19 Slow Cooker Recipes Where Ham Shines

Ham isn’t just for holidays—it’s a slow cooker superstar! These 19 recipes turn leftover ham into comforting dinners your family will love. Let the slow cooker do the work while you enjoy savory soups, cheesy casseroles, and more.

Slow Cooker Split Pea Soup with Ham

Oh, you thought split pea soup was boring? Think again—this slow cooker version is smoky, savory, and ridiculously easy. Just toss everything in and let the magic happen while you binge-watch your favorite show.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 1 pound dried split peas (green or yellow), rinsed and picked over
• 1 big ol' ham bone or about 1 pound diced cooked ham
• 1 large onion, diced (about 1 cup)
• a couple of carrots, diced (about 1 cup)
• a handful of celery stalks, diced (about 1 cup)
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• a splash of Worcestershire sauce (optional, but do it)
• Freshly ground black pepper to taste
• Salt (go easy—ham's salty)

Instructions

1. Rinse the split peas under cold water and pick out any tiny stones or shriveled peas—nobody wants a crunchy surprise.
2. Dump the peas, ham bone (or diced ham), onion, carrots, celery, garlic, broth, bay leaf, and thyme into your slow cooker. If using ham bone, nestle it in there. Add a splash of Worcestershire if you're feeling fancy.
3. Give everything a big stir, then pop the lid on. Cook on LOW for 8 hours or HIGH for 4 hours until the peas are tender and falling apart.
4. Pro tip: don't soak the peas—they'll break down perfectly in the slow cooker and create that velvety texture naturally.
5. After cooking, fish out the ham bone (if used) and bay leaf. Let the bone cool slightly, then shred off any meat and stir it back into the soup.
6. Another tip: if you want a creamier soup, hit it with an immersion blender for a few seconds—leave some chunky bits for texture.
7. Taste and add pepper—and salt only if needed, because ham brings the salt. Cooking tip: wait until the end to season since ham varies in saltiness.
8. If the soup seems too thick, thin it with a splash of broth or water until it's just how you like it. Perfectly thick and luscious.

Oh my, that soup is thick, smoky, and packed with ham—perfect with crusty bread or a grilled cheese crouton situation. One bowl and you'll be planning your next batch before you've even finished.

Crockpot Ham and Bean Stew

Get ready to set it and forget it, because this Crockpot Ham and Bean Stew is the ultimate lazy-day hero. We're talking tender navy beans swimming with smoky ham hocks in a rich, savory broth that tastes like it simmered all day long — because it did! Just don't blame me if your house starts smelling so good that you ditch your afternoon plans.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

For the Stew

• 1 pound dried navy beans – rinsed and checked for pebbles
• 1 meaty ham bone or 2 ham hocks (about 1.5 lbs)
• 1 large yellow onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. The night before or at least 8 hours ahead, place the navy beans in a large bowl and cover with water by 2 inches. Let soak overnight. Alternatively, use the quick-soak: bring beans and water to a boil for 2 minutes, then cover and let sit for 1 hour. Drain and rinse.
2. Place the ham bone or hocks in the bottom of a 6-quart or larger slow cooker. (Pro tip: leftover holiday ham bone works beautifully here.)
3. Add the soaked beans, diced onion, carrots, celery, and minced garlic on top of the ham.
4. Pour in the chicken broth, then add bay leaves, thyme, and black pepper. Stir gently to combine.
5. Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until beans are creamy and ham is fall-apart tender. (Tip: Don't peek! Lifting the lid adds 20 minutes of cook time.)
6. Carefully remove the ham bone/hocks. When cool enough to handle, shred the meat, discarding bones and fat. (Tip: Use two forks to shred quickly.)
7. Return the shredded ham to the stew. Discard bay leaves. Taste and add a pinch of salt if needed – but go easy, the ham is salty.
8. Serve hot, ladled into bowls, and garnish with fresh parsley.

Bowl of this stew is like a warm hug on a chilly evening – creamy, smoky, and so satisfying. Spoon it over a slice of crusty bread or just dive in with a spoon, you can't go wrong. And the leftovers? They only get better, if that's even possible.

