18 Delicious Healthy Ham Recipes Nutritious

You’re in for a treat with our roundup of 18 Delicious Healthy Ham Recipes Nutritious! Whether you’re whipping up a quick weeknight dinner or planning a cozy weekend feast, these recipes are sure to delight. Packed with flavor and goodness, each dish proves that healthy eating doesn’t mean sacrificing taste. Let’s dive into these mouthwatering options that will keep you coming back for more!

Honey Glazed Healthy Ham

Every time I think about making a dish that’s both indulgent and somewhat healthy, my mind goes straight to this Honey Glazed Healthy Ham. It’s a recipe that reminds me of family gatherings where the table was always full, and the ham was the star of the show. I’ve tweaked it over the years to make it a bit healthier without sacrificing any of the flavors we all love.

Ingredients

• For the ham:
  • 1 (5-pound) fully cooked, bone-in ham
  • 1 cup water
• For the glaze:
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 325°F (163°C). Place the ham in a large roasting pan, and add 1 cup of water to the bottom of the pan to keep the ham moist during cooking.
2. Cover the ham loosely with aluminum foil and bake for 1 hour and 30 minutes. This slow cooking method ensures the ham stays juicy.
3. While the ham is baking, prepare the glaze by whisking together the honey, Dijon mustard, apple cider vinegar, and ground cinnamon in a small bowl until smooth.
4. After the initial baking time, remove the ham from the oven and carefully remove the foil. Brush half of the glaze over the ham, making sure to cover it evenly.
5. Return the ham to the oven, uncovered, and bake for an additional 30 minutes. Then, brush the remaining glaze over the ham and bake for another 15 minutes, or until the glaze is bubbly and caramelized.
6. Let the ham rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

Key to this dish’s appeal is the perfect balance of sweet and tangy flavors, with a hint of warmth from the cinnamon. The ham comes out incredibly tender, with a sticky, glossy glaze that’s irresistible. Try serving thin slices on a platter with fresh figs and a drizzle of the pan juices for an elegant presentation.

Healthy Ham and Vegetable Stir Fry

Over the years, I’ve found that the key to a satisfying weeknight dinner is something that’s both nutritious and quick to whip up. That’s why this Healthy Ham and Vegetable Stir Fry has become a staple in my kitchen—it’s a colorful, flavorful dish that comes together in less than 30 minutes, perfect for those busy evenings when you’re tempted to order takeout.

Ingredients

• For the stir fry:
  • 1 tbsp olive oil
  • 2 cups diced ham
  • 1 cup sliced bell peppers (any color)
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup sliced onions
• 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 (about 350°F).
2. Add 2 cups diced ham to the skillet and cook for 3-4 minutes, until lightly browned. Tip: Stir occasionally to ensure even browning.
3. Add 1 cup sliced bell peppers, 1 cup broccoli florets, 1 cup sliced carrots, and 1/2 cup sliced onions to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp. Tip: Cutting vegetables uniformly ensures they cook at the same rate.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp minced garlic, and 1/2 tsp ginger powder.
5. Pour the sauce over the ham and vegetables in the skillet. Stir well to coat everything evenly and cook for another 2 minutes. Tip: The sauce will thicken slightly as it cooks, so keep an eye on it to prevent burning.
6. Remove from heat and serve immediately.

Best enjoyed hot, this stir fry offers a delightful crunch from the vegetables and a sweet-savory glaze from the sauce. For an extra kick, sprinkle some red pepper flakes on top before serving, or pair it with a side of steamed rice for a more filling meal.

Quinoa and Healthy Ham Salad

Perfect for those busy weeknights when you’re craving something wholesome yet effortless, this Quinoa and Healthy Ham Salad has become my go-to. I stumbled upon this recipe during a meal prep marathon, and it’s been a lifesaver ever since, offering a delightful mix of textures and flavors that keep me coming back for more.

