20 Delicious Healthy Leftover Ham Recipes for Busy Weeknights

So you’ve got leftover ham from the holidays or a big family dinner, and you’re wondering how to turn it into quick, delicious weeknight meals without spending hours in the kitchen? You’ve come to the right place! We’ve gathered 20 creative, healthy recipes that transform that leftover ham into everything from comforting soups to fresh salads—perfect for busy evenings when you need something satisfying on the table fast.

Healthy Ham and Vegetable Stir-Fry

Begin your journey to healthier eating with this simple ham and vegetable stir-fry that comes together in minutes while delivering maximum flavor and nutrition. Building this dish step by step ensures perfectly cooked vegetables and tender ham every time, making it an ideal weeknight dinner solution for busy households. Gather your ingredients and let’s create a meal that balances protein, fiber, and vibrant colors in one satisfying skillet.

Ingredients

For the stir-fry base:
– 1 tablespoon olive oil
– 8 ounces cooked ham, cut into ½-inch cubes
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced

For the vegetables:
– 1 cup broccoli florets
– 1 medium red bell pepper, sliced into strips
– 1 medium carrot, thinly sliced
– ½ cup snow peas

For the sauce:
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– ½ teaspoon grated fresh ginger

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 8 ounces cubed ham and cook for 2 minutes, stirring occasionally, until lightly browned around the edges.
3. Add 1 sliced onion and cook for 3 minutes, stirring frequently, until translucent and slightly softened.
4. Add 2 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not browned.
5. Add 1 cup broccoli florets and cook for 2 minutes, stirring occasionally, until bright green and slightly tender.
6. Add 1 sliced red bell pepper, 1 sliced carrot, and ½ cup snow peas, then cook for 3 minutes, stirring frequently, until vegetables are crisp-tender.
7. Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon grated ginger in a small bowl, then pour over the stir-fry.
8. Cook for 1 minute, stirring constantly, until the sauce evenly coats all ingredients and thickens slightly.
9. Remove from heat and let rest for 1 minute before serving to allow flavors to meld.

Great texture comes from the contrast between tender ham, crisp-tender vegetables, and the glossy sauce that clings to every bite. The savory ham balances beautifully with the slight sweetness of carrots and bell peppers, while the ginger and sesame oil add aromatic depth. For a creative twist, serve over cauliflower rice for a low-carb option or wrap in lettuce cups for a handheld meal that maintains all the vibrant flavors.

Leftover Ham and Lentil Soup

Keeping that leftover holiday ham from going to waste is easier than you think—this hearty lentil soup transforms it into a comforting meal that feels both resourceful and delicious. Let me walk you through each step methodically so you can create this satisfying soup with confidence.

Ingredients

For the soup base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced

For cooking the lentils:
– 1 cup brown lentils, rinsed
– 6 cups chicken broth
– 1 bay leaf

For finishing:
– 2 cups diced leftover ham
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery to the pot and cook for 8 minutes, stirring occasionally, until vegetables have softened.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 6 cups chicken broth and add 1 cup rinsed brown lentils and 1 bay leaf.
5. Bring the soup to a boil over high heat, then reduce heat to maintain a gentle simmer.
6. Cover the pot and simmer for 30 minutes until lentils are tender but not mushy.
7. Stir in 2 cups diced ham, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
8. Continue simmering uncovered for 10 minutes to allow flavors to meld.
9. Remove the bay leaf and stir in 2 tablespoons chopped fresh parsley.
10. Ladle the soup into bowls and serve immediately.

Finally, this soup achieves a wonderful balance with tender lentils that hold their shape against the salty, savory ham. The broth becomes richly flavored from the ham and vegetables, creating a comforting texture that’s neither too thick nor too thin. For a creative twist, top each bowl with a dollop of sour cream and serve with crusty bread for dipping into the flavorful broth.

Quinoa Salad with Diced Ham and Avocado

Ready to create a satisfying lunch that comes together in minutes? This quinoa salad combines fluffy grains with savory ham and creamy avocado for a balanced meal that’s perfect for meal prep or a quick weeknight dinner.

Ingredients

• For the quinoa base:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the salad components:
  • 1 cup diced cooked ham (1/2-inch cubes)
  • 1 large avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains show little white tails.
5. Remove saucepan from heat and let quinoa rest covered for 5 minutes to steam fluffier.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely to room temperature.
7. Dice 1 large avocado into 1/2-inch cubes and immediately toss with 2 tbsp lime juice to prevent browning.
8. Combine cooled quinoa, diced ham, avocado mixture, 1/4 cup chopped cilantro, 1 tbsp olive oil, and 1/4 tsp black pepper in a large bowl.
9. Gently fold all ingredients together until evenly distributed, being careful not to mash the avocado.

