Hey there, home cooks! Ham isn’t just for holidays—it’s a versatile superstar ready to star in quick weeknight dinners, cozy comfort food, and impressive party dishes. From classic sandwiches to creative casseroles, we’ve gathered 20 savory deli ham recipes to inspire your next meal. Let’s dive in and find your new favorite!
Classic Ham and Cheese Sliders
Savor the ultimate comfort food with these Classic Ham and Cheese Sliders—a perfect blend of savory ham, melty cheese, and buttery, toasted rolls that’s ideal for feeding a crowd or a quick family dinner. They’re simple to assemble and bake up golden and delicious in just minutes, making them a go-to for busy weeknights or game-day gatherings. Follow these straightforward steps to create a batch that’s sure to disappear fast from any table.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 slider rolls
– 1 lb sliced deli ham
– 12 slices Swiss cheese
– 1/2 cup unsalted butter, melted
– 1 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp onion powder
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 350°F and line a baking sheet with aluminum foil for easy cleanup.
2. Slice the 12 slider rolls in half horizontally, keeping the tops connected, and place the bottom halves on the prepared baking sheet.
3. Layer 1 lb sliced deli ham evenly over the bottom halves of the rolls.
4. Place 12 slices Swiss cheese on top of the ham, ensuring full coverage for even melting.
5. Replace the top halves of the rolls over the cheese and ham layers.
6. In a small bowl, whisk together 1/2 cup melted unsalted butter, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp onion powder, and 1/2 tsp garlic powder until fully combined.
7. Tip: For a richer flavor, let the butter mixture sit for 5 minutes to allow the spices to meld before brushing.
8. Generously brush the butter mixture over the tops of the rolls, making sure to coat them completely for a golden crust.
9. Cover the baking sheet loosely with aluminum foil and bake in the preheated oven at 350°F for 15 minutes.
10. Tip: Covering with foil initially helps steam the rolls slightly, keeping them tender while the cheese melts.
11. Remove the foil and continue baking for an additional 5 minutes, or until the tops are golden brown and the cheese is bubbly.
12. Tip: Check for doneness by ensuring the edges are crisp and the internal temperature reaches 165°F if using a thermometer.
13. Let the sliders cool on the baking sheet for 2-3 minutes before slicing into individual portions.
14. Wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘W’.
With their crispy, buttery tops and soft, cheesy centers, these sliders offer a satisfying contrast in textures that’s hard to resist. The savory ham pairs perfectly with the mild Swiss cheese, enhanced by the tangy mustard and Worcestershire sauce in the glaze. For a fun twist, serve them alongside a simple salad or pickle spears, or customize with additions like sliced tomatoes or a sprinkle of poppy seeds before baking.
Creamy Ham and Potato Soup
Begin by gathering your ingredients for this comforting, one-pot soup that transforms humble potatoes and ham into a creamy, satisfying meal perfect for chilly evenings. It’s a straightforward recipe that builds flavor gradually, so follow each step carefully for the best results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1/3 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 4 cups russet potatoes, peeled and diced into 1/2-inch cubes
– 2 cups cooked ham, diced
– 1 cup heavy cream
– 1 cup whole milk
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium heat.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/3 cup all-purpose flour over the onion mixture and whisk constantly for 2 minutes to form a roux, which will thicken the soup later.
5. Gradually pour in 4 cups low-sodium chicken broth while whisking continuously to prevent lumps.
6. Add 4 cups diced russet potatoes, 2 cups diced ham, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the pot.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes, or until the potatoes are fork-tender.
8. Stir in 1 cup heavy cream and 1 cup whole milk, then heat for 5 minutes over medium-low until warmed through, avoiding a boil to prevent curdling.
