28 Favorite Side Dishes with Ham and Potatoes

There’s nothing quite like a hearty ham dinner, and the right side dishes make all the difference. Whether you’re planning a holiday feast or a simple weeknight meal, these 28 favorite sides pair perfectly with ham and potatoes. From creamy scalloped potatoes to tangy coleslaw, each recipe is sure to please. Ready to elevate your dinner table? Let’s dive in!

Honey Glazed Ham and Potato Casserole

Lately, I've been craving something warm and comforting—a dish that feels like a hug on a plate. This honey glazed ham and potato casserole came together on a quiet evening, and it's been my favorite way to use up leftover ham.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 3 cups diced cooked ham (about 1/2-inch cubes)
• 4 large Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick, use a mandoline for even slices)
• 1/2 cup honey (or a mild honey like clover)
• 2 tablespoons Dijon mustard (smooth or whole grain)
• 1 cup heavy cream
• 1/2 cup chicken broth (low-sodium preferred)
• 2 tablespoons unsalted butter, melted (plus more for greasing dish)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground)
• 1/2 cup shredded Gruyère or Swiss cheese (or any melty cheese)

Instructions

1. Preheat oven to 375°F. Generously butter a 9×13-inch baking dish.
2. In a small bowl, whisk together honey, Dijon mustard, melted butter, and a pinch of salt. Set the glaze aside.
3. Arrange half of the potato slices in the dish, slightly overlapping. Season with half the salt, pepper, and thyme. Scatter half the diced ham evenly over the potatoes.
4. Repeat with the remaining potatoes, seasonings, and ham.
5. In a liquid measuring cup, combine the heavy cream and chicken broth. Pour the mixture evenly over the casserole. (Tip: Use warm broth to help the potatoes cook more evenly.)
6. Drizzle the honey glaze over the top, spreading it gently with a spatula to cover as much surface as possible.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes.
8. Remove the foil, sprinkle the shredded cheese evenly over the casserole. Bake uncovered for 15–18 minutes more, until the top is golden and bubbly and the potatoes are tender when pierced with a fork. (Tip: Let the casserole rest for 5 minutes before serving—this allows the sauce to thicken slightly.)

Goodness—this casserole is pure comfort. The honey glaze caramelizes into a sweet-savory crust, while the potatoes soak up all the creamy, hammy goodness. Serve it with a simple green salad for a complete meal.

Cheesy Ham and Potato Bake

Under the soft hum of my kitchen light, this cheesy ham and potato bake feels like a warm hug on a quiet evening. It’s the kind of dish that asks for nothing but your patience and a few simple ingredients.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

For the Casserole

• 4 medium russet potatoes (about 2 lbs, peeled and thinly sliced into 1/8-inch rounds)
• 1 1/2 cups diced cooked ham (about 8 oz, leftover or deli ham works well)
• 3 tbsp unsalted butter (plus extra for greasing the dish)
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk (warm, for a smoother sauce)
• 1/2 cup heavy cream (adds richness; half-and-half may be substituted)
• 1 tsp Dijon mustard (optional but enhances tang)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper (freshly ground)
• 1/2 tsp salt (plus more to taste)
• 2 cups shredded sharp cheddar cheese (divided: 1 1/2 cups for sauce, 1/2 cup for topping)
• 1/4 cup grated Parmesan cheese (for topping, adds golden crust)
• 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with butter.
2. Layer half of the sliced potatoes evenly in the bottom of the prepared dish, overlapping slightly.
3. Scatter half of the diced ham over the potato layer.
4. In a medium saucepan over medium heat, melt the 3 tbsp butter until it foams, about 1-2 minutes.
5. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture bubbles but does not brown.
6. Gradually pour in the warm milk and heavy cream, whisking continuously to prevent lumps.
7. Add the Dijon mustard, garlic powder, onion powder, black pepper, and salt; whisk until smooth.
8. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
9. Remove from heat and stir in 1 1/2 cups of the shredded cheddar until fully melted and smooth.
10. Pour half of the cheese sauce over the first layer of potatoes and ham.
11. Repeat with the remaining potatoes, ham, and cheese sauce, ensuring the top layer is coated in sauce.
12. Sprinkle the remaining 1/2 cup cheddar and the Parmesan cheese evenly over the top.
13. Bake uncovered for 45-50 minutes, until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
14. Let the dish rest for 10 minutes before serving, then garnish with fresh parsley if desired.

