Delicious, easy, and great for the cooler weather of fall! The ham steaks have a nice honey-mustard glaze, and with the beans and potatoes cooking along, it is a satisfying one-pan meal. You will find pasture-raised ham steaks, green beans, and potatoes at the market this week!
- 2 large ham steaks, cut in half
- 8 small yellow potatoes, quartered
- 1 pound green beans, trimmed
- 3 tablespoons olive oil, divided
- 2 cloves garlic, grated
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons water
- 1/2 teaspoon finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon red chili pepper flakes, or to taste
- 1 tablespoon fresh chopped parsley, for garnish
To make the ham steaks in the oven: Preheat your oven to 400ºF (200ºC). Lightly oil a large baking sheet.
In a small bowl, whisk together honey, mustard, grated garlic, 1 tablespoon olive oil, water, and rosemary; season with salt and pepper, to taste.
Place the ham steaks onto one side of the prepared baking sheet, slightly overlapping each other. Brush the ham steaks evenly with the honey-mustard mixture.
Boil potatoes, starting with cold salted water – counting 8 minutes from the boiling point. Drain and cut the potatoes into quarters and place them onto the sheet pan, to the opposite side of the ham steaks, in a single layer. Sprinkle with salt and pepper and drizzle 1 tablespoon of olive oil.
In the meantime, blanch green beans in boiling water for 2 minutes, then soak in cold water. Drain and arrange green beans in a single layer between the hams steaks and potatoes. Add 1 tablespoon olive oil and garlic powder; season with salt and pepper to taste. Gently toss to combine.
Place the sheet pan into the oven and bake until the ham steaks start to brown and the green beans are tender – about 20-25 minutes. If desired, broil the whole sheet pan for the last 3-5 minutes of cooking time.
Serve the sheet pan ham steak with green beans and potatoes immediately, sprinkled with red chili pepper flakes, parsley, and any remaining honey mustard sauce on the side.