17 Delicious Leftover Ham Recipes Creative

Just when you thought your holiday ham had served its last delicious purpose, we’re here to prove there’s plenty of life (and flavor) left in those leftovers! From quick weeknight dinners to comforting casseroles, our roundup of 17 Delicious Leftover Ham Recipes is packed with creative ideas that’ll transform your ham into mouthwatering meals. Ready to give those leftovers a delicious second act? Let’s dive in!

Ham and Cheese Quiche

Very few dishes can claim the comfort and versatility of a Ham and Cheese Quiche. It’s my go-to for lazy Sunday brunches or when I need to impress without the stress. The beauty of this dish lies in its simplicity and the way it brings together humble ingredients into something truly special.

Ingredients

• 1 9-inch pie crust, store-bought or homemade, chilled and ready to use
• 4 large farm-fresh eggs, beaten until light and frothy
• 1 cup heavy cream, rich and velvety
• 1 cup whole milk, for a creamy texture
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 cup diced ham, savory and slightly smoky
• 1 1/2 cups shredded sharp cheddar cheese, for a bold flavor
• 1 tablespoon unsalted butter, melted, for greasing the pie dish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Lightly brush a 9-inch pie dish with melted unsalted butter to prevent sticking.
3. Press the chilled pie crust into the buttered dish, trimming any excess for a neat edge.
4. In a large bowl, whisk together the beaten eggs, heavy cream, and whole milk until fully combined.
5. Stir in the sea salt and freshly cracked black pepper, adjusting the seasoning to your preference.
6. Evenly distribute the diced ham and shredded sharp cheddar cheese over the bottom of the pie crust.
7. Carefully pour the egg mixture over the ham and cheese, ensuring it’s evenly distributed.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
9. Allow the quiche to cool for 10 minutes before slicing, letting the flavors meld together beautifully.

Kick back and savor the creamy texture and rich flavors of this Ham and Cheese Quiche. It’s perfect served warm with a side of crisp greens or even at room temperature for a picnic. Either way, it’s bound to be a hit.

Ham and Potato Soup

There’s something incredibly comforting about a bowl of Ham and Potato Soup, especially on a chilly evening. I remember my grandmother stirring a pot of this hearty soup on the stove, the aroma filling the entire house, promising warmth and satisfaction with every spoonful.

Ingredients

• 2 tablespoons rich unsalted butter
• 1 cup finely diced sweet yellow onion
• 2 cloves garlic, minced to fragrant perfection
• 3 cups peeled and diced Yukon Gold potatoes, for their buttery texture
• 2 cups diced cooked ham, preferably from a smoky, thick-cut slice
• 4 cups chicken stock, homemade for depth of flavor
• 1 cup heavy cream, for luxurious richness
• 1/2 teaspoon freshly ground black pepper, for a subtle kick
• 1/4 teaspoon sea salt, to enhance all the flavors
• 2 tablespoons chopped fresh parsley, for a bright, herby finish

Instructions

1. Melt the rich unsalted butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the finely diced sweet yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute, just until its aroma blooms.
4. Toss in the diced Yukon Gold potatoes and smoky ham, coating them well with the butter and onion mixture.
5. Pour in the homemade chicken stock, bringing the mixture to a gentle boil. Then, reduce the heat to simmer, uncovered, for 15 minutes or until the potatoes are tender when pierced with a fork.
6. Slowly stir in the heavy cream, followed by the freshly ground black pepper and sea salt, adjusting the seasoning to your preference.
7. Let the soup simmer for an additional 5 minutes to meld the flavors together beautifully.
8. Garnish with chopped fresh parsley before serving, adding a pop of color and freshness.

Always taste as you go—this ensures the perfect balance of flavors. For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream. And remember, letting the soup sit for a few minutes after cooking allows the flavors to deepen even further. The result is a creamy, comforting soup with chunks of tender potato and ham, each spoonful bursting with smoky, buttery goodness. Serve it with a side of crusty bread for dipping, and you’ve got a meal that feels like a hug in a bowl.

Ham Fried Rice

Nothing beats the comfort of a quick, flavorful ham fried rice after a long day. I remember whipping this up for the first time during a hectic weeknight, and it’s been a staple in my kitchen ever since. The key is using day-old rice for that perfect texture, and trust me, it makes all the difference.

