25 Delicious Ham and Broccoli Recipes for Every Occasion

Dive into a world of creamy, cheesy, and savory delights with our roundup of 25 Delicious Ham and Broccoli Recipes for Every Occasion! Whether you’re a busy parent looking for quick weeknight dinners or a holiday host searching for show-stopping side dishes, we’ve got you covered. From comforting casserole classics to innovative twists on a family favorite, get ready to fall in love with the ultimate ham and broccoli pair.

Ham and Broccoli Stir Fry

Comforting and convenient, a perfectly balanced stir-fry is just what we need on a busy day. Today, I’ll guide you through creating a delicious ham and broccoli stir-fry that’s sure to become a weeknight staple in your household.

Ingredients

• 1 pound boneless ham steak (about 1 inch thick)
• 2 cups broccoli florets
• 2 tablespoons vegetable oil (such as canola or peanut oil)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce (optional)
• 1/4 teaspoon red pepper flakes (for some heat)
• Salt and black pepper to taste

Instructions

1. Cut the ham steak into thin strips, about 1 inch long. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (around 400F). Once hot, add the sliced onion and cook for 2-3 minutes, stirring occasionally, until it starts to caramelize.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. This will bring out the natural sweetness in the onions and garlic.

When cooking with aromatics like garlic and onion, it’s essential to stir frequently to prevent them from burning or developing a bitter flavor.

4. Add the broccoli florets to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to tenderize. You can also add a pinch of salt to help bring out their natural sweetness.
5. Push the vegetables to one side of the skillet, leaving some space in the center. Add the remaining tablespoon of vegetable oil and swirl it around. Then, add the ham strips and cook for about 2-3 minutes per side, until they’re lightly browned and cooked through.

Tent the skillet with foil if you need to help retain heat or promote even cooking.

6. Add the soy sauce, oyster sauce (if using), and red pepper flakes to the skillet. Stir everything together, ensuring the ham and vegetables are well coated with the savory sauce.

When working with fermented sauces like oyster sauce, remember that a little goes a long way. Start with a small amount and adjust to taste.

7. Season the stir-fry with salt and black pepper to taste. Serve immediately over steamed rice or noodles, garnished with sliced green onions if desired.

This ham and broccoli stir-fry is a perfect blend of flavors and textures tender ham, crunchy vegetables, and a savory sauce that’ll leave you wanting more. Try serving it with some pickled ginger on the side for added depth and a refreshing crunch!

Broccoli and Ham Stuffed Potatoes

Today’s recipe is a classic comfort food dish that combines the natural sweetness of potatoes with the savory flavors of broccoli and ham. You’ll be amazed at how easy it is to make this mouthwatering main course in under an hour.

Ingredients

• 4 large baking potatoes ( Russet or Idaho work well)
• 1 head of broccoli, broken into florets
• 6 slices of ham, diced
• 2 tbsp unsalted butter
• 1/2 cup shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prioritize oven preparation: preheat it to 400F (200C). This will ensure your potatoes are cooked evenly and quickly.
2. Rinse the potatoes thoroughly, pat them dry with paper towels, and poke some holes in each one using a fork. This step is crucial for even cooking.
3. Place the potatoes directly on the middle rack of the preheated oven. Bake for 45-50 minutes or until they’re tender when pierced with a fork.
4. While the potatoes are baking, melt 1 tbsp of butter in a skillet over medium heat. Add the broccoli florets and cook until they start to soften (about 3-4 minutes). Don’t overcrowd the pan cook them in batches if necessary.
5. Add the diced ham to the skillet with the broccoli and stir well. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Once the potatoes are done baking, remove them from the oven and let them cool slightly. Scoop out most of the flesh, leaving about 1/4 inch at the bottom. Be gentle not to puncture the skin.
7. Mix the scooped-out potato flesh with the cooked broccoli-ham mixture, shredded cheese, salt, and black pepper in a bowl.
8. Stuff each potato shell with the broccoli-ham mixture, dividing it evenly among the four potatoes. Dot the tops with the remaining 1 tbsp of butter.
9. Return the stuffed potatoes to the preheated oven (now at 375F or 190C) and bake for an additional 15-20 minutes, allowing the cheese to melt and the filling to heat through.

The Broccoli and Ham Stuffed Potatoes are now ready to be devoured! The slightly crispy skin gives way to a fluffy interior, while the broccoli and ham add a delightful burst of flavors. You can serve them as is or with your favorite sides such as a green salad or garlic bread.

Ham and Broccoli Alfredo

Zeroing in on the perfect comfort food, I present to you a recipe that’s sure to become a staple in your household. With its rich and creamy sauce, tender ham, and steamed broccoli, this dish is a match made in heaven.

