Brown Sugar Ham and Veggies
Add Preferred SourceBrown Sugar Ham and Veggies bring that perfect blend of sweet and savory that you’ll love in every bite. Packed with tender sweet potatoes, crisp green beans, and glazed ham steaks all baked to perfection, it’s a dish that will make your meals truly satisfying and special even without putting in a lot of effort.
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When I need something hearty and rich in flavor for a family dinner or a weekend gathering, this dish is always an easy choice. Everything comes together perfectly without a mess, and I can store them in the fridge or freezer. You can also prep the veggies and make the glaze in advance, so you can spend less time in the kitchen on the day you need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Brown Sugar Ham and Veggies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to follow if you stick with my simple instructions from start to finish.
Prep the Oven and Sheet Pan
Preheat your oven to 400°F (200°C) and line a 9×13-inch baking sheet with parchment paper.
Preheating helps with even cooking later, while the parchment paper prevents sticking and makes cleanup easier.
Arrange and Season the Veggies
Place the bite-sized sweet potatoes and trimmed green beans on the baking sheet. Make sure you spread them out evenly over two-thirds of the pan to leave space for the ham later.
Drizzle everything with olive oil and season with salt, pepper, and Italian seasoning.
Roast the Vegetables
Bake the vegetables in the preheated oven for about 15 minutes. Sweet potatoes cook a little bit longer, and this initial roast helps them soften up so everything later finishes cooking at the same time.
Make the Brown Sugar Glaze
While the vegetables are roasting, whisk together the mustard, brown sugar, honey, minced garlic, and rosemary in a small bowl until the mixture is smooth and well combined.
Position and Glaze the Ham
Take the baking sheet out of the oven and add the halved ham steaks to the empty side of the pan.
Generously spread the brown sugar glaze over the top of each ham steak, making sure each piece gets a good coating.
Bake and Finish
Return the pan to the oven and bake everything together for another 20–25 minutes. This allows the glaze to thicken and caramelize over the ham while the vegetables become tender.
If you want things extra golden with a bit more nutty flavor, you can broil the pan for 1–2 minutes at the end; just keep a close eye on it to avoid burning.
Serve Warm
Once done baking, remove from the oven and garnish with fresh parsley if you like before serving. Enjoy!
Recipe Notes and Expert Tips
I’ve put together a few tips to help you get the best results with this simple sheet pan dinner.
- Use Parchment Paper: It prevents the sugars in the glaze from sticking to the pan and makes cleanup much easier.
- Cut the Sweet Potatoes Evenly: Even slices help the potatoes roast at the same speed, so you don’t end up with some undercooked or overly soft.
- Trim the Green Beans: Removing the tough ends before baking gives the beans a better texture and saves time when you’re ready to eat.
- Don’t Skip the First Roast: Giving the vegetables a head start before adding the ham helps you make sure they cook all the way through without overdoing the meat.
- Whisk the Glaze Thoroughly: Continue whisking until the brown sugar dissolves completely for a smooth glaze that spreads easily and caramelizes evenly.
- Coat the Ham Generously: Don’t hold back on the glaze—it adds flavor, moisture, and that glossy finish you want on your ham.
- Keep an Eye on the Broiler: If you broil at the end, don’t walk away. The glaze can go from caramelized to burnt in seconds.
- Save Extra Glaze for Serving: If you have any leftover glaze in the bowl, drizzle it over the veggies before serving for a boost of sweet-savory flavor.
How to Store Leftovers
Let everything cool before transferring the leftovers to an airtight container. You can keep them in the fridge for up to 3-4 days. When you’re ready to reheat, cover it with foil so the ham doesn’t dry out. Pop it in the oven until it’s warmed through.
This meal also freezes well—just divide it into portions and wrap them tightly in plastic wrap or store them in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge before reheating.
What to Serve With Brown Sugar Ham and Veggies
This dish pairs wonderfully with warm dinner rolls, cornbread, a crisp side salad, or even some mac and cheese.
You can also serve it alongside a fruit salad, a fresh baguette, or some steamed rice if you want to keep it simple.
More Easy Recipes for You to Try at Home
If you love sweet and savory dishes, check out my other recipes!
- Honey Glazed Carrots
- Turkey Meatloaf
- Homemade Meatloaf
- Teriyaki Chicken Stir Fry
- Honey Mustard Chicken Tenders
Ingredients
- 2 large ham steaks halved
- 2 sweet potatoes cut into bite-sized pieces
- 12 ounces green beans trimmed
- 2 tablespoons olive oil
- 1 tablespoon mustard
- ⅓ cup brown sugar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon rosemary
Instructions
- Preheat the oven to 400°F (200°C) and line a 9×13-inch baking sheet with parchment paper.
- Arrange the sweet potatoes and green beans on the baking sheet. Drizzle with olive oil, then season with salt, pepper, and Italian seasoning. Spread them evenly, covering about two-thirds of the baking sheet.2 sweet potatoes, 12 ounces green beans, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning
- Bake for 15 minutes until the vegetables begin to soften. Remove from the oven and set aside.
- In a small bowl, whisk together mustard, brown sugar, honey, garlic, and rosemary. Spread the glaze over the ham steaks, then place them on the empty section of the baking sheet.1 tablespoon mustard, ⅓ cup brown sugar, 2 tablespoons honey, 1 teaspoon minced garlic, ½ teaspoon rosemary, 2 large ham steaks
- Return to the oven and bake for 20-25 minutes until the glaze is caramelized and the vegetables are tender. For extra caramelization, broil for 1-2 minutes.
- Remove from the oven, garnish with parsley if desired, and serve warm. Enjoy!
Notes
- Use Parchment Paper: It prevents the sugars in the glaze from sticking to the pan and makes cleanup much easier.
- Cut the Sweet Potatoes Evenly: Even slices help the potatoes roast at the same speed, so you don’t end up with some undercooked or overly soft.
- Trim the Green Beans: Removing the tough ends before baking gives the beans a better texture and saves time when you’re ready to eat.
- Don’t Skip the First Roast: Giving the vegetables a head start before adding the ham helps you make sure they cook all the way through without overdoing the meat.
- Whisk the Glaze Thoroughly: Continue whisking until the brown sugar dissolves completely for a smooth glaze that spreads easily and caramelizes evenly.
- Coat the Ham Generously: Don’t hold back on the glaze—it adds flavor, moisture, and that glossy finish you want on your ham.
- Keep an Eye on the Broiler: If you broil at the end, don’t walk away. The glaze can go from caramelized to burnt in seconds.
- Save Extra Glaze for Serving: If you have any leftover glaze in the bowl, drizzle it over the veggies before serving for a boost of sweet-savory flavor.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
