Brown Sugar Ham and Veggies

A plate showcasing a slice of brown sugar ham topped with herbs, accompanied by roasted sweet potatoes and vibrant green beans.

Brown Sugar Ham and Veggies is a hearty, flavorful dish packed with roasted sweet potatoes, green beans, and ham steaks—all coated in sugar caramel glaze. It's easy to pull together with minimal cleanup, making it a perfect choice if you want a stress-free recipe. You can prep the glaze and veggies ahead to make dinnertime easier and store leftovers in the fridge or freezer. Whether it's a simple dinner with family or a weekend hangout with friends, it's a way to make a satisfying meal.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Main Course

Cuisine: American

Keyword: Brown Sugar Ham and Veggies

Servings:

Calories: 430kcal

Author: Mandy Applegate

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

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C) and line a 9x13-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

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