Fancy a delicious ham supper but tired of the same old recipes? You’re in luck! We’ve gathered 25 mouthwatering ideas that turn humble ham into quick weeknight dinners, cozy comfort food, and impressive meals for any occasion. From classic casseroles to fresh, modern twists, there’s something here for every home cook. Let’s dive in and find your new favorite ham dish!
Glazed Baked Ham with Pineapple
Mmm, picture this: a glistening, caramelized ham that’s so tender it practically winks at you from the oven, topped with sweet, juicy pineapple rings that add a tropical twist to your holiday table. This isn’t just any ham—it’s a showstopper that’s surprisingly simple to whip up, making you look like a culinary rockstar without breaking a sweat. Get ready to dazzle your guests with a dish that’s equal parts sweet, savory, and downright delicious!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham, with a rich, smoky flavor
– 1 cup light brown sugar, packed and sweet
– ½ cup pineapple juice, from a can of juicy, tropical pineapple
– ¼ cup Dijon mustard, with a tangy kick
– 1 (20-ounce) can pineapple rings, in sweet syrup
– 10 whole cloves, for aromatic studding
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven to ensure even cooking.
2. Score the surface of the ham in a diamond pattern, about ¼-inch deep, to help the glaze penetrate and create a beautiful crust.
3. Stud the ham with the whole cloves at the intersections of the scores for a fragrant, festive touch.
4. In a medium bowl, whisk together the light brown sugar, pineapple juice, and Dijon mustard until smooth and glossy.
5. Place the ham in a large roasting pan and brush half of the glaze mixture evenly over the entire surface.
6. Arrange the pineapple rings on top of the ham, securing them with toothpicks if needed, and pour the remaining glaze over them.
7. Cover the ham loosely with aluminum foil and bake for 1 hour to lock in moisture and prevent drying out.
8. Remove the foil and continue baking for 30 minutes, or until the internal temperature reaches 140°F on an instant-read thermometer.
9. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute for maximum tenderness.
Now, the grand finale: this ham boasts a sticky-sweet glaze that crackles with each bite, while the pineapple caramelizes into golden perfection, adding a burst of fruity brightness. Serve it sliced thin on a platter with extra pan drippings drizzled over, or get creative by piling leftovers onto fluffy biscuits for a next-day sandwich that’ll have everyone begging for more!
Ham and Cheese Stuffed Chicken Breasts
Well, folks, if you’re tired of the same old chicken dinner and want to impress your taste buds (and maybe a dinner guest or two), let’s stuff some poultry with pure joy! This dish is like a cozy hug from the inside out, turning a simple breast into a savory surprise that’ll have you wondering why you ever settled for plain baked chicken.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 cup finely shredded sharp cheddar cheese
– 1/2 cup finely diced smoked ham
– 1/4 cup creamy Dijon mustard
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest part, being careful not to cut all the way through.
3. In a medium bowl, combine the finely shredded sharp cheddar cheese, finely diced smoked ham, and creamy Dijon mustard until well mixed.
4. Stuff each chicken breast pocket evenly with the ham and cheese mixture, pressing gently to close the opening.
5. In a small bowl, whisk together the rich extra virgin olive oil, garlic powder, finely ground black pepper, smoked paprika, and kosher salt to create a seasoning paste.
6. Rub the seasoning paste all over the outside of each stuffed chicken breast, coating them thoroughly.
7. Arrange the chicken breasts on the prepared baking sheet, leaving space between them for even cooking.
8. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove from the oven and let the chicken rest for 5 minutes on the baking sheet to allow the juices to redistribute.
10. Slice each chicken breast crosswise to reveal the melted filling and serve immediately.
From the first bite, you’ll love the juicy tenderness of the chicken paired with the gooey, smoky burst of ham and cheese. For a fun twist, drizzle with a bit of honey or serve alongside roasted veggies to soak up all those delicious pan juices!
Honey Mustard Ham and Potato Casserole
Naturally, we’ve all faced that moment when the fridge holds a lonely ham steak and a sack of spuds, whispering sweet nothings about becoming something greater. Well, friends, today we answer that call with a cozy, crowd-pleasing casserole that’s basically a warm hug in a baking dish—no fancy chef skills required, just a hearty appetite and a love for that sweet-and-savory tang. Let’s turn those humble ingredients into a golden, bubbling masterpiece that’ll have everyone asking for seconds before you’ve even set the table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds of russet potatoes, peeled and thinly sliced into 1/8-inch rounds
– 1 pound of fully cooked ham steak, diced into hearty 1/2-inch cubes
– 1 cup of heavy cream, rich and velvety
– 1/2 cup of whole milk, fresh and creamy
– 1/4 cup of Dijon mustard, boldly tangy
– 1/4 cup of raw honey, golden and floral
– 1 cup of shredded sharp cheddar cheese, aged for a nutty bite
– 1/2 cup of grated Parmesan cheese, finely savory
– 2 tablespoons of unsalted butter, creamy and rich
– 1 tablespoon of extra virgin olive oil, fruity and robust
– 1 teaspoon of garlic powder, aromatic and pungent
– 1/2 teaspoon of smoked paprika, subtly smoky
– 1/2 teaspoon of finely ground black pepper, freshly cracked
– 1/4 teaspoon of kosher salt, coarse and pure
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, whisk together 1 cup of heavy cream, 1/2 cup of whole milk, 1/4 cup of Dijon mustard, 1/4 cup of raw honey, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt until fully combined and smooth.
3. Arrange half of the 2 pounds of thinly sliced russet potatoes in a single layer at the bottom of the prepared baking dish, overlapping slightly for even cooking.
4. Scatter half of the 1 pound of diced ham steak evenly over the potato layer, then sprinkle half of the 1 cup of shredded sharp cheddar cheese and half of the 1/2 cup of grated Parmesan cheese on top.
5. Pour half of the cream mixture evenly over the first layer, using a spoon to spread it and ensure every nook is coated—this keeps the casserole moist and flavorful.
6. Repeat the layering process with the remaining potatoes, ham, cheeses, and cream mixture, building up to a hearty, well-balanced dish.
7. Dot the top with 2 tablespoons of unsalted butter, cut into small pieces, to add a rich, golden crust as it bakes.
8. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, allowing the potatoes to become tender and absorb the creamy sauce.
9. Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and golden brown with crispy edges—a visual cue it’s perfectly done.
10. Let the casserole rest for 10 minutes after removing it from the oven; this allows the layers to set for cleaner slices and enhances the flavors.
Heavenly aromas will fill your kitchen as this casserole emerges, boasting a creamy interior where potatoes melt in your mouth and ham adds a savory punch. The honey mustard glaze caramelizes into a sticky-sweet crust that contrasts beautifully with the gooey, cheesy layers—serve it straight from the dish with a crisp green salad for a comforting weeknight dinner that feels like a celebration.
Ham and Broccoli Frittata
Ditch those boring breakfast routines because this Ham and Broccoli Frittata is about to become your new weekend superstar—it’s like a cozy, savory hug in a skillet that magically transforms leftovers into something downright glorious. Seriously, who knew eggs could feel so fancy?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 large farm-fresh eggs
– 1 cup diced smoked ham
– 1 cup small broccoli florets
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup whole milk
– 1 tablespoon rich extra virgin olive oil
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F—this ensures even cooking for that perfect golden top.
2. In a large bowl, vigorously whisk together 6 large farm-fresh eggs, 1/4 cup whole milk, 1/2 teaspoon finely ground black pepper, and 1/4 teaspoon kosher salt until frothy and well combined.
3. Heat 1 tablespoon rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers lightly.
4. Add 1 cup diced smoked ham to the skillet and cook for 2–3 minutes, stirring occasionally, until it starts to brown slightly and become fragrant.
5. Toss in 1 cup small broccoli florets and cook for another 3–4 minutes, just until they turn bright green and tender-crisp—don’t overcook, or they’ll lose their vibrant color!
6. Pour the egg mixture evenly over the ham and broccoli in the skillet, then sprinkle 1/2 cup shredded sharp cheddar cheese on top.
