Ham, Potatoes and Green Beans on the Stove — A Cozy One-Pan Feast
Introduction (H2)
There are smells that snag you and won’t let go: salt-cured ham searing at the edge of the pan, butter melting into brown-speckled potatoes, green beans snapping as they hit the heat. That warm, savory haze is exactly what Ham, Potatoes and Green Beans on the Stove brings to my kitchen — a simple dinner that tastes like home. In the first cold evenings of fall or the hurried weeknight when everyone needs a filling, comforting recipe, this skillet supper folds into the fabric of family life. If you love a family favorite that’s hearty, unfussy, and ready in one pan, you’ll find it’s an easy meal that becomes a homemade dish you return to again and again. For a twist on flavors, I sometimes glance at other one-pan recipes like Sausage, Green Beans and Potatoes to inspire seasoning swaps.
Why Make This Recipe (H2)
- Quick prep, big reward: Most ingredients are pantry staples — dice, toss, and relax while dinner comes together.
- Crowd-pleaser: Hearty ham and potatoes please picky eaters and guests alike.
- Cozy flavors: Smoky pork, buttery potatoes, and crisp-tender green beans create a comforting recipe that warms the whole table.
- Versatile and forgiving: Swap the ham for leftover roast, or turn it into a festive cooking centerpiece with a glazed ham hock.
- Minimal cleanup: One skillet means more time at the table and less at the sink.
Ingredients You’ll Need (H2)
- 1 pound cooked ham, cubed — Use leftover holiday ham or deli-style ham cut thicker. For less sodium, rinse briefly and pat dry.
- 1.5 pounds baby potatoes, halved — Yukon golds hold their shape and get a nice crust. Swap for fingerlings or red potatoes.
- 12 ounces fresh green beans, trimmed — Use frozen beans in a pinch; add a couple of extra minutes of cooking.
- 2 tablespoons olive oil or butter — Butter gives richer flavor; olive oil is lighter.
- 1 medium yellow onion, thinly sliced — Shallots work for a milder, sweeter touch.
- 3 cloves garlic, minced — Use 1 teaspoon garlic powder if in a hurry.
- 1 teaspoon smoked paprika — Boost the ham’s smoke; substitute sweet paprika for a gentler taste.
- 1/2 teaspoon dried thyme or a few fresh sprigs — Adds earthy warmth.
- Salt and freshly ground black pepper to taste — Remember ham already has salt; season carefully.
- Optional: 1/4 cup chicken broth or white wine — For deglazing and added moisture.
- Optional garnish: chopped parsley or a squeeze of lemon — Brightens the plate and cuts richness.
Prep and Cook Time (H2)
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
Note: This is an easy meal that’s quick enough for weeknights but worth a little patience for the golden crust on the potatoes.
How to Make Ham, Potatoes and Green Beans on the Stove (H2)
- Prep the potatoes and beans. Wash and halve the potatoes so they cook evenly. Trim the green beans and set both aside.
- Heat the skillet. Warm 1 tablespoon olive oil or butter in a large heavy skillet over medium-high heat until shimmering.
- Brown the potatoes. Add potatoes cut side down in a single layer. Let them sear without moving for 6–8 minutes until the undersides are golden and crisp. Flip and cook another 4 minutes.
- Sauté the aromatics. Push potatoes to one side and add the remaining oil. Toss in the sliced onion and cook until translucent, 3–4 minutes. Stir in the garlic and smoked paprika; as the garlic sizzles, the aroma will fill your kitchen.
- Add the ham. Stir the cubed ham into the pan so it warms and picks up color. If using ham hock or thicker ham, let it brown a little longer to release smoky juices.
- Toss in the beans and deglaze. Add green beans and thyme. Pour in the chicken broth or wine, scraping the bottom of the pan to lift flavorful bits. Cover and cook 6–8 minutes until beans are tender crisp and potatoes are cooked through.
- Finish and season. Remove the lid, increase heat briefly to reduce any excess liquid so the potatoes crisp again. Taste and adjust salt and pepper. Garnish with parsley or a squeeze of lemon before serving.
Serve hot from the skillet — the tangle of ham, potatoes, and green beans looks like a celebration of simple ingredients.
Tips and Creative Variations (H2)
- Make it spicy: Add red pepper flakes or a diced jalapeno with the onions.
- Make it creamy: Stir in 1/4 cup sour cream or crème fraîche at the end for a silky finish.
- Make it vegetarian: Replace ham with smoked tempeh or thick slices of smoked tofu for a plant-based twist.