9. Taste and adjust seasoning with additional salt if needed, keeping in mind the ham adds saltiness.
10. Ladle the soup into bowls and serve immediately.
Keep in mind that this soup thickens as it cools, so reheat gently with a splash of broth if needed. The creamy base, tender potatoes, and smoky ham create a rich, comforting texture that pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Ham and Swiss Quiche
Begin by preheating your oven to 375°F and preparing a 9-inch pie dish. This classic ham and Swiss quiche is a versatile dish perfect for breakfast, brunch, or a light dinner, featuring a savory custard filling in a flaky crust.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch refrigerated pie crust
– 1 cup diced ham
– 1 cup shredded Swiss cheese
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F. 2. Place the 9-inch refrigerated pie crust into a pie dish, pressing it gently against the sides and bottom. 3. In a medium skillet over medium heat, melt 1 tbsp unsalted butter. 4. Add 1 cup diced ham to the skillet and cook for 3-4 minutes until lightly browned, stirring occasionally. 5. Remove the skillet from heat and let the ham cool slightly. 6. Sprinkle 1 cup shredded Swiss cheese evenly over the bottom of the pie crust. 7. Distribute the cooked ham evenly over the cheese. 8. In a large mixing bowl, whisk together 4 large eggs until well beaten. 9. Add 1 cup heavy cream, 1/2 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg to the eggs, whisking until fully combined and smooth. 10. Pour the egg mixture slowly over the ham and cheese in the pie crust, filling it to just below the rim. 11. Place the pie dish on a baking sheet to catch any spills. 12. Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown, with a knife inserted coming out clean. 13. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing. 14. Serve warm or at room temperature.
Here, the quiche emerges with a creamy, tender interior and a crisp, golden crust, offering a rich blend of salty ham and nutty Swiss cheese. For a creative twist, pair it with a fresh green salad or fruit compote to balance the savory flavors, making it an elegant yet approachable meal for any occasion.
Honey Glazed Ham with Pineapple
Just when you think you’ve mastered holiday classics, this honey glazed ham with pineapple offers a sweet, tangy twist that’s surprisingly simple to pull off. By following these methodical steps, even a beginner can achieve that glossy, caramelized finish and juicy interior that makes this dish a crowd-pleaser. Let’s walk through each stage together, ensuring every slice is packed with flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham
– 1 cup honey
– 1/2 cup brown sugar
– 1/4 cup Dijon mustard
– 1 (20-ounce) can pineapple slices in juice
– 1/4 cup pineapple juice (reserved from can)
– 1/4 teaspoon ground cloves
Instructions
1. Preheat your oven to 325°F and place the ham, flat-side down, in a large roasting pan.
2. Score the surface of the ham in a diamond pattern, cutting about 1/4-inch deep to help the glaze penetrate.
3. In a medium bowl, whisk together the honey, brown sugar, Dijon mustard, reserved pineapple juice, and ground cloves until smooth.
4. Brush half of the glaze mixture evenly over the entire surface of the ham, using a pastry brush for an even coat.
5. Drain the pineapple slices from the can, reserving the juice as noted, and arrange them in a single layer over the top of the ham, securing with toothpicks if needed.
6. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
7. Remove the foil and brush the ham with the remaining glaze, ensuring it drips into the scored cuts for deeper flavor.
8. Increase the oven temperature to 400°F and bake uncovered for an additional 30 minutes, or until the glaze is bubbly and caramelized, basting every 10 minutes with pan juices.
9. Transfer the ham to a cutting board, tent with foil, and let it rest for 15 minutes before slicing against the grain for tender pieces.
10. Serve the sliced ham warm, spooning any extra pan juices over the top for added moisture.
Bursting with a sticky-sweet crust from the honey and brown sugar, this ham pairs beautifully with the tangy pineapple, creating a balanced flavor profile. The interior remains incredibly juicy and tender, making it perfect for slicing thin for sandwiches or serving thick alongside roasted vegetables. For a creative twist, chop any leftovers and toss them into a morning hash or a savory pineapple fried rice.
Ham and Broccoli Alfredo Pasta
Now, let’s create a comforting weeknight dinner that combines creamy Alfredo sauce with savory ham and fresh broccoli. This Ham and Broccoli Alfredo Pasta is surprisingly simple to make, requiring just a few ingredients and straightforward steps. You’ll have a satisfying meal ready in about 30 minutes, perfect for busy evenings when you crave something hearty yet balanced.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces fettuccine pasta
– 4 cups broccoli florets
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup diced ham
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, steam the broccoli florets in a separate pot with 1 inch of water for 5-7 minutes until tender-crisp, then drain and set aside; this preserves their bright green color and nutrients.
4. In a large skillet, melt the unsalted butter over medium heat until foamy, about 1 minute.
5. Add the minced garlic and diced ham to the skillet, cooking for 3-4 minutes until the ham is lightly browned and the garlic is fragrant, stirring frequently to avoid burning.
6. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer over medium-low heat for 2 minutes until slightly thickened.
7. Gradually whisk in the grated Parmesan cheese until fully melted and smooth, about 1-2 minutes, to prevent clumping and ensure a creamy sauce.
