Ham is one of those proteins that adds instant savory richness to any dish. Whether it’s a honey-glazed ham from the holiday table or a few slices of deli ham lingering in the fridge, you can transform it into everything from hearty casseroles and soups to elegant brunch pastries.
These days, creative ham recipes are all the rage—especially for anyone searching “What To Make With Leftover Spiral Ham,” “Ham Dinner Recipes,” or “Casseroles Using Ham.” From quick weeknight meals to comforting weekend breakfasts, ham’s salty-sweet flavor and versatility mean there’s something for every palate.
Below, you’ll find 20 inventive ways to use ham, pulled from a variety of food blogs. Each recipe offers a unique spin—some are family-friendly classics, while others offer a modern or international twist. All are easy to adapt to different dietary preferences and are tested crowd-pleasers.
Key Takeaways
- Versatility: Ham works in a wide range of dishes—from cozy soups and casseroles to trendy brunch items like quiches and scones.
- Easy Protein Boost: A little ham goes a long way. You can stretch it in a recipe by pairing it with pasta, rice, or vegetables, making it budget-friendly.
- Minimal Waste: Using leftover holiday or deli ham in these recipes helps reduce food waste while reinventing familiar flavors.
- Approachable Preparation: Most of these dishes use simple techniques (like baking, pan-frying, or slow cooking) and everyday ingredients.
- Diet-Friendly Options: Many of the recipes are easily adaptable—swap ingredients for gluten-free, keto, or dairy-free needs without losing the spirit of the dish.
- Flavor-Enhancing Tips: Incorporating spices, sauces, or complementary produce (pineapple, broccoli, spinach, cheese) can elevate ham from ordinary to outstanding.
- Freezer & Meal-Prep Friendly: Whether it’s ham soups, casseroles, or even scones, you can often freeze portions for quick meals later.
1. Ham Fried Rice with Secret Ingredient
Overview: A quick stir-fry of leftover ham, cold rice, mixed veggies (carrots, peas, onion, garlic), and eggs. It’s all tossed in soy sauce, oyster sauce, and sesame oil, with a pat of butter for extra richness chefsavvy.com, chefsavvy.com. The butter caramelizes the ingredients and gives this fried rice a takeout-quality flavor.
Why It Stands Out: Uses butter as the “secret” ingredient to add depth and hibachi-style flavor to the fried rice chefsavvy.com, chefsavvy.com. It’s a clever twist that makes each bite taste restaurant-worthy.
Suggested Audience: Perfect for busy families (ready in ~25 minutes) and anyone with leftover holiday ham unsure what to do with it chefsavvy.com. Great for weeknight dinners when you need a fast, crowd-pleasing meal.
Cooking Tips: Use day-old cold rice so the grains stay separate (spread freshly cooked rice on a sheet pan and chill if needed) chefsavvy.com. Sauté ham until lightly browned for extra flavor, and add a dash of sriracha at the end if you like heat chefsavvy.com.
Possible Variations: Swap in any veggies you have (broccoli, bell pepper, corn). Use cauliflower rice for a low-carb version chefsavvy.com. No oyster sauce? Add a spoon of fish sauce or hoisin, or simply omit chefsavvy.com. Vegetarians can skip the ham and add tofu or extra vegetables.
Original Recipe: Ham Fried Rice – Chef Savvy (Kelley Simmons) chefsavvy.com
2. Creamy Ham & Broccoli Noodle Casserole
Overview: A creamy baked casserole combining egg noodles, diced ham, broccoli florets, carrots, and peas in a cheesy mushroom sauce. It’s bound with milk, cream cheese, cheddar, and cream of mushroom soup, then topped with buttery breadcrumbs and baked until golden thenovicechefblog.com, thenovicechefblog.com. A true comfort food classic that uses simple pantry ingredients.
Why It Stands Out: Transforms leftovers into a new meal – repurposes that holiday ham along with any veggies in your fridge thenovicechefblog.com. It’s incredibly versatile (“add peas, mix in shredded turkey… use cream of onion if you want to get creative” thenovicechefblog.com) and beginner-friendly (just mix, top, and bake). The cheesy, from-scratch sauce makes it taste like a labor of love without the effort.
Suggested Audience: Ideal for comfort food lovers and busy home cooks. It’s great for feeding picky eaters (who can resist noodles and cheese?), and perfect as a next-day holiday meal for families with leftover ham. Also a hit at potlucks or as a make-ahead freezer meal.
Cooking Tips: Undercook the noodles slightly before baking (they’ll finish cooking in the sauce). If using frozen veggies, thaw and drain excess water to avoid a watery casserole thenovicechefblog.com. Let the casserole rest 5–10 minutes after baking so the sauce thickens up. For best flavor, use sharp cheddar and freshly ground black pepper in the sauce thenovicechefblog.com.
Possible Variations: Swap the cream of mushroom soup with cream of celery or chicken thenovicechefblog.com. Add extra veggies like sautéed mushrooms or spinach. Top with panko instead of regular breadcrumbs for extra crunch thenovicechefblog.com.
No ham? Use leftover turkey or chicken thenovicechefblog.com. You can even assemble it ahead (unbaked) and refrigerate overnight to bake the next day thenovicechefblog.com.
Original Recipe: Creamy Ham Casserole – The Novice Chef (Jessica Segarra)thenovicechefblog.com
3. Leftover Ham & Split Pea Soup
Overview: A hearty, smoky soup made by simmering green split peas with leftover ham, an optional ham bone, onions, carrots, celery, garlic, and herbs (bay leaf & thyme) in broth culinaryginger.com, culinaryginger.com.
The peas cook down into a creamy, thick base studded with tender bits of ham and vegetables. It’s a one-pot comfort meal that makes the most of a ham bone’s flavor.
Why It Stands Out: It’s “a delicious way to use up holiday ham” with flavor that tastes even better the next day culinaryginger.com, culinaryginger.com. This recipe follows a classic method passed down from the author’s family, yielding an ultra-satisfying soup “made just the way my mum used to make it.” The inclusion of the meaty ham bone creates an incredibly rich, savory broth without added salt culinaryginger.com.
Suggested Audience: Great for comfort food seekers and those who love traditional recipes. It’s gluten-free and high-fiber, appealing to those with dietary needs. Perfect for anyone with a leftover ham bone – make this after big holiday dinners (Thanksgiving/Easter) to warm up a cold evening. It also freezes well for meal prep.
Cooking Tips: No need to soak split peas, but do rinse them. Cook low and slow until peas are tender (or use a slow cooker on low for ~8 hours) for best texture culinaryginger.com, culinaryginger.com.
If using a ham bone, be mindful of salt – taste before adding any extra salt since the ham is already salty culinaryginger.com. Stir occasionally to prevent sticking at the bottom. For a smoother soup, blend part of it; for thinner soup, stir in a bit more broth or water at the end culinaryginger.com.
Possible Variations: If you don’t have a ham bone, use diced smoked ham (or even a ham hock for flavor). You can make it vegetarian by omitting ham and using vegetable stock – it’ll still be tasty with the herbs and veggies culinaryginger.com. Add a pinch of smoked paprika for extra smokiness.
