20 Delicious Healthy Leftover Ham Recipes Nutritious

Perfectly cooked ham leftovers don’t have to be boring! Dive into our roundup of 20 Delicious Healthy Leftover Ham Recipes that transform your extra ham into nutritious, mouthwatering meals. Whether you’re craving quick dinners, comfort food, or something a bit creative, we’ve got you covered. Keep reading to discover how easy and exciting ham can be—beyond the holiday table!

Healthy Ham and Vegetable Stir Fry

Vibrant and wholesome, this Healthy Ham and Vegetable Stir Fry is a symphony of colors and textures, offering a delightful balance of lean protein and crisp, garden-fresh vegetables. Perfect for a quick weeknight dinner, it’s a dish that promises both nutrition and flavor in every bite.

Ingredients

• 1 cup thinly sliced lean ham, preferably applewood-smoked for depth of flavor
• 2 cups mixed bell peppers, julienned into vibrant strips
• 1 cup broccoli florets, crisp and bright green
• 1 tablespoon minced garlic, aromatic and pungent
• 2 tablespoons soy sauce, rich and umami-packed
• 1 tablespoon sesame oil, toasted and nutty
• 1/2 teaspoon red pepper flakes, for a subtle heat
• 2 tablespoons vegetable oil, for high-heat cooking

Instructions

1. Heat a large wok or skillet over medium-high heat and add the vegetable oil, swirling to coat the surface evenly.
2. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned, to avoid bitterness.
3. Increase the heat to high and add the ham, stirring frequently for 2 minutes until lightly caramelized.
4. Toss in the bell peppers and broccoli, stirring vigorously for 3-4 minutes until the vegetables are crisp-tender and brightly colored.
5. Drizzle the soy sauce and sesame oil over the stir fry, tossing to combine all ingredients thoroughly for an even glaze.
6. Remove from heat immediately to preserve the vegetables’ crunch and the ham’s succulence.

Generously portioned, this stir fry boasts a harmonious blend of smoky, sweet, and spicy notes, with a satisfying contrast between the tender ham and the crisp vegetables. Serve it over a bed of steaming jasmine rice or alongside a refreshing cucumber salad for a complete meal.

Leftover Ham and Lentil Soup

Kindly imagine a bowl of steaming, hearty soup that transforms your leftover holiday ham into a culinary masterpiece. This Leftover Ham and Lentil Soup is a comforting blend of smoky, savory flavors and tender lentils, perfect for a cozy evening in.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup dried green lentils, rinsed
• 4 cups homemade chicken stock, rich and flavorful
• 2 cups leftover ham, diced into bite-sized pieces
• 1 bay leaf
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrots, and celery, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
3. Stir in the lentils, coating them well with the vegetable mixture, for about 1 minute.
4. Pour in the chicken stock, adding the bay leaf, black pepper, and sea salt, then bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Add the diced ham to the pot, stirring to combine, and simmer for an additional 10 minutes to allow the flavors to meld.
7. Remove the bay leaf before serving, adjusting the seasoning if necessary.

This soup boasts a velvety texture with chunks of ham that offer a delightful contrast. The lentils absorb the smoky essence of the ham, creating a depth of flavor that’s both rustic and refined. Serve it with a crusty baguette for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Quinoa Salad with Diced Ham and Avocado

Yearning for a dish that combines wholesome grains with the savory depth of ham and the creamy texture of avocado? This quinoa salad is a symphony of flavors and textures, perfect for a light lunch or a sophisticated side dish.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1 cup diced ham, preferably smoked and thick-cut
• 1 ripe avocado, diced
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil, rich and fruity
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• Freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, in a large bowl, whisk together the lemon juice, olive oil, cumin, and black pepper until emulsified.
4. Add the cooked quinoa to the bowl with the dressing, tossing gently to combine. Allow to cool slightly.
5. Fold in the diced ham, avocado, red onion, and cilantro until evenly distributed. Tip: Add the avocado last to prevent it from becoming mushy.
6. Season with additional salt and pepper if needed. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Unveil a salad that boasts a delightful contrast between the fluffy quinoa, the smoky ham, and the buttery avocado. Serve it atop a bed of greens for an extra crunch or alongside grilled chicken for a heartier meal.