You’ll love the contrast between the fluffy quinoa, salty ham pieces, and creamy avocado chunks. For a fun twist, serve this salad in lettuce cups or stuff it into pita pockets for a portable lunch option that stays fresh for days in the refrigerator.

Ham and Spinach Stuffed Sweet Potatoes

Nourishing and surprisingly simple, these ham and spinach stuffed sweet potatoes transform basic ingredients into a complete, satisfying meal. Perfect for busy weeknights, this recipe guides you through each step with precision to ensure delicious results every time.

Ingredients

For the sweet potatoes:
– 4 medium sweet potatoes (about 2 pounds total)
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the filling:
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 8 ounces cooked ham, diced into 1/4-inch pieces
– 4 cups fresh spinach leaves
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Scrub the sweet potatoes thoroughly under running water to remove any dirt.
3. Pat the sweet potatoes completely dry with paper towels.
4. Pierce each sweet potato 5-6 times with a fork to allow steam to escape during baking.
5. Rub 1 tablespoon olive oil evenly over all sweet potato skins.
6. Sprinkle 1/2 teaspoon salt evenly over the oiled sweet potatoes.
7. Place the sweet potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 45-55 minutes until the sweet potatoes yield easily when gently squeezed with an oven mitt.
9. Remove the sweet potatoes from the oven and let them cool for 10 minutes until safe to handle.
10. Carefully slice each sweet potato lengthwise about three-quarters of the way through.
11. Gently push the ends toward the center to create an opening for the filling.
12. Heat 1 tablespoon olive oil in a large skillet over medium heat for 1 minute.
13. Add 1/2 cup diced yellow onion and cook for 4-5 minutes until translucent and softened.
14. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
15. Add 8 ounces diced ham and cook for 3-4 minutes until lightly browned.
16. Add 4 cups fresh spinach and cook for 2-3 minutes until completely wilted, stirring constantly.
17. Remove the skillet from heat and stir in 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, and 1/4 teaspoon black pepper until well combined.
18. Scoop the filling mixture evenly into the prepared sweet potatoes, dividing it among all four.
19. Return the stuffed sweet potatoes to the 400°F oven and bake for 8-10 minutes until the cheese is melted and bubbly.

Creamy sweet potato flesh contrasts beautifully with the savory ham and spinach filling, creating a satisfying texture in every bite. Consider serving these alongside a crisp green salad or topping with additional sour cream for extra richness. The natural sweetness of the potatoes balances perfectly with the salty ham, making this dish both comforting and well-rounded.

Low-Carb Ham and Egg Breakfast Muffins

Understanding how to create a satisfying low-carb breakfast can transform your morning routine. These ham and egg breakfast muffins are perfect for meal prep and deliver protein-packed energy to start your day right. Let me guide you through each step to ensure perfect results every time.

Ingredients

For the base:
– 6 large eggs
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the filling:
– 1 cup diced cooked ham
– 1/2 cup shredded cheddar cheese
– 1/4 cup finely chopped bell peppers
– 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 350°F and generously grease a 6-cup standard muffin tin with cooking spray.
2. In a medium mixing bowl, crack all 6 eggs and whisk vigorously until the yolks and whites are fully combined.
3. Pour in 1/4 cup heavy cream while continuing to whisk, creating a smooth, uniform mixture.
4. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the egg mixture, whisking until the seasonings are evenly distributed.
5. Divide 1 cup diced cooked ham evenly among the 6 prepared muffin cups, creating a base layer in each.
6. Sprinkle 1/2 cup shredded cheddar cheese evenly over the ham in each muffin cup.
7. Distribute 1/4 cup finely chopped bell peppers among the muffin cups, placing them on top of the cheese layer.
8. Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full to allow for rising during baking.
9. Sprinkle 2 tablespoons chopped fresh chives evenly over the tops of all 6 muffins.
10. Bake at 350°F for 20-25 minutes, until the tops are golden brown and the centers feel firm when lightly pressed.
11. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before removing.
12. Use a butter knife to gently loosen the edges of each muffin before transferring them to a wire rack or serving plate.

Remarkably fluffy yet substantial, these muffins offer a satisfying texture with the savory saltiness of ham balanced by creamy egg and sharp cheddar. The bell peppers provide a subtle crunch while the chives add fresh herbal notes that brighten each bite. For a creative twist, serve them alongside fresh avocado slices or crumbled over a bed of mixed greens for a complete meal.

Ham and White Bean Stew with Kale

Remember those chilly evenings when only a hearty, comforting stew will do? Rich with smoky ham, creamy white beans, and vibrant kale, this one-pot wonder comes together beautifully with simple, methodical steps that build flavor from the ground up. Ready your cutting board and a large Dutch oven—we’ll walk through each stage to ensure your stew turns out perfectly balanced and deeply satisfying.

Ingredients

– For the base: 2 tablespoons olive oil, 1 large yellow onion (diced), 3 cloves garlic (minced), 2 medium carrots (peeled and sliced into ½-inch rounds), 2 celery stalks (sliced into ½-inch pieces)
– For the stew: 1 pound cooked ham (cut into 1-inch cubes), 4 cups low-sodium chicken broth, 2 (15-ounce) cans cannellini beans (rinsed and drained), 1 teaspoon dried thyme, 1 bay leaf
– For finishing: 4 cups chopped kale (stems removed), 1 tablespoon red wine vinegar, salt and black pepper (to season)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 sliced carrots and 2 sliced celery stalks, cooking for 5 minutes until slightly softened.
5. Tip in 1 pound cubed ham and cook for 3 minutes to lightly brown the edges.
6. Pour in 4 cups chicken broth, scraping the bottom to lift any browned bits for extra flavor.
7. Stir in 2 cans rinsed cannellini beans, 1 teaspoon dried thyme, and 1 bay leaf.
8. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Uncover, add 4 cups chopped kale, and simmer for 5 more minutes until kale is wilted but still bright green.
10. Remove from heat, discard the bay leaf, and stir in 1 tablespoon red wine vinegar.
11. Season with salt and black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper, then adjust if needed.

A final stir melds the tangy vinegar with the savory broth, while the kale retains a slight chew against the tender beans and ham. Serve it ladled over crusty bread to soak up every drop, or alongside a simple green salad for a complete, cozy meal that tastes even better the next day.

Healthy Ham and Broccoli Casserole

A comforting casserole doesn’t have to be heavy—this healthy ham and broccoli version delivers all the cozy satisfaction with a lighter touch. Assembling this dish is straightforward, making it perfect for weeknight dinners or meal prep. After a simple prep, you’ll have a complete, balanced meal ready to bake.

Ingredients

• For the casserole base:
  • 2 cups cooked ham, diced into ½-inch cubes
  • 4 cups fresh broccoli florets, cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 cup low-fat milk
  • 1 cup shredded reduced-fat cheddar cheese
• For the sauce thickener:
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
• For the topping:
  • 1 cup whole-wheat breadcrumbs
  • 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
3. Steam the broccoli florets for 4 minutes until bright green and slightly tender.
4. Transfer the steamed broccoli to a colander and rinse under cold water to stop the cooking process.
5. Arrange the diced ham and steamed broccoli evenly in the prepared baking dish.
6. Whisk together the chicken broth, milk, flour, garlic powder, and black pepper in a medium saucepan until no lumps remain.
7. Cook the sauce mixture over medium heat, stirring constantly with a whisk, until it thickens and bubbles, about 5–7 minutes.
8. Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted.
9. Pour the cheese sauce evenly over the ham and broccoli in the baking dish.
10. In a small bowl, combine the whole-wheat breadcrumbs with the olive oil until the crumbs are lightly coated.
11. Sprinkle the breadcrumb mixture evenly over the casserole.
12. Bake the casserole uncovered for 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
13. Remove the casserole from the oven and let it rest for 5 minutes before serving.

Every bite offers a satisfying contrast between the tender broccoli, savory ham, and creamy sauce, all topped with a crisp, golden crust. For a fresh twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness.

Leftover Ham and Cauliflower Fried Rice

Often we find ourselves with holiday leftovers that need creative transformation. One of my favorite ways to use extra ham is this quick cauliflower fried rice that comes together in under 30 minutes. Our methodical approach will ensure perfect results every time, even for kitchen beginners.

Ingredients

For the cauliflower rice base:
– 4 cups riced cauliflower
– 2 tablespoons vegetable oil
– 2 large eggs, beaten
– 1 cup diced cooked ham
– 1/2 cup frozen peas
– 1/2 cup diced carrots
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger

For the sauce:
– 3 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon rice vinegar

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon vegetable oil and swirl to coat the pan evenly.
3. Pour the beaten eggs into the hot pan and cook for 45 seconds without stirring.
4. Flip the egg sheet and cook for another 30 seconds until fully set.
5. Transfer the cooked egg to a cutting board and slice into thin strips.
6. Add the remaining 1 tablespoon vegetable oil to the same pan.
7. Sauté the diced ham for 2 minutes until lightly browned and crispy around the edges.
8. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
9. Mix in the frozen peas and diced carrots, cooking for 3 minutes until vegetables are tender.
10. Add the riced cauliflower to the pan, spreading it in an even layer.
11. Cook the cauliflower rice undisturbed for 2 minutes to develop light browning.
12. Stir the cauliflower mixture and continue cooking for another 3 minutes until tender but not mushy.
13. Combine soy sauce, sesame oil, and rice vinegar in a small bowl.
14. Pour the sauce mixture evenly over the cauliflower rice.
15. Add the sliced egg strips back to the pan.
16. Toss everything together until well combined and heated through, about 1 minute.

