34 Delightful Simple Recipes with Ham Slices for Easy Meals

Ready to transform those versatile ham slices into mouthwatering meals without spending hours in the kitchen? Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive dishes for guests, we’ve gathered 34 simple recipes that deliver maximum flavor with minimal effort. From breakfast to dinner and everything in between, get ready to discover delicious new ways to enjoy ham—let’s dive in!

Savory Ham and Cheese Breakfast Casserole

Zap your morning routine with this savory ham and cheese breakfast casserole. It’s the ultimate make-ahead dish that transforms basic ingredients into a creamy, satisfying bake. Perfect for feeding a crowd or meal-prepping lazy weekends.

Ingredients

– 6 large eggs (I prefer room temp eggs here—they blend smoother)
– 1 cup whole milk (the extra fat makes it creamier)
– 1 tsp Dijon mustard (my secret flavor booster)
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp black pepper (freshly cracked for best flavor)
– ¼ tsp salt
– 8 oz cubed ham (I use thick-cut for better texture)
– 1½ cups shredded cheddar cheese (sharp cheddar is my go-to)
– 4 cups cubed day-old bread (stale bread soaks up the custard perfectly)
– 2 tbsp unsalted butter, melted (for that golden crust)

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish with non-stick spray.
3. Whisk the eggs in a large bowl until fully combined and slightly frothy.
4. Pour in the milk and continue whisking until smooth.
5. Add Dijon mustard, garlic powder, onion powder, black pepper, and salt to the egg mixture.
6. Whisk all seasonings thoroughly into the liquid base.
7. Fold in the cubed ham and shredded cheddar cheese with a spatula.
8. Add the cubed bread to the mixture and gently stir until all pieces are coated.
9. Let the mixture sit for 10 minutes so the bread absorbs the custard.
10. Pour the entire mixture into the prepared baking dish.
11. Drizzle melted butter evenly over the top surface.
12. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
13. Insert a knife into the center—it should come out clean when fully cooked.
14. Remove from oven and let rest for 5 minutes before serving.

A golden, puffed casserole emerges with layers of melty cheese and savory ham throughout. The custard sets into a creamy texture while the top stays slightly crisp. Serve it warm with hot sauce drizzled over or alongside fresh fruit for a balanced brunch spread.

Quick Ham and Pineapple Skewers

Fancy a tropical escape in under 20 minutes? Fire up these sweet-savory skewers that’ll have your taste buds doing the hula. Forget complicated recipes—this one’s all about bold flavors and zero fuss.

Ingredients

• 1 lb cubed ham (I grab pre-cooked for speed, but thick-cut deli ham works too)
• 2 cups fresh pineapple chunks (canned works in a pinch, but fresh gives that juicy pop)
• 3 tbsp soy sauce (low-sodium is my go-to to control saltiness)
• 2 tbsp honey (local wildflower honey adds a floral hint)
• 1 tbsp olive oil (extra virgin for a fruity base)
• 1 tsp garlic powder (fresh minced garlic clove if you’re feeling fancy)
• 8–10 wooden skewers (soak ’em well to avoid charred surprises)

Instructions

1. Soak 8–10 wooden skewers in water for 15 minutes to prevent burning.
2. Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, and 1 tsp garlic powder in a medium bowl.
3. Add 1 lb cubed ham and 2 cups pineapple chunks to the bowl, tossing to coat evenly.
4. Thread ham and pineapple alternately onto skewers, leaving a small gap between pieces.
5. Preheat grill or grill pan to medium-high heat (about 400°F).
6. Place skewers on the grill, brushing with any remaining marinade.
7. Grill for 3–4 minutes per side, until ham is lightly charred and pineapple has grill marks.
8. Remove skewers from heat and let rest for 2 minutes before serving.

Keep these skewers warm for a crowd-pleasing appetizer or pile them over coconut rice for a full meal. The ham gets smoky-sweet edges while the pineapple caramelizes into juicy bursts—it’s a texture party in every bite. Kid-friendly and perfect for summer nights, these skewers disappear faster than you can say “aloha.”

