20 Delicious Leftover Ham Recipes for Every Occasion

Zesty holiday leftovers got you stuck in a ham rut? Don’t let that beautiful spiral-cut go to waste! From quick weeknight dinners to cozy comfort food, we’ve gathered 20 creative recipes that transform your leftover ham into delicious new meals. Whether you’re feeding a crowd or just looking for easy inspiration, these tasty ideas will make you excited about that ham all over again. Let’s get cooking!

Ham and Cheese Quiche

TikTok made me do it—this ham and cheese quiche is the brunch hero you need. Trust me, it’s flaky, cheesy, and ridiculously easy. Perfect for lazy weekends or impressing your in-laws.

Ingredients

– 1 store-bought pie crust (I keep mine frozen for emergencies)
– 4 large eggs (room temp eggs whip up fluffier, just sayin’)
– 1 cup heavy cream (the secret to that custardy texture)
– 1 cup diced ham (leftover holiday ham works wonders here)
– 1 cup shredded cheddar cheese (I go extra sharp for maximum flavor)
– 1/2 tsp salt (don’t skip—it balances the richness)
– 1/4 tsp black pepper (freshly cracked is my move)

Instructions

1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it into a 9-inch pie dish.
3. Whisk the eggs in a large bowl until fully blended.
4. Pour in the heavy cream and whisk until smooth.
5. Stir in the diced ham, shredded cheddar, salt, and pepper.
6. Tip: Let the filling sit for 2 minutes so the cheese doesn’t sink.
7. Pour the mixture into the pie crust.
8. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden.
9. Tip: Check at 30 minutes—if the crust browns too fast, tent it with foil.
10. Remove from the oven and cool on a wire rack for 15 minutes.
11. Tip: Slicing warm? Use a sharp knife dipped in hot water for clean cuts.

Unbelievably creamy inside with a crisp, buttery crust. Serve it warm with a zesty arugula salad or slice it cold for a picnic—it’s versatile like that.

Creamy Ham and Potato Soup

Just when you need that cozy comfort in a bowl, this creamy ham and potato soup delivers. Jam-packed with smoky flavor and velvety texture, it’s the ultimate one-pot wonder for chilly nights. Trust me, you’ll want to make a double batch—it disappears fast!

Ingredients

• 4 tablespoons unsalted butter (I always use Kerrygold for that rich flavor)
• 1 large yellow onion, diced (sweet onions work beautifully here)
• 2 cloves garlic, minced (fresh is best—skip the jarred stuff!)
• 4 cups diced Yukon Gold potatoes (about 4 medium, skins on for extra texture)
• 2 cups diced cooked ham (I grab thick-cut from the deli counter)
• 4 cups chicken broth (low-sodium lets you control the salt)
• 1 cup heavy cream (for that luxurious finish)
• 1 teaspoon dried thyme (rub it between your palms to wake up the oils)
• ½ teaspoon black pepper (freshly cracked, please!)
• ½ cup shredded sharp cheddar cheese (I like Cabot for maximum melt)
• 2 tablespoons chopped fresh parsley (for that bright pop at the end)

Instructions

1. Melt the butter in a large Dutch oven over medium heat until it stops foaming.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute exactly—don’t let it brown!
4. Tip in the diced potatoes and ham, tossing to coat in the buttery base.
5. Pour in the chicken broth, making sure the potatoes are fully submerged.
6. Bring to a boil, then reduce heat to a simmer and cook uncovered for 15 minutes.
7. Test a potato piece with a fork—it should pierce easily but not fall apart.
8. Use a potato masher to gently crush about half the potatoes right in the pot (this thickens the soup naturally).
9. Stir in the heavy cream, dried thyme, and black pepper.
10. Simmer for 5 more minutes—do not boil, or the cream may separate.
11. Turn off the heat and stir in the shredded cheddar until fully melted and smooth.
12. Fold in the fresh parsley just before serving for a burst of color.

Outrageously creamy with chunks of tender potato in every spoonful, this soup balances smoky ham with a subtle cheesy backbone. Serve it in hollowed-out bread bowls for the ultimate cozy meal, or top with extra crispy ham bits for crunch. Leftovers? They taste even better the next day—if they last that long!

Ham Fried Rice

Whip up this ham fried rice faster than you can say “takeout.” Transform leftover ham into a sizzling skillet sensation that beats any restaurant version. Watch those grains dance in the wok—this is your new weeknight hero.