8. Season the sauce with salt and black pepper, adjusting as needed for a balanced flavor.
9. Drain the cooked pasta and add it to the skillet along with the steamed broccoli, tossing everything together until well coated and heated through, about 2 minutes.
10. Remove from heat and serve immediately.
Mmm, this dish offers a delightful contrast of textures, with tender pasta and crisp broccoli enveloped in a rich, velvety sauce. The salty ham adds a savory depth that complements the creamy Parmesan, making it a crowd-pleaser. For a creative twist, try serving it with a sprinkle of red pepper flakes or a side of garlic bread to soak up every last bit of sauce.
Ham and Cheddar Stuffed Biscuits
Ready to elevate your biscuit game with a savory twist? These Ham and Cheddar Stuffed Biscuits are a comforting, handheld meal that’s perfect for breakfast, brunch, or a quick snack. I’ll walk you through each step to ensure flaky, golden biscuits bursting with cheesy, hammy goodness.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk
– 1 cup diced ham
– 1 cup shredded cheddar cheese
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in the buttermilk and stir gently with a fork until just combined, being careful not to overmix—this keeps the biscuits tender.
5. Turn the dough out onto a lightly floured surface and gently pat it into a rough rectangle about 1/2-inch thick.
6. Evenly sprinkle the diced ham and shredded cheddar cheese over the dough.
7. Fold the dough in half over the fillings and gently press to seal, then pat it back to a 1/2-inch thickness to distribute the ingredients.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
10. In a small bowl, whisk together the large egg and water to make an egg wash, then lightly brush it over the tops of the biscuits for a golden finish.
11. Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Nothing beats the warm, flaky layers that give way to a gooey, savory center. These biscuits are delightfully crisp on the outside with a soft, cheesy interior—perfect for dipping into soup or enjoying on their own as a hearty treat.
Slow Cooker Ham and Bean Soup
This comforting slow cooker ham and bean soup is perfect for busy weeknights, requiring minimal hands-on time while delivering rich, savory flavors. Through these methodical steps, you’ll learn how to layer ingredients properly and let your slow cooker do the work, resulting in a hearty meal that’s both economical and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 lb dried navy beans, rinsed and sorted
– 1 lb smoked ham hock
– 6 cups low-sodium chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
3. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to a 6-quart slow cooker.
6. Add 1 lb rinsed navy beans, 1 lb smoked ham hock, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/4 tsp salt to the slow cooker.
7. Stir all ingredients gently to combine, ensuring the ham hock is submerged.
8. Cover and cook on LOW heat for 8 hours.
9. After 8 hours, carefully remove the ham hock using tongs and place it on a cutting board.
10. Let the ham hock cool for 5 minutes until safe to handle.
11. Remove and discard the bay leaves from the slow cooker.
12. Shred the meat from the ham hock, discarding skin and bones, and return the shredded meat to the soup.
13. Stir the soup thoroughly to incorporate the ham.
14. Ladle the soup into bowls and serve immediately.
The beans will be tender but intact, creating a substantial texture that holds up well against the smoky ham. For a creative twist, serve this soup with a dollop of whole-grain mustard stirred into each bowl, which adds a bright, tangy contrast to the rich broth.
Ham and Egg Breakfast Casserole
Diving into a hearty breakfast doesn’t have to be a morning scramble. This ham and egg casserole is a simple, make-ahead dish that bakes up into a satisfying, savory meal perfect for feeding a crowd or enjoying as leftovers throughout the week. It’s a forgiving recipe that layers familiar flavors into a comforting bake.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 8 ounces cooked ham, diced
– 6 large eggs
– 1 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups cubed day-old bread (about 1-inch pieces)
– 1 1/2 cups shredded cheddar cheese
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the 1 tablespoon of unsalted butter.
2. In a medium skillet over medium heat, sauté the diced yellow onion and red bell pepper until softened, about 5-7 minutes. Tip: Letting the vegetables soften first ensures they won’t release excess moisture into the casserole.
3. Transfer the cooked vegetables to the greased baking dish and spread them evenly across the bottom.
4. Evenly distribute the 8 ounces of diced cooked ham over the layer of vegetables.
5. In a large mixing bowl, whisk together the 6 large eggs, 1 cup of whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined and slightly frothy.