Ingredients

• 1 pound boneless, skinless ham, diced
• 3 cups broccoli florets
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup all-purpose flour
• 1 1/2 cups grated Parmesan cheese
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced ham and cook until lightly browned, about 5 minutes.
2. Remove the cooked ham from the skillet with a slotted spoon and set aside on a plate. Leave the drippings in the skillet.
3. Add the remaining 4 tablespoons of butter to the same skillet and melt over medium heat. Sprinkle in the flour and whisk to combine, cooking for 1-2 minutes or until lightly golden.
4. Slowly pour in the heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens, stirring occasionally.
5. Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Add the cooked broccoli florets to the cheese sauce and toss to combine, ensuring they’re well coated.
7. To assemble the dish, place a portion of cooked pasta on a plate or in a bowl. Top with the ham, steamed broccoli, and creamy Alfredo sauce. Serve immediately and enjoy!

Cooking Tips:

– When cooking the ham, be careful not to overcook it, as it can become dry.
– For an extra rich sauce, use 2 cups of heavy cream instead of 1 cup.
– Consider using leftover pasta or cooking it al dente for a more satisfying texture.

The result is a harmonious balance of savory and sweet flavors, with the tender ham and broccoli complemented by the indulgent Alfredo sauce. This dish is perfect for a weeknight dinner or a special occasion, as it’s sure to impress your family and friends with its rich, creamy goodness.

Broccoli Ham and Cheese Soup

Brighten up a chilly evening with a comforting bowl of homemade goodness that’s sure to become a family favorite. This Broccoli Ham and Cheese Soup is a masterclass in simplicity, blending the perfect balance of textures and flavors.

Ingredients

• 2 cups broccoli florets
• 1 cup diced ham (about 4 oz)
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth (at 180F to 190F)
• 1 cup grated cheddar cheese (divided, about 8 oz total)
• 1/4 cup all-purpose flour
• Salt and pepper, to taste

Instructions

1. Melt the butter in a large saucepan over medium heat (about 325F). Add the chopped onion and cook until translucent, approximately 5 minutes.
2. Add the minced garlic and cook for an additional minute, being careful not to burn it. Remove from heat if necessary.
3. Next, add the broccoli florets and diced ham to the saucepan. Cook for about 3-4 minutes, or until the vegetables start to soften slightly.
4. In a separate pot, warm the chicken broth over low heat (around 180F). Be careful not to let it boil or scald.
5. Using an immersion blender, puree the broccoli mixture in batches, if needed. Alternatively, transfer it to a blender and blend until smooth. Return the saucepan to medium heat.
6. Whisk together the flour and 1/4 cup of the warm chicken broth until smooth. Gradually add the remaining broth, whisking continuously to prevent lumps.
7. Pour the broth mixture into the saucepan with the broccoli puree. Stir well to combine and let it simmer for about 2-3 minutes or until slightly thickened.
8. Remove from heat and stir in 1 cup of grated cheddar cheese (about half the total amount). Let it melt and create a creamy texture.
9. Taste and adjust the seasoning with salt, pepper, and any additional cheese as needed. Be mindful not to overdo it on the salt or cheese.

When served hot, this Broccoli Ham and Cheese Soup will have a silky smooth texture from the pureed broccoli and rich cheese sauce. The perfect accompaniment is a swirl of extra cheddar or crispy croutons for added crunch. For an even more indulgent treat, serve it alongside a side salad or toasted bread enjoy!

Ham and Broccoli Pizza

Creating a delicious homemade pizza that’s perfect for a weeknight dinner or a weekend gathering is easier than you think. With the right ingredients and techniques, you can make a mouth-watering Ham and Broccoli Pizza that will impress even the pickiest of eaters.

Ingredients

• 1 1/2 cups warm water (around 100F)
• 2 tsp active dry yeast
• 3 tbsp olive oil
• 1 tsp salt
• 3 cups all-purpose flour
• 1 cup shredded mozzarella cheese
• 1/2 cup grated cheddar cheese
• 6 slices cooked ham, diced
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 tsp dried oregano

Instructions

1. Mix the warm water and yeast in a large bowl until the yeast is dissolved. Let it sit for 5-7 minutes, or until the mixture becomes frothy.
2. Add the olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining cup of flour, one cup at a time, until the dough becomes smooth and elastic. You may not need all the remaining flour, so add it gradually and be prepared to stop adding flour when the dough feels right.
4. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic. Form the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat evenly. Cover the bowl with plastic wrap and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Preheat your oven to 425F (220C). Punch down the dough and roll it out into a circle or rectangle shape, depending on your preference. Transfer the dough to a baking sheet or pizza stone that’s been sprinkled with cornmeal.
6. Spread the garlic and oregano evenly over the dough, leaving a small border around the edges. Top with broccoli florets, diced ham, mozzarella cheese, and cheddar cheese.
7. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

The result is a perfectly cooked Ham and Broccoli Pizza with a crispy crust, gooey cheese, and a flavorful combination of ham and broccoli. To take it to the next level, try adding some red pepper flakes for an extra kick or serving it with a side salad for a more substantial meal.