The tender potatoes soak up every drop of creamy sauce, while the salty ham and sharp cheddar create a savory melody. Try serving it alongside a crisp green salad with a lemony vinaigrette to balance the richness.

Garlic Mashed Potatoes with Ham

Feeling the need for something creamy and comforting? This garlic mashed potatoes with ham is the perfect dish to wrap yourself in warmth, combining velvety spuds with savory pockets of ham.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered (starchy but buttery)
• 4 cloves garlic, peeled (adds subtle sweetness)
• 1/2 cup unsalted butter, cubed and at room temperature (easier to mash in)
• 1/2 cup whole milk, warmed (prevents shocking the mash)
• 1 cup diced cooked ham, about 6 oz (any leftover ham works well)
• 1 teaspoon salt, plus more for boiling water
• 1/2 teaspoon freshly ground black pepper (adjust to your liking)

Instructions

1. Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15–20 minutes until the potatoes are fork-tender (a knife slides in easily).
3. Drain the potatoes and garlic in a colander, then return them to the hot pot. Let them sit and steam dry for about 2 minutes—this prevents watery mash.
4. Add the cubed butter to the pot and mash with a potato masher until the butter is melted and the mixture is smooth.
5. Gradually pour in the warm milk while continuing to mash or stir with a wooden spoon until the consistency is creamy and light.
6. Gently fold in the diced ham, being careful not to break it into smaller bits. Season with salt and pepper, stirring just to combine.
7. Serve immediately, garnished with a pat of butter or fresh chives if desired.

The creamy garlic base melds beautifully with the salty ham, each bite a perfect contrast of textures. Serve it alongside a simple roasted chicken or enjoy it as a cozy main with a side salad.

Ham and Potato Salad

Not every salad needs to be a last-minute rush. This ham and potato salad is one I like to make on a slow Sunday, when the kitchen feels quiet and the potatoes can cool at their own pace. The gentle blending of tender potatoes, salty ham, and fresh herbs makes it feel like a comforting hug in a bowl.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Salad

• 2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes (use waxy potatoes for best texture)
• 1 cup diced cooked ham (about 6 oz, leftover or deli ham)
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely chopped (soak in cold water 10 minutes to mellow the bite)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Dressing

• 1/2 cup mayonnaise (use full-fat for creamiest result)
• 1/4 cup sour cream (or replace with extra mayonnaise)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of salt. Bring to a boil over high heat.
2. Once boiling, reduce heat to a simmer and cook for 10–12 minutes, until the potatoes are fork-tender but still hold their shape. Tip: Checking at 9 minutes can prevent them from becoming mushy.
3. Drain the potatoes in a colander, then spread them on a baking sheet in a single layer. Let cool to room temperature, about 20 minutes. Tip: Spreading them out helps them cool evenly and prevents steaming.
4. While the potatoes cool, make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
5. To the bowl with the dressing, add the cooled potatoes, diced ham, celery, red onion, parsley, and dill. Gently fold everything together using a rubber spatula until evenly coated.
6. Taste the salad and adjust seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Tip: Chilling allows the flavors to meld beautifully.

When you finally scoop it onto a plate, you'll notice the creamy dressing clinging to each potato cube and the little pops of ham and herb. I love serving it with a side of pickles or on a bed of lettuce for a light lunch that feels substantial but not heavy.

Honey Mustard Glazed Ham and Potatoes

Very often, it's the simplest meals that leave the deepest impression. This honey mustard glazed ham with golden potatoes is one of those dishes—humble ingredients, slow roasting, and a glaze that caramelizes into something truly special.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• 1 (4-pound) fully cooked bone-in ham (or spiral-sliced for easier serving)
• 2 pounds Yukon Gold potatoes, quartered (they hold shape better; Russets work too)
• 1/4 cup honey
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard (adds lovely texture)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish (optional, but brightens the dish)

Instructions

1. Preheat the oven to 350°F. Place the ham in a large roasting pan. Using a sharp knife, score the top in a diamond pattern about 1/4 inch deep—this helps the glaze seep in and creates a beautiful crust.
2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, melted butter, apple cider vinegar, smoked paprika, and garlic powder until smooth and well combined.
3. Brush half of the glaze generously over the ham, making sure to work it into the scored cuts. Set the remaining glaze aside.
4. Arrange the quartered potatoes around the ham in the pan. Drizzle the reserved glaze over the potatoes and toss them gently to coat evenly.
5. Roast for 30 minutes. Then, carefully baste both the ham and potatoes with the pan drippings. (Tip: Basting keeps the ham moist and helps the potatoes absorb all that sweet-and-tangy flavor.)
6. Continue roasting for another 20–25 minutes, or until the internal temperature of the ham reaches 140°F on an instant-read thermometer and the potatoes are golden brown and tender when pierced with a fork.
7. Remove the pan from the oven, tent loosely with aluminum foil, and let rest for 10 minutes. (Tip: Resting allows the juices to redistribute, making every slice perfectly tender.)
8. If desired, sprinkle fresh parsley over the ham and potatoes before carving. Serve warm with the pan juices spooned on top.

Ladle the glossy pan juices over the sliced ham and potatoes for an extra layer of flavor. Each bite is a perfect balance of sweet and tangy, with potatoes that have soaked up all the savory goodness. Serve it with a simple green salad or steamed asparagus for a complete, cozy meal.

Baked Potato Wedges with Ham

Outside, the rain taps gently against the window, and the kitchen smells of warm potatoes and melting cheese. Today, I'm sharing a cozy dish that feels like a hug on a plate: crispy baked potato wedges topped with savory ham and gooey cheese.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Potato Wedges

• 4 medium russet potatoes (about 2 lbs), scrubbed and cut into 1/2-inch thick wedges
• 3 tablespoons olive oil (or any neutral oil)
• 1 teaspoon garlic powder
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For the Topping

• 1 cup diced cooked ham (about 5 oz)
• 1 cup shredded sharp cheddar cheese (or any melting cheese)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Tip: Use your hands to massage the spices into the potatoes for better flavor.
3. Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not touching. Leave space between each wedge for maximum crispiness.
4. Bake for 15 minutes, then flip each wedge with a spatula. Bake for another 10 minutes until golden and crispy on the edges. Tip: For extra crunch, switch the oven to broil for the last 2 minutes, watching closely to avoid burning.
5. Remove the baking sheet from the oven and sprinkle the diced ham evenly over the wedges. Top with shredded cheddar cheese.
6. Return the sheet to the oven and bake for 3–5 minutes more, just until the cheese is melted and bubbly. Tip: Keep an eye on it; cheese can go from melted to burned quickly.
7. Garnish with fresh parsley if desired, and serve hot.

Often, the simplest meals bring the most comfort. The wedges are crunchy on the outside, fluffy inside, and the salty ham pairs beautifully with the melted cheese. Try serving them with a dollop of sour cream or a side of crisp salad for a complete, satisfying dinner.

Ham and Potato Soup

Rarely does a bowl of soup feel like a slow exhale, but this ham and potato version settles into the quiet corners of the afternoon. It’s comfort without rush, each spoonful a gentle reminder that good things take time.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Soup Base

• 3 tablespoons unsalted butter (or any neutral oil, for sautéing)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 3 tablespoons all-purpose flour (or gluten-free alternative)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for richness)
• 3 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)
• 2 cups cooked ham, diced (leftover ham works beautifully)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream (optional, for extra creaminess)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. (Tip: Don't rush this step; a slow sweat brings out sweetness.)
2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
3. Sprinkle the flour over the onion mixture and stir continuously for 2 minutes to form a light golden roux. (Tip: Cooking the flour removes raw taste and thickens the soup evenly.)
4. Gradually pour in the chicken broth while whisking to prevent lumps. Add the milk and whisk until smooth.
5. Add the diced potatoes, ham, mixed vegetables, thyme, rosemary, and smoked paprika if using. Stir to combine.
6. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are fork-tender. (Tip: Simmer gently to avoid breaking the potatoes.)
7. Remove from heat and stir in the heavy cream if desired. Season with salt and pepper to taste.
8. Ladle into bowls and garnish with fresh parsley.