7. Let it cook undisturbed on the stovetop for 4–5 minutes until the edges set and pull away slightly from the pan.
8. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is fully set and the top is golden brown with no jiggle when gently shaken.
9. Remove from the oven and let it cool in the skillet for 5 minutes—this helps it firm up for cleaner slicing.
10. Slice into wedges and serve warm.
Expect a fluffy, tender texture with pockets of smoky ham and crisp-tender broccoli, all wrapped in a cheesy, savory embrace. Elevate it by drizzling with hot sauce or pairing with a simple arugula salad for a brunch that’ll have everyone asking for seconds!
Ham and Swiss Sliders
Cue the heavenly aroma of melted cheese and savory ham wafting through your kitchen—these Ham and Swiss Sliders are about to become your new go-to for effortless entertaining or a ridiculously satisfying weeknight dinner. Imagine pillowy-soft Hawaiian rolls cradling layers of thinly sliced honey-glazed ham and nutty Swiss cheese, all baked to golden perfection with a buttery, garlicky glaze that’ll have everyone reaching for seconds (and thirds!). Trust me, these little flavor bombs disappear faster than you can say “slider party.”
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (12 count) soft Hawaiian sweet rolls
– 12 slices thinly sliced honey-glazed deli ham
– 12 slices nutty Swiss cheese
– ½ cup (1 stick) unsalted butter, melted
– 1 tablespoon Dijon mustard with a tangy kick
– 1 teaspoon Worcestershire sauce for umami depth
– 1 teaspoon finely minced fresh garlic
– 1 teaspoon poppy seeds for a subtle crunch
– ½ teaspoon onion powder for aromatic warmth
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper for easy cleanup.
2. Without separating the rolls, slice the entire package of soft Hawaiian sweet rolls in half horizontally using a serrated knife to keep them intact.
3. Place the bottom half of the rolls in the prepared baking dish and layer on 12 slices of thinly sliced honey-glazed deli ham evenly.
4. Top the ham with 12 slices of nutty Swiss cheese, ensuring full coverage for melty goodness in every bite.
5. Place the top half of the rolls over the cheese layer, pressing down gently to secure the sandwich stack.
6. In a small bowl, whisk together ½ cup melted unsalted butter, 1 tablespoon tangy Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon finely minced fresh garlic, 1 teaspoon poppy seeds, and ½ teaspoon onion powder until fully combined.
7. Tip: For extra flavor infusion, let the butter mixture sit for 5 minutes to allow the garlic and spices to meld.
8. Using a pastry brush, generously brush the entire top and sides of the sliders with the butter mixture, reserving about ¼ cup for later.
9. Cover the baking dish tightly with aluminum foil and bake at 350°F for 15 minutes to steam the rolls and melt the cheese.
10. Tip: Don’t skip the foil—it keeps the rolls moist and prevents over-browning.
11. Remove the foil and brush the sliders with the remaining butter mixture for an extra glossy finish.
12. Bake uncovered for an additional 5 minutes, or until the tops are golden brown and the cheese is bubbly.
13. Tip: Let the sliders rest for 5 minutes before slicing to allow the cheese to set slightly, making them easier to serve.
14. Use a sharp knife to slice along the roll seams into 12 individual sliders.
So, what’s the verdict? These sliders boast a delightful contrast: the soft, slightly sweet rolls give way to savory ham and gooey Swiss cheese, all enhanced by that buttery, garlicky glaze with a hint of poppy seed crunch. Serve them warm alongside a crisp garden salad for a balanced meal, or get creative by stacking them on a platter with pickles and mustard for a DIY slider bar that’ll steal the show at any gathering.