Every bite offers a satisfying contrast between the tender cauliflower rice and crispy ham bits, with the savory sauce tying all elements together beautifully. Experiment with different vegetable combinations or top with a fried egg for extra protein and richness.

Ham and Mushroom Quiche with Whole Wheat Crust

Wondering how to create a satisfying, protein-packed meal that works for breakfast, brunch, or dinner? This ham and mushroom quiche with a whole wheat crust delivers rich flavor and wholesome ingredients in every slice. Let’s walk through each step together to ensure your quiche turns out perfectly golden and delicious.

Ingredients

For the crust:
– 1 1/4 cups whole wheat flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 1/2 tsp salt

For the filling:
– 1 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1 cup diced ham
– 4 large eggs
– 1 cup whole milk
– 1/2 cup shredded Swiss cheese
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/4 cups whole wheat flour, 1/2 cup cold cubed butter, and 1/2 tsp salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
4. Add 1/4 cup ice water and pulse just until the dough comes together.
5. Press the dough evenly into a 9-inch pie dish, going up the sides.
6. Prick the bottom of the crust all over with a fork.
7. Bake the crust for 15 minutes at 375°F until lightly set.
8. Heat 1 tbsp olive oil in a skillet over medium heat.
9. Add 8 oz sliced cremini mushrooms and cook for 6-8 minutes until browned and tender.
10. Spread the cooked mushrooms and 1 cup diced ham evenly over the pre-baked crust.
11. Whisk together 4 large eggs, 1 cup whole milk, 1/2 cup shredded Swiss cheese, and 1/4 tsp black pepper in a medium bowl.
12. Pour the egg mixture over the ham and mushrooms in the crust.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Let the quiche cool for 10 minutes before slicing.

Zesty with savory ham and earthy mushrooms, this quiche features a flaky whole wheat crust that adds nutty depth to each bite. Serve warm slices alongside a crisp green salad for a balanced meal, or enjoy chilled for a convenient grab-and-go lunch option.

Ham and Pea Whole Wheat Pasta Salad

Frequently, we find ourselves needing a satisfying meal that comes together quickly without sacrificing nutrition. This ham and pea whole wheat pasta salad delivers exactly that—a balanced dish perfect for busy weeknights or casual gatherings. Following these methodical steps will ensure perfect results every time.

Ingredients

– For the pasta: 8 ounces whole wheat rotini pasta, 1 teaspoon salt
– For cooking vegetables: 1 cup frozen peas, 1 tablespoon olive oil
– For the salad base: 1 cup diced ham, 1/4 cup finely chopped red onion
– For the dressing: 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon salt and 8 ounces whole wheat rotini pasta to the boiling water.
3. Cook the pasta for 9 minutes, stirring occasionally to prevent sticking.
4. Add 1 cup frozen peas directly to the pasta pot during the final 2 minutes of cooking.
5. Drain the pasta and peas immediately in a colander, then rinse with cold water for 1 minute to stop the cooking process.
6. Transfer the cooled pasta and peas to a large mixing bowl.
7. Drizzle 1 tablespoon olive oil over the pasta mixture and toss gently to coat.
8. Add 1 cup diced ham and 1/4 cup finely chopped red onion to the bowl.
9. In a small bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper until smooth.
10. Pour the dressing over the pasta salad and mix thoroughly until all ingredients are evenly distributed.
11. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Refreshingly cool with a satisfying chew from the whole wheat pasta, this salad offers a delightful contrast between the sweet peas and savory ham. The creamy Dijon dressing clings perfectly to every nook of the rotini, while the red onion provides just enough bite to keep things interesting. For a beautiful presentation, serve it in lettuce cups or alongside grilled chicken for a complete meal.

Healthy Ham and Cheese Stuffed Bell Peppers

Ready to transform ordinary bell peppers into a nutritious, protein-packed meal? These healthy ham and cheese stuffed bell peppers combine lean protein, fresh vegetables, and melted cheese in a colorful, satisfying dish that’s perfect for meal prep or family dinners. Let’s walk through each step together to ensure your peppers come out perfectly cooked and delicious every time.