Slow Cooker Ham and Potato Chowder

For a soul-warming bowl of comfort that practically cooks itself, this Slow Cooker Ham and Potato Chowder is your new best friend. It's creamy, buttery, and packed with savory ham – perfect for those days when you need a hug in a bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• 2 cups diced cooked ham
• 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a large skillet over medium heat, melt the butter. Add the onion and garlic, and sauté until softened, about 3 minutes.
2. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to make a roux. (Tip: Cooking the flour removes the raw taste and helps thicken the chowder.)
3. Slowly whisk in 1 cup of chicken broth until smooth, then pour the mixture into your slow cooker.
4. Add the remaining 3 cups broth, diced potatoes, ham, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours) until potatoes are tender. (Tip: Avoid lifting the lid during cooking – the slow cooker loses heat and extends cook time.)
6. Remove the bay leaf and stir in the heavy cream. (Tip: Add cream at the end to prevent curdling — your chowder stays silky smooth.)
7. Taste and adjust salt and pepper if needed. Let it sit for 5 minutes before serving to thicken slightly.

Mmmm, this chowder is pure comfort in a bowl – velvety, rich, and packed with smoky ham flavor. The potatoes are buttery-soft, and the broth is perfectly seasoned. Serve it with crusty bread for dunking, or top with shredded cheddar and chives for extra flair.

Slow Cooker Ham and Cheese Casserole

This slow cooker ham and cheese casserole is the ultimate weeknight hero—creamy, tangy, and so ridiculously easy you'll wonder why you ever bothered with the oven. Toss everything in, set it, and forget it until dinnertime. Buckle up for comfort food without the fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Main Ingredients

• 3 cups diced cooked ham (about 1 lb)
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk (any kind works)
• 2 cups shredded sharp cheddar cheese (divided)
• 1 (8 oz) block cream cheese, softened
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 8 oz wide egg noodles (about 4 cups uncooked)
• 1 cup frozen peas (optional, but highly recommended)
• 1 cup crushed buttery crackers (like Ritz) for topping
• 2 tablespoons melted butter

Instructions

1. Grease the insert of your slow cooker with nonstick spray or butter.
2. In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, half of the shredded cheddar (1 cup), softened cream cheese, garlic powder, onion powder, and black pepper until smooth.
3. Add the diced ham, uncooked egg noodles, and frozen peas (if using) to the bowl, then stir until everything is evenly coated in the creamy sauce.
4. Pour the mixture into the prepared slow cooker and spread it into an even layer.
5. In a small bowl, mix the crushed crackers with the melted butter until crumbly, then sprinkle over the casserole.
6. Top with the remaining 1 cup of shredded cheddar cheese.
7. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours), until the noodles are tender and the casserole is bubbly around the edges.
8. Tip: Check after 3 hours on low—slow cooker temps vary, and you want the noodles just tender, not mushy.
9. Tip: For extra tang, swap half the sour cream for plain Greek yogurt.
10. Tip: Shred your own cheddar from a block; pre-shredded has anti-caking agents that can make the sauce grainy.

Under all that gooey cheese and crackly topping, the noodles stay perfectly al dente while the ham and peas add little pops of salty-sweet goodness. Serve it straight from the crock with a side salad or crusty bread—and try not to eat the whole thing in one sitting.

Crockpot Hawaiian Ham and Pineapple Glaze

This crockpot Hawaiian ham is like a piggy luau in a pot, minus the grass skirt. Sweet, tangy, and impossibly tender, it's the kind of party ham that makes everyone forget about the turkey. Trust me, your slow cooker is about to become your new best friend.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 1 (6-8 lb) spiral-cut ham
• 1 can (20 oz) crushed pineapple, undrained
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves
• 1 can (20 oz) pineapple rings, drained
• Maraschino cherries (for garnish)

Instructions

1. Place the spiral-cut ham in a 6-quart or larger slow cooker, flat side down.
2. In a medium bowl, whisk together the undrained crushed pineapple, packed brown sugar, honey, Dijon mustard, and ground cloves until smooth.
3. Pour the pineapple mixture evenly over the ham, making sure to get some between the slices.
4. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the ham is heated through and the glaze is bubbly. (Tip: For best flavor, baste the ham with the juices every hour using a spoon or baster.)
5. About 30 minutes before serving, arrange the pineapple rings over the top of the ham, securing them with toothpicks if needed, and place a maraschino cherry in the center of each ring.
6. Cover and cook for an additional 30 minutes to allow the garnish to warm and the flavors to meld.
7. Carefully transfer the ham to a serving platter. Spoon some of the pan juices over the top. (Tip: If you want a thicker glaze, pour the juices into a small saucepan, bring to a boil, then simmer for 5-7 minutes until slightly reduced.)
8. Slice and serve with the extra glaze on the side.