Ingredients

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

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rinsed quinoa to the boiling water, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Letting the quinoa sit covered for 5 minutes after cooking fluffs it up perfectly.
3. While the quinoa cooks, dice 1 cup of healthy ham, 1/2 cup of cucumber, and halve 1/2 cup of cherry tomatoes.
4. Finely chop 1/4 cup of red onion and set aside.
5. In a small bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of honey, and salt and pepper to taste for the dressing. Tip: Adjust the honey based on your preference for sweetness.
6. Once the quinoa is done, fluff it with a fork and let it cool to room temperature. Tip: Spreading the quinoa on a baking sheet speeds up the cooling process.
7. In a large bowl, combine the cooled quinoa, diced ham, cucumber, cherry tomatoes, and red onion.
8. Pour the dressing over the salad and toss gently to combine.

This salad boasts a wonderful contrast between the fluffy quinoa and the crisp vegetables, with the ham adding a savory depth. Try serving it in lettuce cups for a fun, low-carb twist that’s as pleasing to the eye as it is to the palate.

Healthy Ham and Egg Breakfast Muffins

Morning routines can be hectic, but starting your day with a nutritious and delicious meal doesn’t have to be complicated. I stumbled upon these Healthy Ham and Egg Breakfast Muffins during a particularly chaotic week, and they’ve since become a staple in my kitchen. They’re not only easy to make but also perfectly portable for those on-the-go mornings.

Ingredients

• For the muffins:
• 6 large eggs
• 1/2 cup diced ham
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil.
2. In a skillet over medium heat, sauté the diced onions and bell peppers in olive oil until soft, about 3-4 minutes.
3. In a large bowl, whisk the eggs together with a pinch of salt and pepper.
4. Divide the sautéed vegetables, diced ham, and shredded cheddar cheese evenly among the muffin cups.
5. Pour the whisked eggs over the ham and vegetable mixture in each muffin cup, filling each about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until the eggs are fully set and slightly golden on top.
7. Let the muffins cool in the tin for 5 minutes before removing. This helps them set and makes them easier to remove.

Kitchen tip: For an extra flavor boost, try adding a sprinkle of your favorite herbs or a dash of hot sauce to the egg mixture before baking. These muffins come out fluffy and packed with flavor, making them a hit for breakfast or even a quick snack. Serve them warm with a side of avocado or salsa for an extra touch of deliciousness.

Slow Cooker Healthy Ham and Bean Soup

Back when I first got my slow cooker, I was on the hunt for recipes that were not only easy but also packed with nutrients. That’s when I stumbled upon this hearty ham and bean soup, a dish that’s become a staple in my household, especially during the chilly months. It’s the perfect blend of comfort and health, and the best part? It practically cooks itself while you go about your day.

Ingredients

• For the soup base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 pound dried navy beans, rinsed and soaked overnight
  • 1 pound ham, diced
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Transfer the vegetable mixture to the slow cooker. Add the soaked navy beans, diced ham, chicken broth, bay leaves, and dried thyme. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. Tip: If the soup seems too thick, you can add a bit more broth or water to reach your desired consistency.
4. Remove the bay leaves and season the soup with salt and pepper to taste. Tip: Taste the soup before adding salt, as the ham can be quite salty on its own.
5. Let the soup sit for 10 minutes before serving to allow the flavors to meld together. Tip: For an extra touch of freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.

Kind of magical how such simple ingredients can transform into a soup that’s rich in flavor and has the most comforting texture. The beans become creamy, and the ham adds a smoky depth that’s irresistible. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s both nourishing and satisfying.

Healthy Ham and Spinach Stuffed Chicken

After a long day of work, there’s nothing I love more than whipping up a dish that’s both nutritious and bursting with flavor. That’s why this Healthy Ham and Spinach Stuffed Chicken has become a staple in my kitchen—it’s easy, delicious, and packed with goodness.

