Sheet Pan Easter Dinner

Make Sheet Pan Easter Dinner: roast ham, pineapple, potatoes and Brussels for an easy, festive one-pan feast.

Ingredients

• 1 ham steak, cut in quarters
• 1 lb Brussels sprouts, halved
• 2 Yukon gold potatoes, 1/4 inch slices (1 lb)
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp freshly cracked black pepper
• 1/4 cup brown sugar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp pumpkin pie spice
• 1 can pineapple rings in juice (reserve 1/8 cup of the juice)
• 1/8 cup pineapple juice (reserved from the canned pineapple)

Instructions

Step 1: Prep the proteins and veg

Start by cutting the ham steak into four roughly equal quarters so each piece is a hearty rectangular slab. Halve the Brussels sprouts cleanly through the stem so they sit flat, and thinly slice the Yukon Gold potatoes into 1/4" rounds so they cook evenly. Keep each element grouped on the counter — ham on a small ceramic plate, halved sprouts in a shallow bowl, and the potato slices fanned on a parchment square — ready for the next step.

Step 2: Season the potatoes

Place the potato rounds in a roomy mixing bowl and drizzle with about a teaspoon of olive oil, then sprinkle the 1/4 teaspoon salt and the freshly cracked 1/8 teaspoon black pepper. Toss gently with your hands or a spoon until every slice is lightly coated and glistening; the oil should cling to the edges, setting the stage for crisp, golden browning in the oven.

Step 3: Par-bake the potatoes

Spread the seasoned potato slices in a single layer across one half to one third of a parchment-lined rectangular baking sheet so they have room to crisp. Slide the sheet onto the middle rack and bake at 375°F for 20 minutes, until the undersides are beginning to show golden bronzing and the centers are tender but not fully collapsed.

Step 4: Mix the sweet-spicy glaze

While the potatoes par-bake, combine the brown sugar, Dijon mustard, garlic powder, onion powder, and pumpkin pie spice with the reserved pineapple juice in a small matte-grey ceramic bowl, stirring until a thick, glossy paste forms. The mixture should be spoon-coatable: dense, slightly grainy from the sugar, and fragrant with warm spice notes — set it nearby for brushing.

Step 5: Toss the Brussels sprouts

Use the same mixing bowl that held the potatoes (so any residual oil and seasoning is reused) to toss the halved Brussels sprouts briefly; this picks up a whisper of oil and salt so they will blister and caramelize in the final bake. Arrange them loosely to one side so they’re ready to be added back to the sheet.

Step 6: Assemble and baste the sheet (visual milestone)

Pull the sheet from the oven, flip each potato slice to expose the bronzed side, then arrange the ham quarters directly onto the parchment next to the potatoes, alternating each ham piece with a pineapple ring on top — it’s fine if pieces overlap. Using a small basting brush, paint every ham and pineapple ring liberally with the brown-sugar-pineapple glaze until the bowl is scraped clean; set the brush to rest on the rim of the glaze bowl so it stays in-frame.

Step 7: Add the sprouts and finish baking

Scatter the oiled Brussels sprouts into the remaining open space on the rectangular sheet pan, giving them some breathing room to char. Return the assembled sheet to the oven and bake for a further 20–25 minutes at 375°F, until the glaze is sticky and caramelized, pineapple edges are bronzed, potato edges are deeply golden and crisp, and the Brussels show toasted, charred leaves.

Step 8: Rest, serve, enjoy

Remove the sheet pan from the oven and let the whole tray rest for a few minutes so the glaze settles and the juices redistribute. Serve directly from the same rectangular parchment-lined baking sheet — the ham shiny and caramelized, pineapple glistening, potatoes richly browned at the edges, and Brussels deeply caramelized — then present on the painted pine surface to share.

Notes

• Par-bake the potatoes to ensure they crisp up while the ham finishes.
• Give each ingredient breathing room on the sheet to promote roasting, not steaming.
• Reheat gently at 325°F covered, and uncover at the end to restore crispness.
• Swap maple syrup for half the brown sugar for a deeper flavor profile.
• Use two sheet pans if serving more than four so everything browns evenly.