Keep this recipe in your back pocket for your next luau or Easter brunch—it's a guaranteed crowd-pleaser with zero stress. The glaze caramelizes into a sticky-sweet coating that's pure gold, and the pineapple rings add a retro charm that'll have guests reaching for seconds.

Slow Cooker Ham and Lentil Curry

Buckle up, because this Slow Cooker Ham and Lentil Curry is your new weeknight BFF. It's a spicy, hearty, Indian-inspired dream that practically cooks itself.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• a glug of olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne (optional)
• 2 cups cooked ham, diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• salt and pepper to taste

Instructions

1. Heat oil in a skillet over medium heat.
2. Sauté onion, garlic, and ginger until soft, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne; cook for 1 minute until fragrant. (Tip: Blooming spices in oil deepens their flavor.)
4. Transfer mixture to a slow cooker.
5. Add ham, lentils, diced tomatoes, coconut milk, and chicken broth. Stir well.
6. Cover and cook on low for 6-8 hours or high for 4-5 hours until lentils are tender. (Tip: For a thicker curry, mash some lentils against the side of the pot before serving.)
7. Season with salt and pepper. (Tip: Taste first—ham and broth can be salty, so go easy on the salt.)

Garnish with fresh cilantro and a squeeze of lime. This curry gets even better the next day, so make extra! Serve over fluffy rice or with warm naan for dipping.

Crockpot Ham, Corn and Potato Bake

Buckle up, friends, because we're about to make the coziest, creamiest crockpot wonder that'll have your kitchen smelling like heaven and your family fighting over seconds. This ham, corn, and potato bake is basically a hug in a bowl, and it's so easy you'll feel like a kitchen wizard.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Main

• 3 cups cubed cooked ham (leftover holiday ham works like a charm)
• 4 cups peeled and diced potatoes (Russets or Yukon Golds, about ½-inch cubes)
• 1 can (10.5 oz) cream of mushroom soup (don't judge, it's the secret weapon)
• ½ cup milk (or a splash of heavy cream if you're feeling fancy)
• 2 cups shredded sharp cheddar cheese (the sharper, the better)
• 2 tablespoons butter (because butter makes everything better)
• ½ cup diced onion (about half a medium onion)
• 2 cloves garlic, minced (or more if you're a garlic lover)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Lightly grease the inside of your 6-quart crockpot with nonstick spray or a little butter.
2. Layer half of the diced potatoes on the bottom, then half of the ham, half of the corn, half of the onion, and half of the garlic. Repeat layers with remaining ingredients. Tip: For even cooking, try to cut your potatoes into similar-sized cubes—about ½-inch each.
3. In a small bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and thyme until smooth.
4. Pour the soup mixture evenly over the layered ingredients in the crockpot. Dot the top with the butter pieces. Tip: Don't skip the butter—it adds richness and helps prevent the top from drying out.
5. Sprinkle the shredded cheddar cheese over everything, covering as much surface area as possible.
6. Cover and cook on LOW for 4 hours, or until the potatoes are fork-tender. Avoid lifting the lid during cooking; each peek adds about 20 minutes of extra cook time.
7. Once done, gently stir the bake to combine all the cheesy, creamy goodness. Let it rest for 5 minutes before serving so it thickens slightly.

Honestly, this dish is the ultimate comfort food—creamy, savory, and packed with ham and veggies. Serve it as a side with roasted chicken or as a main with a big salad. Either way, you'll be scraping the bowl clean!