Broccoli and Ham Frittata

Dining on a weeknight can be chaotic, but with a few simple ingredients and some basic cooking skills, you can whip up a satisfying meal that’s ready in under 30 minutes. One of my favorite recipes for a quick dinner is a classic Broccoli and Ham Frittata.

Ingredients

• 6 eggs
• 1 cup broccoli florets
• 4 oz diced ham
• 2 tbsp butter
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 375F (190C). Crack the eggs into a large bowl and whisk them together with a fork until they’re well beaten. Set aside.
2. Melt 1 tablespoon of butter in a 10-inch non-stick skillet over medium heat. Add the diced ham and cook, stirring occasionally, until it’s lightly browned and crispy about 5 minutes. Remove the cooked ham from the skillet with a slotted spoon and set aside on a paper towel-lined plate.
3. Add the remaining 1 tablespoon of butter to the same skillet and let it melt. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
4. Add the broccoli florets to the skillet with the garlic and cook, stirring occasionally, until they’re tender-crisp about 3-4 minutes. Season with salt and pepper to taste.
5. Pour the whisked eggs over the cooked broccoli mixture in the skillet and stir gently to distribute the ingredients evenly. Use a spatula to create some holes in the egg mixture for the uncooked eggs to flow through during cooking.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is golden brown on top.
7. Remove the skillet from the oven and sprinkle shredded cheddar cheese over the top (if using). Return the skillet to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before slicing.

The result is a fluffy, savory frittata filled with the perfect balance of broccoli, ham, and cheese (if using). This recipe makes 6-8 servings, making it an excellent option for a weeknight dinner or a weekend brunch gathering. To add some extra flair, try serving it with a side salad or toasted bread for a satisfying meal.

Ham and Broccoli Mac and Cheese

Yesterday’s cravings can be quite stubborn. You know the ones that linger all day until you finally give in and satisfy them? For me, yesterday was all about a comforting bowl of creamy goodness – the kind that wraps around your taste buds like a warm hug on a chilly evening.

Ingredients

• 12 oz macaroni
• 2 cups broccoli florets
• 1 cup grated cheddar cheese, divided
• 1/2 cup all-purpose flour
• 2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup unsalted butter, softened
• Salt and pepper to taste
• 6 slices of cooked ham, diced

Instructions

1. Pretreat the broccoli by steaming it for 4-5 minutes in a microwave-safe bowl with a tablespoon of water. Set aside.
2. In a large saucepan, cook the macaroni according to package directions until al dente. Drain and set aside.
3. In a medium saucepan, melt 1/4 cup (1/2 stick) of butter over medium heat. Add the flour, whisking continuously for about 30 seconds or until it forms a smooth paste.
4. Slowly pour in 2 cups of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and let cook for 2-3 minutes or until thickened. Remove from heat.
5. Add the cheddar cheese (reserving 1/4 cup), paprika, garlic powder, cayenne pepper (if using), salt, and pepper to the saucepan with the milk mixture. Stir until the cheese is fully incorporated.
6. Combine cooked macaroni, steamed broccoli, diced ham, and reserved cheddar cheese in a large mixing bowl. Pour the cheesy sauce over the top and stir until everything is well coated.
7. Transfer the mac and cheese mixture to a baking dish and dot the top with the remaining 1/4 cup of butter (cut into small pieces).
8. Bake at 375F for 25-30 minutes or until the top is golden brown and the sauce is bubbly.

When you take your first bite, the creamy cheese will melt in harmony with the crunchy broccoli and tender pasta. A sprinkle of paprika on top adds a subtle smokiness that elevates this comfort classic to new heights. Serve it at your next family dinner or a cozy night in – it’s sure to become a staple.

Broccoli Ham and Cheese Omelette

Savoring the simplicity of a perfectly crafted omelette, we often overlook the humble broccoli ham and cheese combination. Today, we’ll break down the process of creating a mouthwatering Broccoli Ham and Cheese Omelette that’s sure to become a staple in your breakfast repertoire.

Ingredients

• 2 large eggs
• 1 cup diced broccoli florets
• 4 oz diced ham (about 1/4 inch thick)
• 1/2 cup grated cheddar cheese
• 1 tsp butter, softened
• Salt and pepper to taste

Instructions

1. Melt the butter in a small non-stick skillet over medium heat (around 325F). Once melted, add the diced ham and cook until lightly browned, approximately 2-3 minutes. Remove the cooked ham from the skillet with a slotted spoon and set aside.
2. In a separate bowl, whisk together the eggs and a pinch of salt until well combined. Set aside for now.
3. Add another 1/2 tsp butter to the same skillet used in step 1. Once melted, pour in the whisked eggs and let them cook for about 30-45 seconds or until the edges start to set.
4. Sprinkle a quarter of the grated cheddar cheese over one half of the omelette. Add the cooked broccoli florets on top of the cheese. Be mindful not to overload the omelette, leaving some space between each ingredient for even cooking.
5. Fold the other half of the omelette over the filling using a spatula. Cook for an additional 1-2 minutes or until the eggs are almost set and the cheese starts to melt.
6. Use your spatula to carefully lift and fold the edges of the omelette towards the center, allowing any uncooked egg to flow underneath and cook evenly. Repeat this process a few times until the eggs are fully cooked and the cheese is melted.