Ingredients

• 3 cups cold cooked rice (day-old works best for that perfect fry)
• 2 cups diced ham (I raid my holiday leftovers for this)
• 3 large eggs (room temp eggs scramble fluffier, trust me)
• 1 cup frozen peas and carrots mix (no thawing needed—they steam right in the pan)
• 3 tbsp vegetable oil (high smoke point makes all the difference)
• 2 tbsp soy sauce (I splash in extra for that deep umami kick)
• 1 tbsp sesame oil (the fragrant finish that makes it authentic)
• 2 cloves minced garlic (freshly crushed releases maximum flavor)
• 1 tsp grated ginger (microplane it right in—no jarred stuff here)

Instructions

1. Heat a large skillet or wok over high heat for 90 seconds until a water droplet sizzles immediately.
2. Pour 1 tablespoon vegetable oil into the hot skillet and swirl to coat the surface evenly.
3. Add 3 room temperature eggs and scramble for 45 seconds until softly set but still moist.
4. Transfer eggs to a clean plate using a spatula—they’ll finish cooking later.
5. Add remaining 2 tablespoons vegetable oil to the same skillet over high heat.
6. Add 2 cups diced ham and cook for 2 minutes until edges begin to crisp and brown.
7. Stir in 2 cloves minced garlic and 1 teaspoon grated ginger and cook for 30 seconds until fragrant.
8. Add 1 cup frozen peas and carrots mix and cook for 1 minute until vegetables begin to soften.
9. Break up 3 cups cold cooked rice with your fingers before adding to the skillet.
10. Press rice into the hot skillet and let it sit undisturbed for 60 seconds to develop a crispy bottom.
11. Flip and toss rice continuously for 3 minutes until all grains are heated through and separated.
12. Drizzle 2 tablespoons soy sauce around the edges of the skillet where it will sizzle and caramelize.
13. Return scrambled eggs to the skillet and break them into small pieces with your spatula.
14. Remove skillet from heat and stir in 1 tablespoon sesame oil to finish.

Keep that wok hot for maximum wok hei—the smoky essence that elevates simple fried rice. Notice how each grain stands separate with just enough chew against the salty ham nuggets. Crank up the crunch by pressing portions into the skillet for an extra minute, or wrap it in nori sheets for handheld rice burritos that’ll disappear before you can snap a food pic.

Ham and Bean Soup

You’re craving that cozy, stick-to-your-ribs comfort food magic. Grab that leftover holiday ham bone—this ham and bean soup transforms humble ingredients into a soul-warming masterpiece.

Ingredients

• 1 leftover ham bone with some meat still attached—this is flavor gold!
• 1 pound dried navy beans, soaked overnight for that perfect creamy texture
• 1 large yellow onion, diced—I always go for sweet onions here
• 2 carrots, chopped into hearty chunks
• 2 celery stalks, sliced—don’t skip the celery leaves, they add great flavor
• 3 cloves garlic, minced—fresh is always better in soup
• 8 cups chicken broth, low-sodium so you control the salt
• 2 bay leaves, my secret weapon for depth
• 1 teaspoon dried thyme, crushed between your fingers to wake up the oils
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil, for sautéing those aromatics

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté diced onion, chopped carrots, and sliced celery for 5-7 minutes until onions turn translucent and vegetables begin to soften.
3. Add minced garlic and cook for 1 minute until fragrant—watch closely so it doesn’t burn.
4. Place the ham bone in the center of the pot, nestling it among the vegetables.
5. Pour in 8 cups chicken broth, making sure the ham bone is mostly submerged.
6. Add soaked navy beans, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
7. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
8. Simmer for 2 hours, stirring occasionally to prevent sticking—the beans should be tender but not mushy.
9. Remove the ham bone and let it cool until safe to handle, about 15 minutes.
10. Shred all remaining ham meat from the bone using two forks, discarding any fat or gristle.
11. Return the shredded ham to the soup and discard the bay leaves.
12. Simmer uncovered for another 20 minutes to thicken the broth slightly.
13. Season with additional pepper if needed—the ham usually provides enough salt.

Hearty and satisfying, this soup develops incredible depth as the ham bone melds with the creamy beans. Serve it with crusty bread for dipping, or top with fresh parsley for a bright contrast to the rich, smoky broth.

Scalloped Potatoes with Ham

Nailing comfort food just got easier with this creamy, cheesy masterpiece. Nothing beats slicing into layers of tender potatoes, smoky ham, and bubbly cheese straight from the oven. Seriously, your kitchen will smell like heaven in under an hour.

