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Easter Dinner on a Sheet Pan

Savory Easter Dinner on a Sheet Pan for Effortless Enjoyment

Easter Dinner on a Sheet Pan is a delightful, easy meal that combines ham, pineapple, and vegetables all in one dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ham and Glaze
  • 1 boneless Ham Quartered for even cooking; substitute with ham steaks if quarters are unavailable
  • 1 can Sliced Pineapple Adds sweetness and moisture; canned pineapple works beautifully for convenience
  • 0.5 cup Honey Sweetens the glaze and enhances flavors; can be omitted for less sweetness
  • 0.25 cup Brown Sugar Aids in caramelization for a delicious glaze; coconut sugar is an excellent alternative
  • 2 tablespoons Apple Cider Vinegar Balances the sweetness of the glaze with a touch of acidity
  • 2 tablespoons Dijon Mustard Provides a tangy zip; yellow mustard can be used in its place
For the Vegetables
  • 1.5 pounds Baby Potatoes Cut in halves; Yukon Gold or red potatoes are great options
  • 1 pound Green Beans Brings freshness and color to the dish; feel free to swap with asparagus or Brussels sprouts
  • 2 tablespoons Olive Oil Helps the vegetables roast beautifully while preventing sticking
  • 3 cloves Garlic Minced; fresh is ideal; garlic powder works in a pinch
  • 2 teaspoons Fresh Thyme Lends an herbal note for added flavor; substituting dried thyme is fine
  • 1 teaspoon Onion Powder Essential to enhance the dish's flavor
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper

Equipment

  • Sheet Pan
  • Saucepan
  • Nonstick cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and prepare a large sheet pan with nonstick cooking spray.
  2. Place halved baby potatoes on one side of the sheet pan and spread out green beans in the center.
  3. Drizzle olive oil over the vegetables, sprinkle with garlic, thyme, onion powder, salt, and pepper, then toss to coat.
  4. Arrange quartered ham slices on the other side of the pan and layer pineapple slices on top of the ham.
  5. In a small saucepan, combine honey, brown sugar, apple cider vinegar, and Dijon mustard, mixing until it simmers.
  6. Brush the glaze over the ham and pineapple, ensuring even coating.
  7. Roast in the oven for 25-30 minutes until vegetables are fork-tender and ham is heated through.
  8. Let rest for a few minutes before serving to allow flavors to meld and to cool slightly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Leftover ham is perfect for sandwiches the next day; store any extras in an airtight container for up to three days.

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