Now that the holiday feast is over, you’re probably staring at that mountain of leftover ham wondering what to do next. Don’t worry—we’ve got you covered! From quick weeknight dinners to comforting casseroles, these 34 delicious recipes will transform your leftover ham into mouthwatering meals your whole family will love. Get ready to discover creative new ways to enjoy every last bite!
Cheesy Ham and Potato Soup
Warm up your kitchen with this cozy soup that’s perfect for chilly evenings. You’ll love how the creamy base hugs tender potatoes and savory ham, making each spoonful feel like a hug. It’s a simple, one-pot wonder that comes together in no time.
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1/3 cup all-purpose flour
– 4 cups chicken broth
– 4 cups peeled and diced russet potatoes
– 2 cups diced cooked ham
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Melt 4 tablespoons unsalted butter in a large pot over medium heat.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/3 cup all-purpose flour over the onion mixture and whisk continuously for 2 minutes to form a roux.
5. Gradually pour in 4 cups chicken broth while whisking to prevent lumps.
6. Add 4 cups diced russet potatoes and bring the soup to a boil.
7. Reduce heat to low, cover the pot, and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 2 cups diced cooked ham and 1 cup heavy cream.
9. Heat the soup for 3 minutes until steaming but not boiling.
10. Remove the pot from heat and stir in 2 cups shredded cheddar cheese until fully melted.
11. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt.
Unbelievably creamy and rich, this soup has a velvety texture with soft potato chunks and salty ham bits throughout. The sharp cheddar adds a tangy kick that balances the richness perfectly. Try serving it in bread bowls for an extra cozy meal, or top with crispy bacon bits for added crunch.
Ham and Cheese Breakfast Casserole
Now, picture this: you’ve got a house full of hungry morning people, and you want something delicious that practically makes itself. This ham and cheese breakfast casserole is your new best friend—it’s hearty, cheesy, and perfect for feeding a crowd with minimal fuss.
Ingredients
– 1 tbsp unsalted butter
– 1 medium yellow onion, diced
– 1 cup diced ham
– 6 large eggs
– 1 cup whole milk
– 1 tsp dry mustard
– 1/2 tsp black pepper
– 1/4 tsp salt
– 4 cups cubed day-old bread
– 1 1/2 cups shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with the 1 tbsp unsalted butter.
2. Dice 1 medium yellow onion and 1 cup ham into 1/2-inch pieces.
3. In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1 tsp dry mustard, 1/2 tsp black pepper, and 1/4 tsp salt until fully combined.
4. Add 4 cups cubed day-old bread to the egg mixture, pressing down gently to ensure all bread absorbs liquid. Tip: Using stale bread prevents a soggy casserole.
5. Fold in the diced onion, ham, and 1 cup of the shredded cheddar cheese until evenly distributed.
6. Pour the mixture into the prepared baking dish and spread it into an even layer.
7. Top with the remaining 1/2 cup shredded cheddar cheese.
8. Bake at 350°F for 45-50 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center—it should come out clean.
9. Remove from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the custard to firm up for cleaner slices.
10. Sprinkle with 2 tbsp chopped fresh parsley just before serving. Every bite delivers a fluffy, custardy texture with savory ham and gooey cheese pockets. Enjoy it warm with a dash of hot sauce or pair it with fresh fruit for a bright contrast to the rich flavors.
Leftover Ham and Pea Risotto
Zipping through your fridge after the holidays? You probably have some leftover ham staring back at you. Let’s transform it into this cozy, creamy risotto that feels fancy but comes together with what you’ve got on hand.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1 cup diced cooked ham
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and cook for 4-5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
- Pour in white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
- Add 1/2 cup of warm chicken broth and stir continuously until the liquid is absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Tip: Keep your broth warm on a separate burner – this helps the rice cook evenly and absorb liquid properly.
- After about 18-20 minutes, when rice is creamy but still slightly firm to the bite, stir in diced ham and frozen peas.
- Cook for 2 more minutes until peas are heated through and ham is warm.
- Remove from heat and stir in Parmesan cheese, butter, and black pepper. Tip: Taking the pan off heat before adding cheese prevents it from becoming stringy.
- Let the risotto rest for 2 minutes off the heat. Tip: This resting period allows the flavors to meld and gives you that perfect creamy texture.
