and sweet pineapple, perfect for Easter gatherings with family.
Ingredients
Vegetables
- 1 pound baby potatoes (cut in half)
- 1/2 pound green beans (trimmed)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 teaspoons fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Meat and Pineapple
- 1 quarter boneless ham (sliced)
- 1 20-ounce can sliced pineapple, drained
Glaze
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
Preparation
- Preheat your oven to 450°F.
- Lightly spray a large sheet pan with nonstick spray.
- Place the halved baby potatoes on one side of the pan and the trimmed green beans next to them.
- Drizzle the olive oil over both vegetables, then add minced garlic, fresh thyme, onion powder, salt, and pepper. Stir to coat.
- On the remaining third of the pan, lay down slices of ham alternating with slices of pineapple.
Glaze Preparation
- In a small saucepan, combine honey, brown sugar, apple cider vinegar, and Dijon mustard. Heat over medium-high until it simmers and thickens.
- Brush the glaze over the ham and pineapple.
Cooking
- Bake in the preheated oven for 25 to 30 minutes, until potatoes are fork-tender and ham and pineapple are caramelized.
Notes
Serve hot with a light salad and crusty bread. Garnish with freshly chopped parsley or thyme.