18 Delicious Leftover Ham Recipes Creative

Venture into the world of leftover ham with these 18 delicious recipes that promise to transform your post-holiday remnants into culinary gold! Whether you’re craving quick dinners, comforting casseroles, or something unexpectedly gourmet, we’ve got you covered. Dive in to discover how easy and exciting it can be to give that leftover ham a delicious second act. Your taste buds will thank you!

Ham and Cheese Quiche

Mastering the art of quiche starts with this classic Ham and Cheese version, perfect for any meal of the day. Follow these steps to create a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 9-inch pie crust, chilled and unbaked
• 4 large farm-fresh eggs
• 1 cup heavy cream, velvety and rich
• 1/2 cup whole milk, creamy and fresh
• 1/2 teaspoon salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 cup diced ham, savory and smoky
• 1 1/2 cups shredded sharp cheddar cheese, aged and tangy
• 1 tablespoon unsalted butter, melted and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Place the chilled pie crust in a 9-inch pie dish, pressing gently to fit. Trim any excess dough for a neat edge.
3. In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until the mixture is smooth and homogenous.
4. Evenly distribute the diced ham and shredded cheddar cheese over the bottom of the pie crust.
5. Pour the egg mixture over the ham and cheese, ensuring it’s evenly spread. Drizzle the melted butter on top for a golden finish.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Allow the quiche to cool for 10 minutes before slicing. This rest period helps the quiche set perfectly for serving.

When served warm, the quiche reveals a creamy interior with pockets of smoky ham and melted cheese, encased in a flaky crust. Try pairing it with a crisp green salad for a balanced meal.

Ham and Potato Soup

Humble beginnings often lead to the most comforting dishes, and this Ham and Potato Soup is no exception. Perfect for beginners, this recipe walks you through each step to create a hearty, flavorful soup that feels like a warm hug on a chilly day.

Ingredients

– 2 tablespoons unsalted butter, creamy and rich
– 1 medium yellow onion, diced into small, even pieces
– 2 cloves garlic, minced to release their aromatic oils
– 3 cups diced ham, preferably thick-cut and smoky
– 4 cups Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 4 cups chicken stock, homemade or high-quality store-bought for depth of flavor
– 1 cup heavy cream, velvety and rich
– 1 teaspoon kosher salt, for balanced seasoning
– 1/2 teaspoon freshly ground black pepper, for a slight kick
– 2 tablespoons fresh parsley, finely chopped for a burst of color and freshness

Instructions

1. Melt the unsalted butter in a large pot over medium heat until it’s fully liquid and slightly bubbly.
2. Add the diced yellow onion to the pot, stirring occasionally, until they become translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant, to avoid burning.
4. Incorporate the diced ham into the pot, cooking for 3 minutes to slightly brown and release its flavors.
5. Add the cubed Yukon Gold potatoes and chicken stock, bringing the mixture to a boil over high heat.
6. Reduce the heat to medium-low, covering the pot, and simmer for 15 minutes, or until the potatoes are fork-tender.
7. Pour in the heavy cream, stirring gently to combine, and heat through for 2 minutes without boiling.
8. Season with kosher salt and freshly ground black pepper, adjusting to your preference.
9. Garnish with finely chopped fresh parsley before serving.
Tip: For a smoother texture, mash some of the potatoes against the side of the pot before adding the cream.
Tip: If the soup is too thick, add a little more chicken stock until you reach your desired consistency.
Tip: Let the soup sit for 5 minutes after cooking to allow the flavors to meld together beautifully.
Overtly comforting, this Ham and Potato Soup boasts a creamy texture with chunks of tender potatoes and smoky ham. Serve it with a side of crusty bread for dipping, or top with extra parsley and a drizzle of cream for an elegant touch.

Ham Fried Rice

Making Ham Fried Rice is a delightful way to turn leftover ham and rice into a flavorful meal that’s both satisfying and easy to prepare. This dish combines the savory taste of ham with the subtle sweetness of vegetables, all brought together with the umami of soy sauce.

Ingredients

• 2 cups of day-old, chilled jasmine rice
• 1 cup of diced, cooked ham
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup of frozen peas and carrots, thawed
• 2 tablespoons of rich sesame oil
• 1 tablespoon of finely minced garlic
• 2 tablespoons of soy sauce
• 1/4 teaspoon of finely ground black pepper
• 1 tablespoon of chopped green onions for garnish

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
2. Add the lightly beaten eggs to the skillet, scrambling them until just set, then remove and set aside.
3. In the same skillet, add the remaining sesame oil, then sauté the minced garlic until fragrant, about 30 seconds.
4. Add the diced ham and thawed peas and carrots, stirring frequently for 2 minutes until heated through.
5. Increase the heat to high, add the chilled jasmine rice, breaking up any clumps, and stir-fry for 3 minutes.
6. Drizzle the soy sauce over the rice, add the scrambled eggs back into the skillet, and sprinkle with black pepper, tossing everything together for another 2 minutes.
7. Garnish with chopped green onions before serving.

Just like that, you’ve got a dish with a perfect balance of textures—chewy rice, tender ham, and crisp vegetables—all coated in a savory sauce. Serve it straight from the skillet for a rustic presentation or plate it up with a side of kimchi for an extra kick.

Ham and Bean Soup

Mastering the art of making Ham and Bean Soup starts with understanding the harmony between its simple ingredients and the slow, loving process that brings them together. This comforting dish is perfect for beginners looking to dive into the world of homemade soups.

Ingredients

• 1 lb dried navy beans, soaked overnight for creamier texture
• 1 large onion, finely chopped for a sweet base
• 2 carrots, diced into small, even pieces for consistent cooking
• 2 celery stalks, thinly sliced to add a slight crunch
• 1 lb smoked ham hock, for deep, smoky flavors
• 6 cups chicken stock, preferably homemade for richness
• 2 bay leaves, for aromatic depth
• 1 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp olive oil, for sautéing vegetables

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion, diced carrots, and thinly sliced celery. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Place the smoked ham hock in the pot, then add the soaked navy beans, chicken stock, and bay leaves. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low, cover, and simmer for 2 hours, stirring every 30 minutes to ensure even cooking.
5. After 2 hours, remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone, discarding any fat or skin.
6. Return the shredded ham to the pot, add the freshly ground black pepper, and simmer uncovered for an additional 30 minutes to thicken the soup.
7. Remove the bay leaves before serving. Taste and adjust seasoning if necessary, though the ham hock usually provides enough saltiness.

Hearty and satisfying, this Ham and Bean Soup boasts a creamy texture from the beans, with chunks of smoky ham adding a delightful contrast. Serve it with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color and freshness.

Ham and Pineapple Pizza

Baking a Ham and Pineapple Pizza at home brings a tropical twist to your dinner table, combining savory and sweet flavors in every bite. Follow these steps to create a pizza that’s sure to delight.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1/2 cup rich tomato sauce (smooth and seasoned)
• 1 1/2 cups shredded mozzarella cheese (freshly grated for best melt)
• 1 cup diced ham (thick-cut, juicy)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tbsp extra virgin olive oil (for brushing)
• 1/2 tsp dried oregano (fragrant)
• 1/4 tsp crushed red pepper flakes (optional, for a spicy kick)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges lightly with olive oil for a golden finish.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust. Tip: Use the back of a spoon for an even layer.
4. Sprinkle half of the mozzarella cheese over the sauce, followed by the diced ham and pineapple chunks. Top with the remaining cheese.
5. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and let it sit for 2 minutes before slicing. Tip: This allows the cheese to set, making slicing easier.
7. Sprinkle with oregano and red pepper flakes if desired. Tip: Adding herbs after baking preserves their flavor and aroma.

Juicy pineapple and savory ham create a perfect balance on this pizza, with a crispy crust and gooey cheese pulling it all together. Serve with a side of garlic butter for dipping to elevate the experience.

Ham and Egg Breakfast Muffins

Unlock the secret to a quick, nutritious breakfast with these Ham and Egg Breakfast Muffins, perfect for busy mornings or a leisurely weekend brunch.