Smoky Split Pea and Ham Soup
Pardon me while I wipe a nostalgic tear—this smoky split pea and ham soup is the cozy hug your winter-weary soul has been craving. It’s the kind of hearty, stick-to-your-ribs magic that turns a dreary day into a comfort-food celebration, with a smoky whisper from the ham that’ll have you swooning into your spoon.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 plump carrots, peeled and chopped into hearty chunks
– 2 crisp celery stalks, thinly sliced
– 3 cloves fragrant garlic, minced
– 1 pound smoky ham hock
– 1 pound dried green split peas, rinsed and drained
– 6 cups robust chicken broth
– 2 bay leaves, aromatic and whole
– 1 teaspoon finely ground black pepper
– 1 teaspoon flaky sea salt
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, chopped plump carrots, and thinly sliced crisp celery stalks, sautéing until softened and fragrant, about 8–10 minutes.
3. Stir in the minced fragrant garlic and cook for 1 minute until just golden—don’t let it burn, or you’ll lose that sweet aroma!
4. Place the smoky ham hock into the pot, nestling it among the vegetables.
5. Pour in the rinsed and drained dried green split peas and robust chicken broth, ensuring everything is submerged.
6. Add the aromatic whole bay leaves, finely ground black pepper, and flaky sea salt, giving a gentle stir to combine.
7. Bring the mixture to a boil over high heat, then reduce to a low simmer, partially covering the pot with a lid.
8. Simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking—the peas should break down into a thick, velvety texture.
9. Remove the ham hock and bay leaves from the pot, discarding the bay leaves.
10. Let the ham hock cool slightly, then shred the meat from the bone, discarding any fat or skin.
11. Return the shredded ham to the soup, stirring to incorporate evenly.
12. Taste and adjust seasoning if needed, simmering for an additional 5 minutes to meld the flavors.
Just imagine diving into a bowl where the split peas have melted into a luscious, creamy base, punctuated by tender ham and sweet carrot bites. Serve it with a crusty baguette for dipping, or get fancy with a dollop of sour cream and a sprinkle of fresh chives—it’s comfort in a bowl that’ll have everyone begging for seconds.
Cheesy Ham and Corn Chowder
Venture into cozy comfort with this Cheesy Ham and Corn Chowder—it’s like a warm hug in a bowl, perfect for those chilly evenings when you crave something hearty without the hassle. Imagine creamy, dreamy goodness with a playful kick of ham and sweet corn, all melded together in a cheesy embrace that’ll make your taste buds do a happy dance. Trust me, this soup is the ultimate crowd-pleaser that’ll have everyone asking for seconds (and maybe thirds!).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons unsalted butter, rich and creamy
– 1 medium yellow onion, finely diced for sweet aroma
– 2 cloves garlic, minced to release pungent flavor
– 1/4 cup all-purpose flour, finely sifted for smooth thickening
– 4 cups chicken broth, savory and low-sodium
– 2 cups whole milk, creamy and full-fat
– 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
– 2 cups cooked ham, diced into hearty chunks
– 2 cups frozen sweet corn kernels, thawed for bright sweetness
– 2 cups sharp cheddar cheese, freshly shredded for melty goodness
– 1/2 teaspoon smoked paprika, for a hint of smoky depth
– 1/4 teaspoon finely ground black pepper, for subtle spice
– Fresh parsley, chopped for a vibrant garnish
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat until it bubbles lightly, about 2 minutes.
2. Add 1 medium finely diced yellow onion and sauté until translucent and fragrant, stirring occasionally for 5–7 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture, whisking constantly to form a smooth roux and cook for 2 minutes to remove the raw flour taste.
5. Gradually pour in 4 cups chicken broth while whisking vigorously to prevent lumps, then add 2 cups whole milk and bring to a gentle simmer over medium-high heat.
6. Add 2 cups diced russet potatoes, reduce heat to medium-low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7. Stir in 2 cups diced cooked ham, 2 cups thawed sweet corn kernels, 1/2 teaspoon smoked paprika, and 1/4 teaspoon finely ground black pepper, cooking uncovered for 5 minutes to heat through.
8. Remove the pot from heat and gradually stir in 2 cups freshly shredded sharp cheddar cheese until fully melted and creamy, about 2 minutes.
9. Ladle the chowder into bowls and garnish with chopped fresh parsley for a pop of color.
This chowder boasts a luxuriously creamy texture with tender potato chunks and hearty ham bites that melt in your mouth. The sharp cheddar adds a tangy richness, while the sweet corn balances it all out for a flavor party in every spoonful. Try serving it with crusty bread for dipping or topping with extra cheese and crispy bacon bits for an indulgent twist—it’s sure to become a weeknight favorite!