Ingredients

– 2 lbs Yukon Gold potatoes, sliced ⅛-inch thick—they hold their shape beautifully
– 1 cup diced ham, I like the thick-cut kind for extra meaty bites
– 1½ cups heavy cream, because richness is non-negotiable
– 1 cup shredded sharp cheddar cheese, freshly grated melts smoother
– ½ cup grated Parmesan cheese, for that salty kick
– 3 cloves garlic, minced—fresh only, no jarred stuff
– 1 tsp fresh thyme leaves, stripped from the stems
– ½ tsp black pepper, freshly cracked
– ½ tsp salt, adjust if your ham is salty

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange one-third of the potato slices in a single, slightly overlapping layer across the bottom of the dish.
3. Sprinkle half of the diced ham evenly over the potato layer.
4. Repeat with another third of potatoes and the remaining ham.
5. Top with the final layer of potatoes, arranging them neatly.
6. In a medium bowl, whisk together the heavy cream, minced garlic, thyme, salt, and pepper until fully combined.
7. Pour the cream mixture evenly over the layered potatoes and ham, making sure it seeps down into the gaps.
8. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes—this steams the potatoes until tender.
9. Remove the foil and sprinkle the shredded cheddar and Parmesan cheeses evenly over the top.
10. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, until the cheese is golden and bubbly.
11. Let the dish rest for 10 minutes before serving—this allows the sauce to thicken and sets the layers.
Yielding a golden, crisp top over velvety soft potatoes, this dish balances smoky ham with creamy richness. Serve it alongside a simple green salad to cut through the decadence, or top with fresh chives for a pop of color and freshness.

Ham and Broccoli Pasta Bake

Heads up, comfort food lovers—this ham and broccoli pasta bake is your new weeknight hero. Hack your dinner routine with this cheesy, creamy masterpiece that comes together faster than your takeout order. Honestly, it’s the ultimate crowd-pleaser that even picky eaters will devour.

Ingredients

• 8 oz elbow pasta (I always grab whole wheat for extra fiber)
• 2 cups diced ham (leftover holiday ham works perfectly here)
• 3 cups fresh broccoli florets (frozen works in a pinch, just thaw first)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1 cup whole milk (don’t skimp—the fat makes it extra creamy)
• 1/2 cup heavy cream (this is the secret to that luxurious texture)
• 2 tbsp all-purpose flour (I keep mine in a jar right by the stove)
• 2 tbsp unsalted butter (salted works too, just adjust seasoning)
• 1 tsp garlic powder (fresh minced garlic burns too easily in bakes)
• 1/2 tsp black pepper (freshly cracked if you’ve got it)
• 1/4 tsp salt (taste your ham first—it might be salty enough)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook elbow pasta for 8 minutes exactly.
3. Add broccoli florets to the pasta during the last 3 minutes of cooking to blanch them perfectly.
4. Drain the pasta and broccoli together in a colander, but don’t rinse—the starch helps the sauce cling.
5. Melt 2 tbsp butter in the same pot over medium heat until it stops foaming.
6. Whisk in 2 tbsp flour continuously for 1 minute until it forms a pale golden paste.
7. Slowly pour in 1 cup milk while whisking constantly to prevent lumps from forming.
8. Add 1/2 cup heavy cream and keep whisking until the sauce thickens enough to coat the back of a spoon.
9. Remove from heat and stir in 1 1/2 cups cheddar cheese until melted and smooth.
10. Season sauce with 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt.
11. Fold in cooked pasta, broccoli, and 2 cups diced ham until everything is evenly coated.
12. Transfer mixture to your prepared baking dish and spread into an even layer.
13. Sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
14. Bake at 375°F for 20 minutes until the cheese is fully melted and bubbly.
15. Switch your oven to broil and cook for 2-3 more minutes until the top develops golden spots.
16. Let rest for 5 minutes before serving—this allows the sauce to set perfectly.

Nothing beats that first scoop where the crispy cheese top gives way to tender pasta and ham. Notice how the broccoli stays bright green with just the right crunch against the creamy sauce. Next-level move? Serve it with garlic bread for dipping into those cheesy edges—trust me, you’ll want every last bit.

Ham and Swiss Sliders

Brace yourself for the most addictive party snack you’ll make this year. These ham and Swiss sliders disappear faster than your phone battery at a concert. Seriously, make a double batch—you’ve been warned.

Ingredients

– 1 package (12 count) Hawaiian sweet rolls (don’t even think about regular dinner rolls)
– ½ pound thinly sliced deli ham (I go for Black Forest for that smoky kick)
– 6 slices Swiss cheese (provolone works too if you’re feeling rebellious)
– ½ cup unsalted butter, melted (salted works but adjust seasoning)
– 1 tablespoon Dijon mustard (the grainy kind adds nice texture)
– 1 tablespoon Worcestershire sauce (this is the secret flavor bomb)
– 1 teaspoon onion powder (fresh minced works but powder distributes better)
– 1 teaspoon poppy seeds (optional but highly recommended for that classic look)

Instructions

1. Preheat your oven to 350°F—no rushing this, we want even melting.
2. Without separating the rolls, slice the entire package horizontally to create a top and bottom slab.
3. Place the bottom slab of rolls in a 9×13 inch baking dish.
4. Layer all the ham slices evenly across the bottom rolls.
5. Arrange Swiss cheese slices over the ham, covering completely.
6. Place the top slab of rolls over the cheese layer.
7. In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, and onion powder until fully combined.
8. Brush the butter mixture generously over the top of the rolls, making sure to get into all the nooks.
9. Sprinkle poppy seeds evenly across the top for that signature look.
10. Cover the baking dish tightly with aluminum foil.
11. Bake covered for 15 minutes—this steams them perfectly.
12. Remove the foil and bake uncovered for another 5-7 minutes until the tops are golden and cheese is visibly melted.
13. Let rest for 2-3 minutes before slicing into individual sliders. Crunchy tops give way to the softest, cheesiest centers you can imagine. Serve these warm with pickles on the side for that perfect salty contrast, or pack them cold for next-day lunches that’ll make your coworkers jealous.