Ingredients

• 6 large farm-fresh eggs
• 1/2 cup diced ham, preferably smoked and thick-cut
• 1/4 cup whole milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with the extra virgin olive oil.
2. In a large mixing bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Stir in the diced ham, shredded sharp cheddar cheese, finely ground black pepper, and sea salt into the egg mixture.
4. Evenly distribute the mixture among the prepared muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and the tops are lightly golden.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Enjoy these Ham and Egg Breakfast Muffins warm, where the fluffy eggs meet the smoky ham and melted cheddar in every bite. For an extra kick, serve with a dollop of salsa or a sprinkle of fresh chives.

Ham and Cheese Sliders

Ready to dive into the world of comfort food with a twist? These Ham and Cheese Sliders are the perfect blend of savory, cheesy, and utterly satisfying, making them an ideal choice for any gathering or a cozy night in.

Ingredients

• 12 soft Hawaiian sweet rolls
• 1/2 cup unsalted butter, melted and golden
• 1 tablespoon Dijon mustard, tangy and smooth
• 1 teaspoon Worcestershire sauce, rich and umami-packed
• 1 teaspoon onion powder, finely ground
• 1/2 teaspoon garlic powder, aromatic and potent
• 12 slices deli ham, thinly sliced and tender
• 12 slices Swiss cheese, creamy and mild
• 1 tablespoon poppy seeds, tiny and nutty

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Without separating the rolls, slice the entire pack of Hawaiian sweet rolls in half horizontally to create a top and bottom layer.
3. Place the bottom half of the rolls in a baking dish, arranging them snugly to fit.
4. Layer the bottom half with 12 slices of tender deli ham, ensuring even coverage.
5. Top the ham with 12 slices of creamy Swiss cheese, covering the ham completely.
6. Place the top half of the rolls over the cheese, completing the sandwich structure.
7. In a small bowl, whisk together the melted golden butter, tangy Dijon mustard, umami-packed Worcestershire sauce, finely ground onion powder, and aromatic garlic powder until well combined.
8. Evenly pour the butter mixture over the top of the rolls, allowing it to seep into the crevices for maximum flavor.
9. Sprinkle the top with tiny, nutty poppy seeds for an added crunch and visual appeal.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5 minutes until the tops are golden and the cheese is bubbly.

Cheesy, warm, and with a slight crunch from the poppy seeds, these sliders are a crowd-pleaser. Serve them straight from the oven with a side of pickles for a delightful contrast in flavors.

Ham and Broccoli Pasta

Creating a comforting and nutritious meal doesn’t have to be complicated, and this Ham and Broccoli Pasta is proof. Combining the savory depth of ham with the fresh crunch of broccoli, this dish is a weeknight winner that’s as satisfying to make as it is to eat.

Ingredients

• 8 ounces of penne pasta, preferably whole wheat for a nutty flavor
• 2 cups of broccoli florets, cut into bite-sized pieces for even cooking
• 1 cup of diced ham, ensuring each piece is hearty and flavorful
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced to release their aromatic essence
• 1/2 teaspoon of finely ground black pepper for a subtle kick
• 1/2 cup of grated Parmesan cheese, for a salty, umami finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now enhances the pasta’s flavor from the inside out.
2. Add the penne pasta to the boiling water and cook for 11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned. Tip: Keeping the garlic from browning ensures a sweet, not bitter, flavor.
4. Add the diced ham to the skillet and cook for 3 minutes, stirring occasionally, until lightly browned.
5. Stir in the broccoli florets and black pepper, cooking for an additional 4 minutes, or until the broccoli is bright green and tender-crisp. Tip: Cooking the broccoli just until tender-crisp preserves its nutrients and texture.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the ham and broccoli, tossing to combine. If needed, add the reserved cooking water a little at a time to loosen the sauce.
7. Sprinkle the grated Parmesan cheese over the pasta, tossing gently until the cheese melts and coats the pasta evenly.

Velvety cheese clings to each piece of pasta, while the ham adds a smoky depth and the broccoli brings a fresh contrast. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up any remaining sauce.