Ingredients

• 2 cups of day-old jasmine rice, slightly dry and perfect for frying
• 1 cup of diced ham, preferably thick-cut for a meaty bite
• 2 large farm-fresh eggs, lightly beaten
• 3 tablespoons of rich extra virgin olive oil
• 1/2 cup of frozen peas and carrots, thawed for quick cooking
• 2 tablespoons of soy sauce, for that deep umami flavor
• 1 teaspoon of finely ground black pepper, to add a subtle heat
• 2 cloves of garlic, minced for a fragrant punch
• 1/4 cup of green onions, thinly sliced for a fresh finish

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced ham and cook until lightly browned, about 3 minutes, stirring occasionally for even cooking.
3. Push the ham to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set, about 1 minute, then mix with the ham.
4. Add the remaining tablespoon of oil, then stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Increase the heat to high and add the day-old rice, breaking up any clumps with a spatula. Cook for 2 minutes, stirring constantly.
6. Mix in the thawed peas and carrots, soy sauce, and black pepper. Continue to cook for another 2 minutes, ensuring everything is well combined and heated through.
7. Remove from heat and fold in the sliced green onions for a burst of color and freshness.

Serve this ham fried rice piping hot, with the grains perfectly separated and each bite packed with savory ham, fluffy eggs, and crisp vegetables. For an extra kick, drizzle with a bit of sriracha or sprinkle with sesame seeds before serving.

Ham and Bean Soup

Comforting and hearty, this Ham and Bean Soup is my go-to recipe when I need something warming and satisfying. It reminds me of the chilly evenings when my grandma would simmer a pot on the stove, filling the house with an aroma that promised a delicious meal ahead.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced yellow onion, about 1 medium onion
• 2 cloves garlic, minced
• 1 cup diced carrots, about 2 medium carrots
• 1 cup diced celery, about 2 stalks
• 1 pound smoked ham hock
• 4 cups low-sodium chicken stock
• 2 cups water
• 1 pound dried navy beans, soaked overnight
• 1 teaspoon finely ground black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Place the smoked ham hock into the pot, then pour in the chicken stock and water. Tip: For a deeper flavor, you can brown the ham hock in the pot before adding the liquids.
4. Drain the soaked navy beans and add them to the pot along with the black pepper and bay leaf.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Once the beans are tender, remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone and return it to the soup. Discard the bone and any excess fat. Tip: For a thicker soup, you can mash some of the beans against the side of the pot before adding the shredded ham back in.
7. Simmer the soup for an additional 10 minutes to meld the flavors. Remove the bay leaf before serving.

Every spoonful of this Ham and Bean Soup is a blend of creamy beans, tender vegetables, and smoky ham, creating a comforting bowl that’s perfect with a slice of crusty bread. For a twist, top it with a sprinkle of fresh parsley or a dash of hot sauce to add a bright or spicy note.

Ham and Pineapple Pizza

Few things bring back summer memories like the sweet and savory combo of ham and pineapple on a pizza. I remember the first time I tried this controversial topping duo at a beachside pizzeria, and now, it’s a staple in my kitchen for those lazy weekend dinners.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1/2 cup rich tomato sauce (slow-simmered for depth)
• 2 cups shredded mozzarella cheese (freshly grated for meltiness)
• 1 cup diced ham (thick-cut, for hearty bites)
• 1 cup pineapple chunks (juicy and sweet)
• 2 tbsp extra virgin olive oil (for a golden crust)
• 1 tsp dried oregano (fragrant and earthy)
• 1/2 tsp garlic powder (for a subtle kick)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it piping hot.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, roll it thinner in the center.
3. Brush the dough lightly with olive oil to prevent sogginess from the sauce.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle half the mozzarella cheese over the sauce, creating a gooey base layer.
6. Distribute the diced ham and pineapple chunks evenly across the pizza.
7. Top with the remaining mozzarella cheese, then sprinkle with oregano and garlic powder for that classic pizza aroma.
8. Carefully transfer the pizza onto the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly with slight browning.
9. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly.

Here’s the magic of this pizza: the contrast between the salty ham and sweet pineapple, all hugged by molten cheese. Serve it with a side of chili flakes for those who love a bit of heat, or a simple arugula salad to cut through the richness.