Once done, remove the skillet from heat and let the omelette rest for about 10-15 seconds before slicing it in half. The result should be a fluffy, cheesy, and savory masterpiece that’s sure to become your go-to breakfast option. For an added touch of elegance, consider serving this dish with toasted bread or hash browns on the side.

Ham and Broccoli Salad

Autumn is in full swing, and what better way to celebrate the season than with a refreshing and delicious Ham and Broccoli Salad? This classic recipe is a staple for any potluck or family gathering, and I’m excited to share it with you today.

Ingredients

• 1 pound cooked ham, diced
• 4 cups broccoli florets
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• 2 tablespoons grated cheddar cheese (optional)

Instructions

1. Rinse the broccoli florets under cold water, pat dry with paper towels, and set aside.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth. Set aside.
3. Heat a skillet over medium-high heat (375F). Add the diced ham and cook for 2-3 minutes per side, or until lightly browned. Remove from heat and set aside to cool slightly.
4. Add the broccoli florets to the same skillet and cook for an additional 2-3 minutes, or until tender but still crisp. Be sure not to overcook!
5. Once the ham has cooled slightly, add it to the bowl with the mayonnaise mixture and stir until well combined.
6. Add the cooked broccoli to the bowl and toss gently to combine with the ham and dressing. Season with salt and pepper as needed.
7. Stir in chopped fresh dill and grated cheddar cheese (if using). Tip: For a creamier salad, chill it in the refrigerator for at least 30 minutes before serving!

This Ham and Broccoli Salad is the perfect combination of tangy, sweet, and savory flavors. The slightly crispy broccoli adds a delightful texture to each bite. Try serving it as a side dish or adding some mixed greens to make it a light and refreshing main course.

Broccoli and Ham Grilled Cheese

Oftentimes, we look for ways to elevate our classic grilled cheese sandwiches. Today, I’ll show you how to create a mouthwatering twist by incorporating broccoli and ham into the mix.

Ingredients

• 4 slices of bread (preferably a crusty artisan bread)
• 2 tablespoons unsalted butter, divided
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 4 ounces cooked ham, diced
• 8 ounces cheddar cheese, shredded (about 2 cups)
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion and cook until it’s translucent, about 5-7 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
3. Add the broccoli florets to the skillet and cook until they’re tender but still crisp, about 3-4 minutes. Season with salt and pepper to taste.
4. Butter one side of each bread slice with the remaining butter.
5. In a large skillet or griddle over medium heat, place two slices of bread (buttered side down).
6. Top each bread slice with a slice of cheese, some cooked ham, a spoonful of broccoli mixture, and another slice of cheese. Season with paprika.
7. Cover the skillet or griddle with a lid and let it cook for about 2-3 minutes, until the cheese is melted and the bread is toasted.
8. Flip the sandwiches over and cook for an additional 2-3 minutes, until the other side is equally toasted.

The result is a satisfyingly gooey grilled cheese sandwich with a crunchy texture from the broccoli and a savory flavor from the ham. Try serving it with a side of tomato soup or a green salad for a delightful meal.

Ham and Broccoli Rice Casserole

Savor the comforting flavors of a classic American casserole with this easy-to-make Ham and Broccoli Rice Casserole recipe. This satisfying dish is perfect for weeknight dinners or special occasions, and its versatility makes it an excellent option for meal prep.

Ingredients

• 2 cups cooked white rice (preferably day-old rice)
• 1 cup diced ham (about 4 ounces)
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (divided)
• 1 cup milk

Instructions

1. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
3. Stir in the paprika, salt, and black pepper; cook for 1-2 minutes, allowing the spices to bloom. Set aside.
4. In a separate saucepan, heat the milk over low heat until warm but not boiling. Remove from heat and set aside.
5. Preheat your oven to 375F (190C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
6. In a large mixing bowl, combine the cooked rice, diced ham, broccoli florets, cooked onion mixture, and warm milk. Stir until well combined.
7. Transfer the rice mixture to the prepared baking dish and top evenly with half of the shredded cheddar cheese.
8. Bake for 25-30 minutes or until the casserole is heated through, the top is golden brown, and the cheese is melted and bubbly.
9. Remove from oven and sprinkle with remaining cheddar cheese. Return to the oven for an additional 5-7 minutes or until the cheese is melted and slightly browned.

The resulting casserole has a delightful balance of textures the fluffy rice, crunchy broccoli, and creamy cheese come together in perfect harmony. This dish is also incredibly versatile; consider adding diced bell peppers or using leftover cooked chicken for added flavor and nutrition. Serve hot, garnished with chopped fresh herbs if desired.