Ingredients

• For the stuffing:
  • 1 cup fresh spinach, chopped
  • 1/2 cup diced ham
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp olive oil
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix together the chopped spinach, diced ham, and shredded mozzarella cheese to create the stuffing. Tip: Wilt the spinach slightly in the microwave for 30 seconds to make it easier to handle.
3. Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Season the inside of each chicken breast with salt and pepper, then stuff each with the spinach and ham mixture.
5. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness without cutting into the chicken.

Right out of the oven, this dish boasts a juicy interior with a slightly crispy exterior. The melted mozzarella pairs perfectly with the savory ham and earthy spinach. Serve it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Grilled Healthy Ham and Pineapple Skewers

Kickstarting summer with a dish that’s as fun to make as it is to eat, these Grilled Healthy Ham and Pineapple Skewers are my go-to for a quick, nutritious meal that doesn’t skimp on flavor. I remember the first time I tried this combo at a backyard BBQ; the sweet and smoky flavors were a game-changer for my usual grill routine.

Ingredients

• For the skewers:
  • 1 lb ham, cut into 1-inch cubes
  • 2 cups fresh pineapple, cut into 1-inch chunks
  • 1 tbsp olive oil
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Thread the ham and pineapple chunks onto skewers, alternating between the two for a colorful presentation.
3. Brush the skewers lightly with olive oil to help them caramelize beautifully on the grill.
4. In a small bowl, whisk together the honey, soy sauce, and Dijon mustard for the glaze. Tip: Warm the honey slightly if it’s too thick to mix easily.
5. Place the skewers on the grill, cooking for about 3-4 minutes on each side. Tip: Don’t overcrowd the grill to ensure even cooking.
6. After flipping the skewers the first time, brush them generously with the glaze. Repeat glazing after each flip for maximum flavor.
7. Grill until the ham is lightly charred and the pineapple is golden, about 12 minutes total. Tip: Use a meat thermometer to ensure the ham reaches an internal temperature of 145°F.

Mouthwatering doesn’t even begin to describe these skewers. The ham’s savoriness paired with the pineapple’s tropical sweetness, all kissed by the grill, creates a symphony of flavors. Serve them over a bed of quinoa or with a side of grilled veggies for a complete meal that’ll transport you to a summer paradise.

Healthy Ham and Sweet Potato Hash

Last weekend, I found myself staring into the fridge, pondering what to make for brunch that was both hearty and healthy. That’s when I spotted a leftover ham steak and some sweet potatoes—ingredients that sparked the idea for this delicious hash. It’s a dish that’s as nutritious as it is comforting, perfect for those lazy weekend mornings or even a quick weeknight dinner.

Ingredients

• For the hash:
  • 2 cups diced sweet potatoes (about 1 large)
  • 1 cup diced ham steak
  • 1/2 cup diced onion
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the eggs (optional):
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
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, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes are tender.
4. Add the diced ham to the skillet, stirring to combine with the sweet potatoes and onions. Cook for 2-3 minutes, just until the ham is heated through.
5. If adding eggs, push the hash to one side of the skillet and melt the butter in the empty space. Crack the eggs into the butter, seasoning with salt and pepper. Cover the skillet and cook for 3-4 minutes for runny yolks, or until desired doneness.
6. Tip: For extra crispy sweet potatoes, resist the urge to stir them too often. Let them sit to develop a golden crust.
7. Tip: If your skillet isn’t large enough to cook the eggs alongside the hash, cook them in a separate pan to avoid overcrowding.
8. Tip: Customize your hash by adding other veggies like bell peppers or spinach for an extra nutrient boost.

Great texture and flavors come together in this dish—the sweetness of the potatoes pairs beautifully with the savory ham, and the runny egg yolk adds a luxurious richness. Serve it straight from the skillet for a rustic presentation, or top with avocado slices for a creamy contrast.