Ingredients

For preparing the peppers:

• 4 large bell peppers (any color)
• 1 tablespoon olive oil

For the filling:

• 2 cups cooked brown rice
• 8 ounces diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise through the stem.
3. Remove the seeds and white membranes from each pepper half using a small knife or spoon.
4. Brush the inside of each pepper half with olive oil using a pastry brush.
5. Place the pepper halves cut-side up in a 9×13 inch baking dish.
6. Combine cooked brown rice, diced ham, shredded cheddar cheese, diced onion, garlic powder, and black pepper in a large mixing bowl.
7. Mix the filling ingredients thoroughly with a wooden spoon until evenly distributed.
8. Spoon the filling mixture into each pepper half, dividing it equally among all 8 halves.
9. Press the filling down gently with the back of your spoon to compact it slightly.
10. Cover the baking dish tightly with aluminum foil.
11. Bake the peppers at 375°F for 25 minutes.
12. Remove the foil carefully to avoid steam burns.
13. Return the uncovered peppers to the oven and bake for an additional 10 minutes at 375°F.
14. Check that the peppers are tender when pierced with a fork and the cheese is melted and bubbly.
15. Remove the baking dish from the oven using oven mitts.
16. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Creating perfectly tender peppers starts with choosing ones that feel firm and heavy for their size. Carefully removing all the membranes ensures no bitter flavors remain in your finished dish. Letting the peppers rest after baking allows the filling to absorb any remaining moisture, preventing a soggy texture. Crisp-tender pepper shells give way to a savory, cheesy filling where the smoky ham and nutty brown rice create wonderful textural contrast. Consider serving these alongside a simple green salad dressed with lemon vinaigrette to complement the rich flavors, or top with fresh chopped parsley for a bright, colorful finish that makes this healthy meal feel special enough for company.

Leftover Ham and Sweet Potato Hash

Crafting a satisfying breakfast from holiday leftovers is simpler than you might think. This ham and sweet potato hash transforms your extra ingredients into a hearty, flavorful meal that comes together in one skillet with minimal effort. Follow these steps carefully for perfect results every time.

Ingredients

For the vegetable base:
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 medium yellow onion, diced

For the protein and seasoning:
– 2 cups diced cooked ham
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper

For finishing:
– 4 large eggs
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until the oil shimmers.
2. Add 1 diced sweet potato and cook for 8 minutes, stirring occasionally, until the edges begin to soften.
3. Add 1 diced yellow onion and continue cooking for 5 minutes until the onion becomes translucent.
4. Stir in 2 cups diced ham, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper.
5. Press the hash mixture firmly into the skillet using a spatula to create maximum surface contact.
6. Cook undisturbed for 4 minutes to develop a golden-brown crust on the bottom.
7. Flip sections of the hash and cook for another 4 minutes until evenly browned.
8. Create 4 wells in the hash mixture using the back of a spoon.
9. Crack 1 egg into each well, being careful not to break the yolks.
10. Cover the skillet and cook for 5 minutes until the egg whites are fully set but yolks remain slightly runny.
11. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley.

A perfectly cooked hash should have crispy browned sweet potatoes contrasting with tender ham and creamy egg yolks. The smoked paprika adds subtle warmth that complements the natural sweetness of the potatoes beautifully. For a complete meal, serve directly from the skillet with toasted sourdough bread to soak up every last bit of flavor.

Ham and Asparagus Frittata with Goat Cheese

Ready to master a versatile brunch dish that works equally well for busy weeknights? This ham and asparagus frittata with goat cheese combines savory, creamy, and fresh flavors in one satisfying skillet meal that’s perfect for feeding a crowd or enjoying as leftovers.

Ingredients

For the vegetable base:
– 1 tablespoon olive oil
– 1 cup diced ham (¼-inch pieces)
– 1 cup asparagus (1-inch pieces)
– ¼ cup diced yellow onion

For the egg mixture:
– 8 large eggs
– ¼ cup whole milk
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper

For finishing:
– 2 ounces crumbled goat cheese

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute until shimmering.
3. Add ¼ cup diced yellow onion and cook for 3 minutes, stirring occasionally, until translucent.
4. Add 1 cup diced ham and cook for 2 minutes until lightly browned around the edges.
5. Add 1 cup asparagus pieces and cook for 4 minutes until bright green and slightly tender.
6. Tip: Spread the vegetables evenly across the skillet bottom for consistent cooking.
7. While vegetables cook, whisk 8 large eggs with ¼ cup whole milk in a medium bowl until fully combined.
8. Stir ½ teaspoon kosher salt and ¼ teaspoon black pepper into the egg mixture.
9. Pour the egg mixture evenly over the ham and asparagus in the hot skillet.
10. Cook undisturbed for 3 minutes until edges begin to set.
11. Tip: Use a rubber spatula to gently lift set edges, tilting the skillet to let uncooked egg flow underneath.
12. Sprinkle 2 ounces crumbled goat cheese evenly across the frittata surface.
13. Transfer the skillet to the preheated oven and bake for 12-14 minutes until the center is fully set.
14. Tip: Check doneness by gently shaking the skillet—the center should not jiggle when properly cooked.
15. Remove the skillet from the oven using oven mitts and let rest for 5 minutes before slicing.