Easy Ham and Spinach Quiche

Brace yourself for the easiest brunch hero you’ll make all season—this ham and spinach quiche comes together in minutes but tastes like you spent hours. Perfectly flaky crust meets creamy, savory filling that’ll have everyone asking for seconds. Seriously, it’s that good.

Ingredients

– 1 refrigerated pie crust (I always keep these stocked for emergencies)
– 6 large eggs (room temp eggs blend smoother, trust me)
– 1 cup heavy cream (the secret to that luxurious texture)
– 1 cup diced ham (I use leftover holiday ham when I have it)
– 2 cups fresh spinach (pack it in—it wilts down dramatically)
– 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
– 1/2 tsp salt (don’t skip—balances the richness)
– 1/4 tsp black pepper (freshly ground if you have it)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F—this ensures even baking from the start.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. Heat olive oil in a skillet over medium heat until shimmering, about 1 minute.
4. Add spinach and sauté until just wilted, approximately 2-3 minutes—this removes excess moisture.
5. Spread the wilted spinach evenly across the bottom of the pie crust.
6. Scatter diced ham over the spinach layer in an even distribution.
7. Sprinkle shredded cheddar cheese over the ham, covering the surface completely.
8. Crack 6 eggs into a medium bowl, taking care not to get shell fragments in.
9. Pour 1 cup heavy cream into the bowl with the eggs.
10. Add 1/2 tsp salt and 1/4 tsp black pepper to the egg mixture.
11. Whisk vigorously for 60 seconds until fully combined and slightly frothy—this incorporates air for a lighter texture.
12. Slowly pour the egg mixture over the ingredients in the pie crust.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Let rest for 10 minutes before slicing—this allows the custard to firm up perfectly.
Fantastically creamy with a satisfying savory crunch from the ham, this quiche shines whether served warm straight from the oven or at room temperature during a lazy weekend brunch. Try pairing it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or slice it into squares for easy grab-and-go breakfasts all week.

Delicious Ham and Veggie Stir-Fry

Melt that leftover holiday ham into something spectacular tonight. Grab your wok and transform those fridge staples into a vibrant, sizzling masterpiece in under 20 minutes flat.

Ingredients

– 2 cups diced cooked ham (I save the bone for soup later)
– 1 red bell pepper, sliced thin (the crunch is everything)
– 1 cup broccoli florets (small ones cook faster)
– 1/2 yellow onion, thinly sliced
– 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 2 tbsp soy sauce (low-sodium lets you control the salt)
– 1 tbsp olive oil (extra virgin for that fruity kick)
– 1 tsp sesame oil (toasted version adds nutty depth)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add diced ham and cook for 3 minutes, stirring occasionally, until edges crisp slightly.
3. Toss in sliced onion and minced garlic, stirring constantly for 1 minute until fragrant.
4. Add broccoli florets and red bell pepper, spreading them in a single layer.
5. Cook undisturbed for 2 minutes to develop a light char on the veggies.
6. Drizzle soy sauce and sesame oil evenly over the mixture.
7. Stir continuously for 3–4 minutes until broccoli is bright green and tender-crisp.
8. Remove from heat immediately to prevent overcooking.

What emerges is a glorious tangle of savory ham and crisp-tender vegetables with a glossy soy-sesame glaze. Serve it over steamed rice for a complete meal, or wrap it in warm tortillas for a quick fusion twist—either way, that salty-sweet balance will have you scraping the skillet clean.