Broccoli Ham and Cheese Muffins

Kitchen magic is happening today with a delightful twist on classic breakfast muffins! Our Broccoli Ham and Cheese Muffins are the perfect blend of savory, cheesy goodness that’s sure to become a staple in your household.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 cups broccoli florets
• 6 slices of cooked ham, diced
• 1 cup shredded cheddar cheese

Instructions

1. Precise your baking environment: Preheat the oven to 375F (190C) and line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, using an electric mixer, beat the softened butter until creamy (about 2 minutes). Add the egg and mix until well combined.
4. Add broccoli and ham: Fold in the broccoli florets and diced ham until they’re evenly distributed throughout the batter. Don’t overmix!
5. Integrate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be gentle overmixing will lead to tough muffins.
6. Add cheese and fold: Stir in the shredded cheddar cheese. To ensure even distribution, gently fold the batter with a rubber spatula about 5-7 times.
7. Distribute batter: Divide the batter evenly among the prepared muffin cups (about 3/4 full).
8. Bake to perfection: Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Rotate the tin halfway through baking.

Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. The cheese will be melted and gooey, while the broccoli adds a delightful crunch. These muffins are perfect for breakfast on-the-go or as a satisfying snack. Consider serving them alongside a fresh fruit salad or a dollop of yogurt for a balanced treat!

Ham and Broccoli Stuffed Shells

Making a comforting and satisfying meal for the family can be as simple as combining a few classic flavors. Ham and broccoli stuffed shells are a delightful twist on traditional lasagna, packing all the goodness of pasta, cheese, and vegetables into one delicious dish.

Ingredients

• 12 jumbo pasta shells
• 1 pound frozen broccoli florets, thawed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces ham, diced
• 16 ounces ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375F (190C). Fill a large pot with salted water and bring it to a boil. Cook the pasta shells according to package instructions until al dente; reserve.
2. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes or until translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Stir in the diced ham and cook for an additional 2-3 minutes, breaking it up with a spoon as needed. Then add the thawed broccoli florets and continue cooking for about 5 minutes or until they’re tender but still crisp; season with salt and pepper to taste.
4. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well until smooth, then stir in the cooked ham and broccoli mixture.
5. To assemble the stuffed shells, fill each reserved pasta shell with the ricotta-ham-broccoli mixture, placing them in a baking dish as you go. Cover the top with additional grated mozzarella cheese and drizzle with olive oil for extra flavor.
6. Bake the stuffed shells in the preheated oven for 20-25 minutes or until golden brown on top and the cheese is bubbly. Remove from the oven and let it rest for a few minutes before serving.

The result is a harmonious balance of flavors, textures, and temperatures that will satisfy even the pickiest eaters. To serve, consider adding some crusty garlic bread or a simple green salad on the side to round out the meal. The stuffed shells can also be refrigerated overnight for up to 24 hours before baking perfect for a weeknight dinner!

Broccoli and Ham Pasta Salad

Taking a break from the summer heat with a refreshing and satisfying pasta salad that’s perfect for picnics, potlucks, or even a quick weeknight dinner. This Broccoli and Ham Pasta Salad is an easy-to-make, crowd-pleasing dish that combines the crunch of broccoli, the savory flavor of ham, and the simplicity of a well-balanced pasta sauce.

Ingredients

• 8 oz (225g) bowtie pasta (farfalle)
• 2 cups (250g) broccoli florets
• 1 cup (115g) diced cooked ham
• 1/2 cup (120ml) mayonnaise
• 2 tbsp (30g) Dijon mustard
• 1 tsp (5g) dried oregano
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Mix the mayonnaise, Dijon mustard, and dried oregano in a large bowl until smooth.
2. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside to cool.
3. In a separate pan, heat 2 tbsp (30g) of oil over medium heat (160F / 71C). Add the broccoli florets and cook for 3-4 minutes or until tender but still crisp. Season with salt and pepper to taste.
4. Add the cooked pasta, ham, and steamed broccoli to the bowl with the mayonnaise mixture. Toss gently to combine.
5. Taste and adjust seasoning as needed. If too thick, add a little water; if too thin, add more mayonnaise.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together.

The cooled pasta salad will have a delightful balance of textures crunchy broccoli, soft pasta, and savory ham. To serve, garnish with chopped fresh parsley if desired. This recipe makes about 4-6 servings, perfect for sharing at your next gathering or enjoying as leftovers throughout the week.