Ham and Spinach Quiche
Unbelievably, the humble quiche has been waiting for this glow-up—enter the Ham and Spinach Quiche, a flaky, savory masterpiece that’s basically a hug in pie form. It’s the ultimate brunch hero, packed with smoky ham and vibrant spinach, ready to impress without any fuss. Consider this your secret weapon for lazy weekends or last-minute potlucks—it’s so good, you might just forget to share.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (or homemade if you’re feeling fancy)
– 6 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1 cup diced smoked ham, savory and hearty
– 1 cup fresh spinach leaves, roughly chopped and vibrant green
– 1 cup shredded sharp cheddar cheese, melty and tangy
– 1/2 teaspoon kosher salt, for balanced seasoning
– 1/4 teaspoon freshly ground black pepper, aromatic and bold
– 1 tablespoon unsalted butter, for a golden touch
Instructions
1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. Place the store-bought pie crust into a 9-inch pie dish, pressing it gently against the sides—no cracks allowed!
3. In a medium skillet over medium heat, melt the unsalted butter until it sizzles lightly.
4. Add the diced smoked ham to the skillet, cooking for 3–4 minutes until it’s lightly browned and fragrant.
5. Toss in the fresh spinach leaves, stirring for 1–2 minutes until wilted and bright green, then remove from heat.
6. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until smooth and creamy.
7. Stir in the shredded sharp cheddar cheese, kosher salt, and freshly ground black pepper until well combined.
8. Fold the ham and spinach mixture into the egg blend, mixing gently to distribute evenly.
9. Pour the filling into the pie crust, spreading it out with a spatula for an even layer.
10. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
11. Let the quiche cool on a wire rack for 10 minutes before slicing—patience is key to avoid a crumbly mess!
12. Serve warm, garnished with extra spinach if desired. Tip: For a flakier crust, chill the pie dish in the freezer for 10 minutes before baking. Tip: Use room-temperature eggs to help the filling set more evenly. Tip: If the edges brown too quickly, cover them with foil halfway through baking.
Mmm, this quiche emerges from the oven with a golden, buttery crust that shatters at the touch, encasing a creamy, savory filling studded with smoky ham and tender spinach. The sharp cheddar adds a tangy punch that balances the richness perfectly. Slice it up for a cozy brunch, or pair it with a crisp salad for a light dinner—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Maple-Bourbon Ham Steak
Dare we say you’ve found the ultimate sweet-and-savory weeknight hero? This maple-bourbon ham steak is a ridiculously simple, flavor-packed dish that transforms a humble cut into a showstopper with minimal fuss and maximum deliciousness. Get ready to impress your taste buds (and maybe your dinner guests) in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (about 1.5 lb) thick-cut, bone-in ham steak
– 1/4 cup pure maple syrup
– 2 tbsp quality bourbon
– 1 tbsp Dijon mustard
– 2 tbsp unsalted butter
– 1/4 tsp freshly cracked black pepper
– 1 tbsp chopped fresh parsley for garnish
Instructions
1. Pat the thick-cut ham steak completely dry with paper towels to ensure a beautiful sear.
2. In a small bowl, whisk together the pure maple syrup, quality bourbon, and Dijon mustard until smooth.
3. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes until hot.
4. Add the unsalted butter to the hot skillet and swirl until melted and slightly foamy.
5. Carefully place the ham steak in the skillet and cook undisturbed for 4–5 minutes, until a deep golden-brown crust forms.
6. Flip the ham steak using tongs and cook the other side for another 4–5 minutes until browned.
7. Reduce the heat to medium-low and pour the maple-bourbon mixture over the ham steak.
8. Simmer the sauce, spooning it over the ham frequently, for 3–4 minutes until it thickens slightly and coats the back of a spoon.
