Sheet Pan Easter Ham and Vegetables

This is one of my favorite ways to make a smaller holiday meal feel complete without turning the kitchen upside down. The ham stays juicy because it warms in a foil pouch first, the carrots get a head start so they can caramelize, and the green beans go on later so they stay bright and tender-crisp.

The glaze is what pulls everything together. It’s sweet from brown sugar and maple syrup, tangy from Dijon and apple cider vinegar, and herby from thyme or rosemary. Save a little extra for serving because it’s really good drizzled over the carrots, too!

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Use a big sheet pan: You want enough room for the carrots and green beans to sit in a single layer so they roast instead of steaming.
• Ham shortcut: Use a fully cooked sliced ham, so this is really about warming, glazing, and roasting the vegetables.
• Vegetable sizing: Slice the carrots into pieces about 1/2 inch thick so they have time to get tender without turning mushy.
• Herb swap: Thyme is classic, but rosemary works really well if that’s what you already have.

How to Make Sheet Pan Easter Ham and Vegetables

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Wrap The Ham And Prep The Pan

Heat the oven to 400 degrees. Place the sliced ham on a large piece of heavy-duty foil, fold up the sides, and seal it into a pouch to keep it juicy while it warms. Set it in the center of a large sheet pan.

2. Season And Start The Carrots

Toss the carrots with olive oil, maple syrup, garlic powder, salt, and pepper. Spread them on one side of the ham in a single layer, then roast the ham and carrots for 20 minutes.

• Pro tip: If the ham takes up too much room, scoot it slightly to one side so the carrots have space to caramelize.

3. Make The Glaze

While the pan is in the oven, combine the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and thyme in a small bowl or saucepan. Warm it gently in the microwave or on the stove just until the sugar melts into a smooth glaze.

• Pro tip: Don’t boil the glaze. You just want it smooth and pourable.

4. Add The Glaze And Green Beans

Toss the green beans with olive oil, garlic powder, salt, and pepper. Carefully remove the sheet pan, open the foil pouch slowly since it will be steamy, and brush about half the glaze over the ham. Stir the carrots, then add the green beans to the open side of the pan.

5. Finish Roasting

Return everything to the oven and roast for another 10 to 15 minutes, until the green beans are tender-crisp and the carrots are caramelized around the edges. Drizzle the ham with more glaze before serving if you like.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Don’t dry out the ham: Keeping it wrapped for the first part of cooking is the key to warming it through without losing moisture.
• Save extra glaze: The ham is great with it, but it’s also delicious spooned over the carrots right before serving.
• Adjust the timing: If your carrots are cut thicker, give them a few extra minutes before adding the green beans.
• Use fresh green beans: Fresh, trimmed green beans hold their texture best here and stay nice and crisp-tender.
• Make it more savory: Add a pinch of black pepper or a little extra Dijon to the glaze if you want less sweetness.
• Easy variation: Swap the green beans for asparagus if you want an even more springy version. Just add it near the end so it doesn’t overcook.
• Holiday shortcut: Buy trimmed green beans and peeled carrots to cut down on prep and make this even easier.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• With dinner rolls: Soft dinner rolls are perfect for soaking up any extra glaze on the plate.
• With potatoes: Add mashed potatoes or roasted potatoes if you want a more traditional holiday spread.
• With a spring salad: A simple arugula salad with vinaigrette balances the sweet glaze really well.
• For brunchy Easter meals: Serve with deviled eggs and fruit for a lighter holiday table.
• With extra mustard: Put Dijon on the table for anyone who likes a sharper bite with ham.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Cool completely, then refrigerate the ham and vegetables in airtight containers for up to 4 days.
• Freezer: Freeze leftover ham for up to 2 months, but the vegetables are best fresh since they soften after thawing.
• Reheating: Reheat gently in the oven covered with foil, or microwave in short bursts until warmed through.
• Leftovers: Chop the ham and use it in omelets, breakfast hash, sandwiches, or a quick fried rice with any leftover vegetables.