Blackstone Ham with Potatoes and Green Beans

This recipe takes a classic comfort-food combination and gives it a tasty upgrade cooked on a griddle: Blackstone Ham, Potatoes, and Green Beans. Crisped potatoes, seared ham, and bright green beans finish with butter, garlic, and a squeeze of lemon for a complete, satisfying meal made right on the flat top.

Traditionally prepared on the stove or in a slow cooker, this dish gains a smoky, caramelized depth when cooked on a griddle or flat top grill. The direct heat and large cooking surface make it easy to get evenly browned potatoes and nicely seared ham while keeping the green beans bright and tender-crisp.

How to make Blackstone Ham Potatoes and Green Beans

Start with one pound each of red-skinned potatoes, thick-sliced ham steak, and fresh green beans. Add an onion, several garlic cloves, butter, and Old Bay seasoning (or your preferred seasoning blend), plus kosher salt and black pepper. A small amount of water and a melting dome (or a foil pan) help steam the potatoes as they begin cooking so they finish tender inside and golden on the outside.

Prep all ingredients before you fire up the griddle: dice the onion, mince the garlic, trim and halve longer green beans, and cut the potatoes and ham into roughly 1-inch pieces. Arrange everything on a tray for an easy trip to and from the griddle.

Preheat the griddle or flat top to medium heat for several minutes. Add a thin coat of cooking oil, then spread the potato pieces in a single layer. Season generously with kosher salt, black pepper, and Old Bay. Cover with a melting dome and add a little water under the dome to create steam; cook 5–6 minutes. Flip the potatoes a few times as they steam and add more water if needed. If you don’t have a melting dome, a disposable foil pan placed carefully over the potatoes will work—use caution when removing hot foil.

Once the potatoes start to brown and are becoming tender, add a little more oil and the trimmed green beans and diced onion. Season again with kosher salt, pepper, and Old Bay. Cook 6–7 minutes, flipping and mixing periodically to promote even browning and to combine flavors. The green beans should be cooked through but still have some snap.

Add the minced garlic and the chopped ham to the griddle, then nestle in four tablespoons of butter. Continue cooking for another 3–4 minutes, tossing and flipping the mixture so the ham sears slightly and the butter and garlic coat the vegetables. The butter helps develop a glossy finish and carries the seasonings through the dish.

Taste and adjust seasoning with more kosher salt, pepper, or Old Bay as needed. Serve immediately with lemon wedges to squeeze over the top — the citrus brightens the rich, buttery flavors and adds a fresh contrast to the smoky griddle notes. Crescent rolls or crusty bread make a nice accompaniment for a complete comfort-food meal.

Ingredients

• Cooking oil of choice
• 1 pound red-skinned potatoes, cut into 1-inch pieces (skins on)
• Kosher salt, black pepper, Old Bay seasoning (to taste)
• 1/2 cup water (for steaming under the dome)
• 1 pound green beans, trimmed
• 1 onion, diced
• 1 pound thick-sliced ham steak, cut into 1-inch pieces
• 5–7 cloves garlic, minced
• 4 tablespoons butter
• Lemon wedges, for serving

Equipment

• Griddle or flat top grill
• Melting dome or foil pan (for steaming potatoes)
• Spatulas for flipping and mixing

Instructions

1. Prep all ingredients and place on a tray for easy transfer to the griddle.
2. Preheat griddle to medium. Add oil and the potatoes, season, and cover with a melting dome. Add a splash of water under the dome and steam 5–6 minutes, flipping occasionally.
3. Remove the dome, add more oil, then the green beans and diced onion. Season and cook 6–7 minutes, stirring and flipping to brown evenly.
4. Add garlic, ham, and butter. Cook another 3–4 minutes until ham is warmed and edges begin to brown. Mix to coat everything in butter and seasoning.
5. Taste and adjust seasoning. Serve hot with lemon wedges and optional crescent rolls or bread.

Serving suggestions and tips

For extra flavor, try finishing with a sprinkle of fresh parsley or chives. If you want a spicier kick, add a pinch of red pepper flakes or swap Old Bay for a Cajun seasoning. Leftovers reheat well in a skillet or on the griddle to restore some of the original crispness.

More griddle meal ideas

Try this as part of a rotating griddle menu—chicken and broccolini, buffalo chicken loaded tots, or shrimp boil fried rice all pair well with the same quick, high-heat cooking approach used here.

Author and recipe notes

Recipe by Cheri Renee. Prep time approximately 10 minutes; cook time approximately 15 minutes; serves about 4. Estimated calories: 360 kcal per serving. Adjust seasoning and cooking times to suit your griddle and ingredient sizes.

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