Ham and Spinach Stuffed Sweet Potatoes

Yield to the comforting embrace of our Ham and Spinach Stuffed Sweet Potatoes, a dish that marries the natural sweetness of roasted sweet potatoes with the savory depth of ham and the earthy freshness of spinach, creating a harmonious blend of flavors and textures that’s both nourishing and indulgent.

Ingredients

• 4 medium sweet potatoes, scrubbed and patted dry
• 1 tablespoon rich extra virgin olive oil
• 1 cup diced smoked ham, preferably from the deli counter for superior flavor
• 2 cups fresh baby spinach leaves, roughly chopped
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Rub the sweet potatoes with olive oil and place them on the prepared baking sheet. Roast for 45-50 minutes, or until they are tender and can be easily pierced with a fork.
3. While the sweet potatoes roast, heat a skillet over medium heat. Add the diced ham and cook until lightly browned, about 5 minutes, stirring occasionally.
4. Add the chopped spinach to the skillet with the ham. Cook just until the spinach wilts, about 2 minutes. Remove from heat and set aside.
5. Once the sweet potatoes are done, let them cool for 5 minutes. Then, slice each potato open lengthwise and gently fluff the insides with a fork.
6. Divide the ham and spinach mixture evenly among the sweet potatoes, stuffing it into the center. Top each with shredded cheddar cheese.
7. Return the stuffed sweet potatoes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and dollop each with sour cream. Sprinkle with black pepper and sea salt to finish.

Velvety smooth sweet potato flesh contrasts delightfully with the smoky ham and vibrant spinach, while the melted cheddar adds a creamy richness. Serve these stuffed sweet potatoes as a standalone meal or alongside a crisp green salad for a lighter touch.

Low-Carb Ham and Egg Breakfast Muffins

Breakfast just got a gourmet upgrade with these Low-Carb Ham and Egg Breakfast Muffins, a delightful twist on the morning classic that promises to keep your day on track without sacrificing flavor or satisfaction.

Ingredients

• 6 large farm-fresh eggs
• 1 cup diced smoked ham, preferably applewood-smoked for depth of flavor
• 1/4 cup heavy cream, rich and velvety
• 1/2 cup shredded sharp cheddar cheese, aged for a bold taste
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/4 tsp sea salt, finely ground
• 1/8 tsp freshly ground black pepper, for a subtle kick
• 1 tbsp fresh chives, finely chopped for a hint of brightness

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 6-cup muffin tin with the melted unsalted butter, ensuring each cup is evenly coated to prevent sticking.
2. In a large mixing bowl, whisk together the farm-fresh eggs and heavy cream until the mixture is fully blended and slightly frothy, about 1 minute.
3. Gently fold in the diced smoked ham, shredded sharp cheddar cheese, sea salt, and freshly ground black pepper into the egg mixture, distributing the ingredients evenly for consistent flavor in every bite.
4. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
6. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Sprinkle with finely chopped fresh chives for a pop of color and flavor.

Light and fluffy with a satisfying chew from the ham, these muffins offer a perfect balance of savory and creamy textures. Serve them warm alongside a crisp green salad for a brunch that feels both indulgent and wholesome.

Ham and White Bean Stew with Kale

Perfect for those crisp autumn evenings, this Ham and White Bean Stew with Kale combines hearty ingredients into a comforting bowl that’s both nourishing and deeply flavorful. The melding of smoky ham, creamy beans, and earthy kale creates a symphony of tastes that’s as satisfying to prepare as it is to savor.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced smoky ham
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 2 cans (15 oz each) creamy white beans, drained and rinsed
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 teaspoon finely ground black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced ham and cook until lightly browned, stirring occasionally, for about 5 minutes.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, approximately 4 minutes.
4. Pour in the chicken stock, then add the white beans, black pepper, and bay leaf. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
6. Add the chopped kale, stirring until wilted, about 3 minutes. Remove the bay leaf before serving.

Zesty and robust, this stew’s texture is a delightful contrast between the tender beans and the slight chew of kale. Serve it with a crusty baguette to soak up the savory broth, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Healthy Ham and Broccoli Casserole

On a crisp evening, nothing comforts quite like a dish that marries simplicity with sophistication. Our Healthy Ham and Broccoli Casserole does just that, blending tender, smoky ham with vibrant, crisp broccoli under a golden, creamy blanket.

Ingredients

• 2 cups diced, lean smoked ham
• 3 cups fresh broccoli florets, lightly steamed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup whole milk
• 2 large farm-fresh eggs, beaten
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the whole milk, beaten farm-fresh eggs, sour cream, Dijon mustard, finely ground black pepper, and sea salt until smooth.
3. Fold in the diced, lean smoked ham and lightly steamed broccoli florets, ensuring they’re evenly coated with the creamy mixture.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
5. Sprinkle the shredded sharp cheddar cheese evenly over the top for a perfectly golden crust.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are bubbly and the top is lightly browned.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in texture and flavor, this casserole offers a delightful contrast between the creamy interior and the crispy, cheesy top. Serve it alongside a crisp green salad or crusty whole-grain bread for a meal that’s as nourishing as it is satisfying.

Leftover Ham and Cauliflower Fried Rice

Nothing transforms humble leftovers into a culinary delight quite like this Leftover Ham and Cauliflower Fried Rice, a dish that marries the smoky depth of ham with the light, nutty essence of cauliflower for a meal that’s both comforting and sophisticated.

Ingredients

• 2 cups of finely diced leftover ham, rich and smoky
• 4 cups of riced cauliflower, fresh and crisp
• 3 tablespoons of rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup of frozen peas, sweet and vibrant
• 2 cloves of garlic, minced to aromatic perfection
• 1 tablespoon of freshly grated ginger, spicy and invigorating
• 2 tablespoons of soy sauce, dark and umami-packed
• 1 teaspoon of sesame oil, toasted and fragrant
• 1/4 teaspoon of finely ground black pepper
• 2 green onions, thinly sliced for a crisp finish

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced ham and cook, stirring occasionally, until lightly browned and crispy, approximately 3 minutes. Tip: Ensure the ham is spread in an even layer to allow for uniform browning.
3. Push the ham to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set, about 1 minute, then mix with the ham.
4. Add the remaining tablespoon of olive oil, minced garlic, and grated ginger to the skillet, sautéing until fragrant, about 30 seconds. Tip: Keep the ingredients moving to prevent burning.
5. Stir in the riced cauliflower and frozen peas, cooking until the cauliflower is tender and the peas are heated through, about 5 minutes. Tip: For a crispier texture, press the mixture down in the skillet and let it cook undisturbed for 1 minute before stirring.
6. Drizzle with soy sauce and sesame oil, tossing to combine evenly. Season with finely ground black pepper.
7. Garnish with sliced green onions before serving.

Perfectly balancing textures and flavors, this dish offers a delightful contrast between the crispy ham and tender cauliflower, with a hint of sweetness from the peas. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Ham and Mushroom Quiche with Whole Wheat Crust

Nothing embodies the comfort of a home-cooked meal quite like a quiche, and this Ham and Mushroom Quiche with Whole Wheat Crust elevates the classic with its wholesome ingredients and rich flavors. Perfect for brunch or a light dinner, its golden crust and savory filling promise to delight the senses.

Ingredients

• 1 1/4 cups whole wheat flour, finely sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup diced ham, thick-cut and smoky
• 1 cup cremini mushrooms, thinly sliced and earthy
• 4 large farm-fresh eggs
• 1 cup heavy cream, velvety and rich
• 1/2 cup shredded Gruyère cheese, nutty and melt-in-your-mouth
• 1/4 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 tablespoon fresh thyme leaves, aromatic and slightly lemony

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent baking temperature.
2. In a large mixing bowl, combine the whole wheat flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim the edges for a neat finish.
5. In a skillet over medium heat, sauté the ham and mushrooms until the mushrooms are golden and the ham is slightly crispy, about 5 minutes.
6. In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme until smooth.
7. Spread the ham and mushroom mixture evenly over the crust, then sprinkle with Gruyère cheese. Pour the egg mixture over the top. Tip: Letting the quiche sit for a minute before baking helps the ingredients settle.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean when it’s done.

This quiche emerges from the oven with a crisp whole wheat crust that contrasts beautifully with the creamy, savory filling. The smoky ham and earthy mushrooms create a depth of flavor that’s both comforting and sophisticated. Serve it warm with a side of mixed greens for a complete meal that’s as visually appealing as it is delicious.

Ham and Pea Whole Wheat Pasta Salad

Harmoniously blending the smoky depth of ham with the sweet pop of peas, this whole wheat pasta salad is a celebration of textures and flavors, perfect for a light yet satisfying meal.

Ingredients

• 8 ounces whole wheat pasta, with a nutty and hearty profile
• 1 cup diced smoked ham, offering a rich and savory bite
• 1 cup fresh peas, bursting with sweetness
• 1/4 cup rich extra virgin olive oil, for a smooth and fruity dressing
• 2 tablespoons fresh lemon juice, adding a bright and zesty note
• 1 teaspoon finely ground black pepper, for a subtle heat
• 1/2 teaspoon sea salt, to enhance all the flavors
• 1/4 cup freshly grated Parmesan cheese, for a salty and umami finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a small skillet over medium heat. Add the diced smoked ham and cook until slightly crispy, about 3-4 minutes. Tip: This enhances the ham’s smoky flavor.
3. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, finely ground black pepper, and sea salt until well combined.
4. Drain the pasta and immediately add it to the bowl with the dressing. Toss to coat evenly. Tip: The warmth of the pasta helps absorb the dressing better.
5. Gently fold in the cooked ham, fresh peas, and freshly grated Parmesan cheese until everything is evenly distributed.

With its delightful contrast of creamy, crunchy, and chewy elements, this pasta salad shines when served chilled or at room temperature, making it a versatile dish for picnics or potlucks.

Healthy Ham and Cheese Stuffed Bell Peppers

Nothing heralds the arrival of a wholesome, satisfying meal quite like the vibrant hues and inviting aroma of bell peppers. Today, we’re elevating this versatile vegetable into a delectable centerpiece with our Healthy Ham and Cheese Stuffed Bell Peppers, a dish that marries the savory depth of premium ham with the creamy melt of artisanal cheese, all nestled within the sweet, crisp embrace of fresh bell peppers.

Ingredients

• 4 large, firm bell peppers, any color
• 1 cup diced, high-quality smoked ham
• 1 cup shredded, sharp cheddar cheese
• 1/2 cup cooked quinoa, fluffy and light
• 1/4 cup finely chopped, fresh parsley
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the peppers.
2. Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating a hollow cavity for the filling.
3. In a mixing bowl, combine the diced smoked ham, shredded cheddar cheese, cooked quinoa, and chopped parsley, gently tossing to distribute the ingredients evenly.
4. Drizzle the olive oil over the mixture, followed by the black pepper and sea salt, stirring lightly to coat.
5. Spoon the filling into each bell pepper, packing lightly to allow the cheese to melt evenly without overflowing.
6. Place the stuffed peppers upright in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Marvel at the contrast of textures as you cut into these stuffed peppers—the tender flesh giving way to a hearty, cheesy filling. Serve atop a bed of wild arugula for an added peppery bite, or alongside a crisp white wine to complement the smoky ham.

Leftover Ham and Black Bean Quesadillas

Zesty and satisfying, these Leftover Ham and Black Bean Quesadillas transform humble ingredients into a meal that’s both comforting and sophisticated. Perfect for a quick lunch or a casual dinner, they’re a testament to the magic of simple, flavorful combinations.

Ingredients

• 2 cups shredded leftover ham, preferably from a smoky, honey-glazed variety
• 1 can (15 oz) black beans, drained and rinsed to remove excess sodium
• 1 cup shredded sharp cheddar cheese, for a bold, melty texture
• 1/2 cup diced red bell pepper, adding a sweet crunch
• 1/4 cup finely chopped red onion, for a slight bite
• 1 tsp ground cumin, to deepen the flavor profile
• 1/2 tsp smoked paprika, for a hint of warmth
• 4 large flour tortillas, preferably the soft, pliable kind
• 2 tbsp unsalted butter, for a golden, crispy exterior
• 1/4 cup fresh cilantro leaves, for a bright, herbal finish
• 1/2 cup sour cream, for serving
• 1/4 cup salsa, preferably a chunky, medium-heat variety

Instructions

1. In a large mixing bowl, combine the shredded ham, black beans, cheddar cheese, diced red bell pepper, chopped red onion, ground cumin, and smoked paprika. Mix gently to ensure even distribution of ingredients without crushing the beans.
2. Heat a large skillet over medium heat (350°F) and lightly butter one side of each tortilla to prevent sticking and achieve a golden crust.
3. Place one tortilla, buttered side down, in the skillet. Spread half of the ham and bean mixture evenly over the tortilla, leaving a small border around the edges for melting cheese.
4. Top with another tortilla, buttered side up, pressing down gently. Cook for 3-4 minutes, or until the bottom is golden brown and the cheese begins to melt.
5. Carefully flip the quesadilla using a wide spatula. Cook for an additional 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is crispy.
6. Remove from the skillet and let it rest for a minute before cutting into wedges. This allows the cheese to set slightly, making for cleaner slices.
7. Repeat the process with the remaining tortillas and filling.
8. Garnish with fresh cilantro leaves and serve warm with sour cream and salsa on the side.

The quesadillas boast a delightful contrast between the crispy, buttery exterior and the tender, flavorful filling. For an extra touch, drizzle with a bit of lime crema or serve alongside a crisp, green salad to round out the meal.

Ham and Sweet Potato Hash with Eggs

Zesty mornings call for a dish that balances the sweetness of root vegetables with the savory depth of cured ham, all brought together with the creamy richness of eggs. This Ham and Sweet Potato Hash with Eggs is a symphony of flavors and textures, perfect for a leisurely weekend brunch or a hearty breakfast to start your day.

Ingredients

• 2 cups diced sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup diced smoked ham, preferably thick-cut
• 1/4 cup rich extra virgin olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 4 farm-fresh eggs
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat a large skillet over medium heat and add the rich extra virgin olive oil, allowing it to warm for 1 minute until shimmering.
2. Add the diced sweet potatoes to the skillet, spreading them in an even layer. Cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Incorporate the diced yellow onion and minced garlic into the skillet, cooking for an additional 3 minutes until the onions are translucent and fragrant.
4. Add the diced smoked ham to the skillet, stirring to combine with the sweet potatoes and onions. Cook for 4 minutes, allowing the ham to lightly brown.
5. Season the mixture with sea salt and finely ground black pepper, stirring to distribute the seasonings evenly.
6. Create 4 small wells in the hash mixture and crack a farm-fresh egg into each well. Cover the skillet and cook for 5 minutes, or until the egg whites are set but the yolks remain runny.
7. Garnish the dish with chopped fresh parsley before serving.

This dish offers a delightful contrast between the crispy edges of the sweet potatoes and ham against the soft, yielding texture of the eggs. For an extra touch of elegance, serve it directly in the skillet at the table, allowing guests to admire the vibrant colors and aromas before diving in.

Ham and Asparagus Frittata

Elevate your brunch game with this Ham and Asparagus Frittata, a dish that marries the savory depth of quality ham with the fresh, grassy notes of asparagus, all enveloped in a cloud of perfectly set eggs. It’s a versatile recipe that shines whether served straight from the oven or at room temperature, making it ideal for any gathering.

Ingredients

• 6 large farm-fresh eggs
• 1 cup diced premium ham
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup whole milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the frittata evenly.
2. In a 10-inch oven-safe skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced ham and asparagus pieces to the skillet, sautéing until the asparagus is bright green and slightly tender, approximately 4 minutes. Tip: Avoid overcrowding the pan to ensure each piece cooks uniformly.
4. In a large bowl, whisk together the eggs, whole milk, sea salt, and black pepper until fully combined and slightly frothy. Tip: Whisking vigorously incorporates air, leading to a fluffier frittata.
5. Pour the egg mixture over the ham and asparagus in the skillet, gently shaking the pan to distribute the ingredients evenly.
6. Sprinkle the shredded sharp cheddar cheese on top, then transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
8. Let the frittata rest for 5 minutes before slicing to allow the layers to set properly.

Zesty and satisfying, this frittata boasts a creamy interior with pockets of salty ham and crisp asparagus. Serve it alongside a mixed green salad dressed in a light vinaigrette for a complete meal that’s as visually appealing as it is delicious.

