17 Delicious Ground Ham Recipes for Every Occasion

Oh, the versatility of ground ham! Whether you’re whipping up a quick weeknight dinner, planning a festive gathering, or simply craving some comfort food, these 17 delicious recipes are sure to inspire. From savory breakfast hashes to hearty casseroles, there’s something for every occasion. So, grab your apron and let’s dive into these mouthwatering dishes that’ll make ground ham your new go-to ingredient!

Ground Ham and Cheese Quiche

Craving something cheesy, hammy, and utterly delightful? Look no further than this Ground Ham and Cheese Quiche, a dish that’s as fun to make as it is to devour. Perfect for brunch, lunch, or ‘why-not’ dinner, this quiche is your ticket to flavor town.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 1 cup ground ham
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a large bowl, mix flour and salt for the crust. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Pro tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges for a neat finish.
5. In a skillet over medium heat, cook the ground ham until slightly browned, about 5 minutes. Let it cool slightly.
6. Spread the ham and cheddar cheese evenly over the crust. This layering ensures every bite is packed with flavor.
7. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour this mixture over the ham and cheese.
8. Bake for 35-40 minutes, or until the center is set and the top is golden. A toothpick inserted should come out clean.
9. Let the quiche cool for 10 minutes before slicing. This patience pays off with cleaner slices.

Mmm, the result? A creamy, cheesy interior with a buttery, flaky crust that’s downright irresistible. Serve it with a side of sass or a simple green salad for a meal that’s sure to impress.

Savory Ground Ham Stuffed Peppers

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat! These Savory Ground Ham Stuffed Peppers are the perfect blend of hearty, cheesy, and downright delicious, guaranteed to spice up your dinner routine.

Ingredients

• For the peppers: 4 large bell peppers (any color), 1 lb ground ham, 1 cup cooked rice, 1/2 cup diced onions, 1/2 cup shredded cheddar cheese, 1 tbsp olive oil
• For the sauce: 1 cup tomato sauce, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil. Tip: Choosing peppers with flat bottoms will help them stand upright in the dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet over medium heat, sauté the diced onions in olive oil until translucent, about 3-5 minutes.
4. Add the ground ham to the skillet and cook until browned, about 5-7 minutes. Tip: Breaking the ham into small pieces as it cooks ensures even browning.
5. Stir in the cooked rice, shredded cheddar cheese, and half of the tomato sauce into the skillet. Mix well and remove from heat.
6. Stuff each bell pepper with the ham and rice mixture, then place them in the prepared baking dish.
7. Pour the remaining tomato sauce over the stuffed peppers and sprinkle with garlic powder, salt, and black pepper.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden cheese topping, broil the peppers for the last 2-3 minutes of baking.

Yum! These stuffed peppers come out with a perfect balance of tender-crisp peppers and a rich, savory filling. Serve them atop a bed of greens for a colorful plate or alongside a crusty bread to soak up all that delicious sauce.

Ground Ham and Potato Casserole

Just when you thought comfort food couldn’t get any cozier, along comes this Ground Ham and Potato Casserole to prove you wrong. It’s like a hug in a dish, but with more cheese and less awkwardness.

Ingredients

• For the base:
  • 2 cups ground ham
  • 4 cups potatoes, peeled and thinly sliced
  • 1 medium onion, diced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Layer the sliced potatoes and diced onion in the prepared baking dish, seasoning each layer lightly with salt and pepper.
3. In a medium bowl, mix the ground ham with Dijon mustard and garlic powder, then spread evenly over the potato layers.
4. Pour the heavy cream over the ham and potato layers, ensuring it seeps into all the nooks and crannies.
5. Sprinkle the shredded cheddar cheese on top, because let’s be honest, more cheese is always better.
6. In a small bowl, combine the breadcrumbs with melted butter, then sprinkle this mixture over the cheese for that perfect golden crunch.
7. Bake for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Now, this casserole is a masterpiece of creamy, cheesy goodness with a satisfying crunch on top. Serve it with a side of green beans or a crisp salad to cut through the richness, or just dive in face-first—we won’t judge.

