Ham Steaks Sheet Pan Dinner

 

I was tempted into buying a ham steak the other day when I was at the shops.  A full cut, bone in round, cut from the shank of the ham.  

It had been a very long time since I had had this kind of ham.  Because I am only one person, I tend to resist larger pieces of meat unless I am having company over.

 

Most smaller ham steaks have been pressed into shape, boiled and sliced, ready for frying.  Its not often you have a chance to enjoy one in its natural state.  I  was feeling like a treat and could not resist.

I know I could have just cut off a piece and froze the rest. Truth be told I am not fond of ham that has been frozen. It loses something in the freezing.    I cooked the whole thing and will enjoy the leftovers over the next few days in a variety of ways.

Ham and eggs, ham hash, etc.

 

 

On this first day however I enjoyed a Ham Steaks Sheet Pan Dinner with vegetables and potatoes.  I love, LOVE sheet pan dinners!!  They make for quick and easy suppers.

With this one it is a simple matter of pre-cooking the vegetables (which you could conceivably do the night before and refrigerate) and then throw them onto a baking sheet with the ham steaks, which are drizzled with a lush honey-mustard sauce. 

 

Once you have everything on the baking sheet, its a very simple pop into the oven and bake for 20 to 25 minutes supper!  Quick and easy peasy! 

These sweet and savory slices of ham, along with the vegetables also work as a hearty brunch idea.  You could add some scrambled egg on the side and cut back a bit on the vegetables, or leave just as is! 

 

It would also make a great, simple, quick and easy Easter Dinner.  We always had ham for Easter when I was growing up.  If you are a singleton like myself, this is a way of enjoying a ham dinner without tons of leftovers!

Or washing up, ahem. I always line my sheet pans with aluminum foil for easy clean up because I guess I am kind of lazy. Oh well!  At least I am honest about myself! 

 

WHAT YOU NEED TO MAKE HAM STEAK SHEET PAN DINNER

Ham steaks are just about the most delicious way to satisfy that ham craving when you don't have enough people to justify baking a whole ham, but are still wanting a tasty ham dinner!

• 1 large full round bone in ham steak, cut into 4 portions
• 8 small red potatoes, quartered
• 1/2 pound (250g) green beans trimmed
• 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
• 3 TBS olive oil, divided
• 2 cloves garlic grated
• 1/4 cup (85g) honey
• 3 TBS grainy mustard
• 2 TBS Dijon mustard
• 2 TBS water
• 1/2 tsp finely chopped fresh rosemary
• 1 tsp garlic powder
• fine sea salt and black pepper to taste

 

I adapted this recipe from one on Eatwell 101.  I did make a few adaptions to the ingredients and recipe because I am on a low fodmap diet at the moment.  

One change I had to make was to leave out the garlic altogether.  Instead I used garlic infused olive oil which is fodmap friendly. I got mine on Fody.   Fody is a site that sells products that safe for people with lactose, gluten and IBS issues to eat.  

 

Another change that I made was reduce the number of beans and add some cubed butternut squash. I actually used a bag of frozen yellow/green bean and baby carrots mixture and added in the butternut squash.

I think you could pretty much use any vegetable that you enjoy.

I also used different ham than they specified. See above. Other than that I did everything pretty much the same as they did on Eating Well, with excellent results.

 

HOW TO MAKE HAM STEAK SHEET PAN DINNER

Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil. 

Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.) 

Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain. Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.

 

Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.

Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.

 

Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.

Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table.  This is quite simply delicious!

 

This was one of the nicer meals I have enjoyed recently.  It was not only gluten and lactose free, but incredibly delicious, with a lovely variety of vegetables to enjoy.

I do love my meat and veg.  Every now and then I toy with the idea of becoming a vegetarian, but  . . .  I do enjoy meat and veg so I would probably miss certain things like ham, and bacon, pork chops, chicken, turkey, beef  . . .  ie. meat.

I know.  Me <=========== hopeless.

Ham Steak Sheet Pan Dinner

Yield: 4

Author: Marie Rayner

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This delicious Ham steak baked in the oven with green beans, butternut squash and potatoes is a quick and easy favorite.

Ingredients

• 1 large full round bone in ham steak, cut into 4 portions
• 8 small red potatoes, quartered
• 1/2 pound (250g) green beans trimmed
• 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
• 3 TBS olive oil, divided
• 2 cloves garlic grated
• 1/4 cup (85g) honey
• 3 TBS grainy mustard
• 2 TBS Dijon mustard
• 2 TBS water
• 1/2 tsp finely chopped fresh rosemary
• 1 tsp garlic powder
• fine sea salt and black pepper to taste

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil.
2. Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.)
3. Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain.
4. Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.
5. Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.
6. Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.
7. Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.
8. Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thank you for visiting! Do come again! 

 Follow me on bloglovin