Ham and Cheddar Omelette

Just when you thought breakfast couldn’t get better—this ham and cheddar omelette proves otherwise. Grab your skillet and let’s transform basic ingredients into your new morning obsession.

Ingredients

• 3 large eggs (I prefer room temp eggs here—they fluff up beautifully)
• 1/4 cup diced ham (thick-cut gives the best texture)
• 1/3 cup shredded sharp cheddar cheese (extra sharp is my go-to for maximum flavor)
• 1 tbsp unsalted butter (the secret to that golden-brown crust)
• 1 tbsp whole milk (makes the eggs incredibly tender)
• 1/8 tsp black pepper (freshly cracked adds the perfect bite)

Instructions

1. Crack 3 large eggs into a medium bowl.
2. Pour 1 tbsp whole milk over the eggs.
3. Sprinkle 1/8 tsp black pepper evenly across the mixture.
4. Whisk vigorously for 45 seconds until fully combined and slightly frothy.
5. Place a 10-inch nonstick skillet over medium heat.
6. Drop 1 tbsp unsalted butter into the hot skillet.
7. Swirl the melting butter to coat the entire skillet surface.
8. Pour the egg mixture into the center of the skillet immediately after the butter stops foaming.
9. Let the eggs set undisturbed for 90 seconds until edges appear cooked.
10. Lift the skillet handle and tilt to distribute any remaining liquid eggs.
11. Scatter 1/4 cup diced ham evenly over one half of the omelette.
12. Sprinkle 1/3 cup shredded sharp cheddar cheese over the ham layer.
13. Cook for another 60 seconds until the bottom develops golden spots.
14. Slide a spatula under the empty side and fold it over the filling.
15. Press gently with the spatula for 15 seconds to seal.
16. Slide the completed omelette onto a warm plate.

Fluffy eggs cradle that salty ham and melted cheddar in perfect harmony. The crispy edges give way to a creamy center that’s absolute breakfast perfection. Serve it alongside hash browns or stuff it into a breakfast burrito for next-level deliciousness.

Ham and Pineapple Pizza

Ready to transform basic pizza night? This sweet-savory combo delivers tropical vibes with zero fuss. Grab your dough—we’re making magic in minutes.

Ingredients

• 1 lb pizza dough (I let mine rest at room temp for 30 minutes—so much easier to stretch!)
• 1/2 cup pizza sauce (go for a smooth, herby brand—no chunks here)
• 1 1/2 cups shredded mozzarella (freshly grated melts better, trust me)
• 4 oz diced ham (thick-cut gives the best bite)
• 1 cup fresh pineapple chunks (canned works, but fresh is next-level juicy)
• 2 tbsp extra virgin olive oil (my go-to for that golden crust)
• 1/4 tsp dried oregano (a pinch wakes up the sauce)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside—hot surface = crisp crust.
2. Roll the dough on a floured surface into a 12-inch circle; brush edges with olive oil to prevent sogginess.
3. Spread pizza sauce evenly, leaving a 1-inch border; sprinkle oregano directly over sauce.
4. Layer mozzarella first, then ham and pineapple—cheese underneath keeps toppings from sliding.
5. Bake for 12–14 minutes until crust is golden and cheese bubbles with browned spots.
6. Let rest 2 minutes before slicing (patience = no cheese avalanche!).

Perfectly chewy crust hugs that salty-sweet duo—each bite’s a mini vacation. Pair it with a zesty arugula salad or dunk crusts in ranch for full euphoria.

Ham and Egg Breakfast Burritos

Juggling mornings just got deliciously easier with these protein-packed ham and egg breakfast burritos. They’re the ultimate grab-and-go fuel that actually tastes amazing. Perfect for meal prepping or feeding a hungry crowd in minutes.

