18 Delicious Leftover Ham Recipes Healthy and Easy

You’ve just hosted a fabulous feast, and now you’re staring at a mountain of leftover ham, wondering what to do next. Fear not! Our roundup of 18 Delicious Leftover Ham Recipes Healthy and Easy is here to rescue your meal planning. From quick dinners to comfort food classics, these ideas will turn your leftovers into mouthwatering meals. Keep reading to discover your next favorite dish!

Healthy Ham and Vegetable Stir Fry

Craving something that’s both a riot of flavors and won’t have you spending hours in the kitchen? Let’s dive into a stir fry that’s as nutritious as it is delicious, perfect for those nights when you’re juggling a million things but still want a meal that feels like a hug.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP for its fruity kick)
• 1 cup diced ham (go for the good stuff, it makes all the difference)
• 2 cups mixed vegetables (I’m team bell peppers and broccoli, but you do you)
• 2 cloves garlic, minced (because more garlic is always the answer)
• 1 tbsp soy sauce (low-sodium if you’re watching the salt)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp red pepper flakes (for a little wake-up call)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute. Tip: If the oil starts smoking, dial it back—no one likes a smoky kitchen.
2. Add the ham and stir fry until it’s lightly browned, about 3 minutes. This is where the magic starts.
3. Toss in the mixed vegetables and stir fry for another 5 minutes until they’re just tender but still crisp. Tip: Keep the veggies moving to avoid any sad, soggy bits.
4. Add the garlic, soy sauce, ginger, and red pepper flakes, stirring constantly for 1 minute until everything is gloriously fragrant. Tip: This is the moment your kitchen will smell like a dream.
5. Remove from heat and serve immediately. This dish is all about that vibrant crunch and savory-sweet harmony. Try serving it over a bed of quinoa for an extra health kick, or just eat it straight from the pan—no judgment here.

Munch on this stir fry and marvel at how something so simple can be so satisfying. The ham brings a smoky depth, while the veggies add a fresh, crisp contrast—perfect for when you need a meal that’s as lively as your day.

Leftover Ham and Lentil Soup

Mmm, nothing says ‘I’m adulting responsibly’ like turning yesterday’s ham into today’s masterpiece. This Leftover Ham and Lentil Soup is your ticket to a hearty, no-fuss meal that’ll have your taste buds doing a happy dance.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 cup diced onions (because tears are just flavor in disguise)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 2 cups diced leftover ham (give that holiday ham a second life)
• 1 cup dried lentils, rinsed (no pebbles, please)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper (to make it taste like food)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the onions and garlic, sautéing until they’re softer than your resolve to diet.
3. Toss in the ham, stirring until it’s lightly browned and smells like heaven.
4. Add the lentils, chicken broth, and smoked paprika, bringing the mix to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy (tip: peek at the 20-minute mark to avoid lentil lava).
6. Season with salt and pepper, tasting as you go (tip: undersalt now, adjust later).
7. Let the soup sit for 5 minutes off the heat to thicken (tip: patience is a virtue, especially in soup).

Yield: a pot of cozy. This soup is thick, smoky, and packed with flavor, making it perfect for dunking crusty bread or topping with a dollop of sour cream for extra pizzazz.

Quinoa Salad with Diced Ham and Veggies

Unbelievably, this quinoa salad is the superhero of meal prep—saving your lunch game one diced ham and veggie-packed bite at a time. It’s like a party in your mouth where everyone’s invited, and the dress code is ‘delicious.’

Ingredients

• 1 cup quinoa (because who measures their happiness?)
• 2 cups water (the quinoa’s swimming pool)
• 1 cup diced ham (the more, the merrier, I say)
• 1 cup diced cucumbers (for that crunch we all crave)
• 1 cup cherry tomatoes, halved (they’re like little bursts of joy)
• 1/4 cup extra virgin olive oil (my liquid gold)
• 2 tbsp lemon juice (for that zesty kick)
• 1 tsp salt (the flavor fairy dust)
• 1/2 tsp black pepper (because life’s too short for bland food)

Instructions

1. Rinse the quinoa under cold water until the water runs clear—this is your quinoa’s spa day.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: No peeking! Let the quinoa do its thing.
3. Once cooked, fluff the quinoa with a fork and let it cool to room temperature. Patience is key here—no one likes a warm salad.
4. In a large bowl, mix the cooled quinoa with diced ham, cucumbers, and cherry tomatoes. This is where the magic happens.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this over the salad and toss to coat. Tip: Taste as you go—you’re the boss of your salad.
6. Chill the salad in the fridge for at least 30 minutes before serving. This step is non-negotiable; it’s like the salad’s beauty sleep.