Velvety and comforting, this risotto has the perfect balance of creamy rice and salty ham bites. The peas add little bursts of sweetness that cut through the richness beautifully. Try topping it with a fried egg for breakfast or serve it alongside a simple green salad for a complete meal that makes leftovers feel special.
Savory Ham and Spinach Quiche
Nothing beats a cozy weekend brunch, and this savory ham and spinach quiche is just the thing to make it special. You’ll love how the flaky crust holds a rich, cheesy filling that comes together with minimal fuss. It’s perfect for feeding a crowd or enjoying leftovers throughout the week.
Ingredients
– 1 (9-inch) refrigerated pie crust
– 1 cup diced cooked ham
– 1 cup fresh spinach, chopped
– 1/2 cup shredded cheddar cheese
– 4 large eggs
– 1 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers or a fork for a decorative finish.
4. Spread the diced ham evenly over the bottom of the crust.
5. Layer the chopped spinach over the ham.
6. Sprinkle the shredded cheddar cheese over the spinach.
7. In a medium bowl, whisk the eggs until fully blended and slightly frothy.
8. Pour in the whole milk and continue whisking until smooth.
9. Add the salt and black pepper to the egg mixture and whisk to combine.
10. Slowly pour the egg mixture over the ingredients in the pie crust.
11. Gently tap the pie dish on the counter to release any air bubbles.
12. Place the quiche in the preheated oven and bake for 35–40 minutes.
13. Check for doneness—the center should be set and the top golden brown.
14. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing. A golden, puffed top gives way to a creamy interior studded with salty ham and tender spinach. Serve it warm with a side salad for a balanced meal, or enjoy a slice cold straight from the fridge—it’s just as delicious.
Ham and Pineapple Pizza
Tired of the same old pizza routine? This ham and pineapple pizza brings a sweet and savory twist to your pizza night. You’ll love how the salty ham balances with the juicy pineapple—it’s a tropical vacation on a crust.
Ingredients
– 1 pound pizza dough
– 1/2 cup pizza sauce
– 2 cups shredded mozzarella cheese
– 1 cup diced ham
– 1 cup pineapple chunks
– 2 tablespoons olive oil
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll the pizza dough on a floured surface into a 12-inch circle.
3. Brush the dough with olive oil to create a moisture barrier that prevents sogginess.
4. Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle shredded mozzarella cheese evenly over the sauce.
6. Distribute diced ham evenly across the pizza.
7. Scatter pineapple chunks over the ham and cheese.
8. Sprinkle garlic powder evenly over the toppings.
9. Carefully transfer the pizza to the preheated pizza stone using a pizza peel or inverted baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with light brown spots.
11. Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.
A golden, crisp crust holds gooey melted cheese that perfectly melds with the salty ham and sweet pineapple. The contrast between savory and tropical flavors makes each bite exciting—try serving it with a side salad dressed in tangy vinaigrette to cut through the richness.
Ham and Swiss Crescent Roll-Ups
Just when you need a quick, crowd-pleasing appetizer, these ham and Swiss crescent roll-ups come to the rescue. They’re perfect for game day, potlucks, or even a simple snack when you’re craving something savory and satisfying.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 8 slices deli ham
– 8 slices Swiss cheese
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. Place 1 slice of ham and 1 slice of Swiss cheese on top of each dough triangle.
4. Tightly roll up each triangle, starting from the wide end and tucking in the ham and cheese as you go to prevent filling from oozing out during baking.
5. Arrange the roll-ups seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
6. In a small bowl, whisk together the egg and water until fully combined.
7. Lightly brush the egg wash over the tops of each roll-up using a pastry brush for a golden, shiny finish.
8. Bake at 375°F for 12-15 minutes, or until the rolls are puffed and deep golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow the cheese to set slightly. These roll-ups are wonderfully flaky on the outside with a warm, melty center that pairs ham and Swiss in every bite. Try serving them with a side of honey mustard for dipping, or slice them into smaller pieces for a party platter that disappears fast.
Ham and Broccoli Frittata
Looking for a quick, protein-packed breakfast that feels fancy but comes together in minutes? This ham and broccoli frittata is your new go-to. You’ll love how easily it transforms simple ingredients into a satisfying meal that works for breakfast, brunch, or even dinner.
Ingredients
– 8 large eggs
– 1 cup diced ham
– 1 cup chopped broccoli florets
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add 1 cup of chopped broccoli florets and cook for 4-5 minutes until bright green and slightly tender.