Ingredients

– 4 large flour tortillas (10-inch size works best for easy rolling)
– 8 large eggs (I prefer room temp eggs here for fluffier scrambling)
– 1 cup diced cooked ham (thick-cut deli ham gives the best texture)
– 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– 1/2 cup diced bell peppers (I always use red for sweetness)
– 1/4 cup diced onion (yellow onion adds nice bite)
– 2 tbsp butter (salted butter creates perfect flavor balance)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Crack all 8 eggs into a medium bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat for 2 minutes until shimmering.
3. Add diced onions and bell peppers to the hot skillet and cook for 4 minutes, stirring frequently, until vegetables are softened but still slightly crisp.
4. Push vegetables to one side of the skillet and add diced ham to the empty space.
5. Cook ham for 2 minutes undisturbed to develop a light sear, then mix with vegetables.
6. Pour whisked eggs evenly over the ham and vegetable mixture in the skillet.
7. Let eggs set for 30 seconds without stirring to create a solid bottom layer.
8. Gently push cooked edges toward the center with a spatula, tilting skillet to let uncooked egg flow to the edges.
9. Continue this push-and-tilt motion every 30 seconds for about 3 minutes until eggs are 80% cooked but still slightly wet.
10. Remove skillet from heat and immediately sprinkle shredded cheddar cheese evenly over the eggs.
11. Let residual heat melt the cheese for 1 minute while you warm the tortillas.
12. Heat a clean skillet over medium heat and warm each tortilla for 15 seconds per side until pliable and lightly toasted.
13. Divide the egg mixture evenly among the 4 warmed tortillas, placing it slightly off-center toward the bottom third.
14. Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
15. Roll each burrito away from you, applying gentle pressure to create a tight cylinder.
16. Place finished burritos seam-side down on a cutting board for 2 minutes to set their shape.
Zesty, cheesy, and satisfyingly hearty—these burritos deliver the perfect balance of fluffy eggs and savory ham in every bite. The slightly crisp tortilla gives way to that melty cheese pull we all crave. Try drizzling with hot sauce or wrapping in foil for the ultimate portable breakfast experience.

Ham and Cheese Stuffed Peppers

Ready to transform basic bell peppers into the ultimate comfort food? These ham and cheese stuffed peppers deliver crispy, cheesy perfection in every bite—your new weeknight hero that’s seriously addictive.

Ingredients

– 4 large bell peppers (I go for red or yellow—they’re sweeter and hold their shape beautifully)
– 1 cup diced cooked ham (leftover holiday ham works magic here)
– 1 cup shredded sharp cheddar cheese (freshly grated melts so much smoother than pre-shredded)
– 1/2 cup cooked rice (day-old rice is perfect—it absorbs flavors without getting mushy)
– 1/4 cup sour cream (full-fat gives the creamiest texture)
– 1 tbsp olive oil (extra virgin is my kitchen staple for roasting)
– 1 tsp garlic powder (trust me, it deepens the savory notes)
– 1/2 tsp black pepper (freshly cracked adds a subtle kick)

Instructions

1. Preheat your oven to 375°F—this ensures even cooking from the start.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half lightly with olive oil using a pastry brush.
4. In a medium bowl, combine diced ham, shredded cheddar, cooked rice, sour cream, garlic powder, and black pepper.
5. Mix the filling thoroughly until all ingredients are evenly distributed.
6. Spoon the filling mixture evenly into each pepper half, packing it down gently.
7. Arrange the stuffed peppers in a single layer on a baking sheet lined with parchment paper.
8. Bake at 375°F for 25–28 minutes, until pepper edges are slightly charred and filling is bubbly.
9. Switch the oven to broil on high for 2–3 minutes to get that golden, crispy cheese topping.
10. Remove from oven and let rest for 5 minutes before serving—this helps the filling set.
Keep these beauties warm for a crowd-pleasing appetizer or slice them into quarters for a fun party snack. The peppers stay tender-crisp while the filling oozes with smoky ham and sharp cheddar—drizzle with hot sauce or serve alongside a simple green salad for the perfect balance.

Ham and Mushroom Risotto

Viral comfort food alert! This ham and mushroom risotto delivers creamy perfection in under 30 minutes. Forget complicated techniques—just grab your favorite pot and let’s transform simple ingredients into restaurant-worthy magic.

Ingredients

– 1.5 cups Arborio rice (the short-grain star that creates that signature creaminess)
– 4 cups chicken broth (I prefer low-sodium so I can control the salt)
– 8 oz sliced cremini mushrooms (baby bellas add such earthy depth)
– 1 cup diced ham (use your favorite deli ham—I love the smoky black forest variety)
– 1 small yellow onion, finely chopped (this sweet base is non-negotiable)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works beautifully)
– 1/2 cup grated Parmesan cheese (the real stuff, not the green can)
– 2 tbsp unsalted butter (divided, because everything’s better with butter)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup chopped fresh parsley (for that bright finish)