Ham and Broccoli Pot Pie

Whether you’re a busy parent looking for a comforting meal to serve the family or a college student seeking an affordable and satisfying option for dinner, our Ham and Broccoli Pot Pie recipe is sure to become a staple in your kitchen. With its flaky crust and savory filling, this dish is perfect for a chilly evening or a cozy night in.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 3/4 cup ice-cold water
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup diced cooked ham
• 1 tsp dried thyme
• 1/4 cup milk
• 2 large eggs, beaten (for egg wash)

Instructions

1. Mix flour and salt in a large bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375F (190C). While the oven is warming up, cook the diced onion in a large skillet over medium heat until it’s translucent and starting to brown. Add the minced garlic and cook for another minute.
4. Add the broccoli florets to the skillet and cook until they’re tender but still crisp. Remove from heat and set aside.
5. In a separate bowl, combine the diced ham, thyme, and milk. Stir in the cooked onion mixture and broccoli. Season with salt and pepper to taste.
6. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9×13-inch baking dish and trim any excess from the edges.
7. Spoon the ham and broccoli mixture into the center of the dough, leaving a 1-inch border around the edges. Brush the edges with the beaten eggs for a golden glaze.
8. Roll out the remaining dough to a thickness of about 1/8 inch (3 mm). Use this to cover the baking dish and press the edges to seal. Cut a few slits in the top to allow steam to escape during baking.
9. Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly. Remove from oven and let cool for 10-15 minutes before serving.

This pot pie is a true comfort food delight the flaky crust gives way to a rich and savory filling that’s sure to satisfy even the pickiest of eaters. Serve with a side salad or some crusty bread for a well-rounded meal, or try using leftover ham and vegetables for an easy breakfast or brunch option.

Broccoli Ham and Cheese Sliders

Just like a summer evening deserves a refreshing twist on classic comfort food, our Broccoli Ham and Cheese Sliders are the perfect solution. These bite-sized masterpieces combine tender broccoli florets, crispy ham, and gooey cheese between soft buns, all held together with a hint of creamy mayonnaise.

Ingredients

• 1 pound ground beef (80/20 lean to fat ratio)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 tablespoon)
• 1 cup broccoli florets
• 6 slices of deli ham, thinly cut
• 4 hamburger buns
• 8 ounces cheddar cheese, shredded (about 2 cups)
• Mayonnaise or spread of choice
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Mix ground beef, chopped onion, minced garlic, salt, and pepper in a large bowl. Use your hands or a spoon to break down the meat mixture until it’s just combined be careful not to overmix.
2. Preheat a non-stick skillet or grill pan over medium-high heat (375F). Add a small amount of olive oil to coat the bottom. Using your hands, shape the beef mixture into 8 equal portions and flatten each into a patty about 3/4 inch thick.
3. Cook patties for 4-5 minutes per side or until they reach an internal temperature of 160F. Transfer cooked patties to a plate and let them rest while you prepare the next steps.
4. Grill or cook broccoli florets in a separate pan with a small amount of olive oil over medium heat until tender, about 3-4 minutes per side. Remove from heat and set aside.
5. To assemble sliders, spread mayonnaise on the bottom bun followed by a cooked beef patty, a few slices of deli ham, some steamed broccoli florets, and finally a sprinkle of shredded cheddar cheese.
6. Cook for an additional minute or until cheese is melted and bubbly. Place the top bun on each slider and serve immediately.

When you take your first bite, the crunch of the broccoli gives way to the gooey cheese and savory beef patty, all held together by a soft and airy bun. It’s the perfect combination of textures and flavors that will leave you wanting more!

Ham and Broccoli Egg Rolls

Yellow cornmeal dusts the kitchen counter as I begin to share with you a recipe that’s sure to become a staple in your household. Ham and Broccoli Egg Rolls are an easy-to-make and delicious twist on traditional egg rolls, perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 package of round wonton wrappers (about 20-24 wrappers)
• 1/2 cup finely chopped ham
• 1 cup broccoli florets, steamed and cooled
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Cornstarch for dusting (optional)

Instructions

1. Dust your kitchen counter with cornmeal to prevent the wonton wrappers from sticking. This is a crucial step, so don’t skip it!
2. In a large bowl, combine chopped ham, steamed broccoli florets, finely chopped onion, and minced garlic.
3. Using a spoon, mix all the ingredients together until well combined. Take note that this mixture should be slightly chunky, so avoid over-mixing.
4. Now it’s time to assemble our egg rolls! Lay a wonton wrapper on your cornmeal-dusted counter with one corner pointing towards you (this is important for rolling). Place about 1 tablespoon of the ham and broccoli mixture in the center of the wrapper.
5. Using a small amount of water, brush the edges of the wrapper. This will help them stick together during cooking. Then, fold the bottom corner over the filling, followed by the sides and finally the top corner. Press the edges to seal the roll.
6. Repeat this process until all the wrappers are used up. You should end up with around 20-24 egg rolls. Set them aside on a plate or tray, making sure not to overcrowd them.
7. Heat about 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (around 375F). When the oil is hot, add a few of the egg rolls to the pan (don’t overcrowd it). Cook for about 2-3 minutes on each side, until they’re golden brown and crispy.
8. Remove the cooked egg rolls from the pan and place them on a paper towel-lined plate to drain excess oil. Repeat this process with the remaining egg rolls.