Slow Cooker Ham and Cabbage with Mustard

This slow cooker ham and cabbage with mustard is the kind of cozy, tangy miracle that practically makes itself while you binge-watch your favorite show. It's like a warm hug from your Irish grandmother, but with a punchy mustard kick that'll wake up your taste buds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 to 3 pounds fully cooked ham, cut into big chunks (bone-in adds flavor, but boneless works too)
• 1 medium head green cabbage (about 2 pounds), roughly chopped into 2-inch pieces
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth (or water in a pinch)
• 2 tablespoons whole-grain mustard (or Dijon if that's your jam)
• 1 tablespoon apple cider vinegar
• 1 teaspoon caraway seeds (optional, but they add that rye-bread vibe)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the ham chunks in the bottom of a 6-quart slow cooker. (Tip: If you have time, sear the ham in a hot skillet for 2 minutes per side first—it adds a deeper flavor.)
2. Add the chopped cabbage, diced onion, and minced garlic on top of the ham. Don't stir yet; just pile it on.
3. In a small bowl, whisk together the chicken broth, whole-grain mustard, apple cider vinegar, and caraway seeds until combined.
4. Pour the broth mixture evenly over the ham and cabbage. (Tip: Cabbage releases a lot of water as it cooks, so resist the urge to add extra liquid—this is plenty.)
5. Sprinkle the kosher salt and black pepper over everything. Give it a gentle stir to distribute the seasonings a bit.
6. Cover the slow cooker and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, until the cabbage is tender and the ham is heated through. (Tip: For the best texture, cook on LOW—the cabbage stays silky, not mushy.)
7. Before serving, taste the broth and adjust the mustard or salt if needed. (A final squeeze of lemon or splash of vinegar can brighten it up too.)
8. Gently stir everything together and serve straight from the pot.

Because sometimes you need a dinner that feels like a bear hug — hearty, warm, and a little bit feisty. Serve it with crusty bread to soak up the mustardy broth, or just eat it straight from the bowl like the glorious cabbage-loving rebel you are.

Crockpot Ham and Sweet Potato Hash

Well, would you look at that—it's a miracle breakfast-for-dinner situation that practically cooks itself! This Crockpot Ham and Sweet Potato Hash is the lazy genius way to get smoky, sweet, and savory all in one pot. No flipping, no fussing, just bowl up some happiness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Produce & Protein

• 2 large sweet potatoes (about 3 cups diced)
• 1 cup diced cooked ham
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced

Pantry Staples

• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Peel and dice the sweet potatoes into ½-inch cubes—smaller cubes cook faster and get more caramelized edges.
2. Dice the ham, onion, and bell pepper into similarly sized pieces so everything cooks evenly.
3. Mince the garlic cloves finely; nobody wants a surprise garlic bomb in their hash.
4. In a 6-quart crockpot, combine all the diced veggies, ham, minced garlic, olive oil, smoked paprika, salt, and black pepper. Stir until everything is evenly coated with the oil and spices.
5. Cover and cook on LOW for 4 hours (or HIGH for 2 hours). Stir once halfway through to redistribute the juices and help the edges crisp up.
6. After cooking, taste and adjust salt or pepper if needed. Pro tip: For extra caramelization, spread the hash on a baking sheet and broil for 3–5 minutes—just watch it so it doesn't burn!

Finally, you'll have a smoky-sweet hash that's crispy on the edges and tender in the middle, with little pockets of salty ham in every bite. Serve it with a runny fried egg on top or pile it into a tortilla for a breakfast burrito that'll make your morning routine jealous.

Slow Cooker Ham and Broccoli Alfredo Pasta

Venture into the world of effortless decadence with this Slow Cooker Ham and Broccoli Alfredo Pasta. Because who says you can't have a creamy, cheesy, and entirely indulgent dinner without slaving over a hot stove? This dump-and-go recipe is basically a hug in a bowl, and it's about to become your new weeknight hero.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 1.5 cups heavy cream (a splash, really)
• 1 tablespoon butter
• 2 cloves garlic, minced (or more, we don't judge)
• 1 cup grated Parmesan (the good stuff)
• 0.5 cup shredded mozzarella (for that ooey-gooey factor)
• 1.5 cups diced cooked ham
• 2 cups broccoli florets (fresh or frozen)
• 1 pound penne pasta (or any short pasta)
• Salt and pepper to taste

Instructions

1. In your slow cooker, combine the heavy cream, butter, minced garlic, Parmesan, and mozzarella. Give it a stir, then cover and cook on LOW for 2 hours, stirring once or twice. Pro tip: Use full-fat cream for the lushest texture—this is not the time for skimpy dairy.
2. While the sauce simmers, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (usually about 10–12 minutes). Drain well. Pro tip: Undercook the pasta by 1 minute—it'll absorb some sauce and stay perfectly tender without turning to mush.
3. After the 2 hours, the sauce should be warm and slightly thickened. Add the cooked pasta, ham, and broccoli florets to the slow cooker. Stir everything together to coat evenly. Cover and cook on LOW for another 30–45 minutes, until the broccoli is tender but still bright green. Pro tip: If the sauce seems too thick, stir in a splash of milk or reserved pasta water.
4. Season generously with salt and pepper. Give it one last stir, then serve immediately.