Serve with a splash of cream or a squeeze of lemon to brighten it up. And if you have yellow split peas, feel free to use them for a slightly sweeter, nuttier soup (just a different color) culinaryginger.com.
Original Recipe: Leftover Ham and Split Pea Soup – Culinary Ginger (Janette) culinaryginger.com
4. Ham & Hash Brown Breakfast Casserole
Overview: A one-pan breakfast bake combining all the morning staples: diced ham, shredded hash brown potatoes, eggs, and plenty of cheddar cheese, baked until set. It starts by mixing frozen hash browns with beaten eggs, milk, cheese, and seasonings, then folding in chopped ham.
The mixture bakes into a sliceable, savory casserole that’s essentially a loaded ham and cheese omelet in casserole form thecountrycook.net, thecountrycook.net.
Why It Stands Out: It’s a complete breakfast in one dish – “all the breakfast favorites—savory ham, shredded hash browns, melty cheese, and eggs. A whole meal in one!” thecountrycook.net.
Perfect for feeding a crowd with minimal effort. You can even assemble it the night before, making it an excellent overnight casserole for holidays or brunch gatherings (just pop it in the oven in the morning) thecountrycook.net. Plus, it’s super adaptable: you can change up the meats or veggies to your liking.
Suggested Audience: Busy families and brunch hosts will love this. It’s great for weekend breakfast or brunch, especially after a holiday when you have lots of leftover ham. Also fits meal preppers – bake once and enjoy hearty breakfast squares all week. Kids and adults alike enjoy its familiar flavors.
Cooking Tips: If assembling ahead, cover and refrigerate overnight (add 5–10 minutes to bake time since it’ll be cold) thecountrycook.net. Use thawed hash browns and pat them dry to remove excess moisture for a fluffier texture thecountrycook.net.
Bake until the center is set – it should no longer jiggle and a knife inserted comes out clean thecountrycook.net. Let it rest 10 minutes before cutting to help it firm up. For extra flavor, you can sauté the hash browns in a little butter first or add diced onion/peppers.
Possible Variations: Swap the ham for cooked bacon or sausage (or combine them) for a different twist thecountrycook.net. Add veggies like sautéed mushrooms, bell peppers, or spinach to make it a Western-style casserole iambaker.net, thecountrycook.net.
Change up the cheese – Swiss or pepper jack work well. You can even make it crustless-quiche style by omitting hash browns and adding more eggs for a keto-friendly version. Leftovers reheat well in the microwave or oven, and you can freeze individual portions.
Original Recipe: Ham Hash Brown Breakfast Casserole – The Country Cook (Brandie) thecountrycook.net
5. Monte Cristo Sandwich (Ham & Cheese French Toast)
Overview: A decadent sweet-and-savory sandwich featuring layers of ham, turkey, and melty Swiss (or Gruyère) between bread slices that are dipped in egg batter and pan-fried like French toast recipetineats.com, recipetineats.com.
Traditionally dusted with powdered sugar and served with raspberry jam for dipping, it’s a brunch favorite that marries a grilled ham & cheese with a breakfast classic. This recipe makes one hefty sandwich that’s crispy outside, gooey inside, and absolutely satisfying.
Why It Stands Out: Often called “the best ham and cheese sandwich you will ever have,” it’s a worthy use of leftover baked ham – “a recipe that’s worthy of leftover Christmas ham!” recipetineats.com.
The Monte Cristo transforms ordinary ham & cheese into something special (everyone “goes bonkers over Monte Cristo!” recipetineats.com). The contrast of sweet, salty, and rich flavors (ham + cheese + eggy bread + a touch of sugar/jam) makes it unforgettable. It’s essentially a ham-and-cheese comfort food with a fancy brunch twist.
Suggested Audience: Perfect for holiday mornings (think day-after-Christmas breakfast) or weekend brunch lovers. It’s great for those who enjoy diner-style indulgences or anyone looking to elevate a ham sandwich.
Kids find it fun (you can skip the powdered sugar for them), and adults appreciate the nostalgia. Also a hit for sandwich night dinners when you want something a bit out of the ordinary.
Cooking Tips: Use sturdy bread (like brioche or challah) that can hold up to dipping. Assemble with plenty of ham & cheese, then press firmly so it stays together. Dip in beaten egg/milk batter and pan-fry in butter on medium heat until deeply golden to ensure the cheese melts fully recipetineats.com.
To serve, cut in half and dust lightly with powdered sugar, and don’t forget the jam for dipping – the sweet jam really complements the salty ham and cheese. If making several, keep finished sandwiches warm on a tray in a low oven.
Possible Variations: You can omit the turkey and use all ham, or swap Swiss for cheddar if preferred. For a lighter version, skip the sugar on top and serve with Dijon mustard instead of jam.
Add a pinch of cinnamon or vanilla to the egg batter for extra flavor. If you have croissants, you can make a croissant Monte Cristo for an even flakier result. And if you’re feeling adventurous, try serving with a spicy pepper jelly or apricot preserves as an alternative to raspberry jam.
Original Recipe: Monte Cristo Sandwich – RecipeTin Eats (Nagi) recipetineats.comrecipetineats.com
6. Grilled Hawaiian Ham & Pineapple Skewers
Overview: Ham kabobs on the grill, featuring chunks of ham steak (or leftover ham), fresh pineapple, and bell peppers threaded on skewers. They’re basted with a quick sweet-and-sour pineapple glaze (made from pineapple juice, ketchup, soy sauce, brown sugar, and garlic) that caramelizes as it grills blogghetti.com, blogghetti.com.
With just a few minutes per side on a hot grill, the ham chars slightly, the pineapple gets caramelized, and the veggies tenderize, creating a perfect mix of smoky, sweet, and savory.
Why It Stands Out: Turns leftover ham into a fun, tropical-inspired dish that’s “perfect for a quick dinner or on a brunch buffet” blogghetti.com.
No long marinating required – “the sweet and sour sauce just needs heated up on the stove and then brushed over the assembled kabobs before grilling. No hours of marinating needed.” blogghetti.com. It’s an unexpected way to enjoy ham outside of the usual contexts, and great for summertime cookouts.
Suggested Audience: Great for BBQ lovers and those looking for a lighter ham dish. Families will enjoy assembling the skewers together (kids can help thread, with supervision).
It’s also an excellent choice for a low-fuss weeknight meal since fully cooked ham only needs reheating. And if you’re hosting a luau or tiki-themed party, these ham and pineapple skewers fit right in.
Cooking Tips: Soak wooden skewers for 30 minutes prior if using, to prevent burning blogghetti.com. Cut ham, pineapple, and veggies into equal 1-inch pieces for even grilling blogghetti.com.
Grill over medium-high heat – since everything is pre-cooked (ham) or tender, you just need to heat through and char the edges (about 8–10 minutes total). Continually brush the kabobs with the glaze as they cook for maximum flavor blogghetti.com. If you don’t have an outdoor grill, an indoor grill pan or even your oven’s broiler can work (just watch closely).
Possible Variations: Feel free to add other veggies to the skewers – cherry tomatoes, red onion chunks, zucchini, or mushrooms can join the party blogghetti.com.