Serving this frittata warm reveals a wonderfully creamy interior from the goat cheese, balanced by the salty ham and fresh asparagus. Slice it into wedges for a beautiful brunch presentation, or cube it for easy breakfast meal prep that reheats beautifully throughout the week.

Healthy Ham and Black Bean Tacos

Keeping weeknight dinners both nutritious and exciting can be a challenge, but these Healthy Ham and Black Bean Tacos are here to solve that. Knowing you can have a delicious, protein-packed meal on the table in under 30 minutes makes this recipe a true weeknight winner. Let’s walk through the simple steps together.

Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 cup diced ham
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder

For Assembly:

• 8 small corn tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1 lime, cut into wedges

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 1 cup of diced ham to the hot skillet.
3. Cook the ham for 3-4 minutes, stirring occasionally, until it begins to brown slightly at the edges.
4. Add the rinsed and drained black beans to the skillet. Tip: Rinsing canned beans removes excess sodium and gives you better control over the seasoning.
5. Sprinkle 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of garlic powder over the ham and beans.
6. Stir everything together until the spices are evenly distributed and fragrant, about 1 minute.
7. Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld.
8. While the filling simmers, warm the 8 corn tortillas. Tip: For the best texture, warm tortillas directly over a low gas flame for 15-20 seconds per side, or in a dry skillet until pliable.
9. Place two warm tortillas on each serving plate.
10. Divide the hot ham and bean filling evenly among the tortillas.
11. Sprinkle 1/2 cup of shredded Monterey Jack cheese over the filling. Tip: The residual heat from the filling will perfectly melt the cheese.
12. Top each taco with 1/4 cup of chopped fresh cilantro and 1/4 cup of diced red onion.
13. Serve immediately with lime wedges on the side for squeezing over the tacos.

Perfectly balanced, these tacos offer a wonderful contrast of the savory, slightly smoky ham with the earthy black beans, all brightened by the fresh lime juice. The soft, warm tortillas provide a comforting base that holds the hearty filling beautifully. Present them family-style with extra toppings like sliced avocado or a dollop of Greek yogurt for a customizable meal everyone will love.

Leftover Ham and Barley Soup with Carrots

Diving into your refrigerator after the holidays often reveals that glorious leftover ham, just waiting to be transformed into something new and comforting. This hearty soup builds flavor from the ground up, starting with a simple sauté of vegetables. Follow these steps carefully, and you’ll have a nourishing meal that makes excellent use of what you already have.

Ingredients

For the Soup Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 2 cloves garlic, minced

For Simmering:
– 8 cups low-sodium chicken broth
– 1 cup pearled barley, rinsed
– 1 bay leaf

For Finishing:
– 2 cups leftover cooked ham, diced into 1/2-inch pieces
– 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat for 1 minute.

2. Add the diced onion and sliced carrots to the pot.

3. Cook the vegetables, stirring occasionally with a wooden spoon, for 8 minutes until the onions become translucent.

4. Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.

5. Pour in 8 cups of low-sodium chicken broth, using a spatula to scrape any browned bits from the bottom of the pot.

6. Add 1 cup of rinsed pearled barley and 1 bay leaf to the broth.

7. Increase the heat to high and bring the soup to a rolling boil.

8. Once boiling, immediately reduce the heat to low and cover the pot with a lid.

9. Simmer the soup for 45 minutes, checking occasionally to maintain a gentle bubble.

10. After 45 minutes, test the barley by tasting a few grains; they should be tender but still slightly chewy.

11. Stir in 2 cups of diced ham and cook for 5 more minutes to heat the ham through.

12. Remove the pot from the heat and discard the bay leaf.

13. Stir in 1/4 cup of chopped fresh parsley just before serving.

Perfectly balanced between hearty and brothy, this soup delivers satisfying chew from the barley against the soft carrots and savory ham. The long simmer develops a rich, comforting depth that makes this even better the next day. Try serving it with a sprinkle of extra parsley and crusty bread for dipping into every last bit of the flavorful broth.

Ham and Zucchini Noodle Stir-Fry

You’ll love how this ham and zucchini noodle stir-fry transforms simple ingredients into a vibrant, satisfying meal in under 30 minutes. It’s perfect for busy weeknights when you want something wholesome yet effortless, with zucchini noodles offering a fresh, low-carb twist. Let’s walk through each step together to ensure your stir-fry turns out perfectly every time.