A symphony of creamy, cheesy goodness with tender ham and bright broccoli, this dish is a weeknight winner. Serve it with a side salad or garlic bread for a complete meal. Your family will be begging for seconds—and you'll barely lift a finger.

Crockpot Ham and Rice Pilaf

Alright, friends, get ready for the coziest, most effortless dinner that tastes like you slaved all day—but really, your crockpot does all the heavy lifting. A one-pot ham and rice pilaf that’s savory, herby, and so comforting, you’ll want to hug your slow cooker.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1½ cups long-grain white rice
• 3 cups low-sodium chicken broth
• 2 cups diced cooked ham (about 8 oz)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon black pepper
• ½ cup frozen peas (optional but recommended)
• ¼ cup chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt the butter until foaming.
2. Add the diced onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Transfer the sautéed vegetables to a 6-quart slow cooker.
5. Add the long-grain rice, chicken broth, diced ham, dried thyme, dried rosemary, and black pepper; stir to combine everything evenly.
6. Cover the slow cooker and cook on LOW for 6 hours or until the rice is tender and liquid is absorbed. (Pro tip: resist the urge to lift the lid during cooking—it releases precious steam and throws off the timing!)
7. In the last 10 minutes of cooking, gently stir in the frozen peas (if using), then replace the lid to let them warm through.
8. Turn off the slow cooker, fluff the rice with a fork to separate the grains (another pro tip: forking rather than stirring keeps it light and fluffy).
9. Sprinkle the chopped fresh parsley over the top, then serve warm. Pro tip: if the rice seems a little wet, let it sit uncovered for 5 minutes to absorb excess moisture.

The final dish is a fluffy, aromatic rice studded with salty ham, tender vegetables, and a subtle herbaceous note from thyme and rosemary. Serve it as a hearty main with a side of crusty bread, or as a side dish alongside roasted chicken or pork—either way, it’s pure comfort in a bowl.

Slow Cooker Ham, Apple and Sage Ragout

Buckle up, because this slow cooker ham, apple and sage ragout is about to become your autumn MVP. It’s sweet, savory, and stupidly easy—your slow cooker does all the heavy lifting while you sip cider and pretend you’re a gourmet chef.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

For the Ragout

• 2 tbsp butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups diced cooked ham
• 2 apples (e.g., Honeycrisp), peeled and diced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup apple cider
• 2 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the diced ham and cook for 3-4 minutes, letting it brown slightly—this adds serious flavor. (Tip: don’t skip browning; it’s the secret to a deep, rich ragout.)
4. Sprinkle the flour over the ham mixture and stir constantly for 2 minutes to cook out the raw flour taste.
5. Slowly pour in the chicken broth and apple cider, stirring continuously to avoid lumps. Let it simmer for 2 minutes until thickened.
6. Transfer the mixture to a slow cooker. Stir in the diced apples, salt, and pepper. (Tip: use firm apples so they hold their shape during the long cook.)
7. Cover and cook on LOW for 6 hours, or until the apples are tender and the flavors meld.
8. About 15 minutes before serving, stir in the fresh sage. (Tip: adding sage at the end keeps its vibrant flavor intact—otherwise it can turn bitter.)
9. Taste and adjust seasoning with more salt or pepper if needed. Serve over mashed potatoes, egg noodles, or alongside crusty bread.

A fork-tender medley of ham, soft apples, and aromatic sage in a silky, savory sauce—this ragout is comfort in a bowl. Spoon it over creamy polenta or pile it onto toasted sourdough for a next-level open-faced sandwich.