6. Add the 4 cups of cubed day-old bread to the egg mixture, gently pressing the bread down to ensure all pieces are fully saturated. Let it sit for 5 minutes to allow the bread to absorb the liquid. Tip: Using stale bread helps it hold its structure better and prevents a soggy result.
7. Pour the bread and egg mixture over the ham and vegetables in the baking dish, spreading it into an even layer.
8. Sprinkle the 1 1/2 cups of shredded cheddar cheese evenly over the top of the casserole.
9. Bake in the preheated oven for 45 minutes, or until the center is fully set, the edges are golden brown, and a knife inserted into the center comes out clean. Tip: For a perfectly golden top, you can broil for the final 1-2 minutes, watching closely to prevent burning.
10. Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving.
Baked to a golden perfection, this casserole emerges with a fluffy, custard-like interior studded with savory ham and sweet peppers. The melted cheddar forms a deliciously crisp top that contrasts beautifully with the soft layers beneath. For a fresh twist, serve each warm slice topped with a dollop of salsa or a side of sliced avocado.
Ham and Spinach Stuffed Shells
A comforting classic, these ham and spinach stuffed shells are perfect for a family dinner or meal prep—they’re hearty, cheesy, and surprisingly simple to assemble. Let’s walk through each step together to ensure your shells come out perfectly tender and flavorful.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 10 ounces fresh spinach
– 2 cups diced ham
– 15 ounces ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 24 ounces marinara sauce
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse them under cool water to stop the cooking process; set aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring frequently, until softened.
7. Add the minced garlic and cook for 1 minute, just until fragrant.
8. Add the fresh spinach to the skillet and cook for 3–4 minutes, stirring constantly, until wilted and any excess liquid has evaporated.
9. Transfer the spinach mixture to a large mixing bowl and let it cool for 5 minutes.
10. To the bowl, add the diced ham, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, large egg, dried oregano, salt, and black pepper.
11. Mix all ingredients thoroughly until well combined.
12. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
13. Using a spoon, fill each cooked pasta shell with the ham and spinach mixture, packing it gently.
14. Arrange the stuffed shells in a single layer in the baking dish.
15. Pour the remaining marinara sauce over the top of the shells, covering them completely.
16. Sprinkle an additional 1/2 cup of shredded mozzarella cheese over the sauce.
17. Cover the baking dish tightly with aluminum foil.
18. Bake at 375°F for 30 minutes.
19. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and lightly golden.
20. Let the dish rest for 10 minutes before serving to allow the filling to set.
Finally, these stuffed shells emerge from the oven with a delightful contrast: tender pasta gives way to a creamy, savory filling, while the baked cheese topping adds a satisfying crispness. For a fresh twist, serve them alongside a simple arugula salad tossed in lemon vinaigrette to balance the richness.
Ham and Cheese Croissant Bake
Ready to transform simple ingredients into a show-stopping breakfast or brunch? This Ham and Cheese Croissant Bake layers flaky, buttery croissants with savory ham and melty cheese for a comforting, crowd-pleasing dish that’s surprisingly easy to assemble. Let’s walk through each step together to ensure perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 6 large croissants
– 8 ounces diced ham
– 2 cups shredded cheddar cheese
– 6 large eggs
– 1 1/2 cups whole milk
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Tear the croissants into 1- to 2-inch pieces and arrange half of them in an even layer in the prepared baking dish.
3. Sprinkle half of the diced ham evenly over the croissant layer.
4. Sprinkle 1 cup of the shredded cheddar cheese evenly over the ham layer.
5. Repeat the layers with the remaining croissant pieces, diced ham, and shredded cheddar cheese.
6. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, black pepper, and salt until fully combined and smooth.
7. Tip: For a richer custard, let the egg mixture sit for 5 minutes after whisking to allow the ingredients to fully incorporate.
8. Slowly pour the egg mixture evenly over the layered croissants, ham, and cheese in the baking dish.
9. Gently press down on the top layer with a spatula to ensure all croissant pieces are submerged in the custard mixture.
10. Tip: Let the assembled bake sit at room temperature for 10 minutes before baking to allow the croissants to absorb the custard, which prevents a soggy bottom.
11. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the center is set (it should not jiggle when shaken).
12. Tip: Check for doneness at 30 minutes by inserting a knife in the center; if it comes out clean, the bake is ready.
13. Remove the bake from the oven and let it rest for 5 minutes to allow the custard to firm up slightly.
14. Sprinkle the chopped fresh chives evenly over the top before serving.
Golden and puffed straight from the oven, this bake offers a delightful contrast of textures: crisp, buttery croissant edges give way to a soft, custardy interior packed with savory ham and gooey cheese. For a creative twist, serve individual portions topped with a drizzle of hot honey or alongside a fresh fruit salad to balance the richness.
Ham and Mushroom Risotto
Perfect for a cozy weeknight dinner, this Ham and Mushroom Risotto transforms simple ingredients into a creamy, satisfying meal. Let’s walk through each step together to ensure your risotto turns out perfectly every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups low-sodium chicken broth
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 1 cup diced ham
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp black pepper
Instructions
1. Pour the low-sodium chicken broth into a medium saucepan and heat it over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. Melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the finely chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
5. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
6. Tip: For deeper flavor, let the mushrooms brown without stirring too much at first to develop a nice sear.
7. Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the grains are lightly toasted and coated with the oils.
8. Pour in the dry white wine and cook while stirring until the liquid is fully absorbed, which should take about 2 minutes.
9. Tip: Use a wooden spoon to stir gently to avoid breaking the rice grains, which helps achieve a creamier texture.
10. Begin adding the warm chicken broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next; this process will take about 18-20 minutes total.
11. After adding about three-quarters of the broth, stir in the diced ham and continue adding broth until the rice is tender but still slightly firm in the center.
12. Remove the pot from the heat and stir in the remaining 1 tablespoon of unsalted butter, grated Parmesan cheese, chopped fresh parsley, and black pepper until well combined.
13. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld and the texture to thicken slightly.
14. You’ll love the creamy, velvety texture of this risotto, with savory bites of ham and earthy mushrooms in every spoonful. Try garnishing it with extra Parmesan and a drizzle of olive oil for an elegant touch, or pair it with a simple green salad to balance the richness.
Ham and Pea Carbonara
Facing a busy weeknight but craving something comforting? This ham and pea carbonara delivers creamy, savory satisfaction in under 30 minutes, using ingredients you likely already have on hand. It’s a clever twist on the classic that’s both familiar and fresh.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces spaghetti
– 4 large eggs
– 1 cup grated Parmesan cheese
– 1/2 teaspoon black pepper
– 1 cup diced ham
– 1 cup frozen peas
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1/2 teaspoon salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of spaghetti to the boiling water and cook for 9-11 minutes, or until al dente according to package directions.
3. While the pasta cooks, crack 4 large eggs into a medium bowl.
4. Whisk the eggs vigorously until fully combined and slightly frothy.
5. Stir 1 cup of grated Parmesan cheese and 1/2 teaspoon of black pepper into the egg mixture until smooth.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
7. Add 4 cloves of minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
8. Add 1 cup of diced ham to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly browned.
9. Add 1 cup of frozen peas to the skillet and cook for 2 minutes, stirring, until heated through.
10. Drain the cooked spaghetti, reserving 1 cup of the pasta cooking water.
11. Immediately add the hot, drained spaghetti to the skillet with the ham and peas, tossing to combine.
12. Remove the skillet from the heat to prevent the eggs from scrambling.
13. Quickly pour the egg and cheese mixture over the pasta, tossing continuously with tongs for 1-2 minutes until a creamy sauce coats the strands.
14. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time, tossing after each addition, until desired consistency is reached.
15. Season the finished dish with 1/2 teaspoon of salt, tossing once more to distribute.
Zesty with garlic and rich from the egg and Parmesan, this carbonara boasts a luxuriously creamy texture that clings to every strand of pasta. The salty ham and sweet peas provide delightful pops of flavor and color, making it a complete meal in one bowl. For a bright finish, garnish with extra black pepper and a sprinkle of fresh parsley.
Ham and Cheese Stromboli
Let’s roll up a comforting, crowd-pleasing classic that’s perfect for a weeknight dinner or game-day snack. This ham and cheese stromboli is essentially a savory, stuffed pizza roll—easy to make with store-bought dough and endlessly adaptable with your favorite fillings. Follow these simple steps for a golden, cheesy result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb pizza dough
– 1/2 cup pizza sauce
– 8 oz sliced deli ham
– 8 oz shredded mozzarella cheese
– 1 tbsp olive oil
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 10×14-inch rectangle.
3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border on all sides.
4. Layer the sliced ham over the sauce, covering the sauced area completely.
5. Sprinkle the shredded mozzarella cheese evenly over the ham layer.
6. Starting from a long side, tightly roll the dough into a log, pinching the seam and ends to seal.
7. Transfer the log seam-side down to the prepared baking sheet.
8. In a small bowl, mix the olive oil and garlic powder, then brush this mixture over the top of the dough.
9. Use a sharp knife to cut 3-4 shallow slits across the top of the dough for steam to escape.
10. Bake at 400°F for 20-25 minutes, until the crust is deep golden brown and the cheese is bubbly.
11. Remove from the oven and let it rest for 5 minutes before slicing.
12. Slice into 1-inch thick pieces and serve warm.
Delightfully crisp on the outside with a gooey, savory filling, this stromboli offers a satisfying contrast in every bite. For a fun twist, serve it with a side of warm marinara or ranch dressing for dipping, or slice it thinner for appetizer-sized portions at your next gathering.
Ham and Asparagus Frittata
Discover how to create a satisfying Ham and Asparagus Frittata, a versatile dish perfect for breakfast, brunch, or a quick dinner. This recipe guides you through each step methodically, ensuring success even if you’re new to cooking eggs in this style. By following along, you’ll learn techniques that make frittatas fluffy and flavorful every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup diced ham
– 1 cup chopped asparagus
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Crack 8 large eggs into a medium bowl.
3. Add 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs.
4. Whisk the egg mixture vigorously for 30 seconds until fully combined and slightly frothy.
5. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes.
6. Add 1 cup diced ham to the skillet and cook for 3 minutes, stirring occasionally, until lightly browned.
7. Add 1 cup chopped asparagus to the skillet and cook for 4 minutes, stirring occasionally, until tender-crisp.
8. Pour the whisked egg mixture evenly over the ham and asparagus in the skillet.
9. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top of the eggs.
10. Cook the frittata on the stovetop for 5 minutes without stirring until the edges begin to set.
11. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the center is fully set and the top is golden brown.
12. Remove the skillet from the oven using oven mitts and let it cool for 5 minutes before slicing.
13. Slice the frittata into wedges and serve immediately.
The frittata emerges with a light, custardy texture and a savory blend of ham and asparagus, complemented by melted cheddar. For a creative twist, serve it with a dollop of sour cream or a side of fresh fruit to balance the richness.
Ham and Pineapple Fried Rice
Crafting a quick, satisfying meal doesn’t have to be complicated, and this savory-sweet fried rice is the perfect example. Combining leftover rice with diced ham and juicy pineapple creates a delightful balance of flavors that comes together in one pan. Let’s walk through the simple steps to make this a weeknight favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 3 cups cooked long-grain white rice, chilled
– 1 cup diced ham
– 1 cup diced fresh pineapple
– 2 large eggs
– 1/2 cup frozen peas and carrots
– 3 tablespoons vegetable oil
– 3 tablespoons low-sodium soy sauce
– 2 cloves garlic, minced
– 1/2 teaspoon ground black pepper
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the diced ham to the skillet and cook, stirring occasionally, until lightly browned, about 3-4 minutes. Tip: Using pre-cooked ham means you’re just warming it through and adding color, so don’t overcook it.
3. Push the ham to one side of the skillet and pour the beaten eggs into the empty space.
4. Scramble the eggs gently with a spatula until just set, about 1 minute, then mix them with the ham.
5. Transfer the ham and egg mixture to a clean plate and set aside.
6. Add the remaining 2 tablespoons of vegetable oil to the same skillet and heat for 30 seconds.
7. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds—be careful not to let it burn.
8. Add the chilled cooked rice to the skillet, breaking up any clumps with your spatula.
9. Stir-fry the rice for 2-3 minutes until it’s heated through and starts to crisp slightly on the edges.
10. Add the frozen peas and carrots and diced pineapple to the skillet, stirring to combine.
11. Pour the low-sodium soy sauce evenly over the rice mixture and sprinkle with ground black pepper.
12. Continue to stir-fry everything for another 2-3 minutes until the vegetables are tender and the pineapple is warmed. Tip: Using cold, day-old rice prevents it from becoming mushy, giving you the perfect fried rice texture.
13. Return the ham and egg mixture to the skillet, adding the sliced green onions as well.
14. Toss everything together until fully combined and heated through, about 1-2 more minutes. Tip: For a final flavor boost, drizzle with a little extra soy sauce at the table if desired.
Golden and speckled with colorful ingredients, this fried rice offers a pleasing contrast of tender rice, chewy ham, and bursts of sweet pineapple. The savory soy sauce ties it all together for a comforting dish that’s great on its own or paired with a simple cucumber salad. Try serving it in hollowed-out pineapple halves for a fun, tropical presentation that’s sure to impress.
Ham and Gruyère Panini
Packed with savory ham and nutty Gruyère, this panini is a comforting classic that’s surprisingly simple to master at home. Perfect for a quick lunch or cozy dinner, it comes together with just a few ingredients and a hot panini press or skillet. Let’s walk through each step to ensure your sandwich is crispy, melty, and delicious every time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread
– 2 tablespoons unsalted butter, softened
– 4 ounces thinly sliced ham
– 4 ounces Gruyère cheese, shredded
– 1 tablespoon Dijon mustard
Instructions
1. Lay out 4 slices of sourdough bread on a clean work surface.
2. Spread 1 tablespoon of softened unsalted butter evenly over one side of each bread slice.
3. Flip 2 bread slices so the buttered sides face down.
4. Spread 1 tablespoon of Dijon mustard evenly over the unbuttered side of those 2 slices.
5. Divide 4 ounces of thinly sliced ham evenly between the mustard-coated slices.
6. Divide 4 ounces of shredded Gruyère cheese evenly over the ham on each slice.
7. Top each with the remaining 2 bread slices, buttered sides facing out.
8. Preheat a panini press to 375°F, or heat a large skillet over medium heat.
9. Place the assembled sandwiches in the press or skillet.
10. If using a press, close it and cook for 5–7 minutes until the bread is golden brown and crispy.
11. If using a skillet, press down with a spatula and cook for 3–4 minutes per side, flipping once, until golden brown.
12. Remove the panini from the heat and let them rest for 1 minute before slicing diagonally.
Buttery and crisp on the outside, this panini offers a gooey, savory filling that melds the salty ham with the rich, slightly sweet Gruyère. For a creative twist, serve it with a side of pickles or a simple arugula salad to cut through the richness, making it a satisfying meal any day of the week.
Ham and Scalloped Potatoes
Every home cook needs a reliable, comforting casserole in their repertoire, and this classic ham and scalloped potatoes dish delivers just that. It’s a hearty, one-pan meal that layers tender potatoes, savory ham, and a creamy cheese sauce into a satisfying bake perfect for family dinners or potlucks. Follow these straightforward steps to create a dish that’s both delicious and approachable for beginners.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 2 pounds russet potatoes
– 1 pound cooked ham
– 1 medium yellow onion
– 2 cups shredded cheddar cheese
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
2. Peel the russet potatoes and slice them uniformly into 1/8-inch thick rounds using a mandoline or sharp knife for even cooking.
3. Dice the cooked ham into 1/2-inch cubes and thinly slice the yellow onion.
4. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter, then whisk in the all-purpose flour to form a roux, cooking for 1 minute until golden.
5. Gradually pour in the whole milk while whisking constantly to prevent lumps, bringing the mixture to a simmer until it thickens, about 3-5 minutes.
6. Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and ground nutmeg until the cheese melts completely.
7. Arrange half of the potato slices in a single layer at the bottom of the prepared baking dish, then top with half of the ham and onion slices.
8. Pour half of the cheese sauce evenly over the first layer, repeating with the remaining potatoes, ham, onion, and sauce.
9. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes to allow the potatoes to become tender.
10. Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and bake uncovered for an additional 15-20 minutes until the top is bubbly and golden brown.
11. Let the casserole rest for 10 minutes after baking to set the layers for easier serving.
Buttery, creamy textures meld with the smoky saltiness of ham in this comforting bake, where the nutmeg adds a subtle warmth that elevates the flavors. Serve it straight from the oven with a crisp green salad or steamed vegetables for a balanced meal that’s sure to become a weeknight favorite.
Ham and Corn Chowder
This comforting ham and corn chowder transforms simple ingredients into a creamy, satisfying meal that’s perfect for chilly evenings. To begin, gather your ingredients and follow each step carefully for the best results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 2 cups diced ham
– 3 cups frozen corn kernels
– 2 cups whole milk
– 1 cup heavy cream
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Melt 4 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture and whisk continuously for 2 minutes to form a roux, which will thicken the chowder.
5. Gradually pour in 4 cups chicken broth while whisking constantly to prevent lumps.
6. Add 2 cups diced ham, 3 cups frozen corn kernels, 2 cups diced potatoes, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt to the pot.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
8. Pour in 2 cups whole milk and 1 cup heavy cream, stirring gently to combine.
9. Heat the chowder over medium-low heat for 5 minutes until warmed through, avoiding a boil to prevent curdling.
10. Ladle the chowder into bowls and serve immediately.
Now, this chowder boasts a velvety texture with chunks of tender ham and sweet corn in every spoonful. For a creative twist, top it with shredded cheddar cheese or crispy bacon bits just before serving.
Ham and Swiss Cheese Omelette
Ham and Swiss cheese omelette is a classic breakfast dish that’s both satisfying and simple to master. Here’s a methodical guide to creating a fluffy, perfectly filled omelette that will become a go-to in your kitchen.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 large eggs
– 1 tablespoon unsalted butter
– 1/4 cup diced ham
– 1/4 cup shredded Swiss cheese
– 1 tablespoon water
– 1/8 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Crack 2 large eggs into a small bowl.
2. Add 1 tablespoon water, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to the eggs.
3. Whisk the mixture vigorously for 30 seconds until fully combined and slightly frothy.
4. Heat a nonstick skillet over medium heat for 1 minute.
5. Add 1 tablespoon unsalted butter to the skillet, swirling to coat the bottom evenly.
6. Pour the egg mixture into the skillet once the butter has melted and sizzles lightly.
7. Let the eggs cook undisturbed for 30 seconds until the edges begin to set.
8. Gently lift the edges with a spatula and tilt the skillet to allow uncooked egg to flow underneath.
9. Continue cooking for 1-2 minutes until the top is mostly set but still slightly moist.
10. Sprinkle 1/4 cup diced ham and 1/4 cup shredded Swiss cheese evenly over one half of the omelette.
11. Use the spatula to carefully fold the empty half over the filling.
12. Cook for another 30 seconds to melt the cheese.
13. Slide the omelette onto a plate immediately.
Savory and creamy, this omelette features a tender texture with pockets of melted Swiss cheese and salty ham. Serve it with a side of toast or fresh fruit for a complete meal, or try topping it with a dollop of sour cream for extra richness.
Ham and Green Bean Casserole
You’ve probably had those days when you need a comforting, hearty meal without spending hours in the kitchen. This ham and green bean casserole brings together savory flavors in a creamy, golden-brown bake that’s perfect for a family dinner or potluck gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound cooked ham, diced into ½-inch cubes
– 1 pound fresh green beans, trimmed and cut into 2-inch pieces
– 1 (10.5-ounce) can condensed cream of mushroom soup
– ½ cup whole milk
– 1 cup shredded cheddar cheese
– 1 cup French fried onions
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the 1 tablespoon unsalted butter, ensuring even coverage to prevent sticking.
2. Bring a large pot of salted water to a boil over high heat, then add the 1 pound fresh green beans and cook for 5 minutes until bright green and tender-crisp; drain immediately in a colander to stop the cooking process.
3. In a large mixing bowl, combine the 1 (10.5-ounce) can condensed cream of mushroom soup, ½ cup whole milk, ½ teaspoon garlic powder, and ¼ teaspoon black pepper, whisking until smooth and fully incorporated.
4. Add the 1 pound cooked ham, diced into ½-inch cubes, and the blanched green beans to the bowl, folding gently with a spatula to coat everything evenly in the sauce.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the back of a spoon or spatula.
6. Sprinkle the 1 cup shredded cheddar cheese evenly over the top, then bake in the preheated oven at 375°F for 25 minutes until the cheese is melted and bubbly.
7. Remove the casserole from the oven and evenly scatter the 1 cup French fried onions across the surface, then return it to the oven to bake for an additional 10 minutes until the onions are golden brown and crispy.
8. Let the casserole rest on a wire rack for 5 minutes before serving to allow the flavors to settle and make slicing easier.
Delightfully creamy with a satisfying crunch from the fried onions, this casserole offers a balanced texture that contrasts tender ham and beans. For a creative twist, serve it over mashed potatoes or with a side of crusty bread to soak up the rich sauce, making it a versatile centerpiece for any meal.
Summary
Savory deli ham offers endless inspiration for home cooks! From quick weeknight meals to impressive holiday spreads, these 20 recipes prove its versatility. We hope you find a new favorite to try. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other cooks discover these delicious ideas. Happy cooking!