Easy Sheet Pan Sweet Chili Ham with Pineapple and Peppers Step-by-step instructions

Before you start

Before beginning, ensure that your oven rack is positioned in the center to allow for even heat distribution. Prepare the ham by cutting it into uniform, one-inch cubes to ensure they cook evenly alongside the pineapple and peppers.

Wash and dry the green peppers thoroughly before removing the seeds and chopping them into pieces that are roughly the same size as the ham cubes. Finally, have your sweet chili sauce, sesame seeds, and sliced green onions measured and ready to go for a seamless assembly process.

Instructions

Preparing the tray

1. 1Assemble the tray
   Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Arrange the cubed ham, pineapple chunks, and chopped green peppers in a single, even layer across the pan to ensure they roast uniformly without steaming.
   Look for The ingredients should be spread out in one layer.
   Tip Ensure the ham is cut into uniform cubes so that everything cooks at the same rate.

At the end of this phase, the sheet pan should be neatly arranged with a single layer of ham, pineapple, and peppers. The ingredients should be distributed evenly across the parchment paper. Check that there are no gaps or piles, as an even distribution is key to achieving consistent roasting results. The pan should look colorful and ready for the glaze, with each component clearly visible and perfectly spaced.

Adding the glaze

2. 2Glaze and season
   Drizzle the sweet chili sauce evenly over the arranged ham, pineapple, and peppers. Sprinkle the sesame seeds and sliced green onions over the top. The sauce will coat the ingredients and begin to caramelize once in the oven.
   Look for The sauce should lightly coat the ingredients.
   Tip Using a spoon to drizzle ensures the sauce is distributed well across the whole pan.

Once the sauce and garnishes are applied, the pan should look vibrant and glistening. The sweet chili sauce should be drizzled evenly, and the sesame seeds should be scattered across the top. The green onions should be distributed to add a pop of color. Check that the sauce has reached the bottom of the pan in some areas, as this will help in creating a flavorful base glaze during the roasting process.

Baking to perfection

3. 3Bake and finish
   Place the sheet pan in the preheated oven and bake for 20 minutes, or until the ham reaches an internal temperature of 145°F (63°C). Remove from the oven and let the ham rest for at least 5 minutes before serving to allow the flavors to meld.
   Look for The sauce is bubbling and the peppers are tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the edges of the pineapple; they should look golden and slightly caramelized.

After baking, the dish should smell fragrant and slightly sweet. The ham should be browned, the pineapple should look soft and caramelized, and the peppers should be tender.

The sauce should have reduced into a thick, sticky glaze that coats everything. Check the internal temperature of the ham to ensure it is safe to eat, and allow it to rest briefly, which will help the sauce thicken even further before serving.

Common mistakes

A common mistake is overcrowding the pan, which causes the ingredients to steam rather than roast, preventing the desired caramelization. Ensure there is plenty of space between the pieces of ham, pineapple, and peppers.

Another error is using a sauce that is too watery; ensure your sweet chili sauce has a thick consistency. Finally, failing to use parchment paper can lead to the sauce burning onto the pan, making it very difficult to remove and potentially creating acrid smoke in your kitchen.

How to tell it’s done

The dish is considered done when the ham is heated through and reaches an internal temperature of at least 145°F (63°C). The pineapple chunks should appear golden-spotted and tender, while the green peppers should be soft yet retain a slight crispness.

The sweet chili sauce should be bubbling vigorously and have thickened into a sticky, glossy consistency that coats the ingredients. If the sauce appears too thin, you can continue baking for an additional two minutes, provided the ham remains juicy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest