One-Pan Lemon Dill Ham with Carrots and Potatoes Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Cut the ham steak into 1-inch cubes, halve the baby potatoes, and measure out the butter, lemon juice, zest, and chopped dill.

If using a whole ham steak, trim any excess fat or rind. Have all ingredients ready at the pan so the assembly goes quickly. The prep is minimal, but having everything measured and cut beforehand makes the process smooth.

Instructions

Assemble the Pan

1. 1Prep the Pan
   Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Arrange the ham cubes, baby carrots, and halved baby potatoes in a single layer on the prepared pan, tucking the last potato in so everything fits snugly.
   Look for The pan is full but not overcrowded; vegetables and ham are in one even layer.
   Tip Cut any larger potatoes so they are all roughly the same size for even cooking.
2. 2Make Lemon Butter
   In a small bowl, stir together the melted butter, lemon juice, and lemon zest until combined. Pour the lemon butter evenly over the ham and vegetables, using a small pitcher or measuring cup for a controlled drizzle.
   Look for The butter coats the ham and vegetables with a glossy sheen.
   Tip If the butter has cooled and solidified, warm it briefly to re-melt before pouring.
3. 3Season and Dill
   Sprinkle the chopped fresh dill over the entire pan, then season with kosher salt and freshly ground black pepper to taste. Gently toss everything with your hands or a spatula to distribute the seasonings.
   Look for The dill is evenly scattered, and the pan smells fresh and lemony.
   Tip Reserve a pinch of dill for garnish before serving, if desired.

At the end of this phase, the pan holds a colorful, single layer of ham, carrots, and potatoes. The lemon butter has been drizzled evenly, and the dill is scattered over everything, giving the pan a fresh, herbaceous aroma. The ham cubes are rosy pink, the carrots are bright orange, and the potatoes are pale and raw. The seasonings are distributed, and the pan is ready for the oven.

Roast to Golden

4. 4Roast the Pan
   Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, until the potatoes are golden and crisp on the cut sides and the carrots are tender when pierced with a fork. The ham cubes will brown at the edges. Let it rest for 3 minutes before slicing.
   Look for The kitchen fills with the aroma of roasted ham and lemon; the potatoes have golden spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra crispiness, switch the oven to broil for the last 2 minutes, watching closely.
5. 5Rest the Meat
   Remove the pan from the oven and let it rest for at least 3 minutes. This allows the ham to reabsorb its juices and the vegetables to settle. The ham should reach an internal temperature of 145°F (63°C) if checked with an instant-read thermometer.
   Look for The sizzling subsides, and the ham looks glistening and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting also makes the potatoes easier to lift without breaking.

After roasting, the pan looks and smells incredible. The potatoes are golden and crisp on the cut sides, the carrots are tender and slightly caramelized, and the ham cubes have browned edges.

The lemon butter has melted into a glaze, and the dill is fragrant. The kitchen is filled with the savory-sweet aroma of roasted ham and vegetables. The ham is fully heated, and the dish is ready to rest.

Rest and Serve

6. 6Serve the Dish
   Use a metal spatula to lift portions of ham, carrots, and potatoes onto plates. Spoon any pan juices over the top. Garnish with extra fresh dill if you reserved some, and serve warm.
   Look for The vegetables are tender and the ham is browned at the edges.
   Tip A spatula with a thin edge works best to get under the crispy potato halves.

After resting, the pan has settled, and the juices have redistributed. The potatoes are still crispy, the carrots are tender, and the ham is moist. When lifted with a spatula, the portions hold together nicely. The pan juices are glossy and flavorful. The dish is ready to be plated and served, with the fresh dill adding a final pop of color and flavor.

Common mistakes

One common mistake is overcrowding the pan, which causes the ingredients to steam instead of roast. If the pan is too full, use two pans or roast in batches. Another is cutting the potatoes and ham into inconsistent sizes, leading to uneven cooking.

Be sure to cut them into uniform cubes. Finally, resist the urge to stir too often; letting the ingredients sit helps them develop a golden crust. If the potatoes aren’t crisp after the suggested time, give them a few more minutes, checking frequently.

How to tell it’s done

The dish is done when the potatoes are golden and crisp on the cut sides and tender all the way through when pierced with a fork. The carrots should be tender but still hold their shape.

The ham cubes will be browned at the edges and heated through; if you check with an instant-read thermometer, it should register at least 145°F (63°C). The lemon butter should have reduced slightly and cling to the ingredients, and the dill will look lightly toasted but not burnt.

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