26 Delicious Easy Recipes with Ham Variety

Ready to transform that leftover ham into something spectacular? Whether you’re craving quick weeknight dinners, comforting casseroles, or impressive holiday dishes, we’ve gathered 26 delicious and easy recipes that celebrate ham in all its glory. From savory breakfast bakes to elegant main courses, these crowd-pleasing dishes will make your meal planning a breeze. Let’s dive in and discover your new favorite ham creation!

Ham and Cheese Breakfast Casserole

Hearty yet refined, this ham and cheese breakfast casserole transforms humble morning ingredients into an elegant brunch centerpiece that emerges golden and fragrant from the oven, promising to delight guests with its comforting layers of flavor and texture.

Ingredients

– 1 tablespoon unsalted butter, for greasing the baking dish
– 6 large eggs, at room temperature for better incorporation
– 1 cup whole milk, or half-and-half for richer texture
– 1 teaspoon Dijon mustard, or whole grain mustard for texture variation
– ½ teaspoon kosher salt, adjust based on ham saltiness
– ¼ teaspoon freshly ground black pepper, plus extra for finishing
– 8 ounces cubed ham, preferably thick-cut for substantial bites
– 1½ cups shredded sharp cheddar cheese, divided for layered melting
– 4 cups cubed day-old bread, such as brioche or sourdough for structure

Instructions

1. Preheat your oven to 350°F and generously grease an 8×8-inch baking dish with unsalted butter, ensuring all surfaces are coated to prevent sticking.
2. In a large mixing bowl, vigorously whisk together 6 large eggs, 1 cup whole milk, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until the mixture is completely smooth and uniform in color.
3. Gently fold 8 ounces cubed ham, 1 cup shredded sharp cheddar cheese, and 4 cups cubed day-old bread into the egg mixture until all ingredients are evenly moistened and distributed.
4. Transfer the combined mixture to the prepared baking dish, spreading it into an even layer with a spatula while gently pressing down to submerge the bread cubes.
5. Sprinkle the remaining ½ cup shredded sharp cheddar cheese evenly over the top, followed by a light dusting of additional black pepper for visual appeal.
6. Bake at 350°F for 45-50 minutes, or until the center is firmly set, the edges are golden brown, and a knife inserted comes out clean without wet egg residue.
7. Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before slicing to allow the layers to set properly for clean cuts.
Succulent and satisfying, this casserole boasts a custardy interior punctuated by savory ham pockets, while the crisp, cheese-crusted top yields to a tender, bread-infused base. For a striking presentation, garnish with fresh chive blossoms or serve alongside roasted cherry tomatoes to balance the richness with bright acidity.

Easy Ham and Potato Soup

Lingering autumn evenings call for the kind of soul-warming comfort that only a well-crafted soup can provide. This ham and potato creation transforms humble ingredients into an elegant, velvety bowl of pure satisfaction. With minimal effort, it delivers maximum flavor, making it the perfect weeknight indulgence when the air turns crisp.

Ingredients

– 2 tablespoons unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1.5 pounds Yukon Gold potatoes, peeled and cubed (about 4 medium potatoes)
– 2 cups diced cooked ham
– 1 cup heavy cream
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Melt butter in a large Dutch oven over medium heat until it stops foaming, about 2 minutes.
2. Add diced onion and cook until translucent and fragrant, 5-7 minutes, stirring occasionally to prevent browning.
3. Stir in minced garlic and cook until fragrant, exactly 1 minute to avoid bitterness.
4. Pour in chicken broth and bring to a gentle boil over medium-high heat.
5. Add cubed potatoes and return to a simmer, then reduce heat to maintain a steady simmer.
6. Cover and cook until potatoes are fork-tender, 15-18 minutes, testing a few pieces for doneness.
7. Stir in diced ham and dried thyme, simmering uncovered for 5 minutes to meld flavors.
8. Reduce heat to low and slowly pour in heavy cream while stirring constantly to prevent curdling.
9. Add black pepper and simmer for 3 more minutes until slightly thickened.
10. Remove from heat and stir in fresh parsley just before serving. Creamy and luxurious, this soup boasts tender potatoes that melt against the salty richness of ham in every spoonful. Consider garnishing with extra parsley and serving alongside crusty artisanal bread for dipping into the velvety broth.

Creamy Ham and Pea Pasta

On brisk autumn evenings, nothing satisfies quite like a bowl of pasta that marries comfort with sophistication. This creamy ham and pea pasta delivers precisely that—a harmonious blend of smoky, savory notes and sweet, tender peas enveloped in a velvety sauce. It’s the kind of dish that feels both indulgent and effortlessly elegant, perfect for a weeknight dinner or a casual gathering with friends.

Ingredients

• 8 oz fettuccine pasta (or any long pasta like linguine)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced ham, about ¼-inch cubes
• 2 cloves garlic, minced
• 1 cup frozen peas, thawed
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• ¼ tsp black pepper, freshly ground
• ¼ tsp salt, adjust to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta, reserving ½ cup of the starchy pasta water, and set aside.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add the diced ham and cook for 3–4 minutes, stirring frequently, until lightly browned and fragrant.
6. Stir in the minced garlic and cook for 30–45 seconds, just until aromatic but not browned.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
9. Fold in the thawed peas and cooked pasta, tossing gently to coat everything in the sauce.
10. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
11. Season with salt and black pepper, then remove from heat.
12. Garnish with chopped fresh parsley and serve immediately.

Now, this dish presents a delightful contrast of textures—the silky sauce clings to each strand of pasta, while the peas add a pop of sweetness and the ham provides a satisfying chew. For a creative twist, top it with a sprinkle of toasted breadcrumbs or serve alongside a crisp arugula salad dressed in lemon vinaigrette to balance the richness.

Simple Ham and Cheese Pinwheels

Savor the perfect marriage of savory ham and melted cheese, elegantly swirled within flaky pastry to create these irresistible pinwheels. These sophisticated yet approachable appetizers transform simple ingredients into a visually stunning treat that belies their effortless preparation. Ideal for both casual gatherings and formal occasions, they offer a delightful balance of textures and flavors that will impress even the most discerning palates.

Ingredients

– 1 sheet frozen puff pastry, thawed (keep cold until ready to use)
– 6 ounces thinly sliced Black Forest ham (or your favorite deli ham)
– 1 cup shredded Gruyère cheese (sharp cheddar works well too)
– 1 tablespoon Dijon mustard (adjust for more tang if preferred)
– 1 large egg, beaten (for that golden sheen)
– 1 tablespoon water (to create egg wash)
– ¼ teaspoon freshly ground black pepper (freshly cracked preferred)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any seams.
3. Spread the Dijon mustard evenly across the entire surface of the pastry, leaving a ½-inch border around the edges.
4. Arrange the sliced ham in a single layer over the mustard-covered pastry.
5. Sprinkle the shredded Gruyère cheese evenly over the ham layer.
6. Season the entire surface with freshly ground black pepper.
7. Starting from one long edge, tightly roll the pastry into a log, using the parchment paper to help guide the roll without stretching the dough.
8. Pinch the final seam firmly to seal the log, ensuring the filling remains enclosed during baking.
9. Combine the beaten egg with 1 tablespoon of water to create an egg wash.
10. Brush the entire surface of the pastry log with the egg wash using a pastry brush.
11. Using a sharp serrated knife, slice the log into ½-inch thick rounds, wiping the blade clean between cuts for neat edges.
12. Arrange the pinwheels cut-side down on the prepared baking sheet, spacing them 1 inch apart to allow for even expansion.
13. Bake for 18-22 minutes until the pastry is puffed and golden brown, rotating the pan halfway through for consistent coloring.
14. Transfer the baked pinwheels to a wire rack to cool for 5 minutes before serving. These elegant pinwheels emerge from the oven with beautifully flaky layers that shatter delicately with each bite. The Gruyère melts into creamy pockets that complement the savory ham, while the Dijon mustard provides a subtle tang that cuts through the richness. Try serving them alongside a crisp arugula salad or as part of an elevated brunch spread for maximum impact.

Quick Ham and Swiss Sliders

Just when you need effortless elegance for gatherings or weeknight dinners, these ham and Swiss sliders deliver sophisticated flavor with minimal effort. Juicy ham and nutty Swiss cheese nestle between soft rolls, transformed by a buttery glaze into golden, irresistible bites that disappear within moments. Perfect for entertaining or family meals, they bridge casual comfort with refined taste effortlessly.

Ingredients

• 12 Hawaiian sweet rolls (or any soft dinner rolls)
• 1 lb thinly sliced deli ham (Black Forest ham adds depth)
• 8 slices Swiss cheese (Gruyère works beautifully too)
• 1/2 cup unsalted butter, melted (salted butter can be used; reduce added salt)
• 1 tbsp Dijon mustard (whole grain mustard for texture variation)
• 1 tsp Worcestershire sauce (soy sauce as a substitute)
• 1/2 tsp onion powder (garlic powder for a savory twist)
• 1/4 tsp poppy seeds (optional, for visual appeal)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Slice the entire pack of Hawaiian rolls in half horizontally, keeping them connected, and place the bottom half in the baking dish.
3. Layer the sliced ham evenly over the bottom roll layer, folding slices to fit neatly.
4. Arrange Swiss cheese slices over the ham, ensuring full coverage for even melting.
5. Place the top half of the rolls over the cheese layer, pressing down gently to compact the fillings.
6. In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, and onion powder until fully combined.
7. Brush the butter mixture generously over the top and sides of the rolls, allowing it to seep into the crevices for maximum flavor.
8. Sprinkle poppy seeds evenly over the top for a subtle crunch and visual appeal.
9. Cover the baking dish tightly with aluminum foil and bake at 350°F for 15 minutes to steam and warm the fillings thoroughly.
10. Remove the foil and continue baking for another 5-7 minutes, until the tops are golden brown and the cheese is visibly bubbly.
11. Let the sliders rest for 2-3 minutes before slicing along the roll seams to serve warm.

Accompany these sliders with a crisp arugula salad tossed in lemon vinaigrette to cut through the richness, or serve them alongside tomato soup for a comforting pairing. The soft, buttery rolls yield to savory ham and molten cheese, while the glaze adds a subtle tang that elevates each bite beyond ordinary sandwiches.

Classic Deviled Ham Salad

Glistening with timeless appeal, this Classic Deviled Ham Salad transforms humble ingredients into an elegant spread worthy of any sophisticated gathering. With its perfect balance of creamy texture and piquant seasoning, it elevates the ordinary into something truly extraordinary for your next luncheon or elegant tea service.

Ingredients

– 2 cups finely chopped cooked ham (about 8 ounces, preferably smoked for deeper flavor)
– 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended for optimal creaminess)
– 1/4 cup finely chopped celery (about 1 large stalk, for crisp texture)
– 2 tablespoons sweet pickle relish (drained well to prevent sogginess)
– 1 tablespoon Dijon mustard (or whole grain mustard for more texture)
– 1 teaspoon Worcestershire sauce (Lea & Perrins preferred for authentic flavor)
– 1/2 teaspoon hot sauce (such as Tabasco, adjust heat level to preference)
– 1/4 teaspoon freshly ground black pepper (freshly cracked for best aroma)
– 2 tablespoons finely chopped fresh parsley (curly or flat-leaf, for bright color)

Instructions

1. Place the 2 cups of finely chopped cooked ham in a medium mixing bowl, ensuring all pieces are uniformly small for consistent texture.
2. Add 1/2 cup mayonnaise to the ham, using a rubber spatula to coat every piece evenly for maximum creaminess.
3. Incorporate 1/4 cup finely chopped celery, folding gently to distribute the crisp vegetable throughout the mixture.
4. Spoon in 2 tablespoons of well-drained sweet pickle relish, taking care to remove excess liquid by pressing against a fine mesh strainer.
5. Measure and add 1 tablespoon Dijon mustard, stirring until the mixture develops a uniform pale tan color.
6. Drizzle in 1 teaspoon Worcestershire sauce, making sure to scrape the bottle’s neck to capture every drop of umami flavor.
7. Add 1/2 teaspoon hot sauce, starting with this amount and tasting before deciding if more heat is desired.
8. Sprinkle 1/4 teaspoon freshly ground black pepper over the mixture, using a pepper mill for the most aromatic results.
9. Fold in 2 tablespoons finely chopped fresh parsley until just combined to maintain its vibrant green color.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld properly. Knowing this Classic Deviled Ham Salad achieves its peak flavor after proper chilling makes the wait worthwhile. The finished spread offers a delightful contrast between the creamy mayonnaise base and the satisfying chew of quality ham, while the subtle heat from the deviled seasoning lingers pleasantly on the palate. Consider serving it in delicate endive cups for an elegant appetizer or as a sophisticated sandwich filling on freshly baked brioche.

Ham and Pineapple Fried Rice

Bold flavors and tropical notes transform humble fried rice into an unforgettable weeknight masterpiece. This ham and pineapple creation balances savory, sweet, and umami in perfect harmony, offering a quick yet sophisticated solution for busy evenings. With vibrant colors and contrasting textures, it brings restaurant-quality elegance to your home kitchen in under thirty minutes.

Ingredients

• 2 cups day-old cooked jasmine rice (cold rice prevents mushiness)
• 1 cup diced ham, ¼-inch cubes (leftover baked ham works beautifully)
• 1 cup fresh pineapple chunks, ½-inch pieces (canned pineapple, drained, works too)
• 2 large eggs, lightly beaten
• 3 tablespoons vegetable oil (or any neutral high-heat oil)
• 3 tablespoons soy sauce (use tamari for gluten-free option)
• 2 cloves garlic, minced
• ½ cup frozen peas, thawed
• 2 green onions, thinly sliced
• 1 teaspoon sesame oil (for finishing)

Instructions

1. Heat a large skillet or wok over medium-high heat for 90 seconds until a drop of water sizzles immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the pan completely.
3. Pour beaten eggs into the hot pan and cook for 45 seconds without stirring to create a thin omelet.
4. Flip the omelet and cook for another 15 seconds, then transfer to a cutting board and slice into thin ribbons.
5. Increase heat to high and add remaining 2 tablespoons vegetable oil to the same pan.
6. Add diced ham and cook for 2 minutes, stirring once, until edges become lightly browned.
7. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
8. Add cold jasmine rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes until grains separate and heat through.
9. Add pineapple chunks and thawed peas, stirring continuously for 1 minute to distribute evenly.
10. Pour soy sauce around the edges of the pan so it sizzles and caramelizes slightly before mixing.
11. Return egg ribbons to the pan along with most of the sliced green onions, reserving some for garnish.
12. Remove from heat and drizzle with sesame oil, tossing gently to combine all elements.

Unbelievably satisfying textures emerge in every bite—the chewy rice grains, juicy pineapple bursts, and crisp-edged ham create a delightful contrast. The subtle smokiness from the sesame oil enhances the sweet-savory balance, making this dish equally impressive served in hollowed-out pineapple halves for a tropical presentation or simply scooped into bowls for a comforting family meal.

Savory Ham and Cheese Quiche

Perfectly balancing rich, savory flavors with a delicate, flaky crust, this ham and cheese quiche elevates the humble egg dish into an elegant centerpiece worthy of any brunch table or light supper. Packed with smoky diced ham and nutty Gruyère cheese encased in a buttery pastry shell, each slice offers a satisfying harmony of textures and tastes that feels both comforting and sophisticated.

Ingredients

• 1 9-inch pre-made pie crust (thawed if frozen)
• 4 large eggs
• 1 cup heavy cream (or half-and-half for lighter texture)
• 1 cup diced cooked ham (about ¼-inch pieces)
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• ¼ cup finely chopped yellow onion
• 1 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg (enhances cheese flavor)

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to heat.
2. Press the pie crust firmly into a 9-inch pie dish, crimping the edges decoratively.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake the weighted crust on the preheated baking sheet for 15 minutes until lightly set.
5. Carefully remove the parchment and weights, then prick the crust bottom with a fork.
6. Return the crust to the oven and bake for 5 more minutes until pale golden.
7. While the crust bakes, melt butter in a skillet over medium heat.
8. Sauté the chopped onion for 4-5 minutes until translucent but not browned.
9. In a medium bowl, whisk eggs vigorously for 1 full minute until frothy and uniform.
10. Pour in the heavy cream while whisking continuously to combine smoothly.
11. Stir in salt, pepper, and nutmeg until fully incorporated.
12. Spread the sautéed onions evenly over the bottom of the pre-baked crust.
13. Scatter the diced ham evenly over the onion layer.
14. Sprinkle the shredded Gruyère cheese over the ham, covering the surface.
15. Slowly pour the egg mixture over the fillings, allowing it to seep through evenly.
16. Place the quiche on the hot baking sheet and bake at 375°F for 35-40 minutes.
17. Check for doneness when the center jiggles slightly but the edges are puffed and golden.
18. Cool the quiche on a wire rack for 15 minutes before slicing to set properly.