Hearty Ground Ham and Bean Soup

Zesty and brimming with comfort, this Hearty Ground Ham and Bean Soup is like a warm hug on a chilly evening, proving that sometimes, the simplest ingredients throw the best kitchen parties. Packed with flavors that dance together in perfect harmony, it’s a foolproof way to turn a humble ham into the star of your dinner table.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
• For the soup:
  • 1 lb ground ham
  • 4 cups chicken broth
  • 2 cups water
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 tsp dried thyme
  • 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, 1/2 cup diced carrots, and 1/2 cup diced celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb ground ham to the pot, breaking it apart with a spoon. Cook until browned, about 5 minutes.
5. Pour in 4 cups chicken broth and 2 cups water, scraping the bottom of the pot to loosen any browned bits.
6. Add 1 can white beans, 1 tsp dried thyme, and 1/2 tsp black pepper. Bring to a boil.
7. Reduce heat to low and simmer, uncovered, for 20 minutes to let the flavors meld.
8. Taste and adjust seasoning if necessary, though the ham usually brings enough salt to the party.

Kick back and savor the rich, smoky flavors and creamy texture of the beans, which make every spoonful a delight. Serve it with a side of crusty bread for dipping, or get fancy with a sprinkle of fresh parsley on top for a pop of color.

Ground Ham and Spinach Lasagna

Just when you thought lasagna couldn’t get any more comforting, we’re throwing ground ham and spinach into the mix for a twist that’ll make your taste buds do a happy dance. This isn’t your grandma’s lasagna—unless your grandma was a rebel in the kitchen, in which case, lucky you!

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 lb ground ham
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
• For the filling:
  • 15 oz ricotta cheese
  • 1 egg
  • 10 oz frozen spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
• For assembling:
  • 9 lasagna noodles, uncooked
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F because we’re getting this party started.
2. Heat olive oil in a large skillet over medium heat. Add the ground ham and cook until it’s nicely browned, about 5 minutes. Tip: Don’t stir too much; let it get a little crispy for extra flavor.
3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
4. Stir in the crushed tomatoes, salt, pepper, and basil. Let the sauce simmer for 10 minutes to marry all those flavors together.
5. In a bowl, mix the ricotta cheese, egg, spinach, and Parmesan cheese until well combined. Tip: Squeeze the spinach really well to avoid a watery lasagna.
6. Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top. Tip: No need to boil the noodles first; they’ll cook perfectly in the oven.
7. Add half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese. Repeat the layers, ending with the remaining sauce and mozzarella on top.
8. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.

This lasagna comes out with layers that hold their own but melt in your mouth, with the ham adding a smoky depth that plays beautifully against the creamy spinach. Serve it with a side of garlic bread for the ultimate comfort food experience, or go rogue and pair it with a crisp salad to pretend you’re being healthy.

Ground Ham and Mushroom Risotto

Picture this: a creamy, dreamy risotto that’s been flirting with ground ham and mushrooms, creating a dish so irresistible, you’ll forget all about that diet you swore you’d start tomorrow.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
• For the mix-ins:
  • 1 cup ground ham
  • 1 cup mushrooms, sliced
  • 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the ground ham and mushrooms, cooking until the ham is slightly crispy and the mushrooms are golden, about 5 minutes. Remove from the pan and set aside.
2. In the same pan, melt the butter with 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the Arborio rice, toasting it lightly for 2 minutes until it’s slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in the cooked ham and mushrooms, along with the Parmesan cheese. Season with salt and pepper if needed.
7. Remove from heat, cover, and let it rest for 2 minutes before serving.

Bold flavors and a creamy texture make this risotto a showstopper. Serve it in a hollowed-out pumpkin for an autumnal twist that’ll have your guests swooning.

Ground Ham and Egg Breakfast Muffins

So, you’ve hit the snooze button one too many times and now you’re scrambling to whip up something breakfast-worthy that doesn’t involve a sad bowl of cereal? Enter these Ground Ham and Egg Breakfast Muffins – your new best friend for those ‘I need food now’ mornings.

Ingredients

• For the muffins:
  • 1 cup ground ham
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil. This ensures your muffins won’t stick and makes cleanup a breeze.
2. In a skillet over medium heat, sauté the diced onions and bell peppers in olive oil until they’re soft and slightly caramelized, about 5 minutes. This step builds flavor, so don’t rush it.
3. In a large bowl, whisk the eggs until fully beaten. Season with salt and pepper. Pro tip: Whisking the eggs well incorporates air, making your muffins fluffier.
4. Stir in the ground ham, sautéed vegetables, and shredded cheddar cheese into the beaten eggs. Mix until everything is evenly distributed.
5. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. This leaves room for the muffins to rise without overflowing.
6. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
7. Let the muffins cool in the tin for 5 minutes before removing. This helps them set and makes them easier to handle.

Every bite of these muffins is a delightful mix of fluffy egg, savory ham, and melted cheese, with a hint of sweetness from the bell peppers. Serve them warm with a dash of hot sauce or alongside a fresh fruit salad for a breakfast that’s anything but boring.

Ground Ham and Cheese Stuffed Chicken

Dive into a dish that’s like a surprise party in your mouth—where juicy chicken plays host to a decadent filling of ground ham and gooey cheese. It’s the kind of meal that’ll have you doing a happy dance in your kitchen, guaranteed.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the stuffing:
  • 1 cup ground ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1 tbsp Dijon mustard
• For the topping:
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix together the ground ham, cheddar cheese, cream cheese, and Dijon mustard until well combined.
4. Stuff each chicken breast with the ham and cheese mixture, then secure the opening with toothpicks.
5. Season the outside of the chicken breasts with salt and pepper.
6. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown.
7. Transfer the chicken to the prepared baking sheet. Mix the breadcrumbs with melted butter and sprinkle over the top of each breast.
8. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Kitchen magic has never tasted so good! The chicken stays moist and tender, while the stuffing oozes with cheesy, hammy goodness. Serve it atop a bed of greens or with a side of roasted veggies for a meal that’s as pretty as it is delicious.

Ground Ham and Sweet Potato Hash

Picture this: a breakfast so hearty it could convince a hibernating bear to wake up early. That’s the magic of our Ground Ham and Sweet Potato Hash – a dish that’s as fun to make as it is to devour.

Ingredients

• For the hash:
  • 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup ground ham
  • 1/2 cup onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the eggs (optional):
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add sweet potatoes, onion, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the potatoes start to soften. Tip: Covering the skillet for the first 5 minutes can speed up the cooking process.
3. Add ground ham to the skillet. Cook for another 5 minutes, stirring frequently, until the ham is slightly crispy and the sweet potatoes are tender. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
4. If adding eggs, create 4 wells in the hash. Add a small pat of butter to each well, then crack an egg into each. Cover the skillet and cook for 3-5 minutes, depending on how runny you like your yolks. Tip: For evenly cooked eggs, keep the heat at medium-low once you add them.

This hash is a symphony of textures – crispy ham, tender sweet potatoes, and, if you’re team egg, a gooey yolk that ties it all together. Serve it straight from the skillet for that ‘I woke up like this’ brunch vibe.

Ground Ham and Cornbread Skillet

Kickstart your culinary adventure with this Ground Ham and Cornbread Skillet, a dish that’s as fun to make as it is to devour. Perfect for those who love a little play in their plate and a lot of flavor in their fork!

Ingredients

• For the ham mixture:
  • 1 tbsp olive oil
  • 1 lb ground ham
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the skillet magic.
2. Heat 1 tbsp olive oil in a 10-inch cast-iron skillet over medium heat. Tip: A cast-iron skillet is ideal for even heat distribution.
3. Add 1 lb ground ham, 1 small diced onion, and 1 diced bell pepper to the skillet. Cook until the ham is browned and the veggies are soft, about 5-7 minutes.
4. Stir in 2 minced garlic cloves and 1 tsp smoked paprika. Cook for another minute until fragrant. Tip: Smoked paprika adds a deep, smoky flavor that elevates the dish.
5. Season with salt and pepper to taste, then remove the skillet from the heat.
6. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
7. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter. Tip: Buttermilk makes the cornbread extra moist and tender.
8. Pour the wet ingredients into the dry ingredients and stir until just combined.
9. Spread the cornbread batter evenly over the ham mixture in the skillet.
10. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

This dish boasts a delightful contrast between the savory, smoky ham base and the sweet, fluffy cornbread topping. Try serving it straight from the skillet for a rustic, shareable meal that’s sure to impress.

Ground Ham and Broccoli Alfredo

Zesty and zippy, this Ground Ham and Broccoli Alfredo is here to jazz up your dinner routine with a symphony of flavors that’ll have your taste buds dancing. It’s the perfect dish for when you’re craving something creamy, comforting, and a little bit cheeky.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp black pepper
• For the mix-ins:
  • 1 cup ground ham
  • 2 cups broccoli florets
  • 1 tbsp olive oil

Instructions

1. Bring 4 cups of water to a boil in a large pot, add 1 tsp salt, and cook 8 oz fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat, add 1 cup ground ham, and cook until lightly browned, about 5 minutes. Remove ham and set aside.
3. In the same skillet, add 2 cups broccoli florets and sauté until bright green and tender, about 4 minutes. Tip: Cover the skillet for the first 2 minutes to steam the broccoli slightly.
4. Push broccoli to the side, melt 2 tbsp butter in the skillet, add 2 cloves minced garlic, and sauté until fragrant, about 30 seconds.
5. Pour in 1 cup heavy cream, bring to a simmer, then stir in 1 cup grated Parmesan cheese and 1/2 tsp black pepper until the sauce is smooth and thickened, about 3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
6. Drain the pasta, add it to the skillet along with the cooked ham, and toss everything together until well coated in the sauce.

Creamy, dreamy, and packed with the savory goodness of ham and the fresh crunch of broccoli, this dish is a weeknight winner. Serve it up with a sprinkle of extra Parmesan and a side of garlic bread for a meal that’s sure to steal the show.

Ground Ham and Apple Stuffed Acorn Squash

Get ready to fall head over heels for a dish that’s as fun to make as it is to eat! Ground Ham and Apple Stuffed Acorn Squash is the autumnal hug your taste buds didn’t know they needed, blending sweet, savory, and a dash of whimsy.

Ingredients

• For the squash:
  • 2 medium acorn squashes, halved and seeds removed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the stuffing:
  • 1 tbsp olive oil
  • 1/2 cup onion, finely diced
  • 1 cup ground ham
  • 1 medium apple, cored and diced
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup breadcrumbs
  • 1/4 cup chicken broth

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your squash cooks evenly and gets that perfect tender texture.
2. Brush the inside of each acorn squash half with olive oil, then sprinkle with salt and pepper. This simple step adds depth to the squash’s natural sweetness.
3. Place the squash halves cut-side down on a baking sheet. Roast for 25 minutes. Flipping them halfway through isn’t necessary, but it’s a great time to check on their progress.
4. While the squash roasts, heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add a rich flavor.
5. Add the ground ham to the skillet, cooking until it’s lightly browned, about 5 minutes. Stir in the apple, cinnamon, and nutmeg, cooking for another 2 minutes. The apples should soften but still hold their shape.
6. Remove the skillet from heat and stir in the breadcrumbs and chicken broth. The mixture should be moist but not soggy. If it’s too dry, add a splash more broth.
7. Flip the roasted squash halves cut-side up. Divide the stuffing mixture among them, packing it lightly. Return to the oven for 15 minutes, or until the tops are golden and crispy.

The result? A delightful contrast of creamy squash and crispy, flavorful stuffing, with the apple adding a sweet surprise in every bite. Serve it as a centerpiece for a cozy dinner or slice into smaller portions for a whimsical appetizer.

Ground Ham and Lentil Curry

Unbelievably delicious and slightly quirky, this Ground Ham and Lentil Curry is the culinary equivalent of a warm hug on a chilly evening. It’s a dish that promises to turn your ordinary dinner into a flavor-packed adventure, with a playful twist that’ll have your taste buds dancing.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
• For the protein and lentils:
  • 1 lb ground ham
  • 1 cup dried lentils, rinsed
  • 2 cups chicken broth
• For finishing touches:
  • 1/2 cup coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onions and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, curry powder, ground cumin, and turmeric, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
4. Add ground ham to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Mix in rinsed lentils and chicken broth, bringing the mixture to a boil. Tip: Rinsing lentils removes any debris and ensures even cooking.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
7. Stir in coconut milk and salt to taste, heating through for another 2 minutes.
8. Garnish with fresh cilantro before serving.

Perfectly hearty with a creamy texture and a spicy kick, this curry is a standout. Serve it over a bed of fluffy rice or with a side of naan for an extra touch of comfort.

Ground Ham and Rice Stuffed Tomatoes

Now, let’s talk about turning those garden-fresh tomatoes into the star of your dinner table with a dish that’s as fun to make as it is to eat. Ground Ham and Rice Stuffed Tomatoes are here to prove that sometimes, the best things come in juicy, edible packages.

Ingredients

• For the stuffing:
  • 1 cup cooked rice
  • 1/2 lb ground ham
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
• For the tomatoes:
  • 4 large tomatoes
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking those stuffed beauties.
2. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Save the insides for a sauce or salad later—waste not, want not!
3. In a skillet over medium heat, warm 1 tbsp olive oil, then add the ground ham. Cook until it’s nicely browned, about 5 minutes. Tip: Breaking the ham into small pieces as it cooks ensures every bite is packed with flavor.
4. Stir in the cooked rice, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until everything is happily combined. Tip: Let the mixture cool slightly before stuffing to make the process easier.
5. Brush the outside of the tomato shells with 1 tbsp olive oil to help them roast to perfection.
6. Fill each tomato shell with the ham and rice mixture, packing it gently so it’s full but not bursting.
7. Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes, or until the tomatoes are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes—just keep an eye on them!

Out of the oven, these stuffed tomatoes are a delightful mix of juicy, tender tomato and savory, hearty filling. Serve them atop a bed of greens for a pop of color, or alongside a crusty loaf to soak up any delicious juices.

Ground Ham and Cabbage Stir Fry

Yikes, it’s another one of those nights when you’re staring into the fridge, wondering what magical dish you can whip up with the odds and ends staring back at you. Fear not, for the ‘Ground Ham and Cabbage Stir Fry’ is here to save your dinner with its humble yet mighty flavors!

Ingredients

• For the stir fry:
  • 1 tbsp olive oil
  • 1 lb ground ham
  • 4 cups shredded cabbage
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground ham to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes. Tip: Don’t stir too often to get a nice sear on the ham.
3. Add diced onions and minced garlic to the skillet. Sauté until onions are translucent, about 3 minutes.
4. Stir in shredded cabbage and cook until slightly wilted, about 4 minutes. Tip: Keep the heat high to avoid steaming the cabbage.
5. In a small bowl, whisk together soy sauce, honey, and grated ginger. Pour over the stir fry and toss to coat evenly. Cook for another 2 minutes. Tip: Taste and adjust the sweetness or saltiness by adding more honey or soy sauce if needed.

Serve this stir fry over a bed of fluffy rice or wrap it in warm tortillas for a fun twist. The combination of savory ham, sweet cabbage, and that sticky, slightly spicy sauce is a dance of flavors you didn’t know you needed in your life.

Ground Ham and Pumpkin Soup

Fancy a soup that’s as unexpected as finding a twenty in your old jeans? Our Ground Ham and Pumpkin Soup is here to surprise your taste buds with its cozy yet quirky charm.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
• For the soup:
  • 1 lb ground ham
  • 3 cups pumpkin puree
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • Salt to taste
• For garnish:
  • 1/4 cup sour cream
  • 2 tbsp chopped chives

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Introduce ground ham to the pot, breaking it apart with a spoon, and cook until lightly browned, about 7 minutes.
4. Stir in pumpkin puree, chicken broth, smoked paprika, and ground cinnamon. Bring to a boil, then reduce heat to simmer for 20 minutes. Tip: Simmering unlocks the pumpkin’s sweetness, so patience is key.
5. Season with salt to taste, but remember the ham’s already salty, so go easy.
6. Serve hot, garnished with a dollop of sour cream and a sprinkle of chives. Tip: For a fun twist, serve in hollowed-out mini pumpkins during fall.

Outrageously creamy with a smoky-sweet dance of flavors, this soup pairs wonderfully with crusty bread for dipping or as a starter to a festive meal. The ground ham adds a hearty texture that’ll have everyone asking for seconds.

Ground Ham and Zucchini Fritters

Ever found yourself staring at a zucchini like it’s a mystery wrapped in green? Well, buckle up, because we’re about to turn that veggie (and some ground ham) into the crispiest, most irresistible fritters you’ve ever had the pleasure of meeting. Perfect for when you’re craving something savory but want to pretend you’re being healthy.

Ingredients

• For the fritters:
• 2 cups grated zucchini
• 1 cup ground ham
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This is your arm workout for the day.
2. In a large bowl, combine the zucchini, ground ham, flour, egg, Parmesan cheese, garlic powder, salt, and pepper. Mix until you’ve got a happy, sticky family.
3. Heat the olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a tiny bit of the mixture sizzles upon contact.
4. Form the mixture into small patties (about 1/4 cup each) and gently place them in the skillet. Don’t overcrowd the pan—these fritters need their personal space.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip them like you mean it.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Patience is a virtue, but try not to eat them all straight from the pan.

Fresh out of the skillet, these fritters are a glorious mix of crispy edges and tender centers, with the ham adding a salty punch that’ll make your taste buds dance. Serve them with a dollop of sour cream or atop a salad for a meal that’s anything but boring.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 17 ground ham recipes offers something for every taste and occasion, proving just how versatile and delicious ground ham can be. We hope you’re inspired to try these recipes and make them your own. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!