Savory Mustard Onion Ham and Potatoes

Name: Savory Mustard Onion Ham and Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 fully cooked, sliced mini hams or mini honey hams (approximately 2 1/2 pounds each); 2 cans whole or sliced potatoes, approximately 15 ounces each, drained and rinsed; 1 large sweet or yellow onion, thinly sliced; 3 tablespoons butter, cut into small pieces; ½ cup hot water; Vegetable Better Than Bouillon, label-directed amount to prepare ½ cup broth *or to taste; 2 tablespoons Dijon mustard; 1 tablespoon whole-grain mustard, or additional Dijon; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; ½ teaspoon dried tarragon; 1 tiny pinch ground cloves *use sparingly, this is strong; Black pepper, to taste; 1–2 teaspoons brown sugar, optional; Additional prepared vegetable broth, as needed

Published on October 24, 2026April Lee Wiencek

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An easy oven dinner with sliced ham, canned potatoes, and a buttery mustard onion sauce

Sliced ham and potatoes with onions in a buttery Dijon mustard sauce.

Sometimes I want ham without the pineapple and sweet glaze. I had two mini ham loaves that were already cooked and sliced, along with some canned potatoes, and wanted to make something savory and oniony. A buttery mustard sauce sounded like just the thing to bring it all together.

Sliced mini ham served with canned potatoes and savory mustard onion sauce

This recipe uses vegetable Better Than Bouillon mixed with hot water, Dijon mustard, Worcestershire sauce, and butter. I also added tarragon and the tiniest pinch of ground cloves. It is a different direction from a traditional sweet ham dinner, with pantry ingredients doing much of the work.

Before You Jump to Recipe

Use fully cooked, sliced mini hams.
Drain and rinse the canned potatoes before adding them.
The butter goes directly into the pan without melting it first.
Preheat the oven, but there is no need to preheat the roasting pan.
Use just a tiny pinch of ground cloves.
Keep the ham slices close together to help prevent them from drying out.
Taste the sauce before adding salt. The ham, bouillon, mustard, and Worcestershire already contribute salt.
This method uses a covered roasting pan in a conventional oven.

Ingredients at a Glance

Fully cooked, sliced mini hams
Canned potatoes
Sweet or yellow onion
Butter
Vegetable Better Than Bouillon
Hot water
Dijon mustard
Whole-grain mustard
Worcestershire sauce
Garlic powder
Dried tarragon
A tiny pinch of ground cloves
Black pepper
Optional brown sugar

cans of sliced potatoes and green beans shown next to the roaster and a stick of butter

Starting With Fully Cooked Ham

Already cooked and sliced ham makes this dinner easier to put together. The goal is to warm it through while keeping the slices moist. Keep the slices nestled together in their original loaf shape, and spoon some sauce over the top and between a few of the slices.

Two fully cooked mini hams with slices kept together in their original shape.

A portion of fully cooked boneless ham or thicker slices of leftover ham can also work. The warming time will depend on the size and thickness of the ham, so follow its package directions when available. Thin deli ham is better suited to a different preparation.

A Good Use for Canned Potatoes

Canned potatoes are a useful pantry shortcut. They are already peeled and cooked, which saves some preparation. Drain and rinse them, then cut any larger whole potatoes in half so they fit around the ham. If you use sliced canned potatoes, handle them gently when stirring.

Drained canned potatoes ready to bake with ham and onions. pictured in the roaster with sliced onions

These potatoes cook in a covered pan with broth and butter, so they have a soft, saucy finish. Giving them some time in the oven with the onions before adding the ham lets the onions begin to soften without keeping the sliced ham in the oven the entire time.

Canned potatoes and thinly sliced onions coated in Dijon mustard broth.

Making the Mustard Onion Sauce

Dijon mustard gives the sauce a tangy flavor, while whole-grain mustard adds a little texture. Worcestershire brings more savory flavor, and butter rounds it out. I used vegetable Better Than Bouillon dissolved in hot water for the broth base.

Dijon mustard sauce mixed with vegetable broth and Worcestershire sauce.

There is no need to melt the butter separately. Cut it into small pieces and scatter it over the potatoes and onions. It melts into the sauce as everything heats in the oven, saving you another small preparation step and another dish to wash.

Tarragon and a Tiny Pinch of Cloves

I used tarragon instead of thyme. Tarragon has a light anise flavor that pairs nicely with mustard. The cloves add a warm background flavor, but you only need a tiny pinch. This is one of those ingredients where a little goes a long way.

If you do not have tarragon, dried thyme is another option. You can also leave out the cloves if they are not a flavor you enjoy. The onion, mustard, butter, and Worcestershire still give the sauce plenty of flavor.

Keeping the Ham Moist

Once the onions have begun to soften, nestle the ham into the potatoes and spoon the remaining mustard sauce over it. Keep the pan covered while the ham warms, and baste with the pan juices. Add a small splash of prepared broth if the pan begins to look dry.

The sauce is meant for spooning over the ham and potatoes. It is a buttery pan sauce rather than a thick gravy. Stir the juices gently before serving so the melted butter, mustard, and broth come together.

Sliced mini hams nestled among potatoes and onions with mustard sauce over the top.

What to Serve With This Dinner

With the ham and potatoes already in the pan, a vegetable or salad makes an easy side. Green beans, Brussels sprouts, or a crisp green salad would all work. My Jewel-Osco-inspired green bean salad would be a nice option when you want to prepare the side ahead of time.

Mustard onion ham and potatoes served with a vegetable side dish.

More Easy Side Dishes

If you need something to serve alongside this ham dinner, here are a few more easy sides to try.

Copycat jewel green bean salad

spring potato salad

cucumber salad

Frequently Asked Questions

Can I use chicken broth instead of vegetable Better Than Bouillon?

Yes. Use ½ cup prepared chicken broth in place of the hot water and vegetable bouillon. A lower-sodium broth gives you more control over the seasoning.

Can I use all Dijon mustard?

Yes. If you do not have whole-grain mustard, replace it with additional Dijon.

Can I use yellow mustard?

Yes, although it will change the flavor. Start with 2 tablespoons total and taste the sauce before adding it to the pan. Add more if desired.

Do I need to melt the butter first?

No. Cut it into small pieces and add it directly to the pan. It will melt in the oven.

Do I need to preheat the pan?

No. Assemble the ingredients in the unheated roasting pan, then place it in the preheated oven.

Can I use fresh potatoes?

Yes, but cook them until just tender first. Raw potatoes require a different cooking time and may still be firm when the ham is ready.

Can I substitute something for the tarragon?

Dried thyme is a good alternative. Dried parsley offers a milder flavor.

Do I need the brown sugar?

No. It is optional and can soften the sharpness of the mustard. Leave it out for a more savory sauce.

Will the potatoes get crispy?

No. They cook covered with broth and sauce. If you prefer crispy potatoes, roast them separately and spoon the mustard onion sauce over them when serving.

Yield: 4 to 6 servings per ham