Ham and Cheddar Stuffed Biscuits

Hangry? These ham and cheddar stuffed biscuits will fix that fast. Imagine pulling apart fluffy, golden biscuits to reveal a molten cheese and savory ham center—perfect for breakfast, brunch, or that 3pm slump.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tbsp baking powder
– 1 tsp granulated sugar
– 1 tsp salt
– ½ cup cold unsalted butter, cubed (keep it icy cold for maximum flakiness)
– ¾ cup cold whole milk
– 1 cup diced cooked ham (I use thick-cut deli ham for better texture)
– 1 cup shredded sharp cheddar cheese (freshly grated melts smoother than pre-shredded)
– 1 tbsp melted butter for brushing

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, sugar, and salt in a large bowl.
3. Cut in the cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in the cold milk and stir just until a shaggy dough forms—don’t overmix.
5. Turn the dough onto a lightly floured surface and gently pat it into a ½-inch thick rectangle.
6. Sprinkle the diced ham and shredded cheddar evenly over the bottom two-thirds of the dough.
7. Fold the top third of the dough down over the middle, then fold the bottom third up (like a letter) to encase the filling.
8. Press the dough gently to seal the layers and pat it back to ½-inch thickness.
9. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
10. Place the biscuits 2 inches apart on the prepared baking sheet.
11. Gather the dough scraps, gently re-roll to ½-inch thickness, and cut more biscuits until all dough is used.
12. Brush the tops of the biscuits with melted butter.
13. Bake for 12–15 minutes until the biscuits are golden brown and the cheese is bubbly around the edges.
14. Let the biscuits cool on the baking sheet for 5 minutes before serving.

Ready to dive in? These biscuits boast a flaky, buttery exterior that gives way to a steamy, cheesy center. Serve them warm with a drizzle of honey for a sweet-savory kick, or split and toast them the next day—they reheat beautifully for meal prep.

Creamy Ham and Potato Soup

Embrace cozy season with this ridiculously creamy ham and potato soup. Grab your Dutch oven—we’re building layers of flavor in under an hour. Trust me, your weeknight dinner rotation just got a major upgrade.

Ingredients

• 4 tablespoons unsalted butter (I always use Kerrygold for that rich flavor)
• 1 medium yellow onion, diced small (the finer the chop, the sweeter it cooks)
• 2 large carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, chopped (don’t skip these—they add such a fresh crunch)
• 3 cloves garlic, minced (fresh only, please—jarred just doesn’t hit the same)
• ⅓ cup all-purpose flour (this is our thickening hero)
• 4 cups chicken broth (I swear by Swanson’s low-sodium version)
• 4 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (their creamy texture is key)
• 2 cups cooked ham, diced (leftover holiday ham works perfectly here)
• 1 cup heavy cream (go for the good stuff—it makes all the difference)
• 1 teaspoon dried thyme (rub it between your palms to wake up the oils)
• ½ teaspoon black pepper (freshly cracked, always)

Instructions

1. Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat.
2. Add diced onion, sliced carrots, and chopped celery to the pot.
3. Sauté vegetables for 6-8 minutes until onions turn translucent and carrots begin to soften.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Sprinkle ⅓ cup all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
6. Gradually pour in 4 cups chicken broth while whisking constantly to prevent lumps.
7. Add 4 cups diced Yukon Gold potatoes and 2 cups diced ham to the pot.
8. Stir in 1 teaspoon dried thyme and ½ teaspoon black pepper.
9. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
10. Cover and simmer for 15-18 minutes until potatoes are fork-tender.
11. Reduce heat to low and stir in 1 cup heavy cream.
12. Heat through for 3-4 minutes without boiling to preserve the cream’s texture.

Zesty, savory, and impossibly creamy—this soup hugs your soul with every spoonful. The potatoes melt into the broth while the ham adds salty pockets of joy. Serve it with crusty bread for dipping, or top with extra black pepper and a sprinkle of fresh parsley for that restaurant-worthy finish.

Classic Ham and Swiss Sandwich

Grab your appetite because this ham and Swiss situation is about to become your new lunch obsession. Stacked high with melty goodness and tangy crunch, it’s the upgrade your midday routine desperately needs.