Kick back and enjoy a salad that’s as vibrant in texture as it is in flavor—crunchy cucumbers, juicy tomatoes, and fluffy quinoa all playing nice together. Serve it in a hollowed-out watermelon for that ‘wow’ factor at your next picnic.

Healthy Ham and Egg Breakfast Muffins

Alright, let’s crack into something egg-citing! These Healthy Ham and Egg Breakfast Muffins are your ticket to a morning that’s less ‘snooze button’ and more ‘sunshine and high fives.’ Perfect for on-the-go munching or a lazy brunch, they’re packed with protein and personality.

Ingredients

• 6 large eggs (room temp eggs blend better, trust me)
• 1/2 cup diced ham (go for the good stuff, not the mystery meat)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/4 tsp salt (just a pinch to make everything pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1/4 cup diced bell peppers (for a crunch and color)
• 1/4 cup diced onions (because flavor town)

Instructions

1. Preheat your oven to 350°F (no guessing, this is science).
2. Grease a muffin tin with extra virgin olive oil (no sticking, no crying).
3. In a bowl, whisk the eggs until they’re as smooth as your morning playlist.
4. Stir in the ham, cheddar cheese, bell peppers, onions, salt, and pepper (this is where the magic happens).
5. Pour the mixture evenly into the muffin tin cups (about 3/4 full, they need room to rise).
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean (patience is a virtue).
7. Let them cool for a hot minute before popping them out (burned fingers are not part of the recipe).

Zesty, fluffy, and packed with flavor, these muffins are like a breakfast party in your mouth. Serve them with a side of avocado or dunk them in hot sauce for an extra kick. Either way, you’re winning at breakfast.

Leftover Ham and Sweet Potato Hash

Leftover ham and sweet potato hash is the breakfast hero you didn’t know you needed, turning yesterday’s dinner into today’s brunch masterpiece. Let’s face it, if your ham could talk, it would thank you for this glorious second act.

Ingredients

• 2 cups leftover ham, diced (because who measures ham with precision?)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups, but we’re not judging)
• 1 large onion, diced (yellow for sweetness, but red if you’re feeling fancy)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 4 large eggs (room temp, because they’re divas that way)
• 1/2 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent onion tears (yours and theirs).
3. Toss in the sweet potatoes, spreading them out in a single layer for maximum crispiness. Cook for 10 minutes, flipping halfway, because even potatoes deserve a tan.
4. Stir in the ham and smoked paprika, cooking for another 5 minutes until everything is heated through and smelling like breakfast heaven.
5. Make 4 wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are just set but still giggle when you poke them.
6. Season with salt and pepper, because seasoning is the difference between ‘meh’ and ‘more, please!’

Oh, the crispy edges of the sweet potatoes against the salty ham, with eggs that ooze just right—this hash is begging to be topped with avocado or served with a side of sass. Either way, it’s a plate that says ‘good morning’ in the most delicious way possible.

Ham and Spinach Stuffed Mushrooms

Hold onto your aprons, folks, because we’re about to dive into a dish that’s as fun to make as it is to devour—Ham and Spinach Stuffed Mushrooms. These little flavor bombs are the perfect blend of savory, cheesy, and downright delicious, making them the star of any party or a sneaky snack for those ‘just because’ moments.

Ingredients

• 24 large white mushrooms (because size matters when it comes to stuffing)
• 1 cup finely chopped ham (I’m all about that thick-cut, honey-glazed life)
• 1 cup fresh spinach, chopped (baby spinach works wonders here)
• 1/2 cup cream cheese, softened (room temp is key for smooth blending)
• 1/4 cup grated Parmesan cheese (the sharper, the better, in my opinion)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s not go overboard, we’re not making salt licks)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when cheese is involved).
2. Clean the mushrooms with a damp paper towel and remove the stems (save those stems for a killer omelet tomorrow).
3. Heat olive oil in a pan over medium heat and sauté the chopped spinach and ham until the spinach wilts, about 3 minutes (watch it like a hawk to avoid spinach mush).
4. In a bowl, mix the sautéed ham and spinach with cream cheese, Parmesan, and garlic powder until well combined (this is where the magic happens).
5. Stuff each mushroom cap with the mixture, packing it in like you’re preparing for a flavor explosion.
6. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and bubbly (the sight alone is worth the wait).
7. Let them cool for a couple of minutes (unless you’re into molten cheese burns, no judgment here).