Want some heat? Add fresh jalapeño slices or a pinch of chili flakes to the glaze. You can even throw a few shrimp on the skewers (they cook fast and pair well with the ham and pineapple) blogghetti.com. Serve with rice and extra sauce on the side for a complete meal. Leftover glaze can be simmered into a dipping sauce.
Original Recipe: Easy Grilled Hawaiian Ham Skewers – Blogghetti (Lisa Kerhin) blogghetti.com, blogghetti.com
7. Chicken Cordon Bleu Quinoa Casserole
Overview: All the flavors of chicken cordon bleu (ham, chicken, Swiss cheese, Dijon mustard) are baked together in a creamy quinoa casserole. It combines cooked quinoa, shredded chicken, diced ham, and Swiss cheese in a flavorful mustard-infused sauce, topped with Panko bread crumbs for crunch drizzlemeskinny.com.
This one-dish bake gives you tender protein, wholesome quinoa, and cheesy goodness in every bite – without any canned soup, as the sauce is often made from scratch (e.g. using broth, milk, and a bit of flour or cream).
Why It Stands Out: It’s a unique spin on a classic: “a quinoa casserole with all the flavors of chicken cordon bleu, with a crispy breadcrumb topping.” pinterest.com Using quinoa instead of pasta or rice adds a modern, protein-packed twist – “this ham casserole is unique because quinoa is the star…with Swiss cheese, ham, Dijon mustard, Worcestershire, and Panko.” drizzlemeskinny.com.
The result is a dish that feels hearty yet a bit lighter/healthier than the traditional. It’s also a great way to introduce quinoa to those who might not usually eat it.
Suggested Audience: Perfect for health-conscious comfort food lovers. If you’re trying to incorporate more whole grains or follow a higher-protein diet, this casserole is for you. It’s also an excellent use of leftover ham and chicken (for instance, ham from a roast and meat from a rotisserie chicken).
Families looking for a new casserole beyond the usual pasta or potato will appreciate this dish’s novelty.
Cooking Tips: Be sure to pre-cook the quinoa (or use leftover cooked quinoa) – many recipes let the quinoa cook in the casserole, but pre-cooking ensures a consistent texture. Use a sharp Dijon mustard in the sauce for that signature cordon bleu flavor (start with 1–2 tablespoons – a little goes a long way).
Stir in some frozen peas or broccoli for extra color and veggies. If the casserole seems dry before baking, add a splash more broth or a bit of milk – the quinoa will absorb moisture as it bakes melskitchencafe.com, melskitchencafe.com. Bake until the crumbs are golden and the cheese is bubbly.
Possible Variations: Swap Swiss cheese with Gruyère for a nuttier flavor, or even cheddar if that’s what you have. No chicken? Increase the ham (or vice versa). You can make this gluten-free by using gluten-free panko or crushed pork rinds on top.
If you prefer rice, you could substitute cooked brown rice for quinoa (though it changes the character a bit). And for an even lighter version, use cauliflower “rice” – but reduce the liquid and baking time since cauliflower doesn’t absorb liquid like quinoa.
Original Recipe: Chicken Cordon Bleu Quinoa Casserole – Closet Cooking (Kevin Lynch) drizzlemeskinny.com
8. Creamy Ham & Smoked Cheddar Mac and Cheese
Overview: A stovetop mac and cheese upgraded with chunks of ham and a touch of smoky flavor. Elbow macaroni is enveloped in a velvety cheese sauce made from a roux (butter + flour), evaporated milk and broth, sharp cheddar plus mozzarella (and a bit of Parmesan and Dijon for depth), then mixed with diced ham heartscontentfarmhouse.com, heartscontentfarmhouse.com.
A pinch of smoked paprika gives the sauce subtle smokiness that complements the ham heartscontentfarmhouse.com. It’s all the gooey, comforting goodness of traditional mac & cheese, turned into a satisfying ham-packed meal.
Why It Stands Out: Described as “creamy, savory, and absolutely scrumptious…like a hug in a bowl”, this recipe takes a family favorite and makes it even heartier heartscontentfarmhouse.com.
The secret ingredients – a bit of smoked paprika and Dijon mustard – add a depth of flavor that sets it apart from basic mac and cheeseheartscontentfarmhouse.com, heartscontentfarmhouse.com. Plus, it’s incredibly quick (ready in about 30 minutes) yet tastes indulgent, making it weeknight-friendly comfort food.
Suggested Audience: Tailor-made for comfort food lovers and busy weeknights. Kids adore the cheesy pasta, and the ham adds protein to keep parents happy. It’s also great for those who have a little bit of ham left and want a “one pot” style meal. If you normally reach for boxed mac and cheese to please the family, this is a delicious from-scratch upgrade that’s still easy.
Cooking Tips: Cook the macaroni just to al dente (slightly firm) so it doesn’t overcook when mixed with the hot cheese sauce heartscontentfarmhouse.com. Use evaporated milk as called for – it creates an extra creamy sauce without needing heavy cream heartscontentfarmhouse.com.
When making the roux, keep the heat medium-low and stir constantly to avoid burning the flour heartscontentfarmhouse.com. For best results, shred cheese off the block (pre-shredded cheese has anti-caking agents that can make the sauce less smooth) heartscontentfarmhouse.com. Stir in the ham at the end and serve immediately for maximum creaminess.
Possible Variations: Swap smoked cheddar or Gouda for some of the cheese to amplify the smoky flavor (or if you don’t have smoked cheese, the paprika already provides some smokiness).
You can add a bit of hot sauce or cayenne for a kick. If you want some veggies, stir in thawed peas or steamed broccoli with the pasta. For a baked casserole version, transfer to a baking dish, top with buttered breadcrumbs, and bake until golden. Leftovers can be reheated with a splash of milk to loosen the sauce.
Original Recipe: Creamy Ham Mac and Cheese – Heart’s Content Farmhouse (Katie) heartscontentfarmhouse.com, heartscontentfarmhouse.com
9. Cheesy Scalloped Potatoes and Ham
Overview: A layered casserole of tender Yukon gold potatoes, diced ham, and onions baked in a creamy cheddar béchamel sauce. Thinly sliced potatoes are layered with ham in a baking dish, then blanketed by a homemade white sauce enriched with milk, butter, flour, and sharp cheddar cheese jessicagavin.com, jessicagavin.com.
Baked until the sauce is bubbling and the top is browned and crisp (often finished under the broiler for a minute or two), this dish merges cheesy potatoes au gratin with savory ham. It’s the definition of hearty comfort food, ideal as a main or side.
Why It Stands Out: It’s a decadent twist on the classic – the addition of ham turns scalloped potatoes into a satisfying entree. Food science aficionados will love that the recipe is optimized for perfect results: “layering thinly sliced potatoes allows heat to distribute evenly… The cheese and cream mixture forms a rich, velvety sauce that binds the layers, while baking yields a crispy cheese crust via the Maillard reaction.” jessicagavin.com
In short, it’s been tested to come out ultra-creamy inside with a cheesy golden top. Plus, it’s a fantastic way to use leftover ham in a dish that feels elegant enough for company.