Ham and Cheese Sliders

Remember those lazy Sunday afternoons when all you wanted was something deliciously comforting without spending hours in the kitchen? That’s exactly how these Ham and Cheese Sliders came into my life—quick, satisfying, and endlessly customizable to whatever you have in the fridge.

Ingredients

• 12 soft Hawaiian sweet rolls, split in half
• 1/2 cup unsalted butter, melted and golden
• 1 tablespoon Dijon mustard, tangy and smooth
• 1 tablespoon Worcestershire sauce, deeply umami
• 1 teaspoon onion powder, finely ground
• 1 teaspoon garlic powder, aromatic and potent
• 1/2 pound thinly sliced honey ham, sweet and tender
• 6 slices Swiss cheese, creamy and mild
• 1/4 cup mayonnaise, rich and velvety

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper for easy cleanup.
2. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and garlic powder until well combined. Tip: This mixture is your flavor bomb—don’t skimp on it!
3. Place the bottom halves of the Hawaiian rolls in the prepared baking dish. Spread the mayonnaise evenly over them. Tip: The mayo adds moisture and helps the toppings stick.
4. Layer the honey ham and Swiss cheese slices over the mayonnaise-covered rolls, then cover with the top halves of the rolls.
5. Pour the butter mixture evenly over the top of the sliders, ensuring each roll gets a good coating. Tip: For extra flavor, let the sliders sit for 10 minutes before baking to absorb the butter mixture.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the tops are golden brown.
7. Remove from the oven and let cool for a couple of minutes before serving. The sliders are best enjoyed warm, with the cheese perfectly melted and the rolls slightly crispy on the outside yet soft inside. Serve them with a side of pickles or a simple salad for a complete meal that’s sure to please any crowd.

Ham and Egg Breakfast Muffins

These Ham and Egg Breakfast Muffins have become my go-to for busy mornings, and I bet they’ll be yours too. They’re the perfect grab-and-go option that doesn’t skimp on flavor or satisfaction.

Ingredients

• 6 large, farm-fresh eggs
• 1/2 cup of diced, smoky ham
• 1/4 cup of shredded, sharp cheddar cheese
• 1 tbsp of rich, extra virgin olive oil
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

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

Absolutely delightful, these muffins are fluffy yet hearty, with the smoky ham and sharp cheese creating a perfect balance. Try serving them with a dollop of salsa or avocado slices for an extra kick.

Ham and Broccoli Pasta

Finally, a dish that combines comfort with a touch of elegance—Ham and Broccoli Pasta. It’s the kind of meal that reminds me of Sunday dinners at my grandma’s, where the pasta was always al dente, and the ham was perfectly savory. This recipe is my modern twist on those cherished memories, and I can’t wait for you to try it.

Ingredients

• 8 oz penne pasta
• 2 cups diced smoked ham
• 2 cups fresh broccoli florets
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 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.
2. Add the penne pasta 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 until shimmering.
4. Add the diced ham and cook for 3-4 minutes, until lightly browned, stirring occasionally.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
6. Add the broccoli florets to the skillet and cook for 2 minutes, then reduce the heat to low.
7. Drain the pasta, reserving 1/2 cup of the pasta water, and add the pasta to the skillet.
8. Pour in the heavy cream and sprinkle the Parmesan cheese, black pepper, and salt over the pasta.
9. Toss everything together gently, adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
10. Cook for an additional 2 minutes on low heat, allowing the flavors to meld together beautifully.

Creamy, savory, and with just the right amount of crunch from the broccoli, this Ham and Broccoli Pasta is a delight to the senses. Serve it with a sprinkle of extra Parmesan on top for an extra touch of decadence, or pair it with a crisp white wine to elevate your dining experience.

Ham and Cheddar Scones

Remember those lazy Sunday mornings when the aroma of freshly baked goods would waft through the house, pulling everyone out of bed? That’s the magic I aim to recreate with these Ham and Cheddar Scones, a recipe that’s become a staple in my kitchen for its simplicity and the comforting flavors it brings to the table.

