20 Delicious Leftover Ham Recipes Healthy and Hearty

Got leftover ham and not sure what to do with it? You’re in luck! Our roundup of 20 Delicious Leftover Ham Recipes is packed with healthy and hearty ideas that transform your leftovers into mouthwatering meals. From quick weeknight dinners to comforting seasonal favorites, these recipes are sure to inspire your next kitchen adventure. Let’s turn that ham into something extraordinary—keep reading for all the tasty details!

Healthy Ham and Vegetable Stir Fry

Who knew that tossing together some ham and veggies could lead to such a deliciously quick fix for dinner? This Healthy Ham and Vegetable Stir Fry is your ticket to a meal that’s as nutritious as it is mouthwateringly good, proving that fast food can indeed be healthy food.

Ingredients

• For the stir fry:
  • 1 tbsp olive oil
  • 2 cups diced ham
  • 1 cup sliced bell peppers
  • 1 cup sliced carrots
  • 1 cup broccoli florets
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 1/2 tsp ginger powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add 2 cups diced ham to the skillet, stirring occasionally, until lightly browned, about 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Toss in 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup broccoli florets. Stir-fry for 5 minutes until veggies are tender-crisp. Tip: Keep the heat high to lock in those vibrant colors and nutrients.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp minced garlic, and 1/2 tsp ginger powder. Pour over the ham and veggies, stirring to coat evenly. Cook for another 2 minutes. Tip: Taste the sauce before adding to adjust sweetness or saltiness to your liking.
5. Remove from heat and serve immediately.

Zesty and vibrant, this stir fry brings a delightful crunch from the veggies paired with the savory sweetness of the ham. Serve it over a bed of fluffy quinoa or brown rice for a hearty meal that’s as pleasing to the eye as it is to the palate.

Leftover Ham and Lentil Soup

Craving something hearty yet hilariously easy to whip up? Look no further than this Leftover Ham and Lentil Soup, where your fridge scraps get a glamorous makeover into a bowl of cozy perfection.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
• For the body:
  • 1 cup leftover ham, diced
  • 1 cup dried lentils, rinsed
  • 4 cups chicken broth
  • 1 bay leaf
• For the finish:
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
4. Add 1 cup diced leftover ham, 1 cup rinsed dried lentils, 4 cups chicken broth, and 1 bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

Absolutely divine, this soup is a textural dream with tender lentils and chunks of ham swimming in a savory broth. Serve it with a side of crusty bread for dipping, or get fancy with a dollop of sour cream on top for extra richness.

Ham and Spinach Stuffed Sweet Potatoes

Who knew that sweet potatoes could get any better? Stuff them with a savory mix of ham and spinach, and you’ve got a dish that’s not only a feast for the eyes but a party in your mouth. Perfect for those days when you’re craving something hearty yet slightly fancy without the fuss.

Ingredients

• For the sweet potatoes:
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup diced ham
  • 2 cups fresh spinach, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes cook evenly and get that perfect tender texture.
2. Wash the sweet potatoes thoroughly, then pat them dry. Poke each potato several times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes with olive oil and sprinkle with salt. This step is crucial for that crispy skin we all love.
4. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until they’re tender when pierced with a fork.
5. While the sweet potatoes bake, heat a skillet over medium heat. Add the diced ham and cook until slightly crispy, about 5 minutes. Tip: Letting the ham get a bit crispy adds a delightful texture contrast to the creamy filling.
6. Add the chopped spinach to the skillet with the ham, cooking just until the spinach wilts, about 2 minutes. Remove from heat.
7. Once the sweet potatoes are done, let them cool for 5 minutes. Then, slice each potato open lengthwise and fluff the insides with a fork.
8. Mix the sour cream, garlic powder, onion powder, and black pepper in a bowl. Fold this into the ham and spinach mixture for a creamy, flavorful filling.
9. Spoon the filling into each sweet potato, then top with shredded cheddar cheese.
10. Return the stuffed sweet potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly. Tip: Broil for the last minute for an extra golden cheese topping.

