One-Pan Lemon Dill Ham with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are cut side down on the pan. This allows the cut surface to make direct contact with the hot pan, promoting browning.

Also, avoid flipping the potatoes too early; let them roast undisturbed for at least 20 minutes before checking. If you want extra golden edges, you can increase the oven temperature to 425°F (220°C) for the last 5 minutes, but keep an eye on the ham so it doesn’t dry out.

The lemon butter can be made ahead and stored in the refrigerator for up to 3 days. If you have leftover dill, wrap it in a damp paper towel and store in the fridge for up to a week.

When reheating leftovers, use the oven or a skillet to bring back the crispiness rather than the microwave, which can make the vegetables soggy. This dish is also delicious with a squeeze of fresh lemon juice just before serving.

Variations

• Add Onions: Toss in a cup of pearl onions or shallots with the vegetables. They will roast and sweeten alongside the ham, adding another layer of flavor.
• Use Chicken: Swap the ham for boneless, skinless chicken thighs, cut into chunks. Increase the cooking time to ensure the chicken reaches 165°F (74°C).
• Extra Herbs: Add a few sprigs of fresh thyme or rosemary along with the dill for a more complex herb profile. Remove the woody stems before serving.
• Spicy Kick: Sprinkle a pinch of red pepper flakes over the pan before roasting for a subtle heat that complements the lemon and dill.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet to maintain crispiness.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat until hot and crispy.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The ham and vegetables can be reheated in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through.

For a quicker option, reheat in a skillet over medium heat, stirring occasionally, until hot and slightly crispy again.

You can assemble the entire pan up to 8 hours ahead of time. Arrange the ham, carrots, and potatoes on the pan, cover with plastic wrap, and refrigerate. When ready to bake, pour the lemon butter and sprinkle the dill just before placing in the oven. This is perfect for busy weeknights or when entertaining.

Serving ideas

Serve this sheet pan dinner straight from the pan for a casual family meal, or transfer to a platter for a more polished presentation.

The dish pairs well with a crisp green salad or a side of crusty bread to soak up the lemony pan juices. For a complete meal, add a dollop of sour cream or a sprinkle of extra dill on top.

This recipe is also great for meal prep. Divide the roasted ham, carrots, and potatoes into individual containers for easy lunches throughout the week. The flavors continue to meld as it sits, making it even more delicious the next day. Serve with a wedge of lemon for an extra burst of brightness.

Frequently asked questions

Recipe card

One-Pan Lemon Dill Ham with Carrots and Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 1 1/2 lb ham steak, cut into 1-inch cubes
• 1 lb baby carrots
• 1 1/2 lb baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh dill, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

5 g

Sugar

8 g

Automatic estimate from the ingredient list, not laboratory-verified.