Let’s talk about the end result: these stuffed mushrooms are a textural dream with a crispy top and a tender, juicy base. The ham adds a smoky depth, while the spinach keeps it fresh. Serve them on a platter with a side of ‘try not to eat them all yourself’ willpower.

Healthy Ham and Cheese Omelette

Vroom, vroom! Let’s zoom into breakfast with a Healthy Ham and Cheese Omelette that’s so fluffy, it’ll make your morning routine feel like a joyride. Packed with protein and a sprinkle of humor, this dish is your ticket to a deliciously energetic start.

Ingredients

• 3 large eggs (room temp for fluffier results—trust me on this)
• 1/4 cup diced ham (the chunkier, the happier)
• 1/4 cup shredded cheddar cheese (because cheese is life)
• 1 tbsp unsalted butter (the secret to a golden, non-stick dream)
• Salt and pepper (just a pinch, unless you’re feeling sassy)
• 1 tbsp extra virgin olive oil (my go-to for a hint of richness)

Instructions

1. Heat a non-stick skillet over medium heat (about 350°F) and add the olive oil and butter, letting them melt into a golden pool of goodness.
2. Whisk the eggs in a bowl with a pinch of salt and pepper until they’re as frothy as a cappuccino.
3. Pour the eggs into the skillet, tilting to spread them evenly. Let them sit for 30 seconds—no peeking!
4. Sprinkle the ham and cheese over one half of the omelette like you’re decorating a tiny, edible blanket.
5. Using a spatula, fold the other half over the filling with the confidence of a breakfast champion. Cook for another 30 seconds until the cheese starts to melt into gooey perfection.
6. Slide your masterpiece onto a plate with the grace of a brunch-time ballet dancer.

Zesty and satisfying, this omelette is a fluffy cloud of hammy, cheesy delight. Serve it with a side of avocado or a dash of hot sauce for an extra kick that’ll wake up your taste buds faster than your alarm clock.

Leftover Ham and Bean Chili

How many times have you stared at that leftover ham in your fridge, wondering if it’s destined for anything more exciting than a sandwich? Well, buckle up, because we’re about to turn that ham into a chili that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups diced leftover ham (because let’s be honest, it’s the star of the show)
• 1 can (15 oz) kidney beans, drained and rinsed (for that perfect chili texture)
• 1 can (15 oz) black beans, drained and rinsed (because variety is the spice of life)
• 1 large onion, diced (white or yellow, your call)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 can (14.5 oz) diced tomatoes (with juices, for that saucy goodness)
• 2 cups chicken broth (low-sodium, so you can control the salt)
• 1 tbsp chili powder (the more, the merrier, but adjust to your heat preference)
• 1 tsp cumin (because what’s chili without it?)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• Salt and pepper to taste (but really, taste as you go)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering (about 1 minute).
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds, just until fragrant (don’t let it brown!).
4. Toss in the diced ham and cook for 2 minutes, letting it get slightly crispy around the edges.
5. Add chili powder and cumin, stirring to coat the ham and onions evenly (this is where the magic starts).
6. Pour in diced tomatoes (with juices), chicken broth, and both types of beans, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
8. Season with salt and pepper to taste (remember, the ham adds salt, so go easy at first).
9. Let the chili sit for 5 minutes off the heat before serving (it thickens up nicely).

Just like that, you’ve transformed yesterday’s ham into today’s masterpiece. This chili is hearty, with a smoky depth from the ham and a kick from the spices. Serve it with a dollop of sour cream and a sprinkle of cheddar, or go wild with some crushed tortilla chips on top for crunch.