Healthy Ham and Lentil Soup

Just last week, I found myself craving something hearty yet healthy after a long day of work. That’s when I remembered my grandma’s ham and lentil soup, a dish that’s as nourishing as it is comforting. Let me share my twist on this classic, packed with flavor and goodness.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 cup dried green lentils, rinsed
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1.5 cups diced cooked ham
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the rinsed lentils, chicken broth, bay leaf, and dried thyme to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Tip: Skim off any foam that forms on the surface for a clearer soup.
6. Stir in the diced ham and season with salt and pepper. Simmer for another 5 minutes to heat the ham through. Tip: Taste as you go to adjust the seasoning perfectly.
7. Remove the bay leaf before serving.

This soup turns out wonderfully thick and hearty, with the lentils providing a satisfying texture and the ham adding a smoky depth. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both simple and spectacular.

Baked Healthy Ham with Rosemary and Garlic

Nothing brings back memories of family gatherings quite like the aroma of a baked ham wafting through the house. I remember my grandma always insisting on adding fresh rosemary from her garden, claiming it made all the difference. Today, I’m sharing my take on this classic, with a healthy twist that doesn’t skimp on flavor.

Ingredients

• For the ham:
  • 1 (8-10 lb) fully cooked, bone-in ham
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
• For the rosemary and garlic rub:
  • 3 tbsp fresh rosemary, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
2. Place the ham on a rack in a roasting pan, fat side up. Using a sharp knife, score the surface in a diamond pattern about 1/4 inch deep to allow the flavors to penetrate.
3. In a small bowl, mix together the Dijon mustard and honey. Brush this mixture evenly over the entire surface of the ham for a sweet and tangy glaze.
4. In another bowl, combine the chopped rosemary, minced garlic, and olive oil to create a fragrant rub. Gently press this mixture onto the scored surface of the ham, ensuring it gets into the cuts.
5. Bake the ham uncovered for about 15 minutes per pound, or until the internal temperature reaches 140°F (60°C) when checked with a meat thermometer. For a beautifully caramelized exterior, baste the ham with its juices every 30 minutes.
6. Once done, let the ham rest for 10-15 minutes before slicing to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Every slice of this ham is a perfect balance of savory and sweet, with the rosemary and garlic creating a crust that’s packed with flavor. Serve it alongside roasted vegetables or slice it thin for sandwiches the next day—it’s versatile enough to shine in any setting.

Healthy Ham and Cheese Stuffed Peppers

Remember those days when you wanted something cheesy, hearty, yet not too heavy? That’s exactly how I stumbled upon making these Healthy Ham and Cheese Stuffed Peppers. It’s a dish that brings comfort without the guilt, perfect for a weeknight dinner or meal prep.

Ingredients

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

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside of each pepper with olive oil and place them in a baking dish.
3. In a mixing bowl, combine the diced ham, shredded cheddar cheese, cooked quinoa, diced onions, garlic powder, and black pepper. Mix well.
4. Stuff each bell pepper with the ham and cheese mixture until they are evenly filled.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden on top.
6. Let the stuffed peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle.

Perfectly tender peppers cradle a savory, cheesy filling with just the right amount of crunch from the ham. Try serving these with a side of crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Healthy Ham and Mushroom Omelette

After a long morning walk, nothing beats coming home to whip up something both nutritious and delicious. That’s why this Healthy Ham and Mushroom Omelette has become my go-to breakfast—it’s packed with protein and flavor, and it’s surprisingly simple to make.

Ingredients

• For the omelette:
  • 3 large eggs
  • 1 tbsp unsalted butter
  • 1/4 cup diced ham
  • 1/4 cup sliced mushrooms
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp chopped chives

Instructions

1. In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Tip: Adding a splash of water can make the omelette fluffier.
2. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan evenly.
3. Once the butter is melted and starts to bubble, add the diced ham and sliced mushrooms. Cook for 2-3 minutes, or until the mushrooms are soft and the ham is slightly browned.
4. Pour the whisked eggs over the ham and mushrooms in the skillet. Tip: Let the eggs sit for a few seconds before stirring to allow the bottom to set slightly.
5. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let the uncooked eggs flow to the edges. Repeat until the eggs are mostly set but still slightly runny on top.
6. Sprinkle the salt, pepper, and chopped chives over the omelette. Tip: Adding the seasonings now ensures they’re evenly distributed without overworking the eggs.
7. Fold the omelette in half with the spatula and cook for another 30 seconds to 1 minute, or until the eggs are fully set but still moist.