Ingredients

– 2 slices sourdough bread (my go-to for that perfect chew)
– 2 tbsp Dijon mustard (trust me, it adds a sharp kick)
– 4 oz sliced Black Forest ham (I always go for the thick-cut version)
– 2 slices Swiss cheese (melts like a dream)
– 2 tbsp unsalted butter, softened (room temp spreads evenly)
– ¼ cup dill pickle slices (for that essential crunch)

Instructions

1. Spread 1 tablespoon of Dijon mustard evenly on one side of each slice of sourdough bread.
2. Layer the Black Forest ham neatly over the mustard on one bread slice.
3. Place both Swiss cheese slices directly on top of the ham layer.
4. Arrange dill pickle slices in a single layer over the cheese.
5. Close the sandwich with the second bread slice, mustard-side facing inward.
6. Spread half of the softened unsalted butter evenly over the top outer bread slice.
7. Heat a non-stick skillet over medium-low heat for 2 minutes until evenly warm.
8. Place the sandwich buttered-side down in the skillet.
9. Spread the remaining softened butter over the now-exposed top bread slice.
10. Cook for 4-5 minutes until the bottom bread is golden brown and crisp.
11. Flip the sandwich carefully using a spatula.
12. Cook for another 4 minutes until the second side is equally golden and the cheese is fully melted.
13. Remove from skillet and let rest for 1 minute before slicing diagonally.

A perfect harmony of textures awaits—crispy, buttery bread gives way to oozing Swiss cheese and salty ham, while the pickles provide a bright, crunchy contrast. Serve it alongside a handful of kettle chips for that satisfying crunch combo, or slice it into quarters for easy sharing at your next picnic.

Ham and Mushroom Frittata

Brace yourself for the easiest brunch flex you’ll ever pull. This ham and mushroom frittata bakes up fluffy and golden—perfect for feeding a crowd with zero stress. Seriously, it’s the weekend hero you need.

Ingredients

– 8 large eggs (I prefer room temp eggs here—they whip up fluffier!)
– 1 cup diced ham (thick-cut gives the best texture)
– 1 cup sliced cremini mushrooms (baby bellas work great too)
– 1/2 cup shredded sharp cheddar cheese (extra for topping if you’re feeling wild)
– 1/4 cup whole milk (makes it extra creamy)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper (freshly cracked is my move)
– 1 tbsp unsalted butter (for that golden finish)

Instructions

1. Preheat your oven to 375°F.
2. Crack 8 large eggs into a medium bowl.
3. Pour in 1/4 cup whole milk.
4. Add 1/2 tsp kosher salt and 1/4 tsp black pepper.
5. Whisk vigorously for 45 seconds until fully combined and slightly frothy. Tip: A vigorous whisk incorporates air for a lighter frittata.
6. Heat a 10-inch oven-safe skillet over medium heat.
7. Add 1 tbsp extra virgin olive oil to the skillet.
8. Sauté 1 cup sliced cremini mushrooms for 5 minutes until softened and lightly browned.
9. Add 1 cup diced ham and cook for 2 more minutes to warm through.
10. Distribute the ham and mushroom mixture evenly across the skillet bottom.
11. Pour the egg mixture over the ham and mushrooms.
12. Sprinkle 1/2 cup shredded sharp cheddar cheese evenly over the top.
13. Dot the surface with 1 tbsp unsalted butter. Tip: Butter bits create golden, flavorful spots as it bakes.
14. Cook on the stovetop for 3 minutes without stirring until the edges just begin to set.
15. Transfer the skillet to the preheated oven.
16. Bake for 18-20 minutes until the center is fully set and the top is golden. Tip: Check doneness by gently jiggling the skillet—no liquid should move in the center.
17. Remove from the oven and let rest for 5 minutes before slicing.

This frittata emerges with a custardy interior and a beautifully browned top. Try serving wedges over a crisp arugula salad or with a dollop of hot sauce for a spicy kick—it’s endlessly adaptable.

Ham and Pea Pasta Salad

Y’all need this ham and pea pasta salad in your life. Grab that leftover ham, toss it with pasta and sweet peas, and create the perfect make-ahead dish that actually gets better overnight. Seriously, this is the potluck hero you’ve been searching for.

