Sheet Pan Holiday Ham Dinner

No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls. We used bone-in ham steaks, but you could easily swap in boneless. In just one hour, you can have a full and satisfying dinner spread that's easy, elegant and stress-free--perfect for those smaller festive gatherings. By Arlyn Osborne for Food Network Kitchen
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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 servings
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Green Beans:

12 ounces green beans, trimmed

3 tablespoons olive oil

3 cloves garlic, grated

Kosher salt and freshly ground black pepper

Stuffed Mushrooms:

One 14-ounce package stuffing mushrooms (14 to 16)

1/2 cup Italian-style breadcrumbs

1/4 cup finely grated Parmesan (about 1/2 ounce)

1/4 cup cream cheese (2 ounces), at room temperature

2 tablespoons fresh flat-leaf parsley, chopped

Kosher salt and freshly ground black pepper

1 tablespoon olive oil


Nonstick cooking spray, for the foil

1/3 cup orange marmalade

2 tablespoons fresh orange juice

2 teaspoons cornstarch

1 teaspoon finely chopped fresh rosemary

Freshly ground black pepper

Two 1-pound ham steaks, patted dry


4 frozen dinner rolls

1 tablespoon unsalted butter, melted


  1. Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F.
  2. For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes. 
  3. For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.  
  4. Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps. 
  5. For the ham: Line another sheet pan with foil and spray with nonstick spray.  
  6. Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.  
  7. Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak. 
  8. After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil. 
  9. Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.  
  10. For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.  
  11. Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes.
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