Ingredients

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

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.
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 grated sharp cheddar cheese and diced ham until evenly distributed.
5. In a separate bowl, whisk together the heavy cream and egg. Pour this into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Brush the tops of the scones with a little extra heavy cream for a golden finish.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Let the scones cool on the baking sheet for 5 minutes before serving.

Unbelievably tender with a crispy exterior, these scones are a delightful contrast of textures. The sharpness of the cheddar paired with the savory ham makes them irresistible straight out of the oven, but they’re also fantastic split and toasted the next day.

Ham and Swiss Stuffed Chicken

Back when I first stumbled upon the idea of stuffing chicken with ham and Swiss, it was a game-changer for my weeknight dinners. There’s something about the melty cheese and savory ham that turns a simple chicken breast into a decadent meal. Plus, it’s a fantastic way to impress guests without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 slices of deli-style Swiss cheese, thinly sliced
• 4 slices of high-quality honey ham
• 1/2 cup of panko breadcrumbs, golden and crispy
• 1/4 cup of grated Parmesan cheese, sharp and nutty
• 1 tbsp of fresh parsley, finely chopped
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of smoked paprika, for a subtle depth
• 2 tbsp of unsalted butter, melted and bubbling
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter or cooking spray.
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 salt, black pepper, and a sprinkle of garlic powder.
4. Layer one slice of ham and one slice of Swiss cheese inside each chicken breast, folding if necessary to fit.
5. Secure the openings with toothpicks to keep the stuffing inside during cooking.
6. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, parsley, smoked paprika, and a pinch of salt and pepper.
7. Brush the outside of each chicken breast with melted butter, then press the breadcrumb mixture onto the top and sides to coat evenly.
8. Place the chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
9. Remove the toothpicks before serving, letting the cheese ooze out slightly for a beautiful presentation.

You’ll love the contrast between the crispy, herbed crust and the juicy, cheesy center. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to delight.

Ham and Pea Risotto

Dinner time at my house means comfort food that brings everyone to the table, and nothing says comfort like a creamy Ham and Pea Risotto. It’s the dish I turn to when I need something hearty yet simple, and it never fails to impress with its rich flavors and creamy texture.

Ingredients

• 1 cup Arborio rice, known for its perfect risotto texture
• 4 cups chicken stock, homemade for depth of flavor
• 1 cup diced ham, preferably thick-cut for a meaty bite
• 1/2 cup fresh peas, for a pop of sweetness
• 1/4 cup grated Parmesan cheese, freshly grated for the best melt
• 2 tbsp unsalted butter, for richness
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced for a punch of flavor
• 1/2 tsp finely ground black pepper
• 1/4 tsp salt, to enhance all the flavors

Instructions

1. Heat the chicken stock in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
3. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in the Arborio rice, coating it well with the oil and butter, and toast for 2 minutes until slightly golden.
5. Begin adding the warm stock one ladle at a time, stirring constantly until each ladle is absorbed before adding the next.
6. After about 18 minutes, when the rice is al dente, stir in the diced ham and fresh peas.
7. Cook for another 2 minutes, then remove from heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

What makes this risotto stand out is the creamy texture paired with the salty ham and sweet peas, creating a perfect balance. Serve it in a warm bowl with a sprinkle of extra Parmesan on top for an extra touch of decadence.

Ham and Cheese Stuffed Potatoes

Yesterday, I found myself staring at a bag of russet potatoes, pondering how to transform them into something extraordinary. That’s when the idea of Ham and Cheese Stuffed Potatoes came to mind—a comforting dish that’s perfect for any day of the week.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 1 cup diced ham, savory and slightly smoky
• 1 cup shredded sharp cheddar cheese, rich and tangy
• 1/2 cup sour cream, creamy and smooth
• 2 tbsp unsalted butter, melted and golden
• 1/4 cup chopped green onions, fresh and crisp
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the potatoes to perfection.
2. Pierce each potato several times with a fork to allow steam to escape during baking, preventing any potato explosions.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
4. Let the potatoes cool for 10 minutes after baking. This makes them easier to handle and prevents burns.
5. Cut a slit in the top of each potato and carefully scoop out the insides into a bowl, leaving a thin layer of potato inside the skin to maintain its structure.
6. Add the diced ham, shredded cheddar cheese, sour cream, melted butter, chopped green onions, salt, and black pepper to the bowl with the potato insides. Mix until all ingredients are well combined.
7. Spoon the mixture back into the potato skins, mounding it slightly on top for an attractive presentation.
8. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

The result is a dish with a delightful contrast of textures—crispy skin giving way to a fluffy, cheesy interior. Serve these stuffed potatoes with a side of steamed vegetables for a complete meal that’s sure to satisfy.