Ingredients

– 1 pound rotini pasta (those little spirals hold the dressing perfectly)
– 2 cups diced cooked ham (I raid my holiday leftovers for this)
– 1½ cups frozen peas (no need to thaw—they’ll defrost in the mix)
– ¾ cup mayonnaise (Duke’s is my Southern go-to)
– ¼ cup sour cream (adds that tangy creaminess)
– 2 tablespoons apple cider vinegar (cuts through the richness)
– 1 tablespoon Dijon mustard (my secret flavor booster)
– ½ teaspoon garlic powder
– ½ teaspoon black pepper (freshly cracked makes all the difference)
– ¼ teaspoon salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta and cook for 9 minutes exactly—this keeps it al dente for the salad.
3. Drain pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Shake the colander vigorously to remove excess water from the pasta.
5. Transfer cooled pasta to a large mixing bowl.
6. Add diced ham and frozen peas directly to the pasta bowl.
7. In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until completely smooth.
8. Stir garlic powder, black pepper, and salt into the dressing mixture.
9. Pour dressing over the pasta, ham, and pea mixture.
10. Use a large spatula to fold everything together until evenly coated.
11. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours—this lets the flavors meld perfectly.

Outrageously creamy with pops of sweet peas and salty ham in every bite. The rotini catches the dressing in its spirals, making each forkful perfectly balanced. Serve it chilled straight from the fridge or pack it for your next picnic—it travels like a dream.

Tasty Ham and Cheese Pinwheels

Perfect for parties or quick snacks, these ham and cheese pinwheels deliver maximum flavor with minimal effort. Grab crescent roll dough and transform basic ingredients into irresistible spiral bites everyone will devour.

Ingredients

• 1 can refrigerated crescent roll dough – I always keep this stocked for last-minute entertaining
• 8 slices deli ham – Black Forest ham adds nice smoky notes
• 1 cup shredded cheddar cheese – Freshly shredded melts better than pre-shredded
• 2 tbsp Dijon mustard – Just enough tang without overpowering
• 1 egg, beaten – Room temperature eggs create the perfect golden glaze

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough onto a clean surface, pressing the perforated seams together to form one solid rectangle.
3. Spread the Dijon mustard evenly across the entire surface of the dough, leaving a ½-inch border around the edges.
4. Layer the ham slices evenly over the mustard-covered dough, slightly overlapping the slices.
5. Sprinkle the shredded cheddar cheese uniformly over the ham layer.
6. Starting from the long edge, tightly roll the dough into a log, using the parchment paper to help guide the roll.
7. Pinch the final seam firmly to seal the log, ensuring the filling stays contained during baking.
8. Using a sharp serrated knife, slice the log into 1-inch thick rounds – a gentle sawing motion prevents squashing.
9. Arrange the pinwheels 2 inches apart on the prepared baking sheet.
10. Brush the tops lightly with the beaten egg wash for that professional bakery-style shine.
11. Bake for 12-15 minutes until the pinwheels turn golden brown and the cheese bubbles visibly.
12. Remove from oven and let rest for 5 minutes on the baking sheet – this allows the cheese to set slightly.

Ready to serve warm when the flaky layers shatter with each bite. The salty ham and sharp cheddar create the ultimate savory combination that pairs perfectly with dipping sauces. Try arranging them on a platter with small bowls of ranch dressing and marinara for a customizable party appetizer.

Ham and Broccoli Pasta Bake

Grab your casserole dish because this ham and broccoli pasta bake is about to become your new weeknight hero. Get ready for creamy, cheesy comfort that comes together in minutes and disappears even faster. Perfect for using up holiday leftovers or just craving something cozy.