Zestfully golden and firm yet tender, this quiche boasts a creamy interior punctuated by salty ham pockets and melted cheese strands. The flaky crust provides a satisfying crunch against the silky filling, while the hint of nutmeg adds aromatic depth that complements the richness beautifully. Serve warm slices alongside a crisp arugula salad dressed with lemon vinaigrette, or enjoy at room temperature for a sophisticated picnic offering.

Zesty Ham and Bean Stew

Fragrant and deeply satisfying, this Zesty Ham and Bean Stew transforms humble ingredients into a sophisticated comfort dish. Perfect for crisp autumn evenings, it balances smoky ham with bright citrus notes against a creamy bean backdrop. Each spoonful delivers layers of flavor that develop beautifully during the gentle simmering process.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 1 lb smoked ham hock
– 4 cups chicken broth (low-sodium preferred)
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 tsp dried thyme
– 1 bay leaf
– 1 tbsp lemon zest
– 2 tbsp fresh parsley, chopped
– Salt and black pepper (adjust to preference)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery, sautéing until onions turn translucent and vegetables soften slightly, approximately 8 minutes.
3. Stir in minced garlic and cook until fragrant, 1 minute exactly to prevent burning.
4. Place ham hock in the center of the pot, browning each side for 3 minutes per side until lightly crisped.
5. Pour in chicken broth, scraping any browned bits from the bottom with a wooden spoon to incorporate flavors.
6. Add cannellini beans, dried thyme, and bay leaf, stirring gently to combine.
7. Bring stew to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
8. Simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
9. Remove ham hock and shred meat from the bone using two forks, discarding skin and bone.
10. Return shredded ham to the pot along with lemon zest and parsley, simmering uncovered for 10 more minutes.
11. Season with salt and pepper until flavors are balanced but not overpowering.
12. Remove bay leaf before serving. Silky beans melt into the rich broth while the ham provides delightful texture contrasts. Serve this stew over creamy polenta or with crusty artisan bread to soak up every last drop of the vibrant, citrus-kissed liquid.

Crunchy Ham and Broccoli Frittata

Lusciously golden and satisfyingly textured, this Crunchy Ham and Broccoli Frittata transforms humble ingredients into an elegant brunch centerpiece or effortless weeknight dinner. The harmonious blend of smoky ham, tender-crisp broccoli, and creamy eggs creates a dish that feels simultaneously comforting and sophisticated. Perfect for entertaining or family meals, it emerges from the oven with a beautifully puffed top and irresistible aroma.

Ingredients

– 8 large eggs (preferably room temperature for better volume)
– 1 cup diced cooked ham (about ¼-inch pieces, or substitute cooked bacon)
– 1 ½ cups small broccoli florets (fresh or thawed frozen)
– ½ cup shredded sharp cheddar cheese (packed, or any melting cheese like Gruyère)
– ¼ cup whole milk (or half-and-half for richer texture)
– 2 tablespoons olive oil (or any neutral oil)
– 1 small yellow onion, finely diced (about ½ cup)
– 1 teaspoon kosher salt (adjust to taste)
– ½ teaspoon black pepper (freshly ground preferred)
– ¼ teaspoon garlic powder (optional for extra flavor)

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
3. Add diced onion and cook, stirring frequently, until translucent and fragrant, 4-5 minutes.
4. Add broccoli florets and cook until bright green and slightly tender, 3-4 minutes, stirring occasionally.
5. Stir in diced ham and cook until lightly browned around edges, 2-3 minutes.
6. While vegetables cook, whisk eggs, milk, salt, pepper, and garlic powder in a medium bowl until fully combined and slightly frothy.
7. Pour egg mixture evenly over ham and vegetables in the skillet, tilting to distribute.
8. Sprinkle shredded cheddar cheese uniformly across the surface.
9. Cook on stovetop without stirring until edges begin to set, about 3-4 minutes.
10. Transfer skillet to preheated oven and bake for 15-18 minutes until center is fully set and top is golden brown.
11. Remove from oven and let rest 5 minutes before slicing.
Ultimate satisfaction arrives with each forkful—the crisp-edged exterior gives way to a fluffy, savory interior where smoky ham and tender broccoli create perfect textural contrast. Serve warm wedges alongside a bright arugula salad or atop toasted artisan bread for a complete meal that delights both palate and eye.