Suggested Audience: Ideal for holiday gatherings (it’s a popular Easter dish) or cozy family dinners. Anyone who loves creamy casseroles or loaded baked potatoes will appreciate this.
It’s gluten-free friendly (just flour in the sauce, which could be subbed with GF flour). It also doubles as a side dish for a crowd or a stick-to-your-ribs weeknight main with a green salad on the side.
Cooking Tips: Slice potatoes very thin (1/8-inch) for even cooking – a mandoline helps jessicagavin.com. If using a ham bone from a baked ham, you can simmer it to make ham stock and use that for part of the liquid. Pre-cook the sauce until nicely thickened on the stove before assembling – this prevents curdling and ensures the potatoes cook in a rich bath.
Cover with foil for the first half of baking so the potatoes steam and soften, then uncover to allow the top to brown. Let the casserole rest 10-15 minutes before serving so the sauce thickens and it slices neatly (this prevents a runny result) thefreshcooky.com.
Possible Variations: Swap cheddar for Gruyère or a mix of cheeses (Gruyère + Parmesan makes a more classic gratin). Add layers of peas or sautéed leeks for extra flavor. Sprinkle chopped thyme or rosemary in the sauce for an herb aroma.
For a shortcut, you can use a can of condensed cheddar soup as the sauce base (though homemade is superior). If you don’t have ham, this works beautifully with cooked bacon or smoked turkey too. And if you somehow have leftovers (rare!), fry them into a hash the next morning with eggs.
Original Recipe: Scalloped Potatoes and Ham – Jessica Gavin jessicagavin.com, jessicagavin.com
10. Hawaiian Ham & Swiss Slider Sandwiches
Overview: Mini baked ham sandwiches made with soft Hawaiian rolls filled with layers of sliced ham and Swiss cheese, topped with a flavorful buttery spread.
These sliders are assembled in a casserole (keeping the rolls attached in a sheet for easy prep), brushed generously with a “magical” garlic mayo sauce and melted butter glaze (often with Dijon, poppy seeds, and onion powder), then baked until the cheese is melty and the rolls are lightly crisp on top thestayathomechef.com, thestayathomechef.com.
The result: twelve gooey, savory sandwiches that pull apart and are absolutely addictive.
Why It Stands Out: These are the ultimate crowd-pleaser appetizers or snacks. The Stay at Home Chef version uses a “magical mayo sauce” (a zesty garlic aioli) that “sets them apart from the rest” thestayathomechef.com, thestayathomechef.com – it infuses every bite with extra flavor beyond the usual butter glaze.
They’re quick and easy (ready in 20 minutes) yet taste like you put in serious effort. Perfect for using up ham in a way that doesn’t feel like leftovers at all.
Suggested Audience: Perfect for game day parties, potlucks, or casual family dinners. Kids love these handheld sandwiches, and adults often devour them just as quickly.
They’re great for feeding a crowd on a budget (rolls and ham stretch a long way) and ideal whenever you have a lot of ham (post-holiday, or even deli ham to use up). Because they’re warm and cheesy, they fit any season – from holiday parties to summer gatherings.
Cooking Tips: Don’t separate the rolls when slicing – use a long serrated knife to cut the entire sheet of rolls horizontally in half at once (to have a bottom “slab” and a top “slab”).
Spread some sauce on the cut sides for flavor in every bite thestayathomechef.com. Wrap the baking dish with foil for the first half of baking to ensure the cheese fully melts, then uncover at the end to lightly toast the tops.
Serve immediately – these sliders are at their goooiest best when hot from the oven. If you want that classic poppy seed topping, mix a tablespoon of poppy seeds into the butter glaze.
Possible Variations: You can swap Swiss for cheddar or provolone, or use honey ham for a touch of sweetness. Add a layer of dill pickle slices or a spoonful of honey mustard inside each slider for a Cubano-inspired twist. For extra crunch, you could add crispy cooked bacon inside.
If Hawaiian rolls are too sweet for you, use regular dinner rolls. These sliders are also flexible – make them turkey & cheddar, roast beef & provolone, etc., using the same method. Any way you spin it, “they’re a perfect way to feed a crowd without breaking a sweat.” thestayathomechef.com
Original Recipe: Hawaiian Ham and Cheese Sliders – The Stay at Home Chef (Chef Cayt) thestayathomechef.com, thestayathomechef.com
11. Honey-Glazed Ham Steak with Pineapple
Overview: A quick dinner for two featuring a thick slice of ham steak pan-fried and glazed in a homemade honey-pineapple sauce. The glaze is a simple mixture of honey, brown sugar, Dijon mustard, and pineapple juice (plus a pinch of ground cloves or ginger) that coats the ham as it heats chocolatemoosey.com.
After searing the ham, you briefly cook pineapple tidbits in the same sticky glaze. The ham steak is served draped in the glossy sauce and warm pineapple, giving you all the flavors of a holiday ham in a weeknight-friendly form.
Why It Stands Out: It delivers that classic ham + pineapple combo in a fraction of the time. You get the sweet, fruity glaze that people love on a spiral ham, but here it’s all done in one skillet in about 15 minutes.
The recipe is scaled for a small portion (hence great for couples or small families), avoiding the need to bake an entire ham. It’s basically a clever way to make “ham dinner recipes” accessible anytime – “savory ham with a rich filling of tender potatoes and veggies in a creamy sauce, topped with a flaky crust” (if turning into pot pie, for example) thefreshcooky.com.
In this case, the standout is the honey-orange-pineapple glaze that makes the ham “burst with flavor”.
Suggested Audience: Great for small households or empty-nesters with leftover ham steaks. Also, anyone who craves a holiday ham taste without committing to a whole roast. Because it’s so easy, it’s perfect for beginner cooks and busy weeknights.
Serve it with instant mashed potatoes or steamed veggies and you have a balanced meal. This is also a nice option for ham lovers who don’t want to heat up the oven – everything is done on the stovetop.
Cooking Tips: If your ham steak is very salty, you can soak it in water for 30 minutes and pat dry before cooking to remove excess salt. Sear the ham steak in a little oil or butter first to get some browned edges, then remove it while you thicken the glaze (to avoid over-cooking the ham) chocolatemoosey.com, chocolatemoosey.com.
Use canned pineapple tidbits (with juice) for convenience – you’ll use the juice in the glaze and the fruit in the final dish chocolatemoosey.com. Keep an eye on the glaze; honey and sugar can burn quickly – you want it syrupy and sticky, but not scorched. Spoon the extra glaze and pineapple over the ham to serve.
Possible Variations: Instead of pineapple, you can use peaches (peach preserves work great in the glaze too) for a ham steak with peaches. Add a splash of bourbon or rum to the glaze for an adults-only depth of flavor.
To make it a sheet-pan dinner, you could roast the ham steak in the oven surrounded by pineapple rings and sweet potatoes brushed with the glaze. Leftover glazed ham can be diced into fried rice or salads the next day. And if you have more eaters, this recipe easily doubles – just use a larger skillet or work in batches.