9. Sprinkle the freshly cracked black pepper over the glazed ham steak.
10. Transfer the ham steak to a cutting board and let it rest for 3 minutes to allow the juices to redistribute.
11. Slice the ham steak against the grain and transfer to a serving platter.
12. Drizzle any remaining glaze from the skillet over the sliced ham and garnish with chopped fresh parsley.
Zesty, sticky, and utterly irresistible, this ham boasts a caramelized crust giving way to juicy, tender meat. The glaze reduces into a glossy, complex sauce that’s sweet, smoky, and just a little boozy. Serve it sliced over creamy grits for a Southern twist, or chop it up for next-level breakfast hash.
Ham and Veggie Stir-Fry
Whew, who knew your leftover holiday ham could moonlight as a weeknight superhero? This Ham and Veggie Stir-Fry is the ultimate fridge-raid rescue mission, transforming that lonely protein and a rainbow of crisp veggies into a saucy, savory hug in a pan that’s faster than you can say ‘takeout.’ It’s the kind of clever, no-fuss dinner that makes you feel like a kitchen wizard without needing a spellbook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 cups of diced, leftover baked ham (for savory, smoky bites)
- 1 large red bell pepper, sliced into thin strips (for sweet crunch)
- 1 cup of fresh broccoli florets (for earthy, crisp texture)
- 1 medium yellow onion, thinly sliced (for aromatic sweetness)
- 2 cloves of garlic, minced (for pungent, fragrant kick)
- 2 tablespoons of toasted sesame oil (for rich, nutty depth)
- 3 tablespoons of low-sodium soy sauce (for savory, umami saltiness)
- 1 tablespoon of honey (for a touch of golden sweetness)
- 1 teaspoon of freshly grated ginger (for zesty, warm spice)
- 1/2 teaspoon of crushed red pepper flakes (for a subtle, fiery heat)
- 2 cups of cooked jasmine rice (for fluffy, aromatic base)
- 2 tablespoons of chopped fresh green onions (for bright, crisp garnish)
Instructions
- Heat 1 tablespoon of toasted sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- Add the diced ham and cook, stirring occasionally, until lightly browned and crispy at the edges, 3–4 minutes. Tip: Don’t overcrowd the pan—this ensures the ham gets that perfect sear instead of steaming.
- Transfer the ham to a clean plate using a slotted spoon, leaving any rendered fat in the pan.
- Add the remaining 1 tablespoon of toasted sesame oil to the same pan.
- Toss in the sliced onion and red bell pepper, stirring constantly until they begin to soften, about 2 minutes.
- Add the broccoli florets and cook for another 2 minutes, until vibrant green and slightly tender but still crisp. Tip: Keep the veggies moving to prevent burning and lock in that fresh crunch.
- Push the veggies to the sides of the pan, creating a well in the center.
- Add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant—be careful not to let it burn.
- Pour in the soy sauce, honey, and red pepper flakes, stirring everything together to coat the veggies evenly.
- Return the browned ham to the pan, tossing to combine and heat through, about 1 minute. Tip: Taste and adjust seasoning now if needed, but the soy sauce and ham usually provide enough saltiness.
- Remove from heat and sprinkle with chopped green onions.
- Serve immediately over fluffy jasmine rice.
Gloriously, this stir-fry delivers a symphony of textures: tender ham, crisp-tender veggies, and a sticky-sweet sauce that clings to every bite. The smoky saltiness of the ham plays perfectly with the zingy ginger and gentle heat from the pepper flakes. For a fun twist, wrap spoonfuls in butter lettuce cups for a low-carb crunch, or top with a fried egg for an extra protein punch—it’s a dish that happily adapts to your mood!
Ham and Asparagus Tart
Mmm, imagine a buttery, flaky crust cradling a creamy, savory filling dotted with salty ham and tender asparagus spears—this ham and asparagus tart is the elegant yet easy answer to your “what’s for dinner?” woes, perfect for brunch, lunch, or a fancy-ish weeknight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed but still cool
– 1/2 cup full-fat ricotta cheese
– 1/2 cup shredded sharp white cheddar cheese
– 3 large farm-fresh eggs
– 1/3 cup heavy cream
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
– 1 cup diced cooked ham
– 1 bunch fresh asparagus, woody ends trimmed
– 1 tablespoon rich extra virgin olive oil
Instructions
1. Preheat your oven to 400°F (200°C).
2. Unfold the thawed puff pastry sheet onto a parchment-lined baking sheet.
3. Using a fork, prick the pastry all over, leaving a 1-inch border unpricked to create a crust edge. Tip: This docking prevents the center from puffing up too much.