Ingredients

– 8 ounces elbow pasta (I always keep this shape in my pantry for maximum sauce clinging)
– 2 cups diced cooked ham (leftover holiday ham works beautifully here)
– 3 cups fresh broccoli florets (cut them small for even cooking)
– 2 cups shredded cheddar cheese (I prefer sharp cheddar for that bold flavor punch)
– 1 cup whole milk (room temperature blends smoother with the roux)
– 2 tablespoons unsalted butter (my go-to for richer flavor)
– 2 tablespoons all-purpose flour
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper (freshly cracked adds the best aroma)
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow pasta in salted boiling water for 8 minutes until al dente.
3. Drain the pasta immediately and rinse with cool water to stop the cooking process.
4. Steam the broccoli florets for 4 minutes until bright green but still crisp.
5. Melt the unsalted butter in a saucepan over medium heat.
6. Whisk in the all-purpose flour continuously for 2 minutes until golden.
7. Gradually pour in the whole milk while whisking to prevent lumps.
8. Cook the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
9. Stir in the garlic powder, black pepper, and salt until fully incorporated.
10. Combine the cooked pasta, steamed broccoli, and diced ham in the prepared baking dish.
11. Pour the white sauce over the pasta mixture and toss until evenly coated.
12. Sprinkle the shredded cheddar cheese evenly across the top.
13. Bake uncovered for 25 minutes until the cheese is bubbly and lightly browned.
14. Let the bake rest for 5 minutes before serving to allow the sauce to set. Fresh from the oven, this bake delivers creamy pasta with tender broccoli bites and savory ham in every forkful. For a crispy top, broil for the final 2 minutes, or serve with a side salad to balance the richness.

Crispy Ham and Potato Hash

Just discovered the ultimate breakfast hack that’ll make you ditch boring mornings forever. Jam-packed with crispy edges and savory goodness, this hash transforms basic ingredients into something spectacular. Jumpstart your day with flavors that actually wake you up.

Ingredients

– 2 cups diced Yukon gold potatoes (their waxy texture holds up perfectly)
– 1 ½ cups chopped cooked ham (I always use leftover holiday ham for extra flavor)
– 1 medium yellow onion, diced (sweet onions work beautifully here)
– 2 tbsp extra virgin olive oil (my go-to for that fruity undertone)
– 3 large eggs (room temp eggs cook more evenly)
– 1 tsp smoked paprika (this adds that smoky depth you crave)
– ½ tsp garlic powder
– Salt and black pepper to taste
– Fresh chopped parsley for garnish (trust me, the brightness matters)

Instructions

1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip potatoes and cook for another 4 minutes until edges are crispy.
4. Add diced onion and cook for 3 minutes until translucent and fragrant.
5. Stir in chopped ham and cook for 2 minutes until heated through.
6. Sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the mixture.
7. Create 3 small wells in the hash using a spoon for the eggs.
8. Crack one egg into each well, being careful not to break the yolks.
9. Reduce heat to medium-low, cover the skillet, and cook for 4-5 minutes until egg whites are set but yolks are still runny.
10. Remove from heat and garnish with fresh chopped parsley.

Outrageously crispy potatoes meet savory ham in every forkful. The runny egg yolks create a luxurious sauce that coats everything beautifully. Serve it straight from the skillet with toasted sourdough for maximum crunch factor.

Zesty Ham and Pepper Pizza

Sick of boring pizza nights? This zesty ham and pepper pizza brings the heat with minimal effort. Get ready for flavor fireworks that’ll make your taste buds dance—no fancy skills required.

Ingredients

– 1 lb pizza dough (I let mine rest at room temp for 30 minutes—game changer for stretchability)
– 1/2 cup pizza sauce (go for the herby kind, trust me)
– 2 cups shredded mozzarella cheese (freshly grated melts so much better than pre-shredded)
– 1 cup diced ham (I use thick-cut for better texture)
– 1/2 cup sliced bell peppers (mixed colors make it Instagram-worthy)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp red pepper flakes (adjust based on your heat tolerance)

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Lightly flour your work surface and stretch the dough into a 12-inch circle using your knuckles.
3. Brush the entire dough surface with olive oil, creating a barrier against sogginess.
4. Spread pizza sauce evenly, leaving a 1-inch border around the edges for the crust.
5. Sprinkle mozzarella cheese in an even layer over the sauce.
6. Distribute diced ham and sliced bell peppers across the cheese layer.
7. Carefully transfer the pizza to the preheated stone or baking sheet.
8. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with spotted browning.
9. Remove from oven and immediately sprinkle with red pepper flakes.
10. Let the pizza rest for 3 minutes before slicing—this prevents cheese slide-off.