But the magic of this soup is how it deepens overnight. Leftover ham and potatoes settle into a broth that tastes like it was made for the next day’s lunch. Garnish with a sprinkle of cheddar or croutons for extra texture if you’re feeling fancy.

Scalloped Potatoes with Ham

Reaching for a dish that feels like a warm hug on a quiet evening, this scalloped potatoes with ham recipe layers tender potatoes and savory ham in a creamy, comforting sauce. It's the kind of meal that fills the kitchen with a gentle, buttery aroma and invites you to slow down.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

Main Ingredients

• 2 tablespoons unsalted butter, plus more for greasing the dish
• 1 medium onion, finely chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 2% for a lighter sauce)
• 1 cup heavy cream (or half-and-half for less richness)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional, for an herby note)
• 4 cups cooked ham, diced into 1/2-inch cubes (about 1 pound)
• 3 pounds russet potatoes, peeled and sliced into 1/8-inch rounds (about 6 medium potatoes)
• 1 1/2 cups shredded sharp cheddar cheese (or Gruyère for a nuttier flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Set it aside.
2. In a large saucepan over medium heat, melt the 2 tablespoons of butter. Add the chopped onion and sauté until softened and translucent, about 4 minutes.
3. Sprinkle the flour over the onion and cook, stirring constantly, for 1 minute to remove the raw flour taste.
4. Gradually whisk in the milk and heavy cream until smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5. Remove the saucepan from heat. Stir in the salt, pepper, and dried thyme (if using). Taste and adjust seasoning if needed.
6. Spread one-third of the sliced potatoes evenly over the bottom of the prepared baking dish.
7. Layer half of the diced ham over the potatoes.
8. Pour one-third of the cream sauce over the ham and potatoes, spreading it gently with a spatula.
9. Sprinkle 1/2 cup of the shredded cheese over the sauce.
10. Repeat the layers: another third of potatoes, the remaining ham, another third of sauce, and another 1/2 cup of cheese.
11. Top with the remaining potatoes, the last of the sauce, and the final 1/2 cup of cheese.
12. Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork (test in the center).
13. Let the dish rest for 10 minutes before serving. This allows the sauce to set for cleaner slices.

The first forkful reveals silky potatoes, tender ham, and a luscious, cheesy sauce that's both rich and comforting. Serve it alongside a crisp green salad or steamed green beans for a touch of freshness, or enjoy it as a satisfying main dish with crusty bread to soak up every last drop.

Spicy Ham and Potato Hash

Lately, I’ve found myself craving comfort meals that feel both hearty and intentional. This spicy ham and potato hash is one of those dishes—a quiet morning ritual that fills the kitchen with warmth and the promise of a slow start.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb baby potatoes, diced into ½-inch cubes (leave skin on for texture)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 8 oz cooked ham, diced into ½-inch cubes (use leftover ham or deli ham)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste for heat)
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add diced potatoes in a single layer—avoid overcrowding for even browning; cook undisturbed for 5 minutes.
3. Stir potatoes and continue cooking for another 5 minutes until golden and tender.
4. Push potatoes to one side, add diced onion and bell pepper to the empty space, and sauté for 3 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add diced ham, smoked paprika, cayenne, salt, and pepper; stir to combine with potatoes and vegetables.
7. Cook for 3-4 minutes, stirring occasionally, until ham is heated through and edges are slightly crisp.
8. Remove from heat, garnish with sliced green onions.

Nothing quite compares to the way the crispy potato edges give way to tender centers, mingling with the smoky heat from the ham. I love serving this hash with a fried egg on top for extra richness, or simply alongside a slice of toast to soak up any lingering flavors.

Ham-Stuffed Potatoes

Mornings like this, when the kitchen feels quiet and the light falls soft on the counter, I find myself reaching for simple pleasures. A baked potato, humble and warm, becomes a canvas for something more—tonight, it’s a nest for savory ham and melted cheese, a gentle meal that asks nothing but patience.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

• 4 medium russet potatoes (about 8 oz each, scrubbed clean)
• 2 tablespoons unsalted butter (softened, for the potato shells)
• 1/2 cup sour cream (full-fat preferred, for creaminess)
• 1/4 cup whole milk (or 2%, adjust for desired consistency)
• 1 1/2 cups diced cooked ham (about 8 oz, leftover or deli-style)
• 1 cup shredded sharp cheddar cheese (divided; reserve 1/4 cup for topping)
• 3 green onions (sliced thinly, white and green parts separated)
• 1/2 teaspoon kosher salt (plus more for seasoning potatoes)
• 1/4 teaspoon freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Pierce each potato several times with a fork to allow steam to escape. Rub the skins lightly with a bit of oil (though not listed, this helps crisp the skin—but skip for simplicity here).
3. Place the potatoes directly on the oven rack (or on the baking sheet) and bake for 60 minutes, or until the skins feel crisp and a knife slides through the center without resistance.
4. While the potatoes bake, in a medium bowl, combine the diced ham, 3/4 cup of the shredded cheddar cheese, the white parts of the green onions, sour cream, milk, salt, and pepper. Stir gently until evenly mixed—this is your filling.
5. Once potatoes are done, let them cool just enough to handle, about 5 minutes. Carefully slice each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Place the potato flesh into the bowl with the ham mixture.
6. Mash the potato flesh into the ham mixture until well combined but still chunky—over-mashing can make it gluey. Taste and adjust salt or pepper if needed.
7. Spoon the filling evenly back into the potato shells, mounding it slightly. Sprinkle the remaining 1/4 cup cheddar cheese over the tops.
8. Return the stuffed potatoes to the baking sheet and bake for 15 minutes, until the cheese is melted and the filling is heated through. For a golden top, broil on low for the last 2 minutes, watching carefully.
9. Remove from oven and let rest for 3 minutes. Garnish with the sliced green parts of the green onions.

Just a small word—these potatoes, with their soft interiors and salty ham bits, feel like a quiet celebration. Serve them alongside a crisp green salad or a spoonful of extra sour cream, and you’ll find each bite melts into the next, leaving you content.

Creamy Potato and Ham Gratin

Very often, the simplest dishes carry the most comfort. This creamy potato and ham gratin layers tender slices of Yukon gold potatoes with savory ham in a velvety cheese sauce, baked until golden and bubbling. It’s the kind of meal that makes a rainy evening feel cozy.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the Gratin

• 2 lbs Yukon Gold potatoes (about 6 medium), thinly sliced (1/8-inch thick, use a mandoline for even slices)
• 1 cup diced cooked ham (about 6 oz, use leftover or deli ham)
• 2 cups shredded Gruyère cheese (or Swiss, divided)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg (optional but adds warmth)

For Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
2. In a small bowl, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Set aside.
3. Arrange one-third of the potato slices in an even layer in the prepared dish. (Tip: Overlapping slightly ensures even cooking.)
4. Sprinkle half of the diced ham over the potatoes, followed by one-third of the shredded Gruyère.
5. Repeat layers: another third of potatoes, remaining ham, another third of cheese.
6. Top with remaining potato slices, then pour the cream mixture evenly over the top.
7. Sprinkle the remaining Gruyère over the potatoes.
8. In a small bowl, mix panko with melted butter; sprinkle over the cheese layer.
9. Cover with foil and bake for 30 minutes. (Tip: Covering traps steam to cook potatoes through.)
10. Remove foil and bake for another 25-30 minutes, until top is golden and bubbly, and potatoes are tender when pierced with a fork. Let rest for 10 minutes before serving.

Rich, creamy, and wonderfully savory, each forkful offers a perfect blend of tender potato, salty ham, and nutty cheese. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that feels both special and effortless.