Crockpot Ham and White Beans Tuscan

Buckle up, because this Crockpot Ham and White Beans Tuscan is about to become your new favorite dump-and-go dinner. Imagine tender ham, creamy cannellini beans, and a rich tomato-rosemary broth that tastes like it simmered all day in a Tuscan villa—except it's happening in your slow cooker, and you barely lifted a finger.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 480 minutes

Ingredients

• a big ol' pound of ham, cut into bite-sized cubes
• a couple of cans (15 oz each) of cannellini beans, drained and rinsed
• a can (15 oz) of crushed tomatoes
• a few cups (4 cups) of low-sodium chicken broth
• a large yellow onion, diced
• a few cloves (4 cloves) of garlic, minced
• a couple of tablespoons (2 tbsp) of fresh rosemary, chopped
• a splash (about 1/4 cup) of dry white wine
• a glug (1 tbsp) of olive oil
• a teaspoon of salt
• a half teaspoon of black pepper

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes. (Tip: Sautéing the onion first brings out sweetness that deepens the flavor.)
2. Add the minced garlic and chopped rosemary, cook for 1 minute until fragrant. (Tip: Don't burn the garlic—just 60 seconds does the trick.)
3. Pour in the splash of white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
4. Transfer the onion mixture to the slow cooker. (Tip: Deglazing the pan captures all that flavor—don't skip this step!)
5. Add the cubed ham, drained cannellini beans, crushed tomatoes, and chicken broth to the slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
6. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beans are tender and the flavors have melded.
7. Before serving, taste and add an extra pinch of salt if you like, but remember the ham adds saltiness.
8. Serve hot, garnished with extra rosemary or a drizzle of olive oil if desired.

With its velvety beans, savory ham, and herby tomato broth, this dish is like a warm hug in a bowl. Serve it with crusty bread for sopping up every last drop, or ladle it over polenta for a hearty meal that'll transport you straight to the Italian countryside.

Slow Cooker Ham and Quinoa Bowls (Gluten-free, High-Protein)

Ditch the takeout drama! Your slow cooker is about to become your BFF with these Ham and Quinoa Bowls. Packed with protein and veggies, they're the ultimate meal prep hero – gluten-free, nutritious, and ridiculously easy.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• About 1 lb ham steak, cut into bite-sized cubes
• 1 cup quinoa, rinsed (don’t skip this, trust me)
• 2 cups low-sodium chicken broth (or water if you're living on the edge)
• 1 medium onion, diced (tears are optional)
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced (or more, nobody's counting)
• 1 tsp dried thyme
• 1 tsp paprika (smoked if you're fancy)
• Salt and black pepper to taste
• A splash of apple cider vinegar (about 1 tbsp) for brightness
• Fresh parsley, chopped, for garnish

Instructions

1. In a skillet over medium heat, sauté the onion, carrots, and celery in a splash of oil for 5 minutes until softened. (Tip: This step builds flavor – don't skip it!)
2. Transfer the sautéed veggies to your slow cooker.
3. Add the cubed ham, rinsed quinoa, chicken broth, minced garlic, thyme, paprika, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until quinoa is tender and liquid is absorbed.
5. Stir in the apple cider vinegar and fluff the quinoa with a fork. Taste and adjust seasoning – remember, ham can be salty!
6. Serve hot, garnished with fresh parsley. (Tip: For extra protein, top with a fried egg or a dollop of Greek yogurt.)

A single bowl delivers comfort and nutrition – the ham is savory, quinoa fluffy, and veggies perfectly tender. It's hearty enough for dinner and leftovers make a killer lunch. Seriously, your future self will thank you.

Slow Cooker Ham and Black Eyed Peas Hoppin’ John

Brace yourself for a Southern classic that'll have you hopping for more: Slow Cooker Ham and Black Eyed Peas Hoppin' John. This hearty, one-pot wonder is packed with smoky ham, tender black-eyed peas, and a whole lot of New Year's luck.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 420 minutes

Ingredients

For the Hoppin' John

• 1 lb dried black-eyed peas (soaked overnight or quick-soaked)
• 1 meaty ham bone or 2 ham hocks
• 1 cup diced leftover ham
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and freshly ground black pepper
• Cooked white rice, for serving
• Hot sauce, for serving