When that first cheesy slice pulls away, you’ll get the perfect crisp-tender crust contrast. The salty ham plays beautifully against the sweet peppers and zesty kick. Try drizzling with hot honey or serving alongside a crisp arugula salad for next-level pizza night vibes.

Ham, Egg, and Avocado Toast

Tired of boring breakfasts? This ham, egg, and avocado toast transforms your morning routine in minutes. Grab your skillet and let’s create something delicious.

Ingredients

– 2 slices sourdough bread (my favorite for that perfect crunch)
– 1 ripe avocado (go for one that yields slightly to pressure)
– 2 large eggs (room temp makes them cook more evenly)
– 4 slices deli ham (I prefer black forest for extra flavor)
– 1 tbsp butter (salted butter gives better flavor)
– 1 tsp olive oil (extra virgin is my go-to)
– Salt and pepper (freshly cracked black pepper makes all the difference)
– Red pepper flakes (just a pinch for subtle heat)

Instructions

1. Heat a non-stick skillet over medium heat for 2 minutes until properly warmed.
2. Place both sourdough slices directly in the dry skillet to toast for 3-4 minutes per side until golden brown with visible grill marks.
3. Remove toasted bread and immediately rub the cut side of the avocado directly onto both slices, mashing it gently with a fork.
4. Season the avocado spread generously with salt and freshly cracked black pepper.
5. Add butter and olive oil to the same skillet, swirling to coat the surface evenly.
6. Crack both eggs into the skillet, keeping them separate, and cook for 2-3 minutes until the whites are fully set but yolks remain runny.
7. While eggs cook, arrange 2 slices of ham on each avocado-topped bread slice.
8. Carefully slide a spatula under each egg and place one on top of each prepared toast.
9. Sprinkle red pepper flakes over both servings for that perfect kick.
10. Serve immediately while the eggs are still warm and runny.

Zesty, creamy, and satisfying—the runny yolk creates a luxurious sauce that melds with the avocado. Try it with a drizzle of hot sauce or serve alongside fresh fruit for the ultimate breakfast experience. The contrasting textures of crispy toast, creamy avocado, and tender ham make every bite exciting.

Honey-Mustard Glazed Ham Slices

Ready to transform basic ham into a showstopping main? Roast these honey-mustard glazed slices for a sweet-savory punch that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs pre-cooked ham slices, about 1/2-inch thick—I grab the spiral-cut kind for maximum glaze absorption
• 1/2 cup honey—local wildflower honey adds the best floral notes
• 1/4 cup Dijon mustard—the grainy texture creates an incredible crust
• 2 tbsp apple cider vinegar—this cuts the sweetness perfectly
• 1 tbsp unsalted butter, melted—always unsalted so you control the seasoning
• 1/2 tsp garlic powder—trust me, it deepens all the flavors
• 1/4 tsp black pepper, freshly ground—fresh makes all the difference

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Arrange the 1.5 lbs ham slices in a single layer on the prepared baking sheet.
3. Whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp melted butter, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a small bowl until completely smooth.
4. Brush half of the honey-mustard glaze evenly over the top of the ham slices, making sure to get into all the crevices.
5. Bake at 375°F for 15 minutes—the edges should just start to caramelize.
6. Remove from oven and brush with the remaining glaze, being careful not to disturb the forming crust.
7. Return to oven and bake another 10-12 minutes until the glaze is bubbly and deeply golden brown.
8. Let rest for 5 minutes before serving—this allows the juices to redistribute.

Just pulled from the oven, these ham slices boast a sticky-sweet crust that gives way to tender, juicy meat underneath. Jazz up your dinner plate by serving them over creamy polenta or slice them thin for next-level sandwiches—the glaze makes incredible leftovers that somehow taste even better the next day.

Conclusion

A fantastic collection of ham recipes that make weeknight cooking a breeze! From breakfast to dinner, these simple dishes prove how versatile ham slices can be. We’d love to hear which recipes become your family favorites—drop a comment below and share this roundup on Pinterest to spread the mealtime inspiration!