Sheet Pan Easter Dinner

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  Ham Or Canadian Bacon
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  Brussels Sprouts(454g)
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  Potato, Yukon Gold(454g)
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  Olive oil(5g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ¼ tsp salt ($0.01)
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  ⅛ tsp freshly cracked black pepper ($0.02)
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  Brown sugar(60g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic powder(1g)
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  ¼ tsp onion powder ($0.01)
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  ½ tsp pumpkin pie spice ($0.09)
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  Pineapple, Canned, In Juice, Drained(30g)
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  ⅛ cup pineapple juice (reserved from the canned pineapple) ($0.00)

Instructions

1. 1Cut the ham into quarters, halve the Brussels sprouts lengthwise, and slice the potatoes into 1/4-inch rounds.
2. 2Toss the sliced potatoes in a bowl with olive oil, salt, and pepper, then spread them evenly across a large skillet or two medium skillets. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until the edges begin to brown and potatoes are tender when pierced with a fork.
3. 3While the potatoes cook, whisk together the brown sugar, Dijon mustard, garlic powder, and the juice from the canned pineapple until you have a thick paste; set aside.
4. 4Push the cooked potatoes to the edges of the skillet(s), then add the ham pieces to the center, arranging them in a single layer. Top each piece with a pineapple slice, then brush the entire ham and pineapple surface generously with the brown sugar mixture. Cook over medium-high heat for 5–7 minutes until the ham is heated through and the glaze begins to caramelize.
5. 5Toss the Brussels sprouts with any remaining oil and seasoning from the bowl, then add them to the skillet(s) around the ham. Stir to coat lightly with the pan juices.
6. 6Continue cooking over medium-high heat for 8–10 minutes, stirring the Brussels sprouts occasionally, until they are tender-crisp and lightly browned at the edges, and the ham shows no moisture when pressed.
7. 7Divide the ham, Brussels sprouts, potatoes, and any pan juices evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.