Ingredients

– For the zucchini noodles: 4 medium zucchinis, spiralized into noodles (about 4 cups)
– For the stir-fry base: 1 tbsp olive oil, 1 cup diced ham, 1 medium yellow onion (thinly sliced), 2 cloves garlic (minced)
– For the sauce: 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp red pepper flakes
– For finishing: 1 tbsp toasted sesame seeds

Instructions

1. Spiralize 4 medium zucchinis into noodles, then place them in a colander and sprinkle with 1/2 tsp salt to draw out excess moisture.
2. Let the zucchini noodles sit for 10 minutes while you prep other ingredients, then gently press them with paper towels to remove liquid.
3. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add 1 cup diced ham and cook for 3–4 minutes, stirring occasionally, until lightly browned and crispy at the edges.
5. Add 1 thinly sliced yellow onion and sauté for 4–5 minutes until translucent and slightly softened.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
7. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes.
8. Push the ham and onion mixture to one side of the skillet and pour the sauce into the empty space, letting it bubble for 20 seconds.
9. Add the patted-dry zucchini noodles to the skillet and toss everything together to coat evenly with the sauce.
10. Cook for 2–3 minutes, stirring frequently, until the zucchini noodles are just tender but still slightly crisp.
11. Remove the skillet from heat and sprinkle with 1 tbsp toasted sesame seeds before serving.

A final toss brings together the savory ham, tender-crisp zucchini noodles, and tangy sauce for a dish that’s both light and deeply satisfying. The sesame seeds add a nutty crunch, making it ideal served straight from the skillet or alongside steamed jasmine rice for a heartier meal.

Healthy Ham and Chickpea Salad Wrap

Every time I need a quick, satisfying lunch that won’t weigh me down, this healthy ham and chickpea salad wrap is my go-to choice. Essentially, it combines protein-packed ingredients with fresh vegetables in a portable format perfect for busy days. Let’s walk through how to make it step by step so you can enjoy it too.

Ingredients

• For the salad base: 1 (15-ounce) can chickpeas, drained and rinsed, 1 cup diced ham, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion
• For the dressing: 1/3 cup plain Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper
• For assembly: 4 large whole wheat tortillas, 2 cups fresh spinach leaves

Instructions

1. Place the drained and rinsed chickpeas in a medium mixing bowl.
2. Mash the chickpeas with a fork until about half are broken down, leaving some texture for variety.
3. Add the diced ham, chopped celery, and chopped red onion to the bowl with the mashed chickpeas.
4. In a small separate bowl, combine the Greek yogurt, Dijon mustard, lemon juice, garlic powder, and black pepper.
5. Whisk the dressing ingredients together until fully blended and smooth.
6. Pour the dressing over the chickpea and ham mixture in the medium bowl.
7. Stir everything together until all ingredients are evenly coated with the dressing.
8. Lay one whole wheat tortilla flat on a clean work surface.
9. Place 1/2 cup of fresh spinach leaves in the center of the tortilla, spreading them slightly.
10. Scoop one-quarter of the ham and chickpea salad mixture onto the spinach.
11. Fold the bottom edge of the tortilla up over the filling.
12. Fold the left and right sides of the tortilla inward toward the center.
13. Roll the tortilla tightly away from you to form a secure wrap.
14. Repeat steps 8 through 13 with the remaining tortillas, spinach, and salad mixture.

Overall, this wrap offers a delightful mix of creamy and crunchy textures with a tangy, savory flavor from the yogurt dressing. For a fun twist, slice the wraps in half diagonally and serve them with carrot sticks or apple slices on the side.

Leftover Ham and Butternut Squash Risotto

A perfect way to transform holiday leftovers into a creamy, comforting meal, this risotto combines sweet roasted squash with savory ham in a rich, satisfying dish that feels both familiar and special. After roasting the squash until tender and caramelized, you’ll build the risotto gradually, allowing the rice to absorb the broth slowly for maximum creaminess. This methodical approach ensures even cooking and develops deep flavor in every bite.

Ingredients

For roasting the squash:
– 4 cups cubed butternut squash (1-inch pieces)
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the risotto base:
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice

For building the risotto:
– 6 cups chicken broth, kept warm
– 2 cups diced leftover ham
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and lightly browned at the edges.
4. While squash roasts, heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
5. Add the finely diced onion and cook for 4-5 minutes until translucent but not browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the Arborio rice and toast for 2 minutes, stirring constantly until grains appear slightly translucent around the edges.
8. Pour in 1/2 cup of warm chicken broth and stir continuously until the liquid is fully absorbed.
9. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
10. After about 20 minutes, when rice is creamy but still slightly firm, stir in the roasted squash and diced ham.
11. Cook for 2 more minutes to heat the ham through.
12. Remove from heat and stir in the Parmesan cheese and butter until melted and fully incorporated.
13. Let the risotto rest for 2 minutes before serving to allow the flavors to meld. Just before serving, this risotto achieves a wonderful balance between the creamy rice and the sweet, caramelized squash pieces. Juicy ham bits provide savory contrast throughout, while the Parmesan adds a salty, nutty depth that ties everything together beautifully. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside a simple arugula salad to cut through the richness.

