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Mustard Mayo Sauce
½ cup mayonnaise
2 tablespoons grainy Dijon mustard
1 tablespoon cider vinegar
1 teaspoon maple syrup
2 tablespoons chopped parsley
Ham Sheet Pan
2 tablespoons honey
2 tablespoons grainy Dijon mustard
1 tablespoon water
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1½ pounds small Yukon gold potatoes, chopped
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon pepper, divided
½ pound green beans, trimmed
5 slices HORMEL® CURE 81® Classic Boneless Ham


For the Mustard Mayo Sauce

  1. In small bowl, whisk together mayonnaise, mustard, vinegar and maple syrup. Stir in parsley.

For the Ham Sheet Pan

  1. In small bowl, combine honey, Dijon, water, garlic powder and red pepper flakes. Set aside.

  2. Heat oven to 425˚F. On large, rimmed baking sheet toss together potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread out to cover pan.

  3. Bake 30 minutes or until potatoes are tender-crisp. Move potatoes to one side of baking sheet. Add green beans to baking sheet. Drizzle with remaining oil. Sprinkle with remaining salt and pepper.

  4. Add ham slices to baking sheet. Brush ham slices with reserved honey-mustard mixture. Bake 15 to 20 minutes, turning ham slices once during baking and brushing again with honey-mustard mixture, or until vegetables are tender and ham slices are golden brown. Serve Mustard Mayo Sauce with sheet pan dinner.