Original Recipe: Honey-Glazed Ham Steak – Homemade In The Kitchen (Carla Cardello) chocolatemoosey.com, chocolatemoosey.com
12. Creamy Ham & Peas Pasta
Overview: A 30-minute stovetop pasta that tosses tender spiral pasta (fusilli or rotini) with diced ham, green peas, and mushrooms in a light yet creamy sauce. Uniquely, it uses a dollop of mascarpone cheese (or cream cheese) to enrich the sauce, along with canned diced tomatoes and herbs (basil, oregano) for flavor foodmeanderings.com, foodmeanderings.com.
The result is a balanced dish that’s not overly heavy – the tomatoes and herbs give it a fresh Italian vibe, while the ham and mascarpone add comforting richness. It smartly uses pantry staples and repurposes leftover ham and even leftover mascarpone from holiday desserts foodmeanderings.com.
Why It Stands Out: It’s a *“use it all up” recipe – “this recipe gets two birds with one stone because it uses up both my leftover mascarpone cheese and leftover ham!”** foodmeanderings.com. Many people don’t think to put ham in a tomato-cream pasta, but it works deliciously, kind of like a shortcut ham carbonara meets pasta primavera.
The mascarpone makes the sauce velvety without needing a roux or heavy cream. Plus, it’s packed with veggies (tomatoes, peas, mushrooms), so it feels like a complete one-bowl meal that’s both indulgent and lighter than a full Alfredo.
Suggested Audience: Great for weeknight dinners when you’re short on time and want to use leftovers creatively. Kid-friendly (the sweet peas and mild sauce go over well) but also satisfying for adults (thanks to the nuanced herb and mascarpone flavors).
If you have a bit of ham but not enough to feed everyone by itself, stretching it in a pasta like this is perfect. Also suitable for those who prefer a non-casserole ham dish after the holidays.
Cooking Tips: Boil the pasta in well-salted water until al dente and reserve a little pasta water in case you need to loosen the sauce at the end. Use the mascarpone at room temp so it melts smoothly into the sauce.
The recipe calls for canned mushrooms and tomatoes for speed, but you can absolutely sauté fresh mushrooms and use fresh cherry tomatoes if you have them – just cook them down with the onions and garlic until the tomatoes break down a bit.
Season generously with dried basil and oregano (or Italian seasoning) for that classic flavor foodmeanderings.com. Finish with grated Parmesan and fresh basil if you have it.
Possible Variations: Swap mascarpone with cream cheese or Boursin for a different flavor twist foodmeanderings.com. Not a fan of peas or mushrooms? Use diced zucchini or bell pepper instead (sauté until tender).
You can make this dish keto-friendly by using zoodles or a low-carb pasta and increasing the ham, mushrooms, and mascarpone while omitting the canned tomatoes (maybe add a bit of tomato paste for flavor instead).
If you prefer a baked dish, sprinkle with mozzarella and bake until bubbly for a ham pasta bake. This recipe is very forgiving – as the author notes, it’s “so very versatile – it uses up what is in your fridge” thefreshcooky.com.
Original Recipe: Healthy Leftover Ham Pasta with Peas – Food Meanderings (Terri Gilson) foodmeanderings.com, foodmeanderings.com
13. Ham & Cheddar Quiche – Classic, Adaptable, and Freezer-Friendly
Overview: A savory quiche baked in a standard pie crust, filled with a custard of eggs, half-and-half, and loads of diced ham, sharp cheddar cheese, and green onions theslowroasteditalian.com, theslowroasteditalian.com. It’s like a rich omelet in pie form – the filling is poured into a pre-baked pie shell and baked until the eggs are set and the crust is golden.
This recipe uses a shortcut of pre-made pie dough (or you can make your own), making it a fairly simple assemble-and-bake dish. The result is a sliceable pie that’s perfect for breakfast, brunch, or even lunch with a side salad.
Why It Stands Out: Classic, adaptable, and freezer-friendly – quiche is beloved because you can eat it warm, cold, or room temp. This ham and cheese version is a nice change from the usual Quiche Lorraine (which uses bacon).
It’s touted as “wonderfully flaky, buttery, tender and crumbly… Perfect as a savory breakfast treat… Amazingly freezer-friendly” damndelicious.net. The recipe emphasizes achieving a tender (not rubbery) custard by getting the egg-to-cream ratio just right theslowroasteditalian.com. Plus, it highlights using leftover ham in a way that feels a bit elegant.
Suggested Audience: Great for brunch enthusiasts – serve this at Easter brunch or a bridal shower, and it’ll disappear. Also perfect for meal prepping breakfast (one quiche can yield 6–8 slices for the week). It’s a good way to get kids to eat eggs and ham in a more fun format.
And if you’re on a low-carb diet, you can even make it crustless in a pie dish (just grease the dish well) for a keto-friendly version. Basically, anyone who has a bit of ham and loves cheese and eggs will enjoy this quiche.
Cooking Tips: Do not overbeat the eggs – mix the custard just until combined to avoid too much air, which can create a souffle that sinks. Partially blind-bake the pie crust (prick it with a fork and pre-bake for about 5–7 minutes) to prevent a soggy bottom thefreshcooky.com.
Let the quiche cool at least 10–15 minutes before slicing to allow the custard to set (this also improves the texture and avoids a runny filling). If the crust edges brown too quickly in the oven, cover them with foil. This quiche can also be made in advance: bake it the night before and reheat gently, or serve at room temp.
Possible Variations: Feel free to add veggies – blanched asparagus pieces or sautéed spinach make great additions (just be sure to pat dry any wet veggies). Swap cheddar for Swiss or pepper jack for a different flavor, and toss in some herbs like chives or thyme. You can also omit the crust entirely (for a crustless quiche, bake in a greased pie dish or glass baking dish).
For a mini version, pour the filling into greased muffin tins (with or without a little circle of pie dough in each) for mini frittata muffins. Additionally, as the recipe notes, you can substitute the ham with cooked bacon or sausage if you like sallysbakingaddiction.com – it’s very flexible.
Original Recipe: Ham and Cheese Quiche – The Slow Roasted Italian (Donna Elick) theslowroasteditalian.com, theslowroasteditalian.com
14. Leftover Ham & Shrimp Jambalaya
Overview: A Louisiana-style jambalaya that repurposes ham alongside shrimp and the “holy trinity” of veggies (onion, celery, bell pepper). In this one-pot dish, diced ham is sautéed with aromatics and Cajun seasoning, then simmered with crushed tomatoes, chicken broth, rice, thyme, and oregano.
Midway, raw shrimp are added to cook until just done curatedcomfortcorner.com, curatedcomfortcorner.com. The result is a boldly flavored rice dish where every bite has smoky ham, juicy shrimp, and seasoned rice. It’s essentially a quick jambalaya hack for leftover ham, done in under an hour but tastes like it slow-cooked all day.
Why It Stands Out: Innovative use of ham in Creole cuisine – jambalaya traditionally uses andouille sausage or tasso, but here ham steps in wonderfully, bringing its own smokiness.
The description paints it well: “a medley of flavors in one pot…using up leftover ham and adding succulent shrimp for a hearty, satisfying meal. With vibrant bell peppers, aromatic spices, and tender rice, this dish is sure to become a favorite.” curatedcomfortcorner.com.
It’s also a lighter, faster jambalaya (no long sausage rendering needed), making it accessible on a weeknight. Plus, it brings a totally different flavor profile to leftover ham (Cajun spice vs. sweet or creamy).