Ham and Broccoli Quiche

Now, who said quiche can’t be the life of the party? This Ham and Broccoli Quiche is here to prove the naysayers wrong, with its flaky crust and creamy, cheesy center that’s packed with enough personality to make any brunch blush.

Ingredients

• 1 9-inch pie crust (store-bought is fine, but hey, homemade gets you extra bragging rights)
• 4 large eggs (room temp, because they mix better and don’t shock the dairy)
• 1 cup heavy cream (the richer, the better—this isn’t the time to skimp)
• 1 cup whole milk (2% works in a pinch, but whole milk makes it silkier)
• 1 cup diced ham (leftover Easter ham? Perfect.)
• 1 cup chopped broccoli florets (fresh or frozen, but thawed if frozen)
• 1 1/2 cups shredded cheddar cheese (sharp cheddar for a flavor punch)
• 1/2 tsp salt (because seasoning is key)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C). No peeking until it’s fully heated!
2. Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges for that professional touch.
3. In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Tip: A fork works wonders here.
4. Stir in the ham, broccoli, cheddar cheese, salt, and pepper. Mix until everything is happily coated in the egg mixture.
5. Pour the filling into the prepared pie crust. Tip: Leave about 1/4 inch at the top to prevent overflow.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This patience-testing step ensures neat slices.

What you’ve got here is a quiche that’s creamy with a slight crunch from the broccoli, and the ham adds a savory depth that’s downright irresistible. Serve it warm with a side of sass or a simple green salad for a meal that’s as satisfying as it is stylish.

Healthy Ham and Pea Pasta

Ever find yourself staring into the fridge, hoping it magically fills with something both delicious and guilt-free? Well, pinch yourself, because this Healthy Ham and Pea Pasta is about to become your weeknight superhero—cape optional.

Ingredients

• 8 oz whole wheat pasta (because we’re fancy like that)
• 1 cup diced ham (the chunkier, the better—I’m looking at you, deli counter)
• 1 cup frozen peas (no thawing needed, lazy cooks rejoice)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 2 cloves garlic, minced (fresh only, unless you’re in a real pinch)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling, because cheese)
• Salt and pepper (to make it rain flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Pro tip: Salt it like the sea for pasta that sings.
2. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent a pasta rebellion.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—don’t let it burn, or you’ll mourn the loss.
4. Toss in the diced ham and frozen peas, stirring occasionally, until the ham is slightly crispy and the peas are bright green, about 3-4 minutes.
5. Drain the pasta, reserving 1/4 cup of the pasta water. This starchy liquid gold will help create a silky sauce.
6. Add the drained pasta to the skillet with the ham and peas. Sprinkle in the Parmesan cheese and a splash of the reserved pasta water, tossing everything together until the cheese melts into a creamy sauce. Season with salt and pepper to taste.

Ready to dive in? This dish is a textural dream—chewy pasta, crispy ham, and pops of sweet peas, all wrapped in a cheesy embrace. Serve it up in a giant bowl with a side of ‘I made this’ pride.

Leftover Ham and Corn Chowder

Ever stare at that leftover ham from last night’s feast and think, ‘What magic can I whip up today?’ Well, buckle up, buttercup, because we’re turning those remnants into a creamy, dreamy Leftover Ham and Corn Chowder that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups diced leftover ham (because who measures ham with precision?)
• 3 cups frozen corn kernels (fresh works too, but let’s keep it real—frozen is our freezer hero)
• 1 medium onion, diced (no one’s judging if you cry while chopping)
• 2 cloves garlic, minced (more if you’re fighting off vampires)
• 3 tbsp unsalted butter (salted’s fine, but then ease up on the added salt, capisce?)
• 1/4 cup all-purpose flour (for that thick, luscious base we all crave)
• 4 cups whole milk (2% works, but whole milk brings the richness)
• 1 cup heavy cream (because we’re not here to skimp on decadence)
• 1 tsp smoked paprika (for that whisper of mystery)
• Salt and freshly ground black pepper (to make it sing)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Let the butter foam slightly but not brown—this isn’t a butter tanning session.
2. Add the diced onion and sauté until translucent, about 5 minutes. Garlic goes in next, for just 30 seconds—don’t let it steal the show too early.
3. Sprinkle in the flour, stirring constantly to avoid lumps. Cook for 2 minutes to lose that raw flour taste. Tip: Think of it as making a roux—it’s the foundation of your chowder’s future.
4. Gradually whisk in the milk and heavy cream, ensuring no flour clumps are left behind. Bring to a gentle simmer, stirring frequently.
5. Add the ham, corn, and smoked paprika. Let it simmer for 10 minutes, stirring occasionally. Tip: If the chowder thickens too much, a splash of milk will loosen it up.
6. Season with salt and pepper. Remember, the ham’s salty, so taste before you go wild with the salt shaker.

Oh, the glory of this chowder! Creamy with pops of sweet corn and savory ham, it’s a hug in a bowl. Serve it with a sprinkle of extra paprika or a side of crusty bread for dipping—because why not?

Ham and Avocado Salad Wrap

Zesty and vibrant, this Ham and Avocado Salad Wrap is like a summer picnic in your hands—no ants included. Perfect for those days when you can’t decide between something light and something satisfying, this wrap is the answer to your indecisive lunch dilemmas.

Ingredients

• 2 large flour tortillas (because size matters when it comes to wraps)
• 1 cup diced ham (I go for the smoky kind to add a little drama)
• 1 ripe avocado, sliced (no sad, unripe avocados allowed)
• 1/2 cup shredded lettuce (the crunchier, the better)
• 1/4 cup mayonnaise (the glue that holds this deliciousness together)
• 1 tbsp lemon juice (for that zing that wakes up your taste buds)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Lay out your flour tortillas on a clean, flat surface. This is their moment to shine.
2. In a small bowl, mix the diced ham with mayonnaise and lemon juice. This is where the magic starts—don’t skip the mixing!
3. Spread the ham mixture evenly over each tortilla, leaving a small border for easy rolling. Pro tip: Uneven spreading leads to uneven flavor distribution, and we’re not about that life.
4. Layer the avocado slices and shredded lettuce on top of the ham mixture. This is your wrap’s inner beauty.
5. Carefully roll each tortilla into a tight wrap. If it’s loose, it’s no use—keep it tight for the perfect bite.
6. Slice each wrap in half diagonally because everything tastes better when it’s cut fancy.

Velvety avocado meets smoky ham in a dance of flavors and textures that’ll make your taste buds sing. Serve these wraps with a side of sweet potato fries or a crisp salad for a meal that’s as balanced as your life aspires to be.

Healthy Ham and Potato Bake

Let’s face it, we’ve all had those days where the couch feels like a second skin, and the idea of cooking feels as daunting as running a marathon. But fear not, because this Healthy Ham and Potato Bake is here to save your dinner plans with minimal effort and maximum flavor!

Ingredients

• 2 cups diced ham (the chunkier, the better – it’s all about that texture)
• 4 medium potatoes, thinly sliced (I swear by Yukon Golds for their buttery goodness)
• 1 cup shredded cheddar cheese (because let’s be real, cheese makes everything better)
• 1/2 cup milk (whole milk for creaminess, but hey, you do you)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (for that kick we all secretly crave)
• Salt and pepper to taste (but don’t be shy, season like you mean it)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. Toss the sliced potatoes with olive oil, garlic powder, salt, and pepper in a large bowl. Tip: Use your hands for this – it’s messy but oh-so-effective.
3. Layer the potatoes in a greased baking dish, then sprinkle half the ham and cheese on top. Repeat the layers. Tip: The layers are like the plot of a good movie – they need to be just right.
4. Pour the milk evenly over the top. Tip: This is the secret to keeping everything moist and delicious.
5. Bake for 45 minutes, or until the top is golden and bubbly. Let it stand for 5 minutes before serving – patience is a virtue, especially with melted cheese involved.

Golden and glorious, this bake is a symphony of creamy potatoes, savory ham, and gooey cheese. Serve it with a side of steamed greens for a pop of color, or go all out and top it with a fried egg for breakfast-for-dinner vibes.

Leftover Ham and Rice Casserole

Unbelievably, this Leftover Ham and Rice Casserole is the culinary equivalent of a cozy blanket on a lazy Sunday—comforting, satisfying, and ridiculously easy to whip up. It’s the hero your leftover ham deserves, transforming it into a dish that’ll have everyone asking for seconds.