Ham and Spinach Omelette

Last weekend, I found myself staring into the fridge, pondering what to whip up for brunch that was both satisfying and somewhat nutritious. That’s when the idea of a Ham and Spinach Omelette struck me—a dish that’s effortlessly elegant yet simple enough for a lazy morning.

Ingredients

• 3 large farm-fresh eggs
• 1/4 cup diced smoked ham
• 1/2 cup fresh baby spinach, roughly chopped
• 1 tbsp rich extra virgin olive oil
• 1/4 cup shredded sharp cheddar cheese
• 1/8 tsp finely ground black pepper
• 1/8 tsp sea salt

Instructions

1. Heat a 10-inch non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. In a medium bowl, whisk the eggs until the yolks and whites are fully combined, then season with sea salt and black pepper.
3. Pour the whisked eggs into the skillet, tilting the pan to spread them into an even layer. Let cook undisturbed for 30 seconds.
4. Scatter the diced ham and chopped spinach evenly over one half of the omelette. Tip: The residual heat will wilt the spinach perfectly.
5. Sprinkle the shredded cheddar cheese over the ham and spinach, then fold the other half of the omelette over the filling with a spatula.
6. Cook for another 1-2 minutes, or until the cheese begins to melt and the omelette is golden brown underneath. Tip: For a fluffier omelette, cover the skillet for the last minute of cooking.
7. Carefully slide the omelette onto a plate. Tip: Let it rest for a minute before cutting to allow the cheese to set slightly.

The first bite reveals a creamy interior with the sharpness of cheddar, the smokiness of ham, and the freshness of spinach. Serve it alongside a crisp green salad or atop a toasted baguette for a delightful contrast in textures.

Ham and Lentil Stew

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a hearty Ham and Lentil Stew simmering on the stove. It’s the kind of dish that fills your kitchen with warmth and your belly with joy, reminding me of the Sundays my grandma would let me stir the pot while she told stories of her childhood.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced sweet onions
• 2 cloves garlic, minced
• 1 pound smoked ham, cubed
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock, homemade if possible
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onions and garlic, sautéing until translucent and fragrant, roughly 5 minutes.
3. Tip: Stir frequently to prevent burning, unlocking the onions’ natural sweetness.
4. Introduce the ham cubes to the pot, browning them lightly on all sides, about 3 minutes per side.
5. Tip: Browning the ham adds depth to the stew’s flavor, so don’t skip this step.
6. Pour in the lentils, chicken stock, carrots, celery, bay leaf, pepper, and salt, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, covering the pot with a lid.
8. Simmer for 45 minutes, or until the lentils are tender but not mushy.
9. Tip: Check the stew at the 30-minute mark to adjust seasoning or add more stock if needed.
10. Remove the bay leaf before serving.

The stew should be thick, with the lentils holding their shape amidst the tender ham and vegetables. Serve it with a crusty loaf of bread for dipping, or over a bed of steamed rice for an extra hearty meal. The smoky ham and earthy lentils create a harmony of flavors that’s both comforting and deeply satisfying.

Ham and Mushroom Crepes

Very few dishes can transport me back to my grandmother’s kitchen like these Ham and Mushroom Crepes. The moment the savory aroma fills the air, I’m reminded of Sunday mornings spent watching her expertly flip crepes with a flick of her wrist. Today, I’m sharing my take on this classic, with a few personal twists that make it uniquely mine.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 large farm-fresh eggs, beaten
• 1 1/2 cups whole milk, creamy and rich
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/4 tsp fine sea salt
• 1 tbsp fresh thyme leaves, aromatic and slightly lemony
• 1 cup diced ham, smoky and hearty
• 1 1/2 cups sliced cremini mushrooms, earthy and tender
• 1 tbsp rich extra virgin olive oil
• 1/2 cup shredded Gruyère cheese, nutty and melty