Suggested Audience: Perfect for those who love spicy, flavorful dishes. If you typically enjoy jambalaya, gumbo, or fried rice, this will be up your alley. It’s great for stretching a small amount of ham to feed a bigger group by pairing with inexpensive rice.
Also, gluten-free naturally, so it’s suitable for GF diets. And if you’ve never made jambalaya, this is an approachable entry point without special ingredients (uses common pantry spices and ham you have).
Cooking Tips: Use a good Cajun or Creole seasoning blend (or make your own with paprika, garlic powder, oregano, thyme, cayenne, etc.) and don’t be shy with it – jambalaya should be well-seasoned (start with 2 tsp and adjust) curatedcomfortcorner.com.
Sauté the ham and veggies until the veggies soften and the ham gets a bit of color – this develops flavor. Long-grain rice works best (it stays fluffier).
Do not overcook the shrimp – stir them in during the last 5-10 minutes of cooking so they stay tender recipelink.com, curatedcomfortcorner.com. If the jambalaya is too wet, uncover for a few minutes at the end or fluff and let it stand; if too dry, stir in a bit more broth.
Possible Variations: Feel free to add smoked sausage if you have some – it will only add to the flavor (browning it with the ham). You can also swap shrimp for shredded chicken if preferred, cooking it along with the ham from the start. To make it vegetarian (aside from ham), omit shrimp and increase veggies (though the ham is key for flavor here).
If you like it spicier, add diced jalapeño or a dash of hot sauce. Serve with sliced green onions and a sprinkle of fresh parsley on top for freshness. Leftovers of this jambalaya reheat well and might even taste better the next day as flavors meld.
Original Recipe: Easy Ham and Shrimp Jambalaya – Curated Comfort Corner (Adrina Halder) curatedcomfortcorner.com, curatedcomfortcorner.com
15. Ham & Cheese Puff Pastry Pinwheels
Overview: Savory pinwheel appetizers made by spreading puff pastry with a flavorful filling, rolling it up, slicing, and baking. In this version, a sheet of thawed puff pastry is brushed with Thai sweet chili sauce, then layered with chopped ham, shredded cheddar cheese, and even some finely chopped olives for a briny kick appetizeraddiction.com, appetizeraddiction.com.
The pastry is rolled into a log, chilled, then sliced into spiral rounds. Baked until puffy and golden, these pinwheels come out flaky and cheesy with a touch of sweetness and spice from the chili sauce – utterly addictive bite-sized treats.
Why It Stands Out: It puts a creative spin on ham-and-cheese appetizers by using sweet chili sauce instead of the usual mustard appetizeraddiction.com. This gives an unexpected sweet-heat glaze inside the pastry. As the blog notes, “savory scones make a delicious and hearty appetizer or snack…Ham and Cheese Scones are an easy, foolproof, family-favorite way to use up leftover ham!” allrecipes.family, freshrecipes.com.
Similarly, these pinwheels are super easy and use leftover ham in a crowd-pleasing way – no one would guess they were born of leftovers. They’re also extremely flexible: you can customize with different sauces or add-ins (pesto, beef, spinach dip, etc.) celebrationsathomeblog.com.
Suggested Audience: Perfect for party hosts and game-day snack spreads. These pinwheels are finger-food champs – great for kids’ lunchboxes, holiday hors d’oeuvres, or even as a make-ahead freezer snack (you can freeze the log or the unbaked slices).
Basically anyone who loves buttery pastry (everyone) will enjoy these. And if you’re tired of ham sandwiches, turning the ham into these elegant spirals will rekindle your interest.
Cooking Tips: Keep the puff pastry cold – work quickly or chill it if it gets too soft, because cold pastry yields flakier pinwheels appetizeraddiction.com, damndelicious.net. After rolling up, do refrigerate the log for 15-30 minutes (or freeze 10-15 min) before slicing; this firms it up and makes cutting clean rounds easier.
Use a sharp serrated knife in a gentle sawing motion to slice without squishing. Bake on parchment to prevent sticking, and don’t over-bake – pull them when they are just nicely golden. These are delicious warm or at room temp, but if they soften over time, reheat in the oven for a few minutes to crisp them back up.
Possible Variations: As noted, variations are endless celebrationsathomeblog.com. You can do a pesto-Parmesan version (spread pesto instead of chili sauce, omit olives). Or a “sweet & salty” version as one source suggests: spread softened brie, a layer of plum (or apricot) jam, crumbled blue cheese and chopped pecans, then roll up for a gourmet twist celebrationsathomeblog.com.
You can also use different cheeses (pepper jack for spice, or Swiss with a little mustard for a classic taste). If you don’t have puff pastry, crescent roll dough can substitute in a pinch (they’ll be softer, not flaky, but still good). These can be made ahead: freeze the unbaked sliced pinwheels and bake directly from frozen when needed (add a couple extra minutes).
Original Recipe: Ham and Cheese Pinwheels – Appetizer Addiction (Julia) appetizeraddiction.com, celebrationsathomeblog.com
16. Slow Cooker Ham & Bean Soup
Overview: A set-it-and-forget-it crockpot soup made with dried white beans (Great Northern or navy), a leftover ham bone (or diced ham), and classic soup veggies like onion, carrot, celery, and garlic.
Simply add everything to the slow cooker with bay leaves, thyme, and broth/water, then cook low and slow until the beans are tender and the ham flavor has infused the soup dontsweattherecipe.com, dontsweattherecipe.com.
The result is a rustic, thick bean soup loaded with smoky ham in each bite. It’s inexpensive, nutritious, and pure comfort – especially with some cornbread or crusty bread on the side.
Why It Stands Out: It’s amazingly easy and foolproof – essentially a “dump the ingredients and let the slow cooker work its magic” recipe dontsweattherecipe.com. The blog highlights several perks: “It’s inexpensive and will feed a crowd. You can use leftover ham, ham bone, ham hock… It only takes a few minutes of prep. It’s hearty, healthy and delicious. And it freezes well.” dontsweattherecipe.com.
In short, it checks all the boxes for a perfect leftover ham recipe. The long simmer melds the flavors beautifully, yielding a soup that tastes like Grandma cooked it all day (because essentially, the slow cooker did!).
Suggested Audience: Fantastic for budget-conscious cooks and those who love using the slow cooker. If you have a leftover ham bone from Easter/Christmas – this is your recipe. It’s also great for freezer meal planners; you can batch cook and freeze portions.
Gluten-free folks can enjoy it without any swaps. And it’s the kind of homestyle dish that appeals to all ages – from toddlers learning to like beans to seniors reminiscing about ham and bean soup of their childhood.
Cooking Tips: No need to pre-soak the beans if cooking on low for 8-10 hours, but you can soak overnight to reduce cook time (or cook on high ~5-6 hours) thekitchengirl.com. If using a ham bone, trim off excess fat and remove it at the end to pick off any meat for the soup.
For extra flavor, some recipes suggest sautéing the onions/garlic before adding, but it’s optional. Once the beans are tender, taste before salting – ham and broth can be salty.