Instructions

1. Soak the black-eyed peas overnight in enough water to cover by 2 inches. Alternatively, quick-soak: bring to a boil, simmer 1 minute, then let stand 1 hour. Drain and rinse.
2. In a large skillet over medium-high heat, add a splash of olive oil. Sauté the diced onion, bell pepper, celery, and minced garlic until softened, about 5-7 minutes. (Tip: Sautéing the aromatics first brings out deeper flavor.)
3. Transfer the sautéed vegetables to the slow cooker.
4. Add the drained black-eyed peas, ham bone or hocks, diced ham, chicken broth, bay leaves, thyme, smoked paprika, and a generous pinch of salt and pepper. (Tip: Don't skip the bay leaves – they add subtle herbal notes, but remove before serving.)
5. Stir everything together, cover, and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the peas are tender and the ham falls off the bone. (Tip: For best texture, cook on low – it gives the peas a creamy consistency.)
6. Carefully remove the ham bone and bay leaves. Shred any meat from the bone and return it to the pot. Discard the bone and bay leaves.
7. Taste and adjust seasoning with more salt, pepper, or a dash of hot sauce. (Tip: The peas will absorb salt as they cook, so it's best to season at the end.)
8. Serve over fluffy white rice with a dash of hot sauce on top.

This Hoppin' John is creamy, smoky, and utterly comforting – every spoonful feels like a hug from the South. Try it with cornbread for dipping, or pile it on a bun for a sloppy-jo style sandwich. Trust me, you'll be hopping back for seconds.

Crockpot Ham and Cheesy Grits Souffle

Oh my goodness, folks—this Crockpot Ham and Cheesy Grits Soufflé is the creamy, savory hug your table deserves. It’s Southern comfort that cooks itself, leaving you free to binge your favorite show. Pure indulgence with zero fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 3 minutes

Ingredients

• a cup of quick-cooking grits (not instant, you rebel)
• two cups of water
• two cups of whole milk
• two tablespoons of butter
• a cup of shredded sharp cheddar cheese
• a cup of diced cooked ham
• two large eggs
• half a teaspoon of salt
• a quarter teaspoon of black pepper
• a dash of hot sauce (totally optional, but why not?)

Instructions

1. Grease the inside of your crockpot with nonstick spray or butter to prevent sticking.
2. Whisk together the grits, water, milk, and salt directly in the crockpot until smooth.
3. Cover and cook on low for 2 hours, giving it one good stir after 1 hour to banish lumps. (Tip: That early stir is your lump insurance.)
4. After 2 hours, the grits should be thick and creamy. Stir in the butter, shredded cheddar, and diced ham until melted and combined.
5. In a small bowl, beat the eggs with the pepper and hot sauce. Slowly drizzle in about a cup of the hot grits while whisking constantly to temper the eggs—no scrambled surprises!
6. Pour the tempered egg mixture back into the crockpot and stir gently just until incorporated.
7. Cover and continue cooking on low for 1 hour to 1 hour 15 minutes, until the soufflé is set at the edges but still slightly jiggly in the center. (Tip: Resist peeking—every lift of the lid lets out precious heat and deflates the fluff.)
8. Turn off the heat, uncover, and let it rest for 5 minutes. The carryover cooking will finish setting it perfectly.

But here's the scoop: the texture is pillowy, rich, and totally unforgettable. Serve it with sautéed greens or a crisp tomato salad to cut through the decadence. Trust me, leftovers are a legend in their own right.

Slow Cooker Ham and Vegetable Minestrone

Kicking off with a slow cooker that'll do the heavy lifting, this ham and veggie minestrone is like a warm hug in a bowl. It's packed with Italian-inspired flavors but keeps things light and comforting—perfect for a busy weeknight when you want something hearty without the fuss.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 1 tablespoon olive oil (a good glug)
• 1 medium yellow onion, diced (about a cup)
• 3 cloves garlic, minced (because you can never have too much)
• 2 large carrots, peeled and diced (the ones that look like they've been hitting the gym)
• 2 celery stalks, diced (for that crunch)
• 1 medium zucchini, diced (quarter it lengthwise, then chop)
• 1 cup green beans, trimmed and cut into 1-inch pieces (snap 'em!)
• 1 ½ cups diced cooked ham (leftover holiday ham is MVP)
• 1 can (28 ounces) crushed tomatoes (the unassuming hero)
• 6 cups low-sodium vegetable broth (watch your salt, friends)
• 1 can (15 ounces) cannellini beans, drained and rinsed (protein boost!)
• 1 teaspoon dried basil (or a handful fresh if you're fancy)
• 1 teaspoon dried oregano (pizza vibe, anyone?)
• ½ teaspoon salt (go easy, ham adds salt)
• ¼ teaspoon black pepper (freshly ground, obvi)
• 1 cup small pasta like ditalini (cook it separately, trust me)
• Grated Parmesan cheese and fresh basil for serving (optional, but why not?)