Healthy Ham and Barley Soup

Rustic yet refined, this Healthy Ham and Barley Soup marries the hearty depth of smoked ham with the wholesome chew of pearl barley, creating a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced smoked ham, preferably from the shank
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 6 cups low-sodium chicken stock, simmering
• 1 bay leaf
• 1 teaspoon finely ground black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced smoked ham and sauté until lightly browned, stirring occasionally, for 3-4 minutes.
3. Stir in the finely chopped yellow onion and minced garlic, cooking until translucent, about 5 minutes.
4. Add the diced carrots and celery, cooking for another 5 minutes until slightly softened.
5. Tip: To enhance flavors, let the vegetables sweat without browning by adjusting the heat as needed.
6. Mix in the rinsed pearl barley, ensuring it’s well coated with the oil and vegetables.
7. Pour in the simmering chicken stock and add the bay leaf, bringing the mixture to a gentle boil.
8. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
9. Tip: Stir occasionally to prevent sticking and ensure even cooking.
10. Remove the bay leaf and stir in the finely ground black pepper and fresh parsley.
11. Tip: For a thicker soup, let it stand uncovered for 10 minutes before serving.

Perfectly balanced, this soup boasts a velvety texture with bursts of smoky ham and the earthy sweetness of barley. Serve it with a crusty whole-grain bread for a satisfying meal that warms from the inside out.

Leftover Ham and Zucchini Noodle Stir Fry

On a bustling weeknight, transforming leftovers into a dish that feels both nourishing and novel is the epitome of culinary creativity. This Leftover Ham and Zucchini Noodle Stir Fry marries the savory depth of holiday ham with the fresh, crisp texture of zucchini noodles, offering a quick yet sophisticated meal that’s as pleasing to the palate as it is to the eye.

Ingredients

• 2 cups of leftover ham, diced into bite-sized pieces
• 3 medium zucchinis, spiralized into noodles
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of minced garlic, aromatic and fresh
• 1/2 teaspoon of finely ground black pepper
• 1/4 cup of grated Parmesan cheese, sharp and nutty
• 1 tablespoon of unsalted butter, creamy and rich

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, to unlock its aromatic potential.
3. Introduce the diced ham to the skillet, stirring occasionally, until lightly browned and heated through, about 3 minutes.
4. Push the ham to one side of the skillet, adding the zucchini noodles to the other side. Cook for 2 minutes, then toss together with the ham.
5. Sprinkle the finely ground black pepper over the mixture, stirring to combine evenly.
6. Dot the stir fry with unsalted butter, allowing it to melt and coat the noodles and ham for a glossy finish.
7. Remove from heat and sprinkle with grated Parmesan cheese, tossing lightly to distribute.

Zesty and vibrant, this stir fry boasts a delightful contrast between the salty, umami-rich ham and the light, slightly sweet zucchini noodles. Serve it in a shallow bowl with a sprinkle of extra Parmesan for an added touch of elegance, or alongside a crisp green salad for a complete meal.

Ham and Chickpea Salad Wraps

Combining the smoky depth of premium diced ham with the creamy texture of chickpeas, this salad wrap is a symphony of flavors and textures, perfect for a light yet satisfying meal. Crafted with care, each bite offers a delightful contrast between the crisp freshness of vegetables and the hearty richness of the filling.

Ingredients

• 1 cup cooked, diced premium ham
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup finely chopped red onion
• 1/2 cup diced crisp celery
• 4 large, fresh whole wheat tortillas
• 1 cup baby spinach leaves

Instructions

1. In a large mixing bowl, gently mash the chickpeas with a fork until roughly half are crushed, leaving some whole for texture.
2. Add the diced ham, red onion, and celery to the bowl, stirring to combine evenly.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, black pepper, and sea salt until emulsified.
4. Pour the dressing over the ham and chickpea mixture, tossing lightly to coat all ingredients without breaking the chickpeas further.
5. Lay out the whole wheat tortillas on a clean surface. Divide the baby spinach leaves evenly among them, placing the leaves in the center of each tortilla.
6. Spoon the ham and chickpea salad over the spinach, dividing it equally among the tortillas.
7. Fold the sides of each tortilla inward, then roll tightly from the bottom up to encase the filling completely.
8. Slice each wrap diagonally in half for an elegant presentation, or leave whole for a handheld option.

Zesty and vibrant, these wraps boast a perfect balance of smoky, creamy, and fresh elements. Serve them chilled for a refreshing lunch, or pack them for a picnic to enjoy the interplay of textures on the go.

Ham and Brussels Sprouts Sheet Pan Dinner

This Ham and Brussels Sprouts Sheet Pan Dinner transforms humble ingredients into a symphony of flavors, perfect for a weeknight feast that feels anything but ordinary.

Ingredients

• 1 pound thick-cut ham steak, diced into hearty cubes
• 1 pound Brussels sprouts, trimmed and halved, revealing their vibrant green cores
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon pure maple syrup, for a touch of sweetness
• 1 teaspoon finely ground black pepper, adding a subtle heat
• 1/2 teaspoon sea salt, to enhance the natural flavors

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly roasted finish.
2. On a large sheet pan, toss the diced ham and halved Brussels sprouts with olive oil, maple syrup, black pepper, and sea salt until evenly coated. Tip: For an even roast, spread the ingredients in a single layer, avoiding overcrowding.
3. Roast in the preheated oven for 20 minutes, then stir the mixture to promote even browning. Tip: The Brussels sprouts should be tender and slightly caramelized, while the ham gains a delightful crispness.
4. Continue roasting for an additional 10 minutes, or until the Brussels sprouts are golden and the ham is crispy around the edges. Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.

Mouthwateringly crisp ham and caramelized Brussels sprouts come together in this dish, offering a perfect balance of savory and sweet. Serve it atop a bed of creamy polenta or alongside a crisp apple salad for a meal that delights the senses.

Healthy Ham and Brown Rice Casserole

Glistening under the golden hue of a summer sunset, this Healthy Ham and Brown Rice Casserole marries the wholesome goodness of whole grains with the savory depth of premium ham, creating a dish that’s as nutritious as it is comforting.

Ingredients

• 1 cup uncooked brown rice, hearty and nutty
• 2 cups low-sodium chicken broth, rich and aromatic
• 1 tablespoon extra virgin olive oil, lush and fruity
• 1 cup diced ham, lean and smoky
• 1/2 cup diced onions, crisp and sweet
• 1/2 cup diced celery, fresh and crunchy
• 1/2 cup diced carrots, vibrant and earthy
• 1 teaspoon garlic powder, warmly pungent
• 1/2 teaspoon dried thyme, subtly floral
• 1/4 teaspoon black pepper, freshly ground
• 1 cup shredded sharp cheddar cheese, creamy and tangy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the ham, onions, celery, and carrots, sautéing for 5-7 minutes until the vegetables are softened and the ham is lightly browned. Tip: Sautéing the vegetables unlocks their natural sweetness, adding depth to the dish.
4. Stir in the garlic powder, thyme, and black pepper, cooking for an additional minute to blend the flavors.
5. Combine the cooked rice and ham mixture in a large bowl, then transfer to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.

Perfectly balanced, this casserole offers a delightful contrast of textures—from the chewy brown rice to the crisp-tender vegetables and melted cheese. Serve it alongside a bright, leafy salad for a complete meal that celebrates the simplicity of wholesome ingredients.

Leftover Ham and Butternut Squash Soup

Just as the crisp autumn air begins to whisper through the trees, our Leftover Ham and Butternut Squash Soup emerges as a comforting embrace, blending the sweetness of seasonal squash with the savory depth of ham in a velvety, aromatic broth.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups cubed butternut squash, peeled and seeds removed
• 2 cups leftover ham, diced into bite-sized pieces
• 4 cups low-sodium chicken stock, homemade preferred
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup heavy cream
• 2 tablespoons fresh sage, thinly sliced

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the butternut squash cubes and diced ham, stirring to combine with the onions and garlic.
5. Pour in the chicken stock, ensuring the squash and ham are fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Season with black pepper and sea salt, then cover and simmer for 20 minutes, or until the squash is fork-tender.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
8. Stir in the heavy cream and fresh sage, heating through for an additional 2 minutes.

Every spoonful of this soup offers a harmonious blend of creamy texture and robust flavors, with the sage adding a subtle earthiness. Serve it in hollowed-out mini pumpkins for an enchanting autumn presentation.

Summary

Bringing together the best of taste and nutrition, our roundup of 20 Delicious Healthy Leftover Ham Recipes offers something for everyone. Whether you’re looking to whip up a quick meal or something more elaborate, these recipes ensure your leftovers never go to waste. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!