The resulting Ham and Broccoli Egg Rolls are crunchy on the outside, fluffy on the inside, and bursting with savory flavors. Serve them as an appetizer or snack for your next gathering, or enjoy them as a satisfying meal paired with your favorite dipping sauce. You can also get creative by adding other ingredients to the filling mixture, such as diced carrots or chopped bell peppers.

Broccoli and Ham Fried Rice

Dive into the world of Chinese-American comfort food with a classic dish that’s easy to make and packed with flavor. Today, we’re making Broccoli and Ham Fried Rice, a staple in many US households.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup broccoli florets
• 4 oz diced ham (about 1/2 cup)
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (around 375F). Add the diced onion and cook until translucent, about 2-3 minutes.
2. Tip: Cooking the onion first will help bring out its natural sweetness, which will complement the savory flavors later on. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. The aroma should fill the kitchen!
4. Push the onion and garlic mixture aside in the skillet, making space for the broccoli florets. Add 1 tablespoon of vegetable oil if necessary.
5. Cook the broccoli florets until they start to soften, about 2-3 minutes. You’ll notice them changing color from bright green to a more muted tone.
6. Add the diced ham and cook for another minute, breaking it down with a spatula or spoon if needed.
7. Tip: Using leftover cooked rice is crucial in fried rice dishes. It helps absorb excess moisture and creates a nice texture. If using fresh rice, try to use day-old rice for the best results.
8. Pour the cooked rice into the skillet, breaking up any clumps with a spatula or spoon. Stir-fry everything together, incorporating the soy sauce, salt, and pepper as you go.
9. Tip: Fried rice is all about texture balance. Make sure to break down the rice grains while distributing them evenly throughout the dish.

This Broccoli and Ham Fried Rice has a delightful crunch from the broccoli and ham, balanced by the savory flavors of soy sauce and cooked rice. Serve immediately as a main course or side dish, garnished with green onions or sesame seeds for added flair.

Ham and Broccoli Stuffed Chicken

Nothing beats a well-rounded meal that’s both satisfying and nutritious. Today, we’ll be diving into a delicious and easy-to-make dish that checks all the boxes: Ham and Broccoli Stuffed Chicken.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup broccoli florets
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1/2 cup diced cooked ham (4 oz)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (divided)

Instructions

1. Preheat your oven to 375F (190C). While the oven is warming up, prepare your broccoli florets by rinsing them under cold water and patting dry with paper towels. Set aside.
2. Butterfly the chicken breasts by slicing each one in half horizontally. Be careful not to cut all the way through the breast; you want it to remain intact for stuffing.
3. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and saut for about 1 minute, until fragrant. Don’t burn the garlic!
4. Next, add the broccoli florets to the skillet and cook for approximately 3-4 minutes or until they’re tender but still crisp. Remove from heat.
5. Mix together the diced cooked ham, thyme, salt, and pepper in a separate bowl. Set aside for now.
6. Stuff each chicken breast with an equal amount of broccoli mixture, followed by a sprinkle of shredded cheddar cheese (about 2-3 tablespoons per breast). Make sure to divide the cheese evenly among the four breasts.
7. Top each stuffed chicken breast with additional shredded cheddar cheese and place them on a baking sheet lined with parchment paper. Drizzle any remaining butter from the skillet over the top of each breast for an extra burst of flavor.
8. Bake in the preheated oven at 375F (190C) for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F (74C). Don’t forget to rotate the baking sheet halfway through cooking for even browning.
9. Once done, let the stuffed chicken rest for a few minutes before slicing. This will allow the juices to redistribute, making it even more tender and juicy.

The Ham and Broccoli Stuffed Chicken turns out with a lovely balance of flavors savory from the ham, slightly sweet from the broccoli, and creamy from the melted cheese. A sprinkle of fresh thyme adds an aromatic touch. You can serve this dish as is or pair it with your favorite sides, such as roasted vegetables or a side salad.

Broccoli Ham and Cheese Dip

Welcome to our kitchen today, where we’re about to dive into a delicious and comforting recipe that’s perfect for any occasion or should I say, it’s a ‘dip’ into the world of flavors!

Ingredients

• 1 (12 ounce) package of frozen broccoli florets, thawed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 cup shredded cheddar cheese, divided
• 1/4 cup chopped cooked ham
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions

1. Preheat your oven to 350F (180C). This is an important step, as the heat will help melt the cheese and create a smooth, creamy texture.
2. In a large mixing bowl, combine the thawed broccoli florets, mayonnaise, sour cream, Dijon mustard, prepared horseradish, salt, and pepper. Mix well until all the ingredients are fully incorporated. This is where you’ll start to develop the flavors of our dip.
3. Stir in half of the shredded cheddar cheese (reserving the other half for later). You can use a fork or whisk to ensure everything is well combined. At this point, your mixture should be looking quite creamy and vibrant!
4. Add the chopped cooked ham to the bowl and fold it into the broccoli mixture until evenly distributed. Be gentle here, as you don’t want to break down the texture of the ham.
5. Transfer the dip to a baking dish or a cast-iron skillet (I recommend using one with a non-stick surface). Sprinkle the remaining cheddar cheese on top for an extra layer of flavor and a beautiful presentation.
6. Bake in the preheated oven at 350F (180C) for approximately 20-25 minutes or until the cheese is melted, bubbly, and slightly golden brown. You’ll know it’s done when you notice a lovely golden crust forming around the edges.
7. Remove from the oven and let cool for about 5 minutes before serving. This will help the cheese set slightly, making it easier to scoop up with crackers or chips.