Ham and Brussels Sprouts Sheet Pan Dinner

Even the busiest weeknights deserve a wholesome, satisfying meal that comes together with minimal fuss. This ham and Brussels sprouts sheet pan dinner delivers exactly that, combining savory protein with caramelized vegetables in one simple pan. Everything roasts together at 400°F, creating a complete meal with just minutes of active prep time.

Ingredients

For the vegetables:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper

For the ham:
– 1 pound cooked ham steak, cut into 1-inch cubes
– 1 tablespoon maple syrup
– 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. Place the halved Brussels sprouts in a large bowl and toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared sheet pan, arranging them cut-side down for better browning.
4. Roast the Brussels sprouts at 400°F for 15 minutes until they begin to soften and develop golden edges.
5. While the Brussels sprouts roast, combine 1 pound cubed ham with 1 tablespoon maple syrup and 1 teaspoon Dijon mustard in the same bowl.
6. Remove the sheet pan from the oven after 15 minutes and scatter the maple-glazed ham cubes evenly among the Brussels sprouts.
7. Return the pan to the oven and continue roasting at 400°F for another 12-15 minutes until the ham is heated through and the Brussels sprouts are tender with crispy, caramelized edges.
8. Test the Brussels sprouts by piercing one with a fork; they should be tender but still slightly firm.

Melted maple glaze clings to the savory ham while the Brussels sprouts develop deep, nutty sweetness from roasting. The contrast between the tender-crisp vegetables and juicy ham cubes makes this dish satisfying on its own, though it pairs beautifully with creamy polenta or crusty bread to soak up the pan juices. Leftovers reheat wonderfully for next-day lunches, maintaining their texture and flavor surprisingly well.

Healthy Ham and Quinoa Stuffed Peppers

Very often, we seek meals that are both nutritious and satisfying without requiring advanced cooking skills. These healthy ham and quinoa stuffed peppers deliver exactly that—a complete, balanced dish perfect for weeknight dinners. Let me guide you through creating this colorful, protein-packed meal that will become a family favorite.

Ingredients

For the quinoa base:
– 1 cup quinoa, rinsed thoroughly
– 2 cups low-sodium chicken broth

For the filling mixture:
– 4 large bell peppers (mixed colors)
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 8 ounces cooked ham, diced into ½-inch pieces
– 1 cup frozen corn kernels
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika

For topping:
– ½ cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F and position one rack in the center.

2. Rinse 1 cup quinoa under cold running water for 1 minute using a fine-mesh strainer to remove the natural bitter coating.

3. Combine the rinsed quinoa and 2 cups low-sodium chicken broth in a medium saucepan.

4. Bring the mixture to a boil over high heat, then immediately reduce to low heat and cover with a tight-fitting lid.

5. Simmer the quinoa for exactly 15 minutes until all liquid is absorbed and grains show little white spirals.

6. Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork to separate grains.

7. While quinoa cooks, slice 4 large bell peppers in half lengthwise through the stems.

8. Remove all seeds and white membranes from each pepper half using a small paring knife.

9. Arrange pepper halves cut-side up in a 9×13-inch baking dish, packing them snugly to prevent tipping.

10. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.

11. Add 1 small diced yellow onion and cook for 4-5 minutes until translucent and softened.

12. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.

13. Add 8 ounces diced ham and cook for 2 minutes until lightly browned around edges.

14. Mix in 1 cup frozen corn kernels, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika.

15. Cook the mixture for 3 minutes, stirring constantly, until corn is heated through.

16. Combine the ham mixture with the cooked quinoa in a large bowl, mixing thoroughly.

17. Divide the filling evenly among the 8 pepper halves, pressing down gently to pack.

18. Sprinkle ½ cup shredded Monterey Jack cheese evenly over all stuffed peppers.

19. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.

20. Remove the foil and bake uncovered for 10 more minutes until cheese is golden and peppers are tender-crisp.

21. Let the stuffed peppers rest for 5 minutes before serving to allow filling to set.

Perfectly balanced between tender peppers and the hearty quinoa-ham filling, these stuffed peppers offer a satisfying chew with pops of sweet corn. The smoked paprika adds subtle depth that complements the salty ham beautifully. Present them alongside a simple green salad or top with fresh avocado slices for extra creaminess that contrasts wonderfully with the textured filling.

Summary

You’ve just discovered 20 delicious ways to transform leftover ham into quick, healthy weeknight meals. From comforting soups to satisfying skillet dinners, these recipes make busy evenings easier and more delicious. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to pin your top picks to Pinterest for easy access!

Laura Hauser

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