Herb Roasted Ham and Baby Potatoes

Right now, as the late afternoon sun filters through the kitchen window, I find myself reaching for a ham that’s been waiting in the fridge. Roasting it with tiny potatoes and fragrant herbs feels like the gentlest way to end the day. There’s a quiet patience in letting the oven do its work.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

• 1 (3-4 lb) fully cooked bone-in ham (spiral cut works well)
• 1.5 lbs baby potatoes (halved if large)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix well. (Tip: Let the herb mixture sit for a few minutes to meld flavors.)
3. Place the ham in a roasting pan. Score the surface in a diamond pattern about 1/4 inch deep. (Tip: Scoring helps the herb mixture penetrate better.)
4. Brush the herb mixture evenly over the entire ham.
5. Wash and halve the baby potatoes. Toss with a drizzle of olive oil, a pinch of salt and pepper, and any extra herbs if desired. (Tip: Halving the potatoes ensures even roasting.)
6. Arrange the potatoes in a single layer around the ham in the pan.
7. Roast for 45-50 minutes, basting the ham with pan juices halfway through, until the ham is heated through (internal temperature of 140°F for fully cooked ham) and potatoes are tender and golden brown.
8. Remove from oven, let rest for 10 minutes, then garnish with fresh parsley. Slice the ham and serve with the roasted potatoes.

Every forkful of this herb roasted ham and baby potatoes brings together the savory depth of roasted meat and the earthy sweetness of potatoes. The crispy edges of the potatoes contrast with the tender ham, making each bite a comforting experience. Serve it with a simple arugula salad or steamed green beans for a lovely weeknight dinner.

Maple Glazed Ham with Roasted Potatoes

Between the quiet of a slow Sunday and the warmth of a maple-scented kitchen, this ham and potato dish feels like a gentle hug. Baking it fills the house with sweetness and anticipation.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 1 (8-10 lb) bone-in fully cooked ham (spiral-cut optional, but it glazes nicely)
• 1/2 cup pure maple syrup (Grade A dark works best for depth)
• 1/4 cup brown sugar (packed, light or dark)
• 2 tbsp Dijon mustard (smooth kind)
• 2 tbsp apple cider vinegar (or white vinegar in a pinch)
• 1 tbsp unsalted butter (melted)
• 1/2 tsp ground cloves (or 1/4 tsp allspice)
• 1/4 tsp black pepper
• 2 lbs baby potatoes (Yukon Gold or red, halved)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 1 tsp salt (kosher preferred)
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 325°F. Place ham in a roasting pan, cut side down if spiral-cut.
2. In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, apple cider vinegar, melted butter, ground cloves, and black pepper until smooth. Tip: warm syrup mixture slightly so it spreads easily.
3. Brush about half the glaze over the ham, reserving the rest for basting.
4. Cover ham loosely with foil and bake for 1 hour 15 minutes.
5. While ham bakes, prepare potatoes: In a large bowl, toss halved baby potatoes with olive oil, dried rosemary, salt, and garlic powder until evenly coated.
6. After 1 hour 15 minutes, remove ham from oven, brush with remaining glaze, and arrange potatoes around the ham in the pan.
7. Return to oven, uncovered, and bake for another 45 minutes, basting ham with pan juices once halfway through. Tip: For extra crispy potatoes, increase oven to 400°F during the last 15 minutes.
8. Check ham internal temperature at thickest part (not touching bone) — it should reach 140°F for fully cooked ham. Tip: Let the ham rest 10 minutes before carving to lock in juices.
9. Remove ham to a cutting board, tent with foil, and let rest while you finish potatoes. If potatoes need more crisp, broil 2-3 minutes.
10. Serve ham sliced, with roasted potatoes alongside.

Just a slice of this tender ham, glossy with maple, alongside a rosemary-scented potato — it’s a meal that asks you to slow down and savor. Maybe with roasted apples, it becomes a table you’ll remember.