- Festive touch: Toss in roasted chestnuts or a handful of dried cranberries for holiday tables.
- Herb swap: Use rosemary instead of thyme for a piney aroma that pairs well with ham.
Serving Ideas (H2)
This dish pairs beautifully with a crisp green salad or crusty bread to mop up the juices. For drinks, think a chilled white wine or a bright, citrusy iced tea. Picture this: a bustling kitchen, a platter set in the center, kids reaching for speckled potatoes while a grandparent tells a story — that’s the kind of scene this homemade dish invites. It’s simple dinner magic that feels like a gathering.
Storing and Reheating (H2)
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Best reheated in a skillet over medium heat with a splash of broth to revive moisture and crisp the potatoes again. Microwave in 30-second bursts if you’re short on time, stirring between intervals.
Pro Tips for Success (H2)
- Dry your potatoes before searing — moisture prevents browning.
- Don’t crowd the pan — a hot, crowded skillet steams instead of browns.
- Taste as you go — ham varies in saltiness, so adjust seasoning at the end.
- Use a heavy skillet (cast iron if you have it) for the best crust on potatoes.
- Save the ham bone or trimmings to simmer into a rich broth for future comfort soups.
FAQs (H2)
Q: Can I use canned green beans?
A: Yes, though texture will be softer. Add them at the end to warm through rather than cook down further.
Q: Can I freeze this dish?
A: You can freeze it, but potatoes may become slightly grainy after thawing. Reheat gently and add a splash of broth.
Q: What’s a good substitute for ham?
A: Smoked turkey, leftover roast pork, or smoked tempeh are great swaps depending on dietary needs.
Q: Is this recipe kid-friendly?
A: Absolutely — simplify spices and serve cut into bite-sized pieces for little hands.
Conclusion (H2)
If you’re chasing a meal that smells like home, feeds a crowd, and leaves the kitchen feeling like a hug, Ham, Potatoes and Green Beans on the Stove delivers every time. It’s a simple dinner that doubles as an easy meal for weeknights and a comforting recipe for slow, festive cooking. Try small tweaks each time — different herbs, a citrus finish, or a smoky spice — and watch this homemade dish become part of your family’s rotation. For inspiration from other cooks who love this classic trio, check out this Easy Ham, Green Beans, and Potatoes Recipe – Hint of Healthy and this warm variation at Ham Green Beans and Potatoes. If you make it tonight, tell me which twist you tried — I love hearing how a dish becomes your own.
Contents
Ham, Potatoes and Green Beans on the Stove
Ingredients
Main Ingredients
- 1 pound cooked ham, cubed Use leftover holiday ham or deli-style ham cut thicker.
- 1.5 pounds baby potatoes, halved Yukon golds hold their shape and get a nice crust.
- 12 ounces fresh green beans, trimmed Use frozen beans in a pinch; add a couple of extra minutes of cooking.
- 2 tablespoons olive oil or butter Butter gives richer flavor; olive oil is lighter.
- 1 medium yellow onion, thinly sliced Shallots work for a milder, sweeter touch.
- 3 cloves garlic, minced Use 1 teaspoon garlic powder if in a hurry.
- 1 teaspoon smoked paprika Boost the ham’s smoke; substitute sweet paprika for a gentler taste.
- 1/2 teaspoon dried thyme Adds earthy warmth.
- to taste Salt and freshly ground black pepper Remember ham already has salt; season carefully.
- 1/4 cup chicken broth or white wine For deglazing and added moisture.
- Optional garnish: chopped parsley or a squeeze of lemon Brightens the plate and cuts richness.
Instructions
Preparation
- Wash and halve the potatoes so they cook evenly. Trim the green beans and set both aside.
- Warm 1 tablespoon olive oil or butter in a large heavy skillet over medium-high heat until shimmering.
Cooking
- Add potatoes cut side down in a single layer. Let them sear without moving for 6–8 minutes until the undersides are golden and crisp. Flip and cook another 4 minutes.
- Push potatoes to one side and add the remaining oil. Toss in the sliced onion and cook until translucent, 3–4 minutes. Stir in the garlic and smoked paprika.
- Stir the cubed ham into the pan so it warms and picks up color.
- Add green beans and thyme. Pour in the chicken broth or wine, scraping the bottom of the pan to lift flavorful bits. Cover and cook 6–8 minutes until beans are tender crisp and potatoes are cooked through.
- Remove the lid, increase heat briefly to reduce any excess liquid so the potatoes crisp again. Taste and adjust salt and pepper. Garnish with parsley or a squeeze of lemon before serving.