Yum! These stuffed sweet potatoes are a harmonious blend of sweet, savory, and creamy textures. Serve them on a bed of arugula for a pop of color and a peppery bite, or alongside a crisp white wine to elevate your meal from simple to sublime.

Quinoa and Ham Salad with Lemon Vinaigrette

Mmm, let’s talk about a salad that’s anything but sad—your taste buds are about to throw a party with this Quinoa and Ham Salad drizzled in a zesty Lemon Vinaigrette. It’s the kind of dish that makes you forget you’re eating something healthy because it’s just that delicious.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup diced ham
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
• For the lemon vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette. Tip: Adjust the honey based on how sweet you like your dressing.
4. In a large bowl, combine the cooked quinoa, ham, cucumber, cherry tomatoes, and red onion.
5. Pour the vinaigrette over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Dig into this vibrant salad where the nutty quinoa and savory ham play off the crisp veggies and tangy vinaigrette. Serve it in a hollowed-out watermelon for a show-stopping summer picnic presentation.

Healthy Ham and Cheese Omelette

Now, who said healthy can’t be hearty? Dive into this fluffy, cheesy, and yes, healthy ham and cheese omelette that’s about to make your morning a whole lot brighter. It’s the perfect blend of protein-packed goodness and indulgent flavor, proving that breakfast can indeed have it all.

Ingredients

• For the omelette:
  • 3 large eggs
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
• For the filling:
  • 1/4 cup diced ham
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp chopped chives

Instructions

1. Crack the eggs into a bowl, add water, salt, and pepper, then whisk until fully combined. Tip: Adding water makes the omelette fluffier!
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Let it cook undisturbed for 2 minutes. Tip: Patience is key here for that perfect golden bottom.
4. Sprinkle ham, cheese, and chives evenly over one half of the omelette.
5. Gently fold the other half over the filling with a spatula, then cook for another 1-2 minutes until the cheese melts. Tip: Don’t rush the cheese melting; low and slow wins the race.
6. Slide the omelette onto a plate, serve immediately.

Delight in every bite of this omelette, where the melty cheese meets the savory ham in a fluffy egg embrace. Try serving it with a side of avocado for an extra creamy texture, or wrap it in a whole wheat tortilla for an on-the-go breakfast burrito twist.

Leftover Ham and Bean Chili

Feast your eyes on this hearty, no-waste wonder that transforms your leftover ham into a belly-warming chili that’s as easy as it is delicious. Perfect for those ‘what do I do with all this ham?’ moments, this chili is a playful twist on the classic, packed with beans, spices, and a whole lot of love.

Ingredients

• For the chili base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups leftover ham, cubed
• For the flavor boost:
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Toss in the cubed ham, stirring to combine, and cook for another 3 minutes to lightly brown the ham.
4. Pour in the kidney beans, diced tomatoes, and chicken broth, stirring well to mix all the ingredients.
5. Season with chili powder, cumin, and smoked paprika, then bring the mixture to a boil. Tip: Taste as you go and adjust spices if needed.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
7. After simmering, remove from heat and let stand for 5 minutes before serving.

Packed with smoky, savory flavors and a texture that’s both hearty and comforting, this chili is a winner. Serve it with a dollop of sour cream or over a baked potato for an extra indulgent twist.

Ham and Broccoli Casserole with Whole Wheat Pasta

Now, who said comfort food can’t hug you back? Dive fork-first into this Ham and Broccoli Casserole with Whole Wheat Pasta, where every bite is a cozy blanket of cheesy, hammy goodness. It’s the culinary equivalent of your favorite sweatpants—comfortable, reliable, and secretly fancy.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the casserole:
  • 2 cups chopped cooked ham
  • 2 cups broccoli florets
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. Cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil to prevent sticking.
3. In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour until smooth, then gradually add milk, stirring constantly to avoid lumps. Tip: Keep the heat medium to prevent the sauce from burning.
4. Once the sauce thickens, about 5 minutes, remove from heat. Stir in cheddar cheese, salt, and pepper until the cheese melts and the sauce is smooth.
5. Combine the cooked pasta, ham, broccoli, and cheese sauce in the prepared baking dish. Mix well to ensure every nook and cranny is coated in cheesy goodness.
6. In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole for a crispy topping. Tip: For extra crunch, toast the breadcrumbs in a dry pan before sprinkling.
7. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Perfectly creamy with a satisfying crunch, this casserole is a textural dream. Serve it with a side of sass and a crisp green salad for a meal that’s as balanced as your life (hopefully) is.

Healthy Ham and Egg Breakfast Muffins

Feeling like your mornings are more snooze-fest than breakfast feast? Let’s flip the script with these Healthy Ham and Egg Breakfast Muffins—your ticket to a no-fuss, all-yum start to the day. Packed with protein and personality, they’re here to make your breakfast routine anything but ordinary.

Ingredients

• For the base: 6 large eggs, 1/4 cup milk, 1/2 tsp salt, 1/4 tsp black pepper
• For the mix-ins: 1/2 cup diced ham, 1/4 cup shredded cheddar cheese, 1/4 cup diced bell peppers, 1 tbsp chopped chives
• For greasing: 1 tbsp olive oil or non-stick spray

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin with olive oil or non-stick spray to prevent sticking.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy for the fluffiest muffins.
3. Evenly distribute the diced ham, shredded cheddar cheese, diced bell peppers, and chopped chives among the muffin cups for a colorful and flavorful mix.
4. Carefully pour the egg mixture over the mix-ins in each cup, filling them about 3/4 full to allow room for rising.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted should come out clean.
6. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This step is crucial for easy removal and perfect shape.

Out of the oven, these muffins boast a delightful contrast of fluffy egg and savory ham, with a cheesy, melty surprise in every bite. Serve them warm with a side of avocado or a dash of hot sauce for an extra kick that’ll make your taste buds dance.

Leftover Ham and Kale Soup

Leftover ham and kale soup is the culinary equivalent of a cozy sweater on a chilly day—comforting, reliable, and surprisingly stylish. Let’s turn those holiday remnants into a bowl of soul-warming goodness that’ll make your taste buds do a happy dance.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups leftover ham, chopped
• For the soup:
  • 6 cups chicken broth
  • 1 lb kale, stems removed and leaves chopped
  • 2 cups potatoes, diced
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step; the sweetness of the onion is key.
3. Stir in chopped ham and cook for another 3 minutes to lightly brown.
4. Pour in chicken broth, bringing the mixture to a boil. Tip: For a richer flavor, use homemade broth if available.
5. Add diced potatoes, reduce heat to simmer, and cook until potatoes are tender, about 15 minutes.
6. Fold in chopped kale, black pepper, and salt, cooking until kale is wilted but still vibrant, about 5 minutes. Tip: Kale shrinks a lot, so don’t skimp!

You’ll love the hearty texture and the way the smoky ham plays off the earthy kale. Serve it with a crusty bread for dipping, or top with a poached egg for a breakfast twist.

Ham and Avocado Wrap with Whole Grain Tortilla

Who knew that wrapping up happiness could be so simple? This Ham and Avocado Wrap is your ticket to a flavor-packed journey, all snug in a whole grain tortilla. Perfect for those days when you’re too busy to fuss but too hungry to compromise.

Ingredients

• For the wrap:
  • 1 whole grain tortilla
  • 4 slices of ham
  • 1/2 avocado, sliced
  • 1/4 cup shredded lettuce
  • 2 tbsp mayonnaise
  • 1 tsp mustard

Instructions

1. Lay the whole grain tortilla flat on a clean surface.
2. Spread mayonnaise and mustard evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the ham slices down the center of the tortilla, followed by the avocado slices and shredded lettuce.
4. Fold the bottom edge of the tortilla up over the fillings, then fold in the sides, and roll tightly from the bottom to the top to enclose the fillings.
5. Cut the wrap in half diagonally for easy eating. Tip: For a tighter wrap, use a piece of parchment paper to help roll it up.
6. Serve immediately or wrap in foil for a portable meal. Tip: If you’re prepping ahead, add a layer of plastic wrap under the foil to keep it fresh.
7. Enjoy your wrap within 4 hours for the best texture. Tip: For an extra crunch, add a handful of sprouts or shredded carrots.

