Go Back
–+ servings
Easy Easter Dinner on a Sheet Pan

Easy Easter Dinner on a Sheet Pan for Effortless Holiday Bliss

This Easy Easter Dinner on a Sheet Pan simplifies your holiday cooking with minimal effort and quick cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glazed Ham
  • 2 pounds Boneless Ham a quarter ham works best, but ham steaks are a great substitute
  • 1 can Canned Pineapple Slices ensure they’re well-drained
  • 0.5 cup Honey for sweetness
  • 0.25 cup Brown Sugar for caramelization
  • 0.25 cup Apple Cider Vinegar to balance sweetness
  • 2 tablespoons Dijon Mustard adds a subtle spice
For the Roasted Veggies
  • 1 pound Baby Potatoes or red/Yukon Gold potatoes cut into chunks
  • 1 pound Green Beans or asparagus/halved Brussels sprouts
  • 2 tablespoons Olive Oil to keep the vegetables moist
For the Seasoning
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Thyme or 1 teaspoon dried thyme
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Oven
  • sheet pan
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a large sheet pan with nonstick spray or parchment paper.
  2. Place the halved baby potatoes on one-third of the sheet pan, and nestle the trimmed green beans adjacent to them.
  3. Drizzle the potatoes and green beans with olive oil, then add minced garlic, fresh thyme, onion powder, salt, and pepper.
  4. On the remaining portion of the sheet pan, arrange the layers of sliced boneless ham and well-drained canned pineapple rings.
  5. In a small saucepan, combine honey, brown sugar, apple cider vinegar, and Dijon mustard over medium heat. Allow it to thicken for 3-5 minutes.
  6. Brush the prepared glaze generously over the ham and pineapple rings.
  7. Carefully place the sheet pan into the preheated oven and bake for 25 to 30 minutes.
  8. Remove the sheet pan from the oven and let it cool for a few minutes before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Evenly cut vegetables ensure they cook evenly. Check tenderness after 25 minutes to avoid overcooking. Use nonstick spray to ease cleanup. Label containers with dates for tracking freshness.

Tried this recipe?

Let us know how it was!