Potato and Ham Frittata

Having a quiet Sunday morning, I find comfort in this Italian-style frittata with ham and diced potatoes. It’s a simple, nourishing dish that feels like a warm hug. The fluffy eggs cradle the savory ham and tender potatoes, making every bite a little moment of peace.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 6 large eggs
• 1/2 cup diced ham (about 4 oz)
• 1 medium potato, peeled and diced into 1/4-inch cubes (about 1 cup)
• 1/4 cup diced onion
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh chopped parsley (optional, for garnish)

Instructions

1. Bring a small pot of salted water to a boil. Add the diced potato and cook until just tender, about 5–7 minutes (tip: uniform cubes ensure even cooking). Drain and set aside.
2. In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes (tip: don’t rush this step; it builds a sweet base).
3. Add the diced ham to the skillet and cook for 1 minute, until warmed through.
4. Add the cooked potatoes to the skillet, spreading them evenly. Cook without stirring for 2 minutes to let the bottoms crisp slightly.
5. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, and pepper until just combined (tip: avoid over-whisking to keep the frittata tender).
6. Reduce the heat to low. Pour the egg mixture evenly over the ham and potatoes. Gently shake the pan to distribute. Let cook undisturbed for 8–10 minutes, until the edges are set and the center is just slightly jiggly.
7. Meanwhile, preheat your broiler on high. Once the frittata is almost set, transfer the skillet to the broiler and broil 5–6 inches from the heat until the top is golden and puffed, about 2–3 minutes. Keep a close eye to prevent burning.
8. Remove the skillet from the oven and let the frittata rest for 5 minutes (tip: resting makes it easier to slice). Run a spatula around the edges, then slide the frittata onto a serving plate. Garnish with fresh parsley, if using.

You'll love the creamy texture from the eggs and the savory bite of ham, balanced by the soft, earthy potatoes. The Parmesan adds a subtle nuttiness that ties everything together. Serve it with a simple arugula salad dressed in lemon vinaigrette for a light lunch, or enjoy a slice warm from the skillet with a dollop of sour cream.

Ham and Potato Puff Pastry

Lately, I've been craving something warm and cozy—something that wraps you in comfort without much fuss. This ham and potato puff pastry became my quiet afternoon project, and it turned out exactly as I hoped: golden, flaky, and filled with savory goodness.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 sheet puff pastry, thawed (I use Pepperidge Farm)
• 1 cup diced cooked ham (about 6 oz)
• 1 medium Yukon Gold potato, peeled and diced into 1/4-inch cubes
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped onion
• 2 tbsp unsalted butter
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. (Tip: Cold pastry bakes up flakier, so keep the puff pastry refrigerated until ready to use.)
2. In a small skillet over medium heat, melt the butter. Add the onion and cook for 2 minutes until softened.
3. Add the diced potato to the skillet and cook for 5-7 minutes, stirring occasionally, until the potato is tender and lightly browned. (Tip: If the potato sticks, add a splash of water to deglaze.)
4. Remove the skillet from heat and stir in the ham, shredded cheddar cheese, thyme, black pepper, and salt. Let the filling cool for 5 minutes. (Tip: Cooling prevents the pastry from getting soggy.)
5. On a lightly floured surface, unfold the puff pastry sheet and roll it into a 10×10-inch square. Cut the sheet into four equal squares.
6. Divide the filling equally among the centers of each pastry square, leaving a 1-inch border.
7. Brush the edges of each square with beaten egg. Fold two opposite corners over the filling to meet in the center, pinching the edges to seal. (You can also fold into a rectangle and crimp with a fork.)
8. Place the filled pastries on the prepared baking sheet. Brush the tops with the remaining egg wash. (Tip: For extra flakiness, cut a small vent on top to let steam escape.)
9. Bake for 20-25 minutes, until the pastry is puffed and deep golden brown. Let them cool on the sheet for 5 minutes before serving.

Yes, the first bite into that shattering crust gives way to a creamy, savory interior that feels like a hug from the inside. You can even serve these with a dollop of whole-grain mustard or a simple green salad on the side.