Instructions

1. Heat chicken broth in a separate saucepan until simmering, then reduce heat to low to maintain warmth.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat for 90 seconds until shimmering.
3. Add chopped onion and cook for 4 minutes, stirring frequently, until translucent but not browned.
4. Add minced garlic and cook for 60 seconds until fragrant—don’t let it burn.
5. Add sliced mushrooms and cook for 6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Stir in Arborio rice and cook for 2 minutes, coating each grain with oil until slightly translucent at the edges.
7. Pour in white wine and cook while stirring constantly until completely absorbed, about 2 minutes.
8. Add 1 cup of warm broth and stir continuously until liquid is fully absorbed, about 4 minutes.
9. Tip: Keep your broth warm throughout—adding cold broth shocks the rice and ruins the creamy texture.
10. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
11. Tip: Test rice after 18 minutes—it should be al dente with a slight bite, not mushy.
12. Stir in diced ham and cook for 2 minutes until heated through.
13. Remove pot from heat and stir in 1 tablespoon butter and grated Parmesan cheese.
14. Tip: Let risotto rest off heat for 2 minutes—this allows the starches to relax for ultimate creaminess.
15. Stir in remaining 1 tablespoon butter and chopped parsley just before serving.

That creamy, velvety texture comes from the constant stirring that releases the rice’s natural starches. The salty ham and earthy mushrooms create this incredible savory depth that makes you want to eat straight from the pot. Try topping with extra Parmesan and serving alongside a simple arugula salad for the perfect weeknight upgrade.

Ham and Spinach Frittata

Ready to level up your breakfast game? This ham and spinach frittata transforms basic ingredients into a showstopper. Grab your skillet—we’re making magic in under 30 minutes.

Ingredients

– 8 large eggs (I prefer room temperature for fluffier results)
– 1 cup diced cooked ham (leftover holiday ham works perfectly here)
– 2 cups fresh spinach (pack it in—it wilts down dramatically)
– 1/2 cup shredded cheddar cheese (sharp cheddar adds the best flavor punch)
– 1/4 cup whole milk (this creates the creamiest texture)
– 1 tbsp extra virgin olive oil (my go-to for perfect browning)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper (freshly cracked makes all the difference)
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F—this ensures even cooking from stovetop to oven.
2. Crack 8 large eggs into a medium bowl and whisk vigorously for 30 seconds until fully combined.
3. Pour 1/4 cup whole milk into the eggs and whisk again until the mixture turns pale yellow.
4. Add 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder to the egg mixture.
5. Heat 1 tbsp extra virgin olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes.
6. Add 1 cup diced cooked ham and cook for 3 minutes until lightly browned around the edges.
7. Toss in 2 cups fresh spinach and cook for 1 minute until just wilted (tip: don’t overcook—it continues cooking in the oven).
8. Remove the skillet from heat and spread the ham-spinach mixture evenly across the bottom.
9. Sprinkle 1/2 cup shredded cheddar cheese over the ham and spinach layer.
10. Pour the egg mixture evenly over everything in the skillet (tip: tilt the pan to distribute eggs into all corners).
11. Return the skillet to medium heat and cook undisturbed for 4 minutes until edges set.
12. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set (tip: check doneness by gently shaking the pan—no jiggle means it’s ready).
13. Remove from oven and let rest for 3 minutes before slicing.

Fluffy and packed with savory goodness, this frittata delivers perfect texture contrast between the creamy eggs and crispy ham edges. Serve it warm with hot sauce for breakfast, or slice it cold for meal prep lunches—it’s equally delicious either way.

Ham and Corn Chowder

OBSESSED with how this cozy chowder comes together in under 30 minutes. Grab your Dutch oven—we’re transforming humble ham and sweet corn into pure comfort. Your future self will thank you for doubling this batch.

Ingredients

– 4 tbsp salted butter (I always use Kerrygold for that rich flavor)
– 1 medium yellow onion, diced small
– 2 cloves garlic, minced (fresh only—none of that jarred stuff)
– 1/4 cup all-purpose flour
– 4 cups whole milk (trust me, the creaminess is worth it)
– 2 cups chicken broth
– 1 lb cooked ham, diced into 1/2-inch cubes
– 3 cups frozen corn kernels (no need to thaw—they cook perfectly from frozen)
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 cup heavy cream
– 2 tbsp fresh parsley, chopped

Instructions

1. Melt butter in a large Dutch oven over medium heat until foamy.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in whole milk until no lumps remain.
6. Pour in chicken broth while continuing to whisk.
7. Add diced ham, frozen corn, smoked paprika, and black pepper.
8. Bring mixture to a gentle boil, then reduce heat to low.
9. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
10. Stir in heavy cream and heat through for 2 minutes.
11. Remove from heat and stir in fresh parsley.

Just ladle this creamy dream into bowls and watch the magic happen. The smoky ham plays perfectly against sweet corn bursts, while the velvety broth hugs every spoonful. Crumble extra crackers on top or serve with crusty bread for the ultimate cozy meal.

Ham and Asparagus Pasta

Unleash your inner chef with this ridiculously easy ham and asparagus pasta that comes together faster than your takeout delivery. Grab that skillet and let’s transform simple ingredients into a creamy, dreamy dinner that’ll have everyone begging for seconds.

