How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ham Grab Bags?

You need 7 ingredients. The key ingredients include: 1 (16 oz.) can sweet potatoes, 1 (16 oz.) pkg. ham steaks (8 slices), 1 (16 oz.) can Italian green beans, drained, 1/2 tsp. Dijon mustard, and more.

Is Ham Grab Bags suitable as general?

Yes, Ham Grab Bags falls under the General category and is a great choice for this type of meal.

How do I store leftover Ham Grab Bags?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham Grab Bags Recipe

Name: Ham Grab Bags
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can sweet potatoes; 1 (16 oz.) pkg. ham steaks (8 slices); 1 (16 oz.) can Italian green beans, drained; 1/2 tsp. Dijon mustard; 1 (20 oz.) can pie sliced apples, drained; 1 (8 oz.) can whole cranberry sauce; 1/4 c. packed brown sugar (optional)

Try this homemade Ham Grab Bags recipe the whole family will love. Made with sweet potatoes, ham steaks, Italian green beans and mustard. Easy step-by-s…

This Ham Grab Bags relies on simple, everyday ingredients such as (16 oz.) can sweet potatoes and dijon mustard. It comes together quickly and makes 4 servings, at about 167 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 (16 oz.) can sweet potatoes
1 (16 oz.) pkg. ham steaks (8 slices)
1 (16 oz.) can Italian green beans, drained
1/2 tsp. Dijon mustard
1 (20 oz.) can pie sliced apples, drained
1 (8 oz.) can whole cranberry sauce
1/4 c. packed brown sugar (optional)

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Quick Info

Servings
4 servings
Calories
167 kcal
Category
General

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