4. In a medium bowl, whisk together the ricotta cheese, shredded cheddar, 2 eggs, heavy cream, black pepper, and kosher salt until smooth.
5. Spread this creamy cheese mixture evenly over the puff pastry, staying within the bordered edge.
6. Evenly scatter the diced ham over the cheese layer.
7. Arrange the trimmed asparagus spears in a single layer on top, laying them parallel or in a decorative pattern.
8. In a small bowl, beat the remaining 1 egg with 1 tablespoon of water to create an egg wash.
9. Lightly brush the egg wash onto the exposed 1-inch pastry border. Tip: This gives the crust a beautiful, golden-brown shine.
10. Drizzle the olive oil evenly over the asparagus spears.
11. Bake the tart on the center oven rack for 30 to 35 minutes, until the pastry is puffed and deep golden brown and the filling is set. Tip: For extra color, broil for the final 1-2 minutes, watching closely to prevent burning.
12. Remove the tart from the oven and let it cool on the baking sheet for 10 minutes before slicing.
You’ll love the contrast of the crisp, buttery pastry against the lush, savory filling. Yet, this tart truly shines when served slightly warm, perhaps with a simple arugula salad dressed in lemon vinaigrette for a bright, peppery counterpoint.
Crispy Ham and Cheddar Scones
Aren’t you tired of boring breakfast pastries that leave you yawning? Let’s shake things up with these savory scones that pack a punch of flavor in every flaky, golden bite—they’re basically a ham and cheese sandwich in fancy pastry form, ready to make your morning (or afternoon snack) infinitely more delicious.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup diced cooked ham
– 3/4 cup shredded sharp cheddar cheese
– 2/3 cup cold buttermilk
– 1 large egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until well combined.
3. Add the cold unsalted butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces—this creates those flaky layers!
4. Gently fold in the diced cooked ham and shredded sharp cheddar cheese until evenly distributed.
5. Pour in the cold buttermilk, and stir with a fork just until a shaggy dough forms, being careful not to overmix to keep the scones tender.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch-thick circle.
7. Cut the circle into 8 wedges using a sharp knife or bench scraper, and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of the scones with the beaten egg for a golden, glossy finish.
9. Bake at 400°F for 18–20 minutes, or until the scones are puffed, golden brown, and a toothpick inserted into the center comes out clean.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.
Very crispy on the outside with a tender, cheesy interior, these scones offer a savory kick that pairs perfectly with a dollop of spicy mustard or a smear of soft butter. Serve them warm alongside a fresh green salad for a brunch that’ll have everyone asking for seconds—or crumble them over scrambled eggs for an extra-decadent twist!
Ham and Bean One-Pot Stew
Alright, food friends, gather ’round the digital campfire because we’re about to transform a humble ham bone into a soul-warming hug in a bowl. This one-pot wonder is the ultimate cozy-up-and-chill champion, delivering maximum flavor with minimal fuss—your future self, curled up on the couch, will thank you.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 plump garlic cloves, minced
- 2 medium carrots, peeled and chopped into hearty coins
- 2 celery stalks, chopped
- 1 meaty ham bone (or 2 cups of diced leftover ham)
- 1 pound dried navy beans, picked over and rinsed
- 8 cups rich chicken broth
- 2 dried bay leaves
- 1 teaspoon finely ground black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Kosher salt, for seasoning at the end
Instructions
- Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven or pot over medium heat for 1 minute.
- Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until it becomes soft and translucent. Tip: Don’t rush this step—properly softened onions build a sweet flavor base.
- Stir in the minced garlic cloves and cook for 1 minute until fragrant.
- Add the chopped carrots and celery stalks to the pot and cook for another 5 minutes, stirring occasionally.