Ingredients

• 8 oz penne pasta (I always keep a box in my pantry for emergencies)
• 1 lb fresh asparagus, ends trimmed (snap them where they naturally break)
• 2 cups diced ham (I use the thick-cut kind from the deli counter)
• 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
• 1 cup heavy cream (go for the good stuff, it makes all the difference)
• 1/2 cup grated Parmesan cheese (the real deal, not the green can)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 1 tbsp lemon juice (freshly squeezed, trust me)
• 1/2 tsp black pepper (freshly cracked for maximum flavor)
• 1/4 tsp salt (adjust after tasting since ham adds saltiness)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced ham and cook for 3-4 minutes until lightly browned around the edges.
5. Add trimmed asparagus spears to the skillet and cook for 5 minutes until bright green and tender-crisp.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and stir in Parmesan cheese until completely melted and smooth.
9. Drain cooked pasta, reserving 1/4 cup of pasta water for later use.
10. Add drained pasta directly to the cream sauce in the skillet.
11. Pour in reserved pasta water and toss everything together until well coated.
12. Stir in fresh lemon juice, black pepper, and salt, then remove from heat.

Amazingly creamy sauce clings to every noodle while the asparagus stays crisp-tender. The salty ham and bright lemon create this incredible balance that makes you want to eat straight from the skillet. Serve it family-style with extra Parmesan for sprinkling, or pack it cold for tomorrow’s lunch—it’s just as good either way.

Ham and Cheese Croissants

Perfectly flaky, buttery ham and cheese croissants that’ll make your kitchen smell like a Parisian bakery. These handheld delights are my weekend brunch obsession—warm, melty, and ready in under 30 minutes.

Ingredients

• 1 package (8 count) refrigerated crescent roll dough—I always keep Pillsbury in my fridge for emergencies
• 8 thin slices deli ham—go for Black Forest ham for that smoky kick
• 8 slices Swiss cheese—the melty factor here is non-negotiable
• 1 large egg, beaten—room temp eggs give the best golden shine
• 1 tbsp Dijon mustard—my secret flavor booster
• 1 tsp everything bagel seasoning—trust me, this elevates everything

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate into 8 triangles along the perforated lines.
3. Spread about ¼ tsp Dijon mustard on each triangle—this adds tangy depth without overpowering.
4. Place one slice of ham on each triangle, folding it to fit within the dough.
5. Top the ham with one slice of Swiss cheese, tearing it slightly if needed for even coverage.
6. Roll each triangle from the wide end to the point, tucking the tip underneath to prevent unraveling.
7. Arrange the croissants 2 inches apart on the prepared baking sheet.
8. Brush each croissant generously with beaten egg using a pastry brush—this creates that professional bakery shine.
9. Sprinkle everything bagel seasoning evenly over the tops for crunch and flavor.
10. Bake for 12-15 minutes until golden brown and puffed—watch for that perfect color around minute 10.
11. Let cool on the baking sheet for 5 minutes before serving—they’re molten hot inside!

Flaky layers shatter with each bite, revealing steamy ham and oozy Swiss cheese. The everything seasoning adds savory crunch that plays beautifully against the buttery dough. Serve these warm with a crisp arugula salad for brunch, or pack them cold for the ultimate picnic upgrade.

Ham and Sweet Potato Hash

Whip up the coziest breakfast upgrade that’ll make your mornings feel like a warm hug. This ham and sweet potato hash brings sweet, savory, and crispy vibes in one skillet—perfect for lazy weekends or meal prep magic.

Ingredients

• 2 cups diced sweet potatoes (I leave the skins on for extra fiber and texture)
• 1 cup cubed cooked ham (thick-cut from the deli counter gives the best bite)
• 1 small yellow onion, finely chopped (sweet onions work wonders here)
• 2 tbsp extra virgin olive oil (my go-to for that fruity base note)
• 4 large eggs (I prefer room temp eggs—they fry more evenly)
• 1 tsp smoked paprika (adds that smoky depth without overpowering)
• ½ tsp garlic powder (for a quick flavor boost)
• Salt and black pepper (freshly cracked pepper is non-negotiable)
• 2 tbsp chopped fresh parsley (brightens everything up at the end)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced sweet potatoes and cook for 10 minutes, stirring occasionally, until edges start to brown.
3. Stir in chopped onion and cook for 5 more minutes until onions are translucent.
4. Add cubed ham, 1 tsp smoked paprika, and ½ tsp garlic powder—toss to coat everything evenly.
5. Cook for 6–8 minutes, pressing down with a spatula occasionally, until potatoes are tender and crispy.
6. Season with salt and black pepper to your preference.
7. Create 4 small wells in the hash with the back of a spoon.
8. Crack 1 room temperature egg into each well.
9. Cover the skillet and cook for 4–5 minutes until egg whites are set but yolks are still runny.
10. Sprinkle with 2 tbsp chopped fresh parsley right before serving.