Kick back and savor the creamy avocado against the salty ham, all hugged by the nutty tortilla. Try serving it with a side of sweet potato fries for a meal that’s as fun to eat as it is to make.

Healthy Ham and Pea Risotto

Kickstart your culinary adventure with a dish that’s as fun to make as it is to eat—our Healthy Ham and Pea Risotto is here to prove that comfort food can indeed be kind to your waistline. Packed with vibrant flavors and a creamy texture that’ll make you forget it’s actually good for you, this risotto is a weeknight hero dressed in its Sunday best.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken broth, warmed
  • 1 cup diced ham
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it well with the oil and onion mixture, for about 2 minutes.
3. Begin adding the warmed chicken broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Tip: This patience-testing step is key to achieving that signature creamy texture.
4. Once the rice is al dente (about 18 minutes), fold in the ham and peas, cooking for an additional 2 minutes until the peas are bright green and tender.
5. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Tip: The residual heat will melt the cheese beautifully, so no need to return to the stove.
6. Let the risotto sit for a minute before serving to allow the flavors to meld. Tip: This brief rest period is the secret to a risotto that’s just the right consistency—not too soupy, not too stiff.

Perfectly creamy with pops of sweetness from the peas and a savory depth from the ham, this risotto is a symphony of textures and flavors. Serve it in a hollowed-out pumpkin for an autumnal twist or alongside a crisp green salad for a light yet satisfying meal.

Leftover Ham and Sweet Potato Hash

How many times have you stared into your fridge, pondering the mysteries of leftover ham? Well, ponder no more, because this Leftover Ham and Sweet Potato Hash is about to turn those leftovers into the star of your breakfast (or let’s be real, any meal) show. It’s hearty, it’s sweet, it’s savory, and it’s ridiculously easy to whip up.

Ingredients

• For the hash:
  • 2 cups leftover ham, diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium onion, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
• For serving (optional):
  • 4 eggs
  • Fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Stir the sweet potatoes, then add the diced onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent.
4. Toss in the diced ham, salt, black pepper, and smoked paprika. Stir everything together and cook for 5 more minutes, or until the ham is heated through and the sweet potatoes are tender.
5. If serving with eggs, push the hash to one side of the skillet and crack the eggs into the other side. Cover the skillet and cook for 3-4 minutes for runny yolks, or until your desired doneness.
6. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Every bite of this hash is a delightful mix of sweet, smoky, and savory, with the perfect amount of crispiness from the sweet potatoes. Serve it up with a side of toast or avocado for a meal that’ll make you forget it started as leftovers.

Ham and Mushroom Quiche with Almond Flour Crust

So, you’ve decided to embark on a culinary adventure that combines the earthy goodness of mushrooms with the savory delight of ham, all nestled in a gluten-free almond flour crust that’s so good, it’ll make you forget all about traditional flour. This quiche is the answer to your brunch prayers, offering a perfect balance of flavors and textures that’ll have your guests begging for the recipe.

Ingredients

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg
• For the filling:
  • 1 tablespoon olive oil
  • 1 cup diced ham
  • 1 cup sliced mushrooms
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your quiche bakes evenly, avoiding any undercooked surprises.
2. In a mixing bowl, combine 1 1/2 cups almond flour and 1/4 teaspoon salt. Add 1/4 cup cold butter, cubed, and use your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep your butter cold for a flakier crust.
3. Stir in 1 large egg until the dough comes together. Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and up the sides. Chill for 10 minutes to prevent shrinking during baking.
4. Bake the crust for 10 minutes, then let it cool slightly. This pre-baking step, known as blind baking, ensures your crust won’t get soggy.
5. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup diced ham and 1 cup sliced mushrooms, cooking until the mushrooms are soft and the ham is slightly browned, about 5 minutes.
6. In a bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the ham and mushroom mixture and 1 cup shredded cheddar cheese.
7. Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, your quiche is ready.
8. Let the quiche cool for 5 minutes before slicing. This resting period makes it easier to cut and serve.