This Broccoli Ham and Cheese Dip is perfect for game days, potlucks, or even a cozy night in with family and friends! The texture is creamy, with a slight crunch from the broccoli and ham. The flavors are well-balanced, making it a great combination of savory and cheesy goodness. Feel free to get creative with serving suggestions try using pita chips, crackers, or crudits for dipping!

Ham and Broccoli Wraps

Navigating the world of quick and easy meals can be a challenge, especially on a busy weeknight. But fear not, dear home cooks! Today, we’re bringing you a recipe that’s sure to become a staple in your household: Ham and Broccoli Wraps.

Ingredients

• 1 pound cooked ham, diced
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 8 large flour tortillas (10-12 inches each)
• Salt and pepper to taste
• Shredded cheddar cheese (optional)

Instructions

1. Preheat a non-stick skillet or griddle over medium-high heat (375F). While the pan heats up, prepare your broccoli by washing and cutting it into florets. Tip: Use a mandoline to get even, thin slices for maximum flavor.
2. In a separate bowl, whisk together honey, Dijon mustard, salt, and pepper until smooth. Set aside for later use. This sweet and tangy sauce will add depth to your wraps without overpowering the other ingredients.
3. When the pan is hot, add olive oil in a circular motion to coat the surface evenly. Then, add diced ham and cook for 2-3 minutes on each side, until lightly browned. Remove from heat and set aside with the broccoli.
4. Reduce heat to medium (325F) and add broccoli florets to the pan. Cook for 4-5 minutes, stirring occasionally, until tender but still crisp. Be careful not to overcook you want it to retain some crunch!
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to roll.
6. Assemble your wraps by spreading a tablespoon of the honey-mustard sauce on each tortilla, followed by a few slices of cooked ham, some broccoli florets, and a sprinkle of shredded cheddar cheese (if using). Tip: Don’t overload the filling you want to be able to wrap it up neatly.
7. Roll up each tortilla tightly and slice in half. Serve immediately and enjoy!

The result is a delightful fusion of flavors and textures, with crispy broccoli, sweet honey, and savory ham all wrapped up in one neat package. Feel free to customize your wraps with additional toppings or sauces the possibilities are endless!

Broccoli and Ham Hash

Today’s brunch is a game-changer, and it starts with a hearty Broccoli and Ham Hash. This recipe is perfect for a weekend morning or even a quick dinner during the week.

Ingredients

• 1 large onion, diced (about 2 cups)
• 3 cloves of garlic, minced
• 2 medium broccoli crowns, cut into florets (about 4 cups)
• 6 slices of cooked ham, diced (about 1 cup)
• 2 large eggs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 4 slices of bread, cubed (about 1 cup)

Instructions

1. In a large skillet, heat the olive oil over medium-high heat (375F). Add the diced onion and cook for 5 minutes, stirring occasionally, until it starts to caramelize.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Cooking tip: Use a high smoke point oil like olive or avocado oil to prevent flavor transfer from the oil to the dish.
3. Next, add the broccoli florets to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften. Cooking tip: Don’t overcrowd the skillet; cook in batches if necessary to ensure even cooking.
4. Add the diced ham to the skillet and stir to combine with the onion and broccoli mixture. Cook for an additional 2-3 minutes, until heated through.
5. In a separate bowl, whisk together the eggs, salt, and black pepper. Cooking tip: Use room temperature eggs for easier whisking and better texture in the finished dish.
6. Pour the egg mixture over the broccoli and ham mixture in the skillet, stirring gently to combine.
7. Sprinkle the flour over the top of the egg mixture and cook for an additional 2-3 minutes, until the eggs start to set. Cooking tip: Don’t overmix the eggs; this can lead to a tough, rubbery texture.
8. Add the cubed bread to the skillet and stir gently to combine with the egg and broccoli mixture. Cook for an additional 2-3 minutes, until the bread is toasted golden brown.

The finished Broccoli and Ham Hash should have a crispy exterior and a creamy interior. Serve hot, garnished with chopped fresh herbs like parsley or chives. Consider using this recipe as a base and adding your favorite ingredients, such as diced bell peppers or cooked sausage, to make it your own.

Conclusion

Oh, the joy of combining two classic flavors: ham and broccoli! Our roundup of 25 Delicious Ham and Broccoli Recipes has got you covered for every occasion. From comforting casseroles to quick weeknight meals, there’s something for everyone. Try one tonight, share your favorite in the comments below, and don’t forget to pin us on Pinterest!

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