Ham and Cheddar Scones

Zesty mornings call for something savory and satisfying to start the day right. These Ham and Cheddar Scones are the perfect blend of fluffy, buttery goodness with pockets of salty ham and sharp cheddar, making them an irresistible breakfast or snack option.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 1/2 cup diced ham, for a savory bite
• 1 cup sharp cheddar cheese, shredded for melty pockets
• 3/4 cup heavy cream, plus extra for brushing
• 1 large farm-fresh egg, for binding

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the diced ham and shredded cheddar cheese until evenly distributed throughout the flour mixture.
5. In a separate bowl, whisk together the heavy cream and egg until smooth.
6. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure tender scones.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the scones with a little extra heavy cream for a golden finish.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Yield scones that are wonderfully flaky on the outside, with a tender, moist interior packed with the savory flavors of ham and cheddar. Serve them warm with a dollop of butter or alongside a bowl of soup for a comforting meal.

Ham and Spinach Stuffed Shells

Ham and spinach stuffed shells are a comforting dish that combines the heartiness of ham with the freshness of spinach, all nestled within tender pasta shells. Here’s how to make this delightful meal step by step.

Ingredients

• 12 jumbo pasta shells
• 1 cup finely chopped cooked ham
• 1 cup fresh spinach, roughly chopped
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 1/2 cups marinara sauce, rich and tangy
• 1/2 cup shredded mozzarella cheese, mild and melty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the jumbo pasta shells in a large pot of salted water for 9 minutes, or until al dente, then drain and set aside to cool slightly.
3. In a mixing bowl, combine the chopped ham, spinach, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, salt, and pepper, mixing until well incorporated.
4. Spread 1/2 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking.
5. Carefully fill each pasta shell with the ham and spinach mixture, then arrange them seam side up in the prepared baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the stuffed shells rest for 5 minutes before serving to allow the flavors to meld together.

Unbelievably tender pasta shells give way to a creamy, savory filling, with the spinach adding a pop of color and freshness. Serve these stuffed shells with a crisp green salad and a slice of garlic bread for a complete meal that’s sure to impress.

Ham and Mushroom Risotto

Just when you thought comfort food couldn’t get any better, along comes this Ham and Mushroom Risotto, a creamy, dreamy dish that’s as satisfying to make as it is to eat. Perfect for beginners, this recipe walks you through each step to ensure a foolproof risotto every time.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1 cup diced ham, preferably smoked
• 1 cup sliced cremini mushrooms, earthy and fresh
• 1/2 cup finely grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large saucepan, heat the extra virgin olive oil and 1 tbsp of butter over medium heat until the butter melts.
2. Add the finely diced yellow onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and Arborio rice, cooking for 2 minutes until the rice is lightly toasted.
4. Pour in the dry white wine, stirring constantly until the wine is fully absorbed.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, when the rice is al dente, stir in the diced ham and sliced cremini mushrooms.
7. Continue cooking and adding stock until the rice is creamy and tender, about 5 more minutes.
8. Remove from heat and stir in the remaining 1 tbsp of butter and the finely grated Parmesan cheese.
9. Season with kosher salt and freshly ground black pepper to taste.

Velvety and rich, this Ham and Mushroom Risotto boasts a perfect balance of smoky ham and earthy mushrooms. Serve it in warm bowls with a sprinkle of extra Parmesan and a side of crusty bread for an unforgettable meal.

Ham and Sweet Potato Hash

Start by gathering your ingredients and prepping your workspace for a delicious Ham and Sweet Potato Hash that’s perfect for any meal of the day. This dish combines the savory depth of ham with the natural sweetness of potatoes for a balanced flavor profile.

Ingredients

• 2 cups diced, cooked ham (juicy and tender)
• 3 medium sweet potatoes (peeled and cubed into 1/2-inch pieces)
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika (for a deep, smoky flavor)
• 1/2 tsp finely ground black pepper
• 4 farm-fresh eggs
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the cubed sweet potatoes, spreading them evenly across the skillet. Cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Add the diced ham, smoked paprika, and black pepper to the skillet, mixing well to combine. Cook for another 5 minutes, allowing the flavors to meld.
5. Create four small wells in the hash mixture with the back of a spoon. Crack an egg into each well.
6. Cover the skillet and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. Season with salt to taste before serving.

Always serve this hash hot, with the yolks acting as a rich sauce for the sweet potatoes and ham. For an extra touch, garnish with fresh herbs or a sprinkle of cheese.