Omelettes are all about the texture—this one is wonderfully fluffy with a slight crispiness from the ham. The mushrooms add an earthy depth that pairs perfectly with the salty ham, making it a satisfying meal any time of day. Try serving it with a side of avocado or a light salad for an extra boost of nutrients.

Healthy Ham and Avocado Wrap

Just the other day, I was scrambling to put together a lunch that was both satisfying and wouldn’t leave me feeling sluggish for the rest of the day. That’s when I whipped up this Healthy Ham and Avocado Wrap—a perfect balance of protein, healthy fats, and fresh veggies that’s as delicious as it is nutritious.

Ingredients

• For the wrap:
  • 1 large whole wheat tortilla
  • 2 slices of lean ham
  • 1/2 avocado, sliced
  • 1/4 cup shredded lettuce
  • 2 tbsp hummus
• For the seasoning:
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the ham slices, avocado slices, and shredded lettuce on top of the hummus.
4. Sprinkle the salt and black pepper over the fillings for added flavor.
5. Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top to enclose the fillings.
6. Cut the wrap in half diagonally for easier eating, if desired.

Perfect for a quick lunch or a light dinner, this wrap is creamy from the avocado, crunchy from the lettuce, and has just the right amount of saltiness from the ham. Try serving it with a side of sweet potato fries for a satisfying meal.

Healthy Ham and Broccoli Pasta

After a long day of work, there’s nothing more comforting than a bowl of pasta that’s both nutritious and delicious. I stumbled upon this Healthy Ham and Broccoli Pasta recipe during one of my meal prep Sundays, and it’s been a staple in my kitchen ever since.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup low-fat milk
  • 1 tbsp all-purpose flour
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese
• For the toppings:
  • 1 cup diced ham
  • 2 cups broccoli florets

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 for 8-10 minutes, stirring occasionally, until al dente. Tip: Test the pasta a minute before the package suggests for perfect al dente texture.
2. While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
3. Whisk in 1 tbsp of all-purpose flour into the skillet, then gradually add 1 cup of low-fat milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
4. Stir in 1/2 tsp of black pepper and 1/2 cup of grated Parmesan cheese until the cheese is melted and the sauce is smooth. Tip: For a richer flavor, you can add a pinch of nutmeg to the sauce.
5. Add 1 cup of diced ham and 2 cups of broccoli florets to the sauce. Cook for another 2-3 minutes until the broccoli is tender but still crisp. Tip: Blanching the broccoli beforehand can make it even more vibrant and tender.
6. Drain the pasta and return it to the pot. Pour the sauce over the pasta and toss to combine.

Rich in flavors and textures, this Healthy Ham and Broccoli Pasta is a delightful mix of creamy sauce, tender pasta, and crisp broccoli. Serve it with a sprinkle of extra Parmesan on top for an extra touch of indulgence.

Healthy Ham and Pumpkin Risotto

Deliciously creamy yet packed with wholesome ingredients, this Healthy Ham and Pumpkin Risotto is my go-to comfort food when I crave something indulgent without the guilt. I remember the first time I tried adding pumpkin to risotto; it was a happy accident that turned into a family favorite, especially during the fall.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup diced ham
  • 1 cup Arborio rice
  • 3 cups chicken broth, kept warm
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add diced ham and sauté until lightly browned, stirring occasionally, for about 3 minutes.
3. Stir in Arborio rice, coating it well with the oil and ham, for 1 minute.
4. Begin adding warm chicken broth, 1/2 cup at a time, stirring constantly until absorbed before adding more. Tip: Keeping the broth warm helps the rice cook evenly.
5. After about 20 minutes, when the rice is al dente, mix in the pumpkin puree until fully incorporated.
6. Remove from heat and stir in Parmesan cheese until the risotto is creamy. Tip: The residual heat will melt the cheese perfectly.
7. Garnish with chopped fresh parsley before serving. Tip: Fresh herbs add a bright contrast to the rich flavors.