Instructions

1. In a large mixing bowl, whisk together the sifted flour, beaten eggs, milk, melted butter, and sea salt until the batter is smooth and free of lumps. Let it rest for 30 minutes at room temperature to allow the gluten to relax.
2. Heat a non-stick skillet over medium heat and lightly brush with olive oil. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes, or until the edges lift easily with a spatula.
3. Flip the crepe and cook for another 1-2 minutes until golden. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment paper in between.
4. In the same skillet, heat the olive oil over medium heat. Add the mushrooms and thyme, sautéing until the mushrooms are golden and tender, about 5 minutes. Stir in the diced ham and cook for another 2 minutes to warm through.
5. Divide the ham and mushroom mixture among the crepes, sprinkling Gruyère cheese over the top. Fold the crepes into quarters and serve immediately.

Out of the skillet, these crepes are a delightful contrast of textures—the tender, buttery crepes against the hearty filling. The Gruyère adds a creamy depth that ties everything together beautifully. For an extra touch, drizzle with a bit of truffle oil before serving to elevate the earthy flavors of the mushrooms.

Ham and Asparagus Strata

After a long weekend of brunching with friends, I found myself craving something hearty yet simple to whip up for a cozy morning at home. That’s when I remembered this Ham and Asparagus Strata, a dish that’s as forgiving as it is delicious, perfect for those mornings when you want something special without the fuss.

Ingredients

• 6 large farm-fresh eggs
• 2 cups whole milk
• 1 tbsp Dijon mustard
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 cups day-old crusty bread, torn into bite-sized pieces
• 1 cup diced smoked ham
• 1 cup shredded sharp cheddar cheese
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with the olive oil.
2. In a large bowl, whisk together the eggs, milk, Dijon mustard, black pepper, and sea salt until fully combined.
3. Add the torn bread pieces to the egg mixture, pressing down gently to ensure all pieces are soaked. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the diced ham, shredded cheddar cheese, and asparagus pieces until evenly distributed throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. Let the strata cool for 5 minutes before slicing. This resting time helps the layers set, making it easier to cut.

So there you have it, a Ham and Asparagus Strata that’s wonderfully fluffy with a crispy top, packed with the savory goodness of ham and the fresh crunch of asparagus. Serve it with a side of mixed greens for a complete meal, or enjoy it as is for a satisfying breakfast that feels like a hug in a dish.

Ham and Corn Chowder

Last weekend, I found myself craving something hearty yet comforting, a dish that could bridge the gap between summer’s abundance and the cozy beginnings of fall. That’s when I decided to whip up a batch of Ham and Corn Chowder, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 2 tablespoons of rich, unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced to aromatic perfection
• 1/2 cup of all-purpose flour, for a smooth thickener
• 4 cups of whole milk, creamy and rich
• 2 cups of chicken stock, homemade if possible
• 2 cups of diced ham, preferably from a smoky, thick-cut slice
• 3 cups of fresh corn kernels, sweet and crisp
• 1 teaspoon of smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 1/4 cup of fresh parsley, chopped for a bright finish

Instructions

1. Melt the butter in a large pot over medium heat until it’s bubbling slightly, about 1 minute.
2. Add the finely diced onion and minced garlic, sautéing until they’re soft and translucent, roughly 5 minutes. Tip: Stir occasionally to prevent burning.
3. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook off the raw flour taste.
4. Gradually whisk in the whole milk and chicken stock, ensuring no lumps remain. Bring the mixture to a gentle simmer.
5. Add the diced ham and fresh corn kernels, along with the smoked paprika. Let the chowder simmer for 15 minutes, stirring occasionally. Tip: The chowder should thicken slightly but still be pourable.
6. Season with salt and freshly ground black pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.
7. Finish by stirring in the chopped parsley right before serving.

Final thoughts: This chowder boasts a creamy texture with chunks of smoky ham and bursts of sweet corn in every spoonful. Serve it with a side of crusty bread for dipping, or top with extra parsley for a pop of color.

Conclusion

Outstanding ways to transform your leftover ham into mouthwatering meals await in this roundup! From hearty soups to savory pies, these 17 recipes promise to delight your taste buds and reduce food waste. We’d love to hear which dish becomes your favorite—drop us a comment below. Loved what you saw? Share the inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking!