I am a person who loves sheet pan suppers. Not only are they quick and easy to throw together, but they are very adaptable to a variety of ingredients and flavors.
Add to that the ease of clean up involved and you are talking a real winning combination here!
Today I created a delicious Sheet Pan Ham Steak Dinner that is perfectly sized for two. With this you get a piece of ham steak, just the right size for each person, along with some roasted potatoes, carrots and swede (rutabaga).
Everything is beautifully flavored with a homemade Italian dressing mix. (You can also use a packaged mix if you prefer, but I have given you the option to make your own.)
Some of this is tossed together with the vegetables and a bit of oil. The rest is mixed with some brown sugar and honey for a sweet glaze that is beautiful brushed over the ham prior to baking. I also added half a slice of pineapple and half a cherry to each portion of ham, which not only looks really pretty but also tastes really good!
I lined my sheet pan with some nonstick aluminum foil to make clean up a breeze.
Everything came out perfectly seasoned and cooked. I cooked the veggies first before adding the ham, so that the ham would not dry out. Other recipes I had seen had the ham steak on from the very beginning and I felt that the cook time was too long for this. I did not want dried out ham.
The timings for this were perfect. I loved the caramelization of the carrots and the swede, and the potatoes were nice also, with spot on flavors. The ham was tender and juicy and perfectly glazed. The pineapple and the cherry added a little bit of something special that not only looked pretty but that tasted really good with the ham.
I really hope that you will be inspired to want to cook this for yourself and that if you do, you really enjoy it!
- 1 TBS dry Italian dressing mix (purchased or see recipe to make your own below),divided
- 1 TBS light olive oil
- 1/2 pound small red potatoes, halved
- 4 small carrots, peeled and halved
- 8 thick fingers of rutabaga (Swede)
- 1 small ham steak, cut in half
- 1 slice of pineapple, cut in half
- pinch of dry mustard powder
- 1/2 TBS soft light brown sugar
- 1/2 TBS honey
- 1/2 tsp water
- 1 cherry cut in half to garnish
HOW TO MAKE SHEET PAN HAM STEAK DINNER (for two)
This is really a very simple way to cook. Sheet pan suppers are the best. Minimal effort, maximum taste, very little to clean up afterwards.
Divide the salad dressing mix in half. Put one half in a bowl along with the oil. Put the other half in a small bowl along with the brown sugar, honey, water, and dry mustard powder.
Preheat the oven to 350*F/ 180*C/ gas mark 4. Line a lipped baking tray with some baking parchment.
Add your potatoes, carrots and swede to the bowl with the oil and dressing mix. Mix everything well together until it is coated. Spread out on the baking sheet.
Pop into the oven and roast for 20 minutes. Remove the tray from the oven. Give everything a bit of a stir.
Cut your ham steak in half and place on one end of the baking sheet. Brush with half of the brown sugar mixture. Place a half slice of pineapple on each and brush with more of the brown sugar mixture.
Return to the oven and bake for a further 20 to 25 minutes. Brush again with the brown sugar mixture.
Add half a cherry to each piece of ham steak and serve, dividing the vegetables between each of two dinner plates and adding your extra vegetable if you have used one. You can spoon some pan juices over the ham if there are any. Enjoy!
I cooked some frozen broccoli to serve on the side, adding color and even more veggie goodness!
Ham Steak Sheet Pan Dinner for Two
A delicious ham steak dinner for two which goes together quickly. You can have this on the table in about 45 minutes. All you need to do is cook another vegetable on the side, if you wish, for more color.
Ingredients
- 1 TBS dry Italian dressing mix (purchased or see recipe to make your own below),divided
- 1 TBS light olive oil
- 1/2 pound small red potatoes, halved
- 4 small carrots, peeled and halved
- 8 thick fingers of rutabaga (Swede)
- 1 small ham steak, cut in half
- 1 slice of pineapple, cut in half
- pinch of dry mustard powder
- 1/2 TBS soft light brown sugar
- 1/2 TBS honey
- 1/2 tsp water
- 1 cherry cut in half to garnish
Instructions
- Divide the salad dressing mix in half. Put one half in a bowl along with the oil. Put the other half in a small bowl along with the brown sugar, honey, water, and dry mustard powder.
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Line a lipped baking tray with some baking parchment.
- Add your potatoes, carrots and swede to the bowl with the oil and dressing mix. Mix everything well together until it is coated. Spread out on the baking sheet.
- Pop into the oven and roast for 20 minutes. Remove the tray from the oven. Give everything a bit of a stir.
- Cut your ham steak in half and place on one end of the baking sheet. Brush with half of the brown sugar mixture. Place a half slice of pineapple on each and brush with more of the brown sugar mixture.
- Return to the oven and bake for a further 20 to 25 minutes. Brush again with the brown sugar mixture.
- Add half a cherry to each piece of ham steak and serve, dividing the vegetables between each of two dinner plates and adding your extra vegetable if you have used one. You can spoon some pan juices over the ham if there are any. Enjoy!
Notes
To make your own dry Italian Dressing Mix:
Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container. This makes 3 TBS.
To make salad dressing, combine the 1 TBS of the dressing mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS of water. Shake well together and leave to sit for about 10 minutes before using. Shake again when you go to use it.
I saw this recipe on Epicurious the other day and was instantly intrigued. I chose to print it out right away. I hadn't realized that you need to have a membership to view any more than two recipes and as soon as I had moved away from the initial recipe, I was not able to go back and view it again in its entirety.
I used to eat a lot of ground turkey when I lived in the U.K. It was readily available and was something we actually preferred to eat over ground beef. Turkey is actually considered to be a super food and is quite good for you.
In 2012 I won an Industry Award for "best blogging recipe developed using turkey" by the British Turkey Association. I got to go to a fancy dinner at the Savoy Hotel in London to receive my award. It was a Black-Tie event and really special.
I was pinching myself all night that this humble country girl from Nova Scotia Canada would find herself in such a position, hobnobbing with the rich and famous. It really was something for my memory books. YOu can find the recipe that I won with here.
- 1 pound ground turkey
- 1 (6 ounce/120g) package of stuffing mix (preferably turkey flavor)
- 1 cup (240ml) whole milk
- 1 medium onion, peeled and grated on the large holes of a box grater
- 1 large egg
- a large handful of fresh parsley, finely chopped
- 1 TBS garlic powder (not salt)
- 1 tsp coarse black pepper
- 1/4 tsp salt
- 1/4 cup (60ml) light olive oil
- 3 pounds baby Yukon gold potatoes, scrubbed and halved
- 1 1/2 pound (678g) of any variety of veggies, peeled, halved, etc. (I used Brussels Sprouts and Chantenay carrots)
- 1/4 cup (60ml) light olive oil
- 1 tsp fine sea salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/4 tsp ground black pepper
Turkey & Stuffing Meatball Dinner
Ingredients
- 1 pound ground turkey
- 1 (6 ounce/120g) package of stuffing mix (preferably turkey flavor)
- 1 cup (240ml) whole milk
- 1 medium onion, peeled and grated on the large holes of a box grater
- 1 large egg
- a large handful of fresh parsley, finely chopped
- 1 TBS garlic powder (not salt)
- 1 tsp coarse black pepper
- 1/4 tsp salt
- 1/4 cup (60ml) light olive oil
- 3 pounds baby Yukon gold potatoes, scrubbed and halved
- 1 1/2 pound (678g) of any variety of veggies, peeled, halved, etc. (I used Brussels Sprouts and Chantenay carrots)
- 1/4 cup (60ml) light olive oil
- 1 tsp fine sea salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Line two medium lipped baking sheets with some baking paper or aluminum foil.
- Place your prepared veggies onto one of the baking sheets. Toss together with the oil and seasonings. Spread out in a single layer. Pop into the preheated oven. (These will roast for approximately 15 minutes before you add the meatballs.)
- Mix the stuffing mix in a bowl with the milk. Leave to stand for 5 minutes until softened.
- Add the turkey, egg, grated onion, parsley, garlic powder, pepper and salt. Mix together gently until evenly combined.
- Pour the remaining oil onto the remaining baking sheet.
- Shape the turkey mixture into 18 evenly sized balls. (The mixture will be loose.) Roll them into the oil to coat on the baking sheet and then place evenly spaced apart.
- Roast for a further 30 to 35 minutes, until the meat balls are cooked through and golden brown and the veggies are tender and caramelized at the edges. The turkey meat balls should register 165*F/74*C inside.
- Serve hot with cranberry sauce and gravy if desired.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
The potato really is my favorite vegetable and I cannot think of a tastier dish to set beside any protein. In fact I could eat a whole plate of potatoes and nothing else quite happily. Here are a few other favorites of mine that you might also enjoy!
PAPRIKA BROWNED POTATOES - This is a fabulous recipe for using up cold leftover potatoes. In fact I often cook/boil extra potatoes just so that I can make these delicious fried potatoes. They have a lovely color from the use of paprika and taste heavenly.
SLOW ROASTED GREEK POTATOES - This is is one of my favorite ways of preparing potatoes. They always end up melt in the mouth tender, with beautiful flavors and burnished golden edges. They also basically cook themselves. Its true. With a tiny bit of basic prep, you pop then into a slow oven and let the oven do all the work! I love recipes that cook themselves.
Sheet Pan Au Gratin Potatoes
Ingredients
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
Instructions
- Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)
- Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don't turn brown.)
- Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.
- Grate all of your cheeses and combine together.
- Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.
- Repeat this with the remaining potatoes and cheese.
- Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don't worry it will seep down to the bottom.
- Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.
- Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.
- Sprinkle with the chives and serve immediately.
Social Icons