Ham and Pea Carbonara

You might think carbonara is just about pasta and eggs, but our Ham and Pea Carbonara twists the classic with sweet peas and savory ham for a dish that’s as comforting as it is quick to make. Perfect for a weeknight dinner that feels a little special.

Ingredients

– 8 oz spaghetti
– 1 cup diced ham, preferably thick-cut and smoky
– 1 cup frozen peas, sweet and vibrant
– 2 large farm-fresh eggs
– 1/2 cup grated Parmesan cheese, sharp and nutty
– 2 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1/2 tsp finely ground black pepper
– 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced ham and cook until lightly browned, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Stir in the frozen peas and cook for another 2 minutes until they’re bright green and tender.
5. In a small bowl, whisk together the eggs, Parmesan cheese, black pepper, and salt until well combined.
6. Drain the pasta and immediately add it to the skillet with the ham and peas. Remove the skillet from the heat.
7. Quickly pour the egg mixture over the hot pasta, tossing continuously to coat the spaghetti evenly. The residual heat will cook the eggs into a creamy sauce. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
8. Serve immediately, garnished with extra Parmesan cheese if desired.

Fluffy peas and crispy ham bits add texture to this creamy carbonara, making each bite a delightful contrast. Try serving it with a side of crusty bread to soak up every last bit of the rich sauce.

Ham and Asparagus Frittata

Let’s dive into creating a delightful Ham and Asparagus Frittata, a perfect blend of savory ham and fresh asparagus encased in fluffy eggs. This dish is not only nutritious but also incredibly versatile for any meal of the day.

Ingredients

• 6 large farm-fresh eggs
• 1 cup diced cooked ham, preferably smoked
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1/2 cup shredded sharp cheddar cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittata.
2. In a medium bowl, whisk together the farm-fresh eggs, whole milk, sea salt, and finely ground black pepper until well combined.
3. Heat the rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat. Tip: Ensure the skillet is oven-safe to avoid transferring the mixture later.
4. Add the diced cooked ham and fresh asparagus pieces to the skillet, sautéing for about 3-4 minutes until the asparagus is slightly tender.
5. Pour the egg mixture over the ham and asparagus in the skillet, gently stirring to distribute the ingredients evenly.
6. Sprinkle the shredded sharp cheddar cheese evenly over the top of the egg mixture. Tip: The cheese adds a golden crust, so don’t skip it!
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the frittata cool for 5 minutes before slicing. This resting period makes it easier to cut and serve.

Golden and fluffy, this Ham and Asparagus Frittata boasts a perfect balance of textures, from the tender asparagus to the creamy eggs and crispy cheese top. Serve it warm with a side of fresh salad for a complete meal that’s sure to impress.

Ham and Corn Chowder

Ready to dive into a comforting bowl of Ham and Corn Chowder? This hearty dish combines the smoky richness of ham with the sweet crunch of corn, all enveloped in a creamy, velvety broth that’s sure to warm you from the inside out.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced smoked ham
• 2 cups fresh or frozen sweet corn kernels
• 2 cups peeled and diced Yukon gold potatoes
• 4 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Stir in the diced ham, cooking until lightly browned, about 2 minutes.
4. Add the corn and potatoes, stirring to combine with the ham and onions.
5. Pour in the chicken stock, bringing the mixture to a boil. Then, reduce the heat to a simmer, cooking until the potatoes are tender, about 15 minutes.
6. Slowly stir in the heavy cream, black pepper, and sea salt, allowing the chowder to heat through without boiling, about 5 minutes.
7. For a smoother texture, lightly mash some of the potatoes against the side of the pot with a spoon.
8. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving.