4. Add 1 cup of diced ham and cook for 2 more minutes until warmed through.
5. While vegetables cook, whisk 8 large eggs with 1/4 cup milk in a medium bowl until fully combined.
6. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder into the egg mixture.
7. Tip: Make sure your skillet is oven-safe before proceeding to avoid handle damage.
8. Pour the egg mixture evenly over the ham and broccoli in the skillet.
9. Cook without stirring for 3-4 minutes until edges begin to set.
10. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
11. Tip: For extra fluffy eggs, let the mixture sit for 30 seconds before adding cheese.
12. Transfer the skillet to the preheated oven and bake for 12-15 minutes.
13. Bake until the center is fully set and doesn’t jiggle when you shake the pan gently.
14. Remove from oven and let rest for 3 minutes before slicing.
15. Tip: Running a spatula around the edges before slicing helps release the frittata cleanly.
Mmm, you’ll love the contrast between the tender eggs, salty ham, and crisp-tender broccoli. The cheesy top adds a wonderful golden crust that makes every bite satisfying. Try serving wedges with a simple arugula salad or tuck slices into breakfast sandwiches for an easy grab-and-go meal.
Creamy Ham and Mushroom Pasta
Tired of the same old pasta routine? This creamy ham and mushroom pasta is your new weeknight hero. You’ll love how the savory ham and earthy mushrooms come together in that dreamy cream sauce—it’s comfort in a bowl, ready in no time.
Ingredients
– 12 oz fettuccine pasta
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1 cup diced ham
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 1/4 tsp salt
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add 8 oz sliced cremini mushrooms to the skillet and cook for 6 minutes, stirring occasionally, until browned and tender.
5. Stir in 1 cup diced ham and cook for 2 minutes until lightly crisped at the edges.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn.
7. Pour in 1 cup heavy cream, stirring to combine, and bring to a gentle simmer.
8. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until the sauce is smooth and slightly thickened.
9. Season the sauce with 1/4 tsp black pepper and 1/4 tsp salt, adjusting if needed.
10. Drain the cooked pasta, reserving 1/4 cup pasta water.
11. Add the drained pasta to the skillet, tossing to coat in the sauce, and stir in reserved pasta water 1 tbsp at a time if the sauce is too thick.
12. Remove from heat and stir in 2 tbsp chopped fresh parsley.
Really, the silky sauce clings perfectly to every strand of pasta, with the ham adding a salty punch and mushrooms bringing earthy depth. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick—it’s so good, you might just lick the bowl.
Hearty Ham and Bean Soup
Diving into a bowl of this ham and bean soup feels like getting a warm hug on a chilly day. You’ll love how the smoky ham mingles with creamy beans in a rich, savory broth that’s perfect for busy weeknights or lazy weekends. It’s the kind of comfort food that makes your whole house smell amazing while it simmers.
Ingredients
– 1 tbsp olive oil
– 1 cup diced yellow onion
– 2 cloves minced garlic
– 2 cups diced ham
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 tsp dried thyme
– 1 bay leaf
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 cup diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 cups diced ham and cook for 3 minutes until lightly browned around the edges.
5. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
6. Add 2 (15 oz) cans cannellini beans, 1 tsp dried thyme, 1 bay leaf, and 1/4 tsp black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Remove the bay leaf before serving.
Now you’ve got a soup with tender beans in every spoonful and ham that’s infused the broth with its smoky goodness. Try topping it with a sprinkle of fresh parsley or serving it alongside crusty bread for dipping into that flavorful liquid.
Ham and Cheese Stuffed Pretzel Bites
Bite into these warm, cheesy pockets of joy that are perfect for game day or casual snacking. You get that classic soft pretzel exterior with a gooey ham and cheese center that just melts in your mouth. They’re surprisingly easy to make at home and will disappear faster than you can say “more please!”
Ingredients
– 1 cup warm water
– 1 tbsp granulated sugar
– 2 ¼ tsp active dry yeast
– 2 ½ cups all-purpose flour
– 1 tsp salt
– 2 tbsp unsalted butter, melted
– 4 oz diced ham
– 4 oz shredded cheddar cheese
– ¼ cup baking soda
– 1 large egg, beaten
– coarse salt for topping
Instructions
1. Combine 1 cup warm water (110°F), 1 tbsp sugar, and 2 ¼ tsp yeast in a large bowl and let sit for 5 minutes until foamy.
