Sheet Pan Easter Dinner
Loading up on vegetables like potatoes and Brussels sprouts means you can stretch the ham steak further to create 4 hearty servings.
- 1 ham steak, cut in quarters* ($3.96)
- 1 lb Brussels sprouts, halved ($2.97)
- 2 Yukon gold potatoes, ¼ inch slices (1 lb) ($1.06)
- 1 tsp olive oil ($0.07)
- ¼ tsp salt ($0.01)
- ⅛ tsp freshly cracked black pepper ($0.02)
- ¼ cup brown sugar ($0.21)
- 1 tsp Dijon mustard ($0.02)
- ¼ tsp garlic powder ($0.01)
- ¼ tsp onion powder ($0.01)
- ½ tsp pumpkin pie spice ($0.09)
- 1 can pineapple rings in juice (reserve 1/8 cup of the juice) ($1.97)
- ⅛ cup pineapple juice (reserved from the canned pineapple) ($0.00)
- Preheat oven to 375℉. Cut the ham steak into quarters, halve the Brussels sprouts, and slice the potatoes into 1/4" slices.
- Add the sliced potatoes to a bowl and toss with olive oil, salt, and pepper.
- Arrange the seasoned potatoes across 1/2 to 1/3 of a parchment-lined baking sheet. Bake potatoes for 20 min.**
- Meanwhile, mix together the brown sugar, Dijon mustard, garlic powder, onion powder, pumpkin pie spice, and reserved pineapple juice to form a thick paste. Set aside for now.
- Toss the sliced Brussels sprouts in the same bowl as the potatoes to pick up the leftover oil and seasonings.
- After 20 minutes, pull the potatoes from the oven and flip them over. Add the ham steaks to the baking tray and top with a slice of pineapple, alternating them. It's ok if the ham slices overlap each other. Brush the top of the ham and pineapple slices with the marinade, using every drop.
- Before popping the sheet pan back in the oven, add the Brussels sprouts.
- Bake everything together for 20-25 min. Serve, and enjoy!
I use a ham steak to keep things simple and affordable, then glaze it with sweet pineapple juice, brown sugar, and warm spices for a holiday-worthy meal that comes together all in one pan. I think this delicious sheet pan Easter dinner is a complete meal as-is, but you can definitely add an extra side or two to make it go further!
Cut the ham steak into quarters, halve the Brussels sprouts, and slice the potatoes into 1/4" slices. Add the sliced potatoes to a bowl and toss with olive oil, salt, and pepper. Arrange the seasoned potatoes across 1/2 to 1/3 of a parchment-lined baking sheet.
Bake potatoes for 20 min.** Meanwhile, mix together the brown sugar, Dijon mustard, garlic powder, onion powder, pumpkin pie spice, and reserved pineapple juice to form a thick paste. Toss the sliced Brussels sprouts in the same bowl as the potatoes to pick up the leftover oil and seasonings.
Add the ham steaks to the baking tray and top with a slice of pineapple, alternating them. Brush the top of the ham and pineapple slices with the marinade, using every drop.
Before popping the sheet pan back in the oven, add the Brussels sprouts. Notes *I used a boneless ham steak to make this simple Easter dinner . ** It’s ok if the potatoes overlap slightly , but before the flipping step, it’s best to have them lay as flat as possible.
Season the potatoes: Place the sliced potatoes into a bowl and drizzle over 1 tsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper. Bake the potatoes: Arrange the seasoned potato slices over 1/2 to 1/3 of a parchment-lined baking sheet and set the bowl aside (don’t wash it!
Bake the potatoes in the preheated oven for 20 minutes. Toss the sprouts: Add the halved Brussels sprouts to the same mixing bowl you seasoned the potato slices in.
Add everything to the sheet pan: Once the potatoes have baked for 20 minutes, pull them from the oven and flip them over. Add the ham steaks to the baking tray and top with a slice of pineapple, alternating them.
It’s ok if the ham slices overlap each other, as they are in this photo. Bake: Place the sheet pan back into the oven for 20-25 minutes. Storage & Reheating Store any extras from this Easter ham sheet pan dinner in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the stovetop or just pop everything on a baking sheet and warm it in the oven until heated through.
