Best 2 Sheet Pan Holiday Ham Dinner Recipes

SHEET-PAN HAM AND EGG HASH

Sheet-Pan Ham and Egg Hash image

Soft eggs nestled into a bed of crispy hash browns and surrounded by succulent chunks of ham: If this sounds like a breakfast you could get behind-meet your weekend plan! This recipe is all about the perfectly cooked hash browns-crispy on the outside (but not overdone) and creamy on the inside (but not underdone)-which form the base of this all-in-one meal. To pull it off, you'll need your sheet pan-spreading out your hash browns is the key to cooking them perfectly-and a couple of no-nonsense strategies. Tossing hash browns with oil and aromatics ups their flavor and ensures they brown nicely. Stirring halfway through the bake time helps them to bake evenly and gives you the opportunity to add the ham. Because adding ingredients gradually is the key to successful sheet-pan cooking, you'll add the quick-cooking eggs at the last minute. When everything is cooked up just right and you only have one pan to wash, you'll see why we created this sheet-pan hash recipe.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 bags (20 oz each) refrigerated shredded hash brown potatoes
8 green onions, sliced, white and green parts separated
1/4 cup vegetable oil
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced ham steak (about 10 oz)
2 cups shredded cheddar cheese (8 oz)
6 eggs
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

Nutrition Facts : Calories 680, Carbohydrate 68 g, Cholesterol 250 mg, Fat 2 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 Egg and About 1 Cup Potato Mixture, Sodium 1430 mg, Sugar 5 g, TransFat 0 g

GLAZED HOLIDAY HAM

Glazed Holiday Ham image

This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries. Others may reverse course and apply mustard. Either way, it is good to serve with a nutty wild rice or potatoes au grain, something with backbone.

Provided by Sam Sifton

Categories easy, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 5

Ingredients

1 7-to-8-pound bone-in ham
Whole cloves
1½ teaspoons dry mustard powder
1 cup brown sugar
¼ cup dry sherry

Steps:

Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 29 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2951 milligrams, Sugar 12 grams, TransFat 0 grams

### Tips 1. Use a well-seasoned cast iron skillet or roasting pan for the best results. 2. Don't overcrowd the pan. Give the food plenty of space to cook evenly. 3. If the food starts to stick, add a splash of water, broth, or oil to the pan. 4. Don't be afraid to experiment with different spices and flavors. 5. Let the food rest before slicing and serving for the best flavor and texture. ### Conclusion Sheet pan dinners are a great way to cook a delicious and healthy meal with minimal cleanup. By following these tips, you can make sure your sheet pan dinners are always a success. Here are some additional tips to help you get the most out of your sheet pan dinners: * Use a variety of vegetables. This will add color, flavor, and nutrients to your meal. * Cut the vegetables into uniform pieces so that they cook evenly. * Toss the vegetables in olive oil, salt, and pepper before roasting. This will help them to brown and caramelize. * Roast the vegetables at a high temperature (400 degrees F or higher) for the best results. * Keep an eye on the vegetables while they are roasting and stir them occasionally to prevent them from burning. * Remove the vegetables from the oven when they are tender and slightly browned. * Serve the vegetables immediately with your favorite protein and sides.