2. Mix in 2 ½ cups flour, 1 tsp salt, and 2 tbsp melted butter until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough and roll it out to a ¼-inch thick rectangle on a floured surface.
6. Cut the dough into 2-inch squares using a pizza cutter or sharp knife.
7. Place 1 tsp diced ham and 1 tsp shredded cheddar cheese in the center of each square.
8. Fold the corners of each square together and pinch the edges tightly to seal the filling inside.
9. Bring 8 cups of water and ¼ cup baking soda to a boil in a large pot.
10. Boil 4-5 pretzel bites at a time for 30 seconds each, then remove with a slotted spoon.
11. Arrange the boiled pretzel bites on a parchment-lined baking sheet, spacing them 1 inch apart.
12. Brush each pretzel bite with beaten egg and sprinkle with coarse salt.
13. Bake at 425°F for 12-15 minutes until deep golden brown.
14. Let cool for 5 minutes before serving. Very satisfying with that chewy pretzel crust giving way to the savory ham and melted cheddar inside. Try serving them with spicy mustard for dipping, or pack them in lunchboxes while still slightly warm for the ultimate treat.
Smoky Ham and Potato Hash
Wondering what to make with that leftover ham from Sunday dinner? This smoky ham and potato hash comes together in one skillet and makes the most satisfying breakfast or brunch. You’ll love how the crispy potatoes mingle with that savory ham flavor.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 pounds russet potatoes, peeled and cubed into 1/2-inch pieces
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 pound cooked ham, diced
– 1 teaspoon smoked paprika
– 4 large eggs
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
2. Add 1 large diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add 2 pounds cubed russet potatoes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the skillet.
4. Cook the potatoes undisturbed for 5 minutes to develop a golden crust on one side. (Tip: Don’t stir too often—this helps create those crispy edges everyone loves.)
5. Flip the potatoes and continue cooking for 12-15 minutes, stirring every 3-4 minutes, until tender when pierced with a fork.
6. Add 1 pound diced ham and 1 teaspoon smoked paprika to the skillet.
7. Cook for 4 more minutes, stirring constantly, until the ham is heated through and slightly crisped.
8. Create 4 small wells in the hash mixture using the back of a spoon.
9. Crack 1 egg into each well, being careful not to break the yolks.
10. Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny. (Tip: Use a clear lid so you can monitor the eggs without losing heat.)
11. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley.
12. Serve immediately directly from the skillet. (Tip: For extra flavor, top with hot sauce or serve with buttered toast on the side.)
Unbelievably satisfying, this hash delivers crispy potato chunks with smoky ham bits throughout. The runny egg yolks create a rich sauce that coats every bite. Try serving it straight from the skillet with crusty bread for dipping, or top with avocado slices for extra creaminess.
Ham and Egg Breakfast Muffins
You know those mornings when you’re rushing out the door but still want something hearty and homemade? These ham and egg breakfast muffins are your new best friend—they’re protein-packed, portable, and perfect for meal prep. You can whip up a batch in no time and enjoy them all week long.
Ingredients
– 1 cup chopped ham
– 6 large eggs
– 1/4 cup milk
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped green onions
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F and grease a 6-cup muffin tin with olive oil using a pastry brush for even coverage.
2. Whisk together the eggs, milk, salt, and black pepper in a medium bowl until fully combined and slightly frothy.
3. Stir in the chopped ham, shredded cheddar cheese, and chopped green onions until evenly distributed throughout the egg mixture.
4. Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full to allow room for rising.
5. Bake at 350°F for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes before carefully removing them with a butter knife to prevent sticking.
7. Transfer the muffins to a wire rack to cool completely if storing, or serve immediately while warm.
Fluffy and savory with pockets of melted cheese, these muffins have a satisfying texture that holds together perfectly. For a fun twist, try serving them with a dollop of salsa or sandwiched between English muffins for a breakfast sandwich upgrade.
Leftover Ham Fried Rice
Tired of staring at that leftover holiday ham in your fridge? This fried rice transforms those remnants into a quick, satisfying meal that feels brand new. You’ll love how it comes together in minutes using ingredients you probably already have on hand.