If you want a creamier texture, mash a cup of the cooked beans and stir back in, or use an immersion blender on a portion of the soup dontsweattherecipe.com. And remember Laurel’s tip: serve with cornbread or dinner rolls for that complete cozy experience dontsweattherecipe.com.
Possible Variations: Add a cup of diced potatoes or parsnips for extra heartiness (put in halfway through so they don’t disintegrate) dontsweattherecipe.com. You can also toss in a handful of leafy greens (kale or spinach) near the end for some green goodness dontsweattherecipe.com.
If you don’t have a ham bone, use a smoked ham hock for flavor or just increase the diced ham – or even use smoked turkey legs for a different smoky meat profile dontsweattherecipe.com.
Some like to finish their bean soup with a splash of vinegar or hot sauce to brighten the flavors – totally optional. This soup is a blank canvas: feel free to sprinkle some fresh parsley or thyme when serving for freshness.
Original Recipe: Slow Cooker Ham and Bean Soup – Don’t Sweat The Recipe (Tracy) dontsweattherecipe.com, dontsweattherecipe.com
17. Leftover Ham Pot Pie with Vegetables
Overview: A savory ham pot pie that takes all the comforting elements of a holiday dinner and bakes them under a pie crust. The filling is a creamy stew of diced ham, bite-sized potatoes, mixed vegetables (like peas, carrots, and even leftover green bean casserole or corn), all in a seasoned gravy made from butter, flour, stock, and milk thefreshcooky.com, thefreshcooky.com.
This filling is poured into a pie dish and covered with a buttery pie crust (you can do a bottom crust too, or just a top crust for simplicity) and baked until bubbly and the crust is flaky brown. It’s essentially a ham version of chicken pot pie, and it uses up a breadth of leftovers in one go.
Why It Stands Out: It’s heralded as “a must-make leftover ham pot pie” that “uses all your best leftovers from the holidays and puts them into one fantastic dish” thefreshcooky.com. Truly, it’s leftover alchemy – turning ham plus extra sides into a new, show-stopping comfort meal.
The recipe origin is Pennsylvania Dutch (who often make “slippery” ham pot pie with noodles), but this version opts for a classic flaky crust, making it approachable and familiar. It’s super versatile (the author encourages you to toss in whatever veggies you have, even leftover casseroles) and delivers that soul-warming, homestyle flavor that tastes even better the next day.
Suggested Audience: Perfect for the day after a big holiday meal when you have ham, veggies, and maybe even mashed potatoes or gravy hanging around. It feeds a crowd, so it’s great for family dinner or bringing to a potluck.
Pie lovers will appreciate a savory option like this. It’s also a good project for somewhat confident beginner cooks who want to practice pie-making with forgiving filling.
And if you’re looking for a dish to make and deliver to someone (new parents, someone recovering, etc.), ham pot pie travels and reheats well, providing comforting nourishment.
Cooking Tips: If using a bottom crust, par-bake it (with pie weights or fork-pricking) for a few minutes to avoid sogginess thefreshcooky.com. Cut your potatoes into small cubes and pre-cook them until just tender (or use leftover cooked potatoes/scalloped potatoes) so they meld into the filling without staying raw recipesfromapantry.com, thefreshcooky.com.
When making the gravy, cook the flour and butter roux for a minute to get rid of raw flour taste, and season it well with thyme, pepper, and a bit of garlic or onion powder (especially if your veggies were plain).
“Use frozen pie shells for ease,” or even top with crescent roll dough or puff pastry as suggested for a quick crust alternative thefreshcooky.com. Vent the top crust with a few slits and bake on a foil-lined sheet in case of bubbling over. Rest 10 minutes after baking so it can set up slightly.
Possible Variations: This recipe is incredibly flexible thefreshcooky.com. No ham? It works with turkey or chicken (hello, turkey pot pie) using the same method thefreshcooky.com.
If you have leftover biscuits or dinner rolls, you can actually use them as a topping – place them on the filling and bake (as noted, “top the mixture with leftover bread, brush with butter, voila!”) thefreshcooky.com. Dairy-free? Use a nondairy milk in the gravy and a dairy-free crust recipe.
You can get creative with herbs – tarragon or sage can add a different vibe. Also, consider making individual pot pies in ramekins for fun presentation (adjust bake time). Storage tip: It keeps 3-4 days refrigerated and you can even freeze the assembled (unbaked) pot pie for a future easy meal thefreshcooky.com.
Original Recipe: Easy Ham Pot Pie – The Fresh Cooky (Kathleen Pope) thefreshcooky.com, thefreshcooky.com
18. Keto Ham and Broccoli Cheddar Casserole
Overview: A low-carb, five-ingredient casserole that combines bite-sized ham pieces with fresh broccoli florets in a creamy cheddar sauce that uses cauliflower as a hidden helper.
The sauce is made by simmering cauliflower with heavy cream or cream cheese, then blending until smooth to create a keto-friendly “cream of cauliflower” base mylifecookbook.com, mylifecookbook.com.
Sharp cheddar is melted into that sauce, then it’s mixed with the ham and broccoli and baked until bubbly and the cheese is golden. Each serving boasts lots of protein from ham and cheese, fiber from broccoli/cauli, and minimal carbs (about 5.1g net carbs per serving as noted) mylifecookbook.com.
Why It Stands Out: It’s a comfort food casserole that aligns with keto/low-carb diets, so you can enjoy a cheesy “ham and broccoli bake” without the pasta or potatoes.
The use of cauliflower to thicken the sauce is genius – you get a rich, creamy result without flour or canned soup. It also happens to be gluten-free and grain-free by default.
The flavor is reminiscent of broccoli cheddar soup meets ham casserole, which is super satisfying. And with so few ingredients, it’s cheap and easy while still being family-friendly (the kids won’t notice the cauliflower if you don’t tell them!).
Suggested Audience: Ideal for those on keto, low-carb, or diabetic-friendly diets looking for new ways to use leftover ham. But even if you’re not keto, it’s just a tasty way to get more veggies in.
Good for anyone following the after-holiday reset where you want something lighter yet comforting. It’s also simpler than a classic casserole – no roux, no lengthy prep – so if you’re not a confident cook, this one is hard to mess up.
And it’s a nice option to bring to potlucks where some might be avoiding carbs, as it will please both low-carb eaters and others (you can always serve bread or rice on the side for those who want it).
Cooking Tips: Cut the broccoli into uniform, small florets so they cook evenly. If you want the broccoli very soft, you can steam or microwave it a couple minutes before baking; otherwise, it will have a bit of bite (which many prefer).
For the cauliflower sauce, blend it until completely smooth so it mimics a cream sauce – a high-powered blender or immersion blender works great. Season the sauce generously (salt, pepper, maybe a little garlic powder) since cauliflower is mild.
If the casserole is very thick, you can stir in a splash of chicken broth or almond milk. Bake just until the cheese on top is melted and a little browned – overbaking could dry it out.
Possible Variations: Add a few sautéed mushrooms or a handful of spinach to the mix for more veggies. You can swap cheddar for a combo of cheeses like Monterey Jack (for melt) and Parmesan (for flavor).