- Place the meaty ham bone (or diced leftover ham) into the pot.
- Pour in the rinsed navy beans and the rich chicken broth. The liquid should cover the ingredients by about an inch.
- Add the dried bay leaves, finely ground black pepper, and fresh thyme leaves to the pot.
- Bring the mixture to a lively boil over high heat.
- Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 hours. Tip: A low, steady simmer is key for tender beans without them bursting.
- After 2 hours, carefully remove the ham bone. Let it cool slightly, then shred any meat from the bone and return the meat to the stew.
- Discard the bay leaves and the bare ham bone.
- Taste the stew and season with kosher salt as needed. Tip: Always salt beans at the end; salting too early can make them tough.
- Simmer the stew uncovered for an additional 15-20 minutes to allow the flavors to meld and the broth to thicken slightly.
Just imagine diving your spoon into this hearty pot—the beans are creamy and tender, the broth is deeply savory from the ham, and the vegetables add a sweet, earthy backbone. Jazz it up by serving it over a slice of crusty, buttered cornbread or with a bright, vinegary hot sauce on the side for a perfect tangy contrast.
Savory Ham and Herb Crêpes
Juggling breakfast and brunch just got a whole lot more delicious, my friends! Let’s ditch the boring toast and dive fork-first into these savory ham and herb crêpes—a fancy-pants dish that’s secretly a cinch to whip up. Consider this your golden ticket to weekend brunch hero status, no French accent required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 1/4 cups whole milk
– 2 tbsp melted unsalted butter
– 1/4 tsp fine sea salt
– 1 tbsp finely chopped fresh chives
– 1 tbsp finely chopped fresh parsley
– 8 oz thinly sliced smoked ham
– 1 cup shredded sharp cheddar cheese
– 1 tbsp rich extra virgin olive oil
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour and 2 large farm-fresh eggs until just combined.
2. Gradually pour in 1 1/4 cups whole milk while whisking continuously to form a smooth, lump-free batter.
3. Stir in 2 tbsp melted unsalted butter and 1/4 tsp fine sea salt until fully incorporated, then let the batter rest at room temperature for 10 minutes to relax the gluten.
4. While the batter rests, finely chop 1 tbsp fresh chives and 1 tbsp fresh parsley, and set aside.
5. Heat a non-stick skillet over medium heat and lightly brush it with 1 tbsp rich extra virgin olive oil.
6. Pour 1/4 cup of the batter into the center of the skillet, immediately tilting and swirling the pan to spread it into a thin, even circle about 8 inches in diameter.
7. Cook the crêpe for 60–90 seconds until the edges lift easily and the bottom develops light golden-brown spots.
8. Flip the crêpe using a spatula and cook for an additional 30–45 seconds on the other side, then transfer to a plate and repeat with the remaining batter to make 8 crêpes total.
9. Lay a crêpe flat and place 1 oz of thinly sliced smoked ham and 2 tbsp of shredded sharp cheddar cheese in the center.
10. Sprinkle a pinch of the chopped fresh chives and parsley over the filling.
11. Fold the crêpe into quarters by bringing two opposite sides to the center, then repeat with the other sides to form a neat packet.
12. Repeat steps 9–11 with the remaining crêpes, ham, cheese, and herbs.
13. Return the folded crêpes to the skillet over low heat for 2–3 minutes to warm through and melt the cheese slightly.
14. Serve immediately while warm and gooey.
Delight in the tender, lacy texture of these crêpes, which perfectly cradles the smoky ham and melty cheese. The fresh herbs add a bright, garden-fresh pop that cuts through the richness—try stacking them high on a platter with a drizzle of hot sauce for an extra kick, or pair with a simple arugula salad for a complete meal that’ll have everyone asking for seconds.
Conclusion
These 25 delicious ham supper recipes truly showcase how versatile and comforting this ingredient can be. Whether you’re planning a cozy family dinner or a special gathering, there’s something here for every occasion. We’d love to hear which recipes become your new favorites—please leave a comment below and share this roundup on Pinterest to spread the inspiration!