Ingredients
– 2 cups cooked rice
– 1 cup diced leftover ham
– 2 large eggs
– 1/2 cup frozen peas
– 1/4 cup chopped green onions
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add 2 large eggs and scramble for 1 minute until softly set, then transfer to a plate.
3. Add remaining 1 tablespoon vegetable oil to the hot skillet.
4. Add 1 cup diced leftover ham and cook for 2 minutes until lightly browned around the edges.
5. Stir in 1/2 cup frozen peas and cook for 1 minute until thawed and heated through.
6. Add 2 cups cooked rice, breaking up any clumps with your spatula.
7. Cook rice mixture for 3 minutes, stirring constantly, until grains are separated and heated through.
8. Return scrambled eggs to the skillet and add 1/4 cup chopped green onions.
9. Pour 2 tablespoons soy sauce and 1 teaspoon sesame oil evenly over the rice.
10. Sprinkle 1/4 teaspoon black pepper over everything.
11. Stir continuously for 2 minutes until all ingredients are well combined and heated through.
12. Remove from heat and let rest for 1 minute before serving.
A perfect balance of savory ham, fluffy rice, and crisp vegetables makes this dish incredibly satisfying. The sesame oil adds that authentic fried rice aroma that’ll have everyone asking for seconds. Try topping it with a fried egg or wrapping it in lettuce cups for a fun twist!
Ham and Cheddar Scones
Friendly reminder: sometimes the best recipes are the simplest ones. You’re going to love these ham and cheddar scones—they’re perfect for breakfast, brunch, or just when you need a savory treat. They come together quickly and fill your kitchen with the most amazing smell.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup diced ham
– 1/2 cup shredded cheddar cheese
– 1/2 cup whole milk
– 1 large egg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. Add the cold cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Stir in the diced ham and shredded cheddar cheese until evenly distributed throughout the mixture.
6. In a small bowl, whisk together the whole milk and egg until fully combined.
7. Pour the milk mixture into the flour mixture and stir with a fork until a shaggy dough forms.
8. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together, being careful not to overwork it.
9. Pat the dough into a 1-inch thick circle about 7 inches in diameter.
10. Use a sharp knife to cut the circle into 8 equal wedges.
11. Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart.
12. Bake for 18-22 minutes until the scones are golden brown on top and sound hollow when tapped on the bottom.
13. Transfer the scones to a wire rack to cool for at least 10 minutes before serving.
Crumbly, buttery, and packed with savory ham and sharp cheddar, these scones have the perfect balance of flavors. The edges get delightfully crisp while the centers stay wonderfully tender. Consider splitting one warm and topping it with a fried egg for the ultimate breakfast sandwich experience.
Glazed Ham and Brie Sandwich
Tired of the same old lunch routine? This glazed ham and brie sandwich brings gourmet flavor to your everyday meal. You’ll love how the sweet glaze balances the creamy cheese and savory ham.
Ingredients
– 2 slices sourdough bread
– 4 ounces sliced ham
– 4 ounces brie cheese
– 1 tablespoon Dijon mustard
– 2 tablespoons apricot preserves
– 1 tablespoon butter
Instructions
1. Spread 1 tablespoon Dijon mustard evenly on one slice of sourdough bread.
2. Layer 4 ounces sliced ham evenly over the mustard-covered bread slice.
3. Slice 4 ounces brie cheese and arrange it over the ham layer.
4. Spread 2 tablespoons apricot preserves on the other slice of sourdough bread.
5. Press the two bread slices together to form a sandwich.
6. Heat a skillet over medium heat for 2 minutes until hot.
7. Melt 1 tablespoon butter in the heated skillet, swirling to coat the surface evenly.
8. Place the assembled sandwich in the skillet and cook for 3-4 minutes until the bottom bread is golden brown.
9. Flip the sandwich using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese has melted completely.
10. Remove the sandwich from the skillet and let it rest for 1 minute before slicing.
11. Cut the sandwich diagonally and serve immediately.
The melted brie creates a wonderfully creamy texture that pairs perfectly with the sweet apricot glaze and savory ham. For an extra special touch, serve it with a simple side salad or some crispy potato chips. The contrast between the crunchy sourdough crust and the gooey interior makes every bite absolutely satisfying.
Conclusion
Beyond just clearing your fridge, these 34 recipes transform leftover ham into exciting new meals your family will love. From breakfast casseroles to comforting soups, there’s something delicious for every craving. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for your next ham-filled cooking adventure!