If you don’t want to make the cauliflower sauce, an easier (though less elegant) shortcut is to toss everything with 4 oz of softened cream cheese and 1/2 cup heavy cream – it will melt into a sauce as it bakes (though you might miss some of the volume that the cauliflower gives).
To spice it up, mix a little Dijon or a pinch of nutmeg into the sauce for depth. This casserole is pretty filling on its own, but you can serve it over riced cauliflower or with a green salad to round out the meal.
Original Recipe: Keto Ham and Broccoli Casserole – My Life Cookbook (Denise)mylifecookbook.com, mylifecookbook.com
19. Savory Ham and Cheese Scones
Overview: Tender, buttery scones studded with ham and cheddar, bringing together the best of a biscuit and a pastry. The dough is a typical cream scone base: flour, baking powder, a touch of sugar, salt, cold grated butter, and buttermilk – but with shredded cheddar cheese and diced ham folded in, plus minced chives or green onions for flavor damndelicious.net, damndelicious.net.
The dough is patted into a circle, cut into triangles, brushed with egg wash (and a sprinkle of flaky salt or extra cheese), then baked until golden. These scones bake up flaky and crumbly on the edges, soft in the middle, with pockets of cheesy ham goodness throughout.
Why It Stands Out: It transforms leftover ham into a bakery-worthy treat. These scones are “wonderfully flaky, buttery, tender and crumbly… great to serve alongside soups and stews… and absolutely freezer-friendly” damndelicious.net.
They’re like the perfect savory answer to ham sandwiches – more interesting in texture and rich in flavor. Also, the recipe emphasizes techniques for success (like using frozen butter and cold buttermilk) to ensure they turn out light, not dense damndelicious.net. Baked ham and cheese together is always a winner, and in scone form it feels special.
Suggested Audience: These appeal to breakfast and brunch lovers, and those who enjoy baking projects. They’re fantastic as a make-ahead breakfast (you can bake and freeze, or even freeze the unbaked scones). Also, if you typically like cheddar biscuits or savory croissants, you’ll love these.
They pair wonderfully with a bowl of soup or salad, so consider this for a lunchtime leftover ham idea too. If you have picky eaters, presenting ham and cheese in a pastry might entice them more than on a plate. And anyone who does afternoon tea or wants something different for a holiday morning pastry spread will find these ideal.
Cooking Tips: Keep everything cold – chill the diced ham and even the bowl of flour before mixing, work quickly, and if the dough gets warm, pop it in the fridge for a few minutes before baking damndelicious.net. “Start with cold butter… and use buttermilk for light, moist scones” damndelicious.net.
When cutting in the frozen grated butter, mix until you have pea-sized bits – those little butter pockets create flakiness. Don’t overwork the dough; knead just until it comes together (it will be a bit shaggy).
Use a sharp knife or bench scraper to cut the wedges cleanly. For extra rise, you can chill the cut scones 15 minutes before baking (cold dough + hot oven = best lift) sallysbakingaddiction.com. Bake until the tops are lightly browned. Enjoy warm for maximum deliciousness!
Possible Variations: Swap ham for cooked bacon or prosciutto for a different savory note, or use a mix of cheddar and pepper jack for a kick. If you don’t have buttermilk, make a substitute with milk + a tablespoon of vinegar/lemon (or use kefir).
You can add other mix-ins like chopped jalapeños (for ham-jalapeño scones) or sundried tomatoes and rosemary for a ham-tomato-herb vibe. Drizzle a little honey on top when serving if you like that salty-sweet contrast (ham and honey are great pals).
These scones can also be made in drop style (skip rolling, just drop spoonfuls of dough) if you’re in a rush – they’ll be more rustic looking but still tasty kitchendreaming.com.
Original Recipe: Ham and Cheese Scones – Damn Delicious (Chungah Rhee) damndelicious.net, damndelicious.net
20. Ham & Cheese Breakfast Scones
Overview: Another delightful take on savory scones, this recipe (from Sally’s Baking Addiction) similarly combines cold butter, flour, and buttermilk with flavorful add-ins like sharp cheddar, black forest ham, and chives.
The dough is patted into a disc and cut into 8 wedges, which are chilled then baked until golden sallysbakingaddiction.com, sallysbakingaddiction.com. Sally’s recipe is known for its detailed step-by-step photos and tips, ensuring your scones turn out bakery-quality. The finished scones are flaky on the outside, soft inside with melted pockets of cheese and bites of ham in each mouthful.
Why It Stands Out: Emphasizes technique for success: using frozen grated butter to create those airy layers and chilling the scones before baking for better rise sallysbakingaddiction.com, sallysbakingaddiction.com. The inclusion of chives gives a nice oniony balance to the rich ham and cheese.
Sally also notes you can customize freely – “feel free to use another favorite cheese…and you can skip the ham or replace with bacon or sausage” sallysbakingaddiction.com. It’s that adaptability plus foolproof method that make this a standout. These scones are a great showcase that leftover ham can be transformed into something “delightfully flaky” and new.
Suggested Audience: Home bakers looking for a fun weekend bake, or anyone who has a brunch to host. They’re also a good project if you want to involve kids in baking (they can help mix and shape). If you normally make sweet scones, this savory version will intrigue you.
They’re fantastic grab-and-go breakfasts – you can make a batch and freeze, then thaw as needed for busy mornings. And of course, if you have an excess of ham post-holiday and are tired of ham & eggs, baking it into scones with cheese is the perfect antidote.
Cooking Tips: Grate the butter while frozen – it makes incorporating into flour so much easier (toss it with the flour quickly to coat the butter shreds) sallysbakingaddiction.com.
When adding ham and cheese, toss them in the flour mixture first so they’re evenly distributed and don’t clump. After adding buttermilk, the dough will be shaggy – that’s okay, turn it onto a floured surface and gently bring it together. If at any point it’s sticking or warming, chill it.
As Sally advises, chill the shaped scones for 15 minutes before baking – this helps them keep their shape and bake up taller sallysbakingaddiction.com. Brush with egg white and a bit of buttermilk for a shiny top, and sprinkle coarse salt or even extra cheese on top for presentation. Bake until the edges are lightly browned.
Possible Variations: Swap in gouda or Swiss cheese instead of cheddar for a different flavor profile. Add a teaspoon of garlic powder to the dry mix for a garlicky kick (think garlic-cheddar biscuit vibes). If you don’t have buttermilk, a combination of sour cream and milk can mimic the acidity and richness.
You can also make these in a rectangle and cut smaller square scones if you want mini bite-sized versions (reduce bake time accordingly). And as Sally mentions, no ham is fine – you can make purely cheese and herb scones, or use other cooked meatssallysbakingaddiction.com.
Finally, serve these scones with a smear of soft butter or even a dash of hot sauce if you like a little heat with your ham and cheese.
Original Recipe: Savory Ham & Cheese Scones – Sally’s Baking Addiction (Sally McKenney) sallysbakingaddiction.com, sallysbakingaddiction.com
Each of these recipes turns leftover ham into something exciting – from cozy casseroles and soups to international twists and bakery-worthy bites. Whether you’re feeding a holiday crowd or just reinventing yesterday’s dinner, these dishes cover all the bases. Enjoy your ham in new ways, and happy cooking!