Ingredients

• 2 cups cooked rice (day-old rice works miracles here, trust me)
• 2 cups diced leftover ham (because who doesn’t love a good ham comeback?)
• 1 cup shredded cheddar cheese (the sharper, the better—I’m looking at you, extra sharp fans)
• 1/2 cup sour cream (full-fat for the win, it’s all about that creamy texture)
• 1/2 cup milk (whole milk makes it richer, but hey, use what you’ve got)
• 1 tbsp extra virgin olive oil (my kitchen staple for just about everything)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp onion powder (its underrated cousin)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Preheat your oven to 350°F (175°C)—no rushing, let it heat properly for even cooking.
2. In a large bowl, mix the cooked rice, diced ham, cheddar cheese, sour cream, milk, olive oil, garlic powder, and onion powder until well combined. Tip: If the mixture feels too dry, a splash more milk will save the day.
3. Season with salt and pepper, then give it a taste. Remember, the ham’s already salty, so go easy.
4. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Tip: A quick spritz of cooking spray prevents sticking and makes cleanup a breeze.
5. Bake uncovered for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes—just keep an eye on it!

Heavenly is the first word that comes to mind when you dig into this casserole—creamy, cheesy, with just the right amount of hammy goodness. Serve it with a side of steamed veggies for a pop of color, or go all out and top it with a fried egg for breakfast vibes any time of day.

Ham and Kale Smoothie

Venture into the wild side of smoothies with a concoction that’s as nutritious as it is unexpectedly delicious—our Ham and Kale Smoothie. Who said greens can’t party with pork? This blend is your ticket to a flavor-packed morning that’ll have your taste buds dancing and your body thanking you.

Ingredients

• 1 cup kale, stems removed (because nobody likes a tough stem)
• 1/2 cup cooked ham, diced (leftovers from last night’s dinner? Perfect.)
• 1 banana, frozen (for that creamy dreaminess)
• 1/2 cup Greek yogurt (I go for full-fat—life’s too short for skim)
• 1 cup almond milk (unsweetened, unless you’re feeling wild)
• 1 tbsp honey (local if you’ve got it, bees need love too)
• A pinch of salt (to make all those flavors pop)

Instructions

1. Grab your blender—yes, the one collecting dust in the back of your cabinet.
2. Toss in the kale, ham, banana, Greek yogurt, almond milk, honey, and that pinch of salt. No fancy order here, just dump it all in.
3. Blend on high for 45 seconds, or until the mixture is smoother than your last pickup line. Tip: If it’s too thick, add a splash more almond milk. Too thin? Another banana slice won’t hurt.
4. Pour into your favorite glass—preferably one that makes you feel fancy. Tip: A mason jar works wonders for that rustic chic vibe.
5. Take a moment to admire your creation before diving in. Tip: A sprinkle of black pepper on top can add an unexpected kick that’ll make you go “hmm.”

Prepare to be amazed by the creamy texture and the savory-sweet harmony that’s bold enough to stand up to your morning coffee. Serve it with a side of toasted sourdough for a breakfast that’s basically a high-five to your future self.

Healthy Ham and Tomato Soup

Ready to dive into a bowl of comfort that doesn’t skimp on the flavor or the fun? This Healthy Ham and Tomato Soup is your ticket to a cozy meal that’s as nutritious as it is delicious, proving that ‘healthy’ and ‘hearty’ can indeed share the same spoon.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP for that rich, fruity base)
• 1 cup diced ham (go for the good stuff—thick-cut, smoky, and preferably leftovers from Sunday’s feast)
• 2 cups crushed tomatoes (canned is fine, but if you’ve got fresh, now’s the time to shine)
• 3 cups low-sodium chicken broth (because we’re watching our salt without sacrificing depth)
• 1 tsp dried basil (or a handful of fresh if you’re feeling fancy)
• 1/2 tsp black pepper (freshly ground, please—your taste buds will thank you)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a summer mirage.
2. Add the diced ham and sauté for about 3 minutes, until it’s just starting to get those irresistible golden edges.
3. Pour in the crushed tomatoes and chicken broth, stirring to combine. Tip: Let the mixture come to a gentle boil—this is where the flavors start their magical mingling.
4. Reduce the heat to low and sprinkle in the basil and black pepper. Simmer uncovered for 15 minutes, stirring occasionally. Tip: Keep an eye on the pot to prevent any tomato tantrums (aka splatters).
5. After simmering, give it a taste. Need more pepper? Now’s your chance. Tip: Remember, the ham adds saltiness, so hold off on extra salt until you’ve tasted.

