Let Me Tell You About My Baked Ham Steaks Sheet Pan Dinner

Okay, so here’s the thing: when I’m pressed for time but still want something that feels a little special (and doesn’t leave my kitchen looking like a tornado passed through), this baked ham steaks sheet pan dinner is my ace in the hole. I first made it by accident—honestly, I was staring into my fridge, wondering what on earth I could make with some leftover ham steaks and a lonely sweet potato. It turned out so good that now my family actually requests it, which almost never happens (unless it’s pizza night, obviously).

Oh, and one time I tried to make it with just regular sliced ham because I grabbed the wrong pack at the store. Let’s just say… it’s better with the ham steaks, trust me. But we’ll get to swaps and all that in a sec.

Why You’ll Probably Love This Too

I make this when I’ve had one of those “long day, short fuse” kinda Mondays, and I just want to toss things on a pan and call it dinner. My kids go kind of wild for the caramelized pineapple on top (I have no idea why, but hey, it gets them to the table). And you know, I’ve tried a lot of sheet pan dinners, but this is the one where I don’t feel like I’m just eating a pile of roasted things. There’s something about that sweet-salty-sticky glaze that makes it all feel like, well, an actual meal.

Anyway, if you hate scrubbing pans as much as I do, you’ll appreciate that everything cooks together. And if you don’t have pineapple, don’t panic. I’ve made this with chunks of apple, or honestly, just skipped the fruit altogether. (Though, it is better with something sweet. I learned that one the hard way.)

Here’s What You’ll Need (But Feel Free to Wing It)

2-3 thick ham steaks (about 500g total, give or take)—I use whatever is on sale. My granny swore by that expensive honey-glazed brand, but store brand works fine.
1 sweet potato, peeled and cut into chunks—or just regular potatoes if that’s what you have
1 red onion, sliced (or yellow; I once used shallots and it was fancy but unnecessary)
1 bell pepper, any color, chopped into pieces
1 small can pineapple chunks, drained—fresh is nice if you’re feeling ambitious, but no judgement
3 tbsp olive oil
2 tbsp brown sugar (sometimes I use maple syrup if I can’t find the sugar)
1 tbsp Dijon mustard (or yellow, or honestly, just skip it if you hate mustard)
Salt and pepper, a hearty pinch of each
Optional: A sprinkle of smoked paprika or chili flakes if you like a little heat

How I Actually Cook This (With All My Shortcuts)

Preheat your oven to 425°F (220°C). Or 400°F if your oven runs hot—mine’s a bit temperamental, so I check in on stuff about halfway through.
Grab your trusty sheet pan (or use two if things get too crowded—crowded pans mean soggy veggies, ugh). I usually line it with parchment, but foil works too. Or nothing, if you’re feeling brave and want a bit more caramelization. Up to you.
Spread the sweet potato, onion, and bell pepper over the pan. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and maybe that smoked paprika if you’re in the mood. Toss it all around with your hands—gets things coated better, I think.
Roast veggies for about 15 minutes, just to get them started.
While that’s going, mix up a quick glaze: brown sugar, mustard, 1 tbsp olive oil, and a little more pepper. If it seems too thick, splash in some pineapple juice (I always save a bit form the can for this).
After 15 minutes, pull the pan out—don’t worry if things look a bit pale still! Push the veg to the sides and lay ham steaks flat in the center. Brush the glaze all over the ham (and sneak a bit onto the veggies if you like sweet things). Scatter pineapple chunks over everything.
Pop it back in the oven for another 15-20 minutes, until the ham is sizzling at the edges and the veggies are tender. Sometimes I flip the ham halfway through, sometimes I forget. Honestly, either way works.
Let it cool a minute before serving—hot pineapple is basically lava. You’ve been warned.

Some Notes I Wish I’d Known Earlier

If you use regular ham slices, they’ll dry out fast. Better to pile them under the veggies if that’s all you’ve got.
Red onions get sweeter the longer they roast, so if you want a little bite, toss them in halfway through instead.
I once tried adding broccoli florets—turns out they roast faster and kind of burn if you don’t watch them. So maybe skip that, or add them at the very end.

Fun Variations (And One I Definitely Won’t Repeat)

Swap the sweet potato for carrots, parsnips, or even butternut squash if that’s what’s lurking in your fridge.
I’ve used mango instead of pineapple—tasted amazing, but a bit messy. Worth a try if you’re feeling adventurous.
One time, I tried drizzling the whole thing with sriracha at the end for a spicy kick. It was… not my best idea. The kids still talk about it (not fondly).

Tools I Actually Use (And What to Do if You Don’t Have Them)

Sheet pan—obviously, but I’ve made this in a large casserole dish in a pinch. Just don’t crowd things too much, or it steams instead of roasts.
Basting brush for the glaze—if you don’t have one, just spoon it over and spread with the back of the spoon. Or, in a real pinch, use clean fingers (don’t @ me).

How to Store It (But It Probably Won’t Last That Long)

If by some miracle you have leftovers, store them in an airtight container in the fridge. It’ll keep for 2-3 days, though honestly, in my house it never lasts more than a day. I think it tastes even better cold, straight out of the fridge, but maybe that’s just me.

How I Like to Serve It (Feel Free to Ignore)

Usually, I just pile everything onto plates and call it a day. But if I’m feeling extra (which is rare), I’ll serve it over steamed rice or with a side of crusty bread to mop up all the sweet-savory juices. My aunt swears by a squeeze of lemon at the end, but I’ve never really gotten on board with that. Oh, and a quick green salad never hurts.

Lessons Learned the Hard Way (AKA My Pro Tips)

Don’t rush the initial roast on the veggies—if they’re still hard when you add the ham, they’ll never catch up. I once tried to shave off ten minutes, and we ended up eating crunchy sweet potato. Oops.
Actually, I find it works better if you use parchment paper, not foil, because the glaze can burn and stick. Learned that one after some serious elbow grease one night.
If you’re doubling the recipe, use two pans. Otherwise, everything steams and you get mushy veggies. I’ve made this mistake more times than I’d like to admit.

FAQ: You Really Asked, and Here’s What I Said

Can I use canned ham?: Honestly, you can, but it won’t have the same texture. It’s a bit like eating lunch meat for dinner—not bad, just different. If that’s what you have on hand, go for it!
Is there a way to make this vegetarian?: Sure thing! I’ve done it with thick slabs of smoked tofu or even portobello mushrooms instead of ham. You lose the smoky flavor, but you can add a splash of liquid smoke or smoked paprika.
Can I prep this ahead of time?: Yep! You can chop all the veggies and mix the glaze in the morning. I wouldn’t put the ham on until you’re ready to bake, though, or it can get a little dry around the edges.
Where do you get your ham steaks?: I usually grab them at my local supermarket—sometimes the butcher counter has fresher ones. For sourcing info (and a good ham buying guide), I like this Serious Eats article.
Can I freeze leftovers?: I’ve done it, but the veggies get a bit mushy. Still, it’s totally edible—and sometimes that’s good enough, right?
Will my picky eaters like this?: Maybe! Mine do, especially if I let them pick the veggies (and if I don’t mention the mustard in the glaze…)

Got more questions? There’s a pretty helpful discussion over at this Reddit thread—lots of ideas if you’re bored of my version.

Anyway, hope you give it a go. If it turns out weird, just call it “rustic” and serve with a smile. Works for me!

Baked Ham Steaks Sheet Pan Dinner