Cheesy Ham and Egg Muffins

A sophisticated yet approachable breakfast option, these Cheesy Ham and Egg Muffins transform simple ingredients into elegant individual portions perfect for busy mornings or brunch gatherings. Their golden-brown exteriors and fluffy, protein-rich interiors make them both visually appealing and deeply satisfying. With the delightful combination of savory ham and melted cheese, they offer a comforting start to any day.

Ingredients

• 6 large eggs (preferably room temperature for even cooking)
• 1/2 cup diced cooked ham (about 1/4-inch pieces for optimal distribution)
• 1/2 cup shredded cheddar cheese (or Monterey Jack for milder flavor)
• 1/4 cup whole milk (or half-and-half for richer texture)
• 1 tbsp unsalted butter, melted (or olive oil for dairy-free option)
• 1/4 tsp salt (adjust based on ham saltiness)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 tbsp chopped fresh chives (or 1 tsp dried parsley)

Instructions

1. Preheat your oven to 350°F and generously grease 6 cups of a standard muffin tin with melted butter, ensuring complete coverage to prevent sticking.
2. In a medium mixing bowl, whisk together the 6 large eggs and 1/4 cup whole milk until fully combined and slightly frothy, about 1 minute of vigorous whisking.
3. Stir in the 1/2 cup diced ham, 1/2 cup shredded cheddar cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon chopped chives until evenly distributed throughout the mixture.
4. Evenly divide the egg mixture among the 6 prepared muffin cups, filling each about 3/4 full to allow for rising during baking.
5. Bake at 350°F for 18-22 minutes, until the muffins are puffed, golden around the edges, and a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes before carefully running a knife around the edges to loosen and transfer to a wire rack.

Notably tender with a satisfyingly firm texture, these muffins feature pockets of melted cheese and savory ham in every bite. Their elegant appearance makes them perfect for serving on a platter with fresh fruit or alongside a crisp green salad for a complete meal. The subtle sharpness of cheddar beautifully complements the smoky ham, creating a harmonious flavor profile that appeals to both adults and children alike.

Hearty Ham and Lentil Soup

Crafted for crisp autumn evenings, this soul-warming ham and lentil soup transforms humble ingredients into a deeply satisfying meal. Rich smoked ham hock infuses the broth with smoky depth while tender lentils provide comforting substance in every spoonful.

Ingredients

– 1 tablespoon olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 smoked ham hock (about 1½ pounds)
– 1 cup brown lentils, rinsed
– 6 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, carrots, and celery, sautéing for 8-10 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Place the smoked ham hock in the center of the pot, nestling it among the vegetables.
5. Pour in chicken broth, ensuring the ham hock is fully submerged.
6. Add rinsed lentils, bay leaves, dried thyme, and black pepper to the pot.
7. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot and simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
9. Remove the ham hock from the pot using tongs and place it on a cutting board to cool slightly.
10. Once cool enough to handle, shred the meat from the ham hock, discarding skin and bone.
11. Return the shredded ham to the soup and stir to combine.
12. Simmer uncovered for an additional 15 minutes to allow flavors to meld and soup to thicken slightly.
13. Remove bay leaves and stir in chopped fresh parsley just before serving.

Hearty and robust, this soup achieves perfect harmony between the smoky ham and earthy lentils. The vegetables maintain just enough texture to provide pleasant contrast against the velvety broth. For an elegant presentation, garnish with an extra sprinkle of fresh parsley and serve alongside crusty artisan bread for dipping.

Conclusion

Ready to transform your ham into something spectacular? This collection proves how versatile and delicious ham can be, offering everything from quick weeknight dinners to impressive holiday dishes. We hope you find new family favorites here—don’t forget to leave a comment with your top pick and share this roundup on Pinterest to inspire fellow home cooks!