Unbelievably creamy with a perfect balance of smoky and sweet, this chowder is a delight. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Ham and Cheese Stuffed Chicken

Zesty and satisfying, this Ham and Cheese Stuffed Chicken is a delightful twist on a classic dish that’s sure to impress. Perfect for a cozy dinner or a special occasion, it combines juicy chicken with the rich flavors of ham and melted cheese, all wrapped up in a golden, crispy exterior.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 slices of deli ham, thinly sliced and high-quality
• 1 cup shredded sharp cheddar cheese, freshly grated
• 1/2 cup all-purpose flour, finely sifted
• 2 large eggs, farm-fresh and beaten
• 1 cup panko breadcrumbs, golden and crispy
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, finely crushed

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the inside of each pocket with a pinch of sea salt and finely ground black pepper.
4. Stuff each chicken breast with 1 slice of deli ham and 1/4 cup of shredded sharp cheddar cheese, then seal the opening with toothpicks.
5. Dredge each stuffed chicken breast in the finely sifted all-purpose flour, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
7. Coat the chicken in the panko breadcrumbs, pressing gently to adhere the crumbs to the surface.
8. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
9. Carefully place the breaded chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown.
10. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
11. Remove the toothpicks before serving, letting the melted cheese ooze out slightly for a beautiful presentation.

Deliciously crispy on the outside and tender on the inside, this Ham and Cheese Stuffed Chicken offers a perfect balance of textures and flavors. Serve it alongside a fresh green salad or roasted vegetables for a complete meal that’s as visually appealing as it is tasty.

Ham and Lentil Stew

Warm up your kitchen with this hearty Ham and Lentil Stew, a comforting dish that combines savory flavors and nutritious ingredients in a simple, one-pot meal. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced yellow onion, crisp and aromatic
• 2 cloves garlic, minced to a fine paste
• 1 cup diced carrots, sweet and vibrant
• 1 cup diced celery, fresh and crunchy
• 1 pound smoked ham, cubed into bite-sized pieces
• 1 cup dried green lentils, rinsed and picked over
• 4 cups low-sodium chicken stock, rich and flavorful
• 1 bay leaf, dried and fragrant
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt, finely crushed

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: For deeper flavor, let the vegetables develop a slight golden color before proceeding.
4. Add the cubed ham to the pot and cook for another 3 minutes, stirring to combine with the vegetables.
5. Stir in the rinsed lentils, chicken stock, bay leaf, black pepper, and sea salt. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the lentils are tender but not mushy.
7. Tip: Check the stew halfway through cooking to ensure the lentils are submerged in liquid; add a splash of water if necessary.
8. Remove the bay leaf and discard. Taste the stew and adjust seasoning if needed.
9. Tip: Let the stew sit for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.

Garnished with a sprinkle of fresh parsley or a dollop of sour cream, this Ham and Lentil Stew offers a satisfying texture and a smoky, savory depth. Serve it alongside crusty bread for a complete, comforting meal that’s sure to warm any evening.

Ham and Apple Grilled Cheese

Perfect for those who love a sweet and savory combo, this Ham and Apple Grilled Cheese sandwich combines the smokiness of ham with the crisp sweetness of apples, all melted together with gooey cheese between buttery, golden bread.

Ingredients

• 2 slices of thick-cut artisan bread
• 1 tbsp of creamy unsalted butter, softened
• 2 oz of thinly sliced smoked ham
• 1/4 cup of sharp cheddar cheese, shredded
• 1/4 cup of Granny Smith apple, thinly sliced
• 1 tsp of Dijon mustard

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) for even cooking.
2. Spread 1/2 tbsp of creamy unsalted butter evenly on one side of each slice of thick-cut artisan bread.
3. Place one slice of bread, buttered side down, in the skillet. Layer with 2 oz of thinly sliced smoked ham, 1/4 cup of sharp cheddar cheese, and 1/4 cup of thinly sliced Granny Smith apple.
4. Spread 1 tsp of Dijon mustard on the unbuttered side of the second slice of bread and place it, mustard side down, on top of the apple slices.
5. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich using a spatula.
6. Cook the other side for another 3-4 minutes until golden brown and the cheese is fully melted.
7. Remove from the skillet and let it rest for 1 minute before slicing to allow the cheese to set slightly.

Enjoy the contrast of textures from the crispy bread, tender ham, and juicy apples, with the sharpness of cheddar tying it all together. Serve with a side of pickles or a light salad for a complete meal.

Conclusion

You’ve just discovered 18 creative ways to transform leftover ham into mouthwatering meals! From cozy casseroles to savory soups, this roundup is a treasure trove for home cooks looking to minimize waste and maximize flavor. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the inspiration on Pinterest. Happy cooking!

Bella Bacinos