This quiche boasts a creamy, rich filling with a satisfying crunch from the almond flour crust. Serve it warm with a side of arugula salad for a brunch that’s anything but ordinary, or enjoy a slice cold the next day—because let’s be honest, it’s just as delicious.

Healthy Ham and Apple Salad

Greetings, salad enthusiasts and accidental healthy eaters! Today, we’re diving fork-first into a dish that’s as refreshing as a unexpected compliment—Healthy Ham and Apple Salad. It’s the perfect blend of sweet, savory, and crunch that’ll make your taste buds do a happy dance.

Ingredients

• For the salad:
  • 2 cups diced ham
  • 2 medium apples, cored and diced
  • 1/2 cup chopped walnuts
  • 1/4 cup diced celery
  • 1/4 cup dried cranberries
• For the dressing:
  • 1/4 cup Greek yogurt
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced ham, apples, walnuts, celery, and dried cranberries. Toss gently to mix.
2. In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste. Tip: For a smoother dressing, let it sit for 5 minutes before mixing.
3. Pour the dressing over the salad and toss until everything is evenly coated. Tip: Add the dressing just before serving to keep the apples from browning.
4. Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld. Tip: This salad tastes even better the next day, so feel free to make it ahead!

Who knew healthy could taste this good? The crisp apples and crunchy walnuts play off the savory ham and sweet cranberries, while the tangy dressing ties it all together. Serve it on a bed of greens for an extra health kick or scoop it into lettuce cups for a fun, handheld option.

Leftover Ham and Corn Chowder

Ready to turn those holiday leftovers into a showstopper? This Leftover Ham and Corn Chowder is your ticket to a creamy, dreamy bowl of comfort that’ll make you forget it was ever a second thought. Perfect for those chilly evenings when only a hug in a bowl will do!

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups leftover ham, diced
  • 3 cups frozen corn
• For the creamy goodness:
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 2 medium potatoes, peeled and diced
• For the finish:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid burning the butter.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Toss in the leftover ham and frozen corn, stirring to combine and heat through, about 3 minutes.
4. Pour in the whole milk, heavy cream, and chicken broth, then add the diced potatoes. Tip: Stir occasionally to prevent the milk from scalding.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are tender. Tip: A fork should easily pierce the potatoes when they’re done.
6. Season with salt, black pepper, and smoked paprika, stirring to combine. Taste and adjust seasoning if necessary.

This chowder is a creamy symphony of smoky ham and sweet corn, with potatoes adding just the right amount of heartiness. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping into that velvety goodness.

Ham and Zucchini Fritters

Howdy, food lovers! Let’s turn that leftover ham and those zucchinis lounging in your fridge into something spectacular—Ham and Zucchini Fritters that are crispy on the outside, tender on the inside, and packed with flavor that’ll make your taste buds dance.

Ingredients

• For the fritters:
  • 2 cups grated zucchini
  • 1 cup diced ham
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for frying)

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy fritters.
2. In a large bowl, combine the zucchini, ham, flour, eggs, Parmesan, salt, and pepper. Mix until well combined.
3. Heat the olive oil in a large skillet over medium heat (about 350°F). Drop tablespoonfuls of the mixture into the skillet, flattening slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the skillet—work in batches if necessary.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Delight in these fritters as they are, or amp up the fun by serving them with a dollop of sour cream or a spicy aioli for dipping. The contrast of the crispy edges against the soft, savory center is nothing short of magical.

Healthy Ham and Tomato Pasta Salad

Craving something that’s a breeze to whip up yet doesn’t skimp on flavor? Let’s dive into a dish that’s as vibrant as your summer playlist and twice as satisfying. This pasta salad is your ticket to a guilt-free indulgence that’ll have your taste buds doing a happy dance.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the salad:
  • 1 cup diced ham
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and 8 oz of whole wheat pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, dice 1 cup of ham, halve 1 cup of cherry tomatoes, dice 1/2 cup of cucumber, and thinly slice 1/4 cup of red onion. Set aside.
3. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp garlic powder, and salt and pepper to taste. Tip: Adjust the mustard for more tang or sweetness based on your preference.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming gluey.
5. In a large bowl, combine the cooled pasta, prepared vegetables, and ham. Pour the dressing over the salad and toss to coat evenly.

