Pan Easter Ham and Vegetables

This is one of my favorite ways to make smaller holiday meals feel complete without turning the kitchen upside down. The ham stays juicy because it’s heated first in the foil bag, the carrots start first so they can caramelize, and the green beans continue later so they stay bright, tender and crisp.

The glaze holds everything together. It gets sweetness from brown sugar and maple syrup, tangy flavor from Dijon and apple cider vinegar, and vanilla from thyme or rosemary. Leave a little extra when serving because it’s delicious drizzled over carrots too!

before starting

Before you start cooking, there are a few things worth knowing so that everything goes smoothly.

• Use a large saucepan: You want enough room for the carrots and green beans to sit in a single layer so they can roast rather than steam.
• Ham shortcut: Use fully cooked sliced ​​ham, so this is actually heating, glazing and roasting the vegetables.
• Vegetable size: Slice the carrots into about 1/2-inch thick slices so they have time to soften without becoming mushy.
• Herb Exchange: Thyme is classic, but rosemary works really well if you already have rosemary.

How to Make Sheet Pan Easter Ham and Vegetables

Here’s a quick step-by-step overview of how to put this recipe together.

1. Wrap the ham and prepare the pan

Heat oven to 400 degrees. Place the sliced ​​ham on a large piece of heavy-duty foil, fold the sides, and seal into the bag to keep it juicy while heating. Place in the center of a large pan.

2. Season and start the carrots

Toss carrots with olive oil, maple syrup, garlic powder, salt, and pepper. Spread them in a single layer on one side of the ham and roast the ham and carrots for 20 minutes.

• Pro tip: If the ham takes up too much space, move it slightly to one side so the carrots have room to caramelize.

3. Make the glaze

While the pot is in the oven, combine the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and thyme in a small bowl or saucepan. Heat gently in the microwave or on the stove until the sugar melts into a smooth glaze.

• Pro tip: Do not boil the glaze. You just want it to be smooth and pourable.

4. Add glaze and green beans

Toss green beans with olive oil, garlic powder, salt, and pepper. Carefully remove the pan, slowly opening the foil bag as it steams, and brush the ham with about half of the glaze. Stir in the carrots, then add the green beans to the open side of the pot.

5. Finish baking

Return everything to the oven and bake for another 10 to 15 minutes, until the green beans are crisp and the carrots are caramelized around the edges. If you like, drizzle more glaze over the ham before serving.

Recipe Tips and Tricks

Here are the best tips and pro tips to help this recipe come out perfect every time.

• Don’t let the ham dry out: Wrapping it during the first part of cooking is key to heating it up without losing moisture.
• Save extra glaze: It’s great with ham, but it’s also delicious spooned over carrots before serving.
• Adjustment time: If your carrots are thicker cut, wait a few minutes longer before adding the green beans.
• To use fresh green beans: Fresh, trimmed green beans retain their texture best here and stay crisp-tender.
• Make it tastier: If you want a little less sweetness, add a pinch of black pepper or extra Dijon to the glaze.
• Simple changes: If you want a springier version, swap the green beans for asparagus. Just add it towards the end so it doesn’t overcook.
• Vacation shortcuts: Purchase trimmed green beans and peeled carrots to reduce prep work and make this much easier.

Service concept

Here are some easy and delicious ways to serve this recipe.

• Serve with dinner rolls: Soft dinner rolls are perfect for soaking up excess glaze on your plate.
• Serve with potatoes: If you want a more traditional holiday sauce, add mashed potatoes or baked potatoes.
• Serve with a spring salad: A simple arugula salad and vinaigrette balance the sweet glaze nicely.
• Easter Brunch: Pair it with deviled eggs and fruit to lighten up the festive table.
• Add extra mustard: For those who like ham, put Dijon on the table.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Storage: Cool completely, then refrigerate ham and vegetables in an airtight container for up to 4 days.
• refrigerator: Leftover ham can be frozen for up to two months, but the vegetables are best fresh as they will become soft when thawed.
• Reheat: Reheat gently in a foil-lined oven or briefly in the microwave until heated through.
• Leftovers: Chop the ham and use it in omelets, breakfast hash, sandwiches, or use leftover vegetables to make quick fried rice.