Just imagine that first bite—creamy egg yolk mingling with crispy sweet potatoes and salty ham. Serve it straight from the skillet with avocado slices or stuff it into warm tortillas for a next-level breakfast taco situation.

Ham and Green Bean Casserole

Whip up this cozy classic that’s about to become your weeknight hero. Think creamy, savory, and loaded with nostalgia—but way faster. Your family will beg for seconds.

Ingredients

• 1 lb diced ham (I go for thick-cut, it holds up better)
• 1 lb fresh green beans, trimmed (skip the canned—trust me)
• 1 can (10.5 oz) cream of mushroom soup (the shortcut we all love)
• 1 cup shredded cheddar cheese (sharp cheddar for that extra kick)
• 1/2 cup whole milk (whole milk makes it extra creamy)
• 1/2 cup French fried onions (the crunchy crown we deserve)
• 1 tbsp olive oil (my go-to for sautéing)
• 1 tsp garlic powder (because everything needs garlic)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F—this ensures even baking from the start.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Add 1 lb diced ham and cook for 4–5 minutes, stirring often, until lightly browned.
4. Tip: Don’t overcrowd the skillet—this helps the ham crisp up nicely.
5. Add 1 lb trimmed green beans to the skillet and sauté for 3 minutes until bright green.
6. Pour in 1 can cream of mushroom soup, 1/2 cup whole milk, 1 tsp garlic powder, and 1/2 tsp black pepper.
7. Stir everything together until the sauce is smooth and coats the ham and beans.
8. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
9. Sprinkle 1 cup shredded cheddar cheese over the top in an even layer.
10. Tip: Let the dish sit for a minute before adding cheese—it prevents sinking.
11. Bake uncovered for 20 minutes at 375°F until the edges bubble.
12. Remove from oven and top with 1/2 cup French fried onions.
13. Bake for another 5 minutes until the onions are golden and crispy.
14. Tip: Watch closely at the end—the onions can burn fast!

Dig into that creamy, cheesy goodness with a satisfying crunch from the onions. The ham adds a salty punch that balances the tender beans perfectly. Serve it straight from the dish with crusty bread to scoop up every last bit.

Ham and Macaroni Salad

Just when you thought summer salads couldn’t get better—this ham and macaroni combo hits different. Jam-packed with flavor and perfect for potlucks, it’s the ultimate crowd-pleaser that disappears faster than your weekend.

Ingredients

– 2 cups elbow macaroni (the classic shape holds dressing perfectly)
– 1 cup diced cooked ham (I prefer thicker cuts for better texture)
– 1/2 cup mayonnaise (Duke’s is my Southern go-to)
– 1/4 cup sweet pickle relish (this adds the perfect tangy sweetness)
– 2 hard-boiled eggs, chopped (room temp eggs peel cleaner)
– 1/4 cup diced red onion (soak in ice water for 5 minutes to mellow the bite)
– 1 tbsp yellow mustard (the bright color makes everything pop)
– 1 tsp apple cider vinegar (my secret flavor booster)
– 1/2 tsp paprika (smoked version adds depth)
– Salt and black pepper to taste (freshly cracked pepper is essential)

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Pour 2 cups of elbow macaroni into the boiling water.
4. Cook for 8 minutes exactly, stirring occasionally to prevent sticking.
5. Drain the macaroni immediately in a colander.
6. Rinse the macaroni under cold running water for 1 minute to stop the cooking process.
7. Transfer the cooled macaroni to a large mixing bowl.
8. Add 1 cup of diced cooked ham to the bowl.
9. Mix in 1/2 cup of mayonnaise until everything is lightly coated.
10. Stir in 1/4 cup of sweet pickle relish.
11. Add 2 chopped hard-boiled eggs.
12. Incorporate 1/4 cup of diced red onion.
13. Squeeze in 1 tablespoon of yellow mustard.
14. Drizzle 1 teaspoon of apple cider vinegar over the mixture.
15. Sprinkle 1/2 teaspoon of paprika evenly across the salad.
16. Season with salt and freshly cracked black pepper to taste.
17. Fold all ingredients together until fully combined.
18. Cover the bowl tightly with plastic wrap.
19. Refrigerate for at least 2 hours to allow flavors to meld.

But the magic really happens after it chills—the creamy dressing soaks into every nook of the macaroni while the ham stays pleasantly firm. Serve it scooped into lettuce cups for a low-carb twist, or pile it high on crusty rolls for the ultimate picnic sandwich that’ll have everyone asking for your recipe.

Summary

Ham-azing possibilities await with these 20 delicious leftover ham recipes! From cozy family dinners to impressive holiday meals, this collection ensures no ham goes to waste. We hope you find new favorites to add to your cooking rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference!

Laura Hauser

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