Yield: This soup is a silky, savory dream with chunks of ham that play hide and seek in every spoonful. Serve it with a side of crusty bread for dipping, or get wild and top it with a sprinkle of Parmesan for an extra umami kick.

Leftover Ham and Cheese Stuffed Peppers

Today is ‘2025-06-16 02:37:43.727926’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Leftover Ham and Cheese Stuffed Peppers’ using the structure below.

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Ingredients

• 4 large bell peppers (any color, but I’m partial to the red ones for their sweetness)
• 2 cups diced leftover ham (because who doesn’t love a recipe that clears out the fridge?)
• 1 cup shredded cheddar cheese (sharp cheddar for the win, but use what you’ve got)
• 1/2 cup cooked rice (leftover rice works perfectly here, no need to fire up the stove)
• 1/4 cup sour cream (full-fat, because we’re not here to skimp on flavor)
• 1 tbsp olive oil (extra virgin, because it’s the only way to fly)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s be honest, you’re going to taste as you go anyway)

Instructions

1. Preheat your oven to 375°F (because we’re getting these peppers nice and toasty).
2. Cut the tops off the bell peppers and remove the seeds and membranes (save the tops if you’re feeling fancy for garnish).
3. In a large bowl, mix together the ham, cheese, rice, sour cream, garlic powder, salt, and pepper (this is where the magic happens, folks).
4. Stuff each pepper with the ham and cheese mixture until they’re brimming with goodness (don’t be shy, really pack it in there).
5. Drizzle the olive oil over the stuffed peppers (this helps them get that gorgeous golden color).
6. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly (patience is key here).
7. Let them cool for a few minutes before serving (unless you’re into molten cheese burns, no judgment).

Flavorful, cheesy, and with just the right amount of bite from the peppers, these stuffed peppers are a surefire way to turn leftovers into something spectacular. Serve them with a side of crusty bread to sop up any cheesy goodness that escapes, or go rogue and chop them up for a next-level ham and cheese omelet filling the next morning.

Ham and Zucchini Fritters

Oh, the joys of turning humble ham and zucchini into something crispy, golden, and utterly irresistible! These fritters are the perfect way to sneak some veggies into your meal without anyone noticing—especially if you’re dealing with the ‘I don’t like green stuff’ crowd.

Ingredients

• 2 cups grated zucchini (squeeze out the water like you’re wringing out a tiny veggie towel)
• 1 cup diced ham (the chunkier, the better for that meaty bite)
• 1/2 cup all-purpose flour (because sometimes, simple is best)
• 2 large eggs (room temp, please—they mix in smoother)
• 1/4 cup grated Parmesan cheese (the salty, nutty kick we all crave)
• 1 tbsp extra virgin olive oil (my go-to for that fruity depth)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (a little spice never hurt anybody)
• Oil for frying (enough to make these fritters swim happily)

Instructions

1. In a large bowl, combine the grated zucchini, diced ham, flour, eggs, Parmesan cheese, olive oil, salt, and black pepper. Mix until you’ve got a happy, sticky batter.
2. Heat about 1/4 inch of oil in a large skillet over medium heat until it shimmers—that’s your cue it’s ready.
3. Drop tablespoonfuls of the batter into the hot oil, flattening them slightly with the back of your spoon. Don’t crowd the pan; these fritters need their personal space.
4. Fry for about 3-4 minutes per side, or until they’re golden brown and crispy. Flip them with care—they’re delicate little things.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Patience is key here; let them cool slightly before diving in.

These fritters are a textural dream—crispy on the outside, tender on the inside, with little bursts of salty ham and sweet zucchini. Serve them with a dollop of sour cream or apple sauce for a sweet and tangy contrast that’ll have everyone reaching for seconds.

Conclusion

Brimming with creativity and flavor, our roundup of 18 Delicious Leftover Ham Recipes offers healthy and easy solutions to transform your leftovers into culinary delights. Whether you’re craving comfort food or something light, there’s a recipe here for every taste. We’d love to hear which dishes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!

Bella Bacinos