This risotto strikes a beautiful balance between the savory ham and sweet pumpkin, with a texture that’s creamy yet each grain of rice stands distinct. Try serving it in hollowed-out small pumpkins for a festive touch that’ll wow your guests.

Healthy Ham and Kale Soup

Goodness, it’s been a chilly evening here, and all I could think about was whipping up something warm, hearty, and yes, healthy. That’s when I remembered this Ham and Kale Soup recipe that’s been a game-changer for my weeknight dinners. It’s packed with flavor, easy to make, and honestly, it’s the kind of soup that feels like a hug in a bowl.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
• For the body:
  • 2 cups cooked ham, diced
  • 3 cups kale, stems removed and leaves chopped
  • 2 medium carrots, sliced
  • 1 tsp dried thyme
• For finishing:
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
4. Pour in 4 cups low-sodium chicken broth, bringing the mixture to a boil.
5. Add 2 cups diced ham, 3 cups chopped kale, 2 sliced carrots, and 1 tsp dried thyme to the pot.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the carrots are tender.
7. Season with salt and pepper to taste before serving.

What I love about this soup is how the kale retains a slight bite, contrasting beautifully with the tender ham and carrots. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s both nourishing and utterly satisfying.

Healthy Ham and Tomato Basil Salad

Yesterday, I found myself craving something light yet satisfying, a dish that wouldn’t weigh me down during these warm summer evenings. That’s when I decided to whip up this Healthy Ham and Tomato Basil Salad, a perfect blend of savory and fresh flavors that’s as easy to make as it is delicious.

Ingredients

• For the salad:
  • 2 cups diced ham
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced ham, halved cherry tomatoes, and chopped basil leaves.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a food processor for 30 seconds.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Mmm, the combination of juicy tomatoes, savory ham, and fragrant basil creates a symphony of flavors that’s both refreshing and hearty. This salad is perfect on its own or as a side dish to grilled chicken or fish. The dressing adds a sweet and tangy note that ties everything together, making it a hit at any summer gathering.

Healthy Ham and Zucchini Frittata

Waking up to the smell of a freshly baked frittata is one of my favorite ways to start the day, especially when it’s packed with healthy ingredients like ham and zucchini. This dish is not only a breeze to make but also a fantastic way to sneak some veggies into your morning routine. I love how versatile it is—perfect for a lazy weekend brunch or a quick weekday breakfast.

Ingredients

• For the frittata:
• 6 large eggs
• 1/2 cup diced ham
• 1 cup grated zucchini
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk the eggs until smooth. Tip: Adding a pinch of salt at this stage helps to break down the eggs, making them fluffier.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the diced ham and grated zucchini to the skillet, sautéing for about 3-4 minutes until the zucchini is slightly softened.
5. Pour the whisked eggs over the ham and zucchini in the skillet. Tip: Let the eggs sit for a minute before stirring to allow the bottom to set slightly, creating a better texture.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; if it comes out clean, it’s ready.
8. Remove from the oven and let it cool for a couple of minutes before slicing.

Absolutely delightful, this frittata comes out fluffy and packed with flavor, thanks to the savory ham and fresh zucchini. Serve it with a side of avocado toast or a fresh green salad for a complete meal that’s sure to impress.

Conclusion

Cooking healthy doesn’t mean sacrificing flavor, as these 18 delicious ham recipes prove. Perfect for home cooks looking for nutritious options, each recipe is a testament to how good wholesome eating can taste. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, why not share the love on Pinterest? Happy cooking!