BBQ Ham and Potato Skewers

On a quiet summer evening, I find myself assembling these simple skewers, letting the smoky aroma carry me away.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Skewers

• 1 lb ham, cut into 1-inch cubes
• 1 lb baby potatoes, halved (or any small potato)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (your favorite)
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Bring a pot of salted water to a boil and parboil the potato halves for 5 minutes. Drain and let cool slightly.
3. In a large bowl, combine the ham cubes and parboiled potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
4. Thread the ham and potato pieces onto the soaked wooden skewers, alternating between ham and potato. Leave a small gap between pieces for even cooking.
5. Place the skewers on the preheated grill. Cook for 10–12 minutes, turning every 3–4 minutes, until the potatoes are tender and the ham has nice grill marks.
6. During the last 2 minutes of grilling, brush each skewer generously with BBQ sauce. Let the sauce caramelize slightly, then remove from the grill.
7. Allow the skewers to rest for 2–3 minutes before serving. This helps the flavors settle and makes them easier to handle.

Much like a stolen moment of peace, these skewers offer a perfect balance of smoky, sweet, and savory. Serve them with a side of coleslaw or simply enjoy as is, letting the charred edges and tender potatoes speak for themselves.

Potato-Bacon-Ham Breakfast Skillet

Morning light filters through the kitchen window as I reach for my trusty cast iron skillet. There's something deeply satisfying about building a hearty breakfast from humble ingredients, each layer adding its own story.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the skillet

• 4 slices thick-cut bacon, diced
• 1 lb russet potatoes, peeled and cut into 1/2-inch cubes (soak in cold water to remove excess starch)
• 1 cup diced cooked ham (about 6 oz)
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 4 large eggs (optional, for topping)
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large (12-inch) cast iron skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
2. Meanwhile, rinse the potato cubes under cold water and pat them very dry with a clean kitchen towel. (Tip: Drying thoroughly helps achieve crisp edges.)
3. Add the potato cubes to the hot bacon fat in a single layer. Cook undisturbed for 4 minutes to develop a golden crust, then stir and continue cooking for 6-8 minutes more until tender and browned all over. (Tip: Resist the urge to stir too often; patience yields better browning.)
4. Push the potatoes to one side of the skillet. Add the butter, diced onion, and bell pepper to the empty space. Sauté for 2-3 minutes until softened and fragrant.
5. Stir the vegetables into the potatoes. Add the diced ham, smoked paprika, garlic powder, and a pinch of salt and pepper. Cook for 2 minutes until ham is heated through.
6. Return the crispy bacon to the skillet and stir to combine. Taste and adjust seasoning if needed.
7. If adding eggs, make 4 shallow wells in the potato mixture. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat for 4-6 minutes, until whites are set and yolks are still runny (or to your preference). (Tip: Use a clear lid to monitor the eggs without lifting.)
8. Remove from heat. Sprinkle with fresh parsley and serve directly from the skillet.

Rich, smoky flavors mingle with the creamy yolk and crisp-tender potatoes, each bite a comforting embrace. This skillet begs to be shared at a lazy weekend table, perhaps with warm buttered toast for sopping up every last bit.

Ham and Potato Vegetable Stir-Fry

There's something comforting about a stir-fry that feels both quick and nourishing, especially when it's a ham and potato one with a rainbow of vegetables. The soft potatoes mingle with salty ham and crisp bell peppers, a quiet weeknight harmony.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Stir-Fry

• 2 medium potatoes, diced (about 1/2-inch cubes)
• 1 cup cooked ham, cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp paprika (optional, for color)

Instructions

1. Dice the potatoes evenly into small cubes to ensure they cook through at the same rate.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the diced potatoes and cook, stirring occasionally, for 8–10 minutes or until they are golden brown and tender when pierced with a fork.
4. Add the sliced onion and bell peppers to the skillet. Cook for 3–4 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Toss in the cubed ham, soy sauce, black pepper, and paprika (if using). Stir-fry everything together for 2 minutes until the ham is heated through and the flavors blend.
7. Taste and adjust the soy sauce or pepper if needed. Serve immediately while warm.

Gently toss the stir-fry one last time, letting the flavors settle together. The potatoes offer a soft bite against the crisp vegetables, while the ham adds a savory depth. Serve over steamed rice or with a side of crusty bread for a complete meal.

Conclusion

Zesty combinations abound in this roundup! Whether you’re prepping for Easter or a cozy dinner, these ham and potato sides are surefire hits. Drop your fave in the comments and pin this collection for later—happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.