Instructions

1. Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 3 minutes—this little step adds a ton of flavor, so don't skip it! Transfer to your slow cooker.
2. Add the diced carrots, celery, zucchini, green beans, ham, crushed tomatoes, vegetable broth, cannellini beans, basil, oregano, salt, and pepper to the slow cooker. Give it all a good stir, making sure your veggie dice is uniform for even cooking. (Tip: for a thicker soup, mash half the beans before adding.)
3. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are fork-tender. Your kitchen will smell like an Italian grandma's house.
4. About 30 minutes before serving, cook the pasta according to package directions until al dente. Cooking it separately means it won't turn into mush in the slow cooker—excellent call. Drain and set aside.
5. Ladle the soup into bowls and add a handful of cooked pasta to each. The pasta soaks up the broth without getting soggy—magic!
6. Top with grated Parmesan and fresh basil if you're feeling extra. Serve hot and watch it disappear.

This minestrone is pure comfort—the broth is rich and herby, the veggies are tender but not mushy, and every spoonful has a pop of salty ham. Serve it with crusty bread for dunking, or go full Italian with a side of garlic bread. Trust me, you'll want to make a double batch.

Crockpot Honey Bourbon Ham Tips

Ready to turn your dinner into a party? These Crockpot Honey Bourbon Ham Tips are sticky, sweet, and ridiculously easy—perfect for game day or a weeknight win. With the crockpot doing all the work, you'll look like a hero with barely any effort.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

• 2-3 lbs ham tips (or cubed ham)
• 1/2 cup honey
• 1/4 cup bourbon (a splash)
• 1/4 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped parsley for garnish (optional)

Instructions

1. In a small bowl, whisk together honey, bourbon, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until smooth. (Tip: Use a good bourbon you'd drink—it makes a difference!)
2. Place the ham tips into the crockpot. Pour the glaze mixture over them, tossing to coat evenly.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the ham is tender and the glaze is bubbly. (Tip: Resist lifting the lid too often—every peek adds 20 minutes of cook time!)
4. About 15 minutes before serving, mix cornstarch and water in a small cup to make a slurry.
5. Stir the slurry into the crockpot, then cover and cook on high for 15 minutes, until the sauce thickens nicely. (Tip: If you want extra thick sauce, let it simmer uncovered for the last 5 minutes.)
6. Serve hot, garnished with parsley if desired, with toothpicks for easy grabbing.

A glorious sticky-sweet mess awaits! The bourbon adds a warm kick that cuts through the honey, and the ham is so tender it practically melts. Spoon extra glaze over rice or mashed potatoes—or just dive in with bread.

Slow Cooker Ham and Mushroom Stroganoff

Who knew a slow cooker could make such a creamy, dreamy stroganoff? This ham and mushroom version is pure comfort food magic—tangy, hearty, and ridiculously easy.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 1 lb cooked ham, cubed
• 8 oz cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup full-fat sour cream
• Salt and black pepper to taste
• 12 oz wide egg noodles, cooked for serving
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat a splash of oil in a skillet over medium-high heat. Sear the sliced mushrooms until golden brown (about 4 minutes) — this extra step adds deep umami flavor. Season with a pinch of salt and pepper.
2. Transfer the seared mushrooms to the slow cooker. Add the cubed ham, diced onion, minced garlic, cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sauce is thickened and the flavors meld. Tip: if using high, check after 2.5 hours to avoid overcooking.
4. About 15 minutes before serving, cook the egg noodles according to package directions until al dente. Drain and toss with a pat of butter.
5. Turn off the slow cooker. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Tip: add sour cream off-heat to prevent curdling.
6. Serve the stroganoff over the buttered egg noodles. Garnish with fresh parsley. Tip: For extra tang, add another teaspoon of Dijon mustard at the end.

Make sure to spoon this over a mound of buttery egg noodles—the creamy sauce clings to every strand. It's like a warm hug in a bowl, perfect for any night of the week.

Conclusion

You’ve got a whole collection of delicious ham recipes ready to make your meals easier and tastier. I hope you try a few and find new family favorites! Drop a comment sharing which one you loved, and don’t forget to save this post on Pinterest for later. Happy slow cooking!