Yield: This salad is a textural dream—chewy pasta, crisp veggies, and tender ham, all coated in a zesty dressing. Serve it chilled in a hollowed-out watermelon for a show-stopping picnic centerpiece.

Leftover Ham and Black Bean Soup

Dare we say, this Leftover Ham and Black Bean Soup is the superhero of weeknight dinners? It swoops in to save the day, transforming your fridge’s forgotten ham into a bowl of cozy, flavorful magic. Perfect for those ‘what’s for dinner?’ dilemmas, this soup is as easy as it is delicious.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the body:
  • 2 cups diced leftover ham
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
• For garnish:
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • Lime wedges

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
5. Add 2 cups diced ham, 2 cans black beans, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
7. While simmering, mash some beans against the side of the pot to thicken the soup slightly.
8. Taste and adjust seasoning if necessary, but remember the ham adds saltiness.
9. Serve hot, garnished with 1/4 cup cilantro, diced avocado, and lime wedges on the side.

Mmm, the result? A hearty, smoky soup with a velvety texture from the mashed beans, punctuated by the salty bites of ham. For an extra kick, drizzle with hot sauce or serve over a scoop of rice to make it a meal.

Ham and Cabbage Stir Fry with Brown Rice

Y’all, if you’re looking for a dish that’s as satisfying to make as it is to eat, this Ham and Cabbage Stir Fry with Brown Rice is about to become your weeknight hero. It’s the perfect blend of savory, sweet, and a little bit of sass, just like your favorite pair of jeans.

Ingredients

• For the stir fry:
  • 1 tbsp olive oil
  • 2 cups diced ham
  • 4 cups shredded cabbage
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger, grated
• For serving:
  • 2 cups cooked brown rice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cups diced ham to the skillet and cook until lightly browned, about 3 minutes, stirring occasionally.
3. Toss in 4 cups shredded cabbage, 1 cup sliced carrots, and 1/2 cup chopped onion. Stir-fry for 5 minutes until vegetables are slightly tender but still crisp.
4. Push the vegetables to one side of the skillet and add 2 cloves minced garlic to the empty space. Cook for 30 seconds until fragrant, then mix everything together.
5. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated ginger. Pour over the stir fry and toss to coat evenly. Cook for another 2 minutes.
6. Serve the stir fry hot over 2 cups cooked brown rice.

Oh, the magic of this dish lies in the contrast between the crispy cabbage and the tender ham, all tied together with that sticky, sweet sauce. Try topping it with a fried egg for breakfast vibes, or pack it cold for a lunch that’ll make your coworkers jealous.

Healthy Ham and Cheese Stuffed Peppers

Unbelievably easy and outrageously delicious, these Healthy Ham and Cheese Stuffed Peppers are here to prove that weeknight dinners don’t have to be a snooze fest. Packed with flavor and ready to party in your mouth, they’re the perfect blend of nutritious and naughty.

Ingredients

• For the peppers:
  • 4 large bell peppers, any color
  • 1 tbsp olive oil
• For the filling:
  • 2 cups diced ham
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup diced green onions
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Tip: A melon baller works wonders for cleaning out peppers.
3. In a mixing bowl, combine the diced ham, cheddar cheese, cream cheese, green onions, garlic powder, and black pepper. Mix until well combined. Tip: Letting the cream cheese soften at room temperature makes mixing a breeze.
4. Stuff each bell pepper with the ham and cheese mixture, packing it in tightly. Place them in the prepared baking dish.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and slightly golden on top. Tip: For an extra cheesy crust, broil for the last 2 minutes of baking.

Yummy doesn’t even begin to cover it—these peppers are a textural dream with a creamy, cheesy center and a slightly crisp exterior. Serve them atop a bed of greens for a low-carb meal or alongside a hearty soup for those chilly evenings.

Conclusion

We hope this roundup of 20 Delicious Leftover Ham Recipes inspires you to turn those leftovers into something truly special. Whether you’re craving something healthy, hearty, or a bit of both, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for your next ham-tastic meal. Happy cooking!