Wondering what to do with that leftover honey baked ham? You’re in luck! We’ve gathered 25 scrumptious recipe ideas that transform those savory slices into quick dinners, cozy comfort food, and seasonal favorites. From hearty soups to creative casseroles, there’s something here to delight every home cook. Dive in and discover delicious ways to make the most of your holiday leftovers—you won’t want to miss these tasty twists!
Honey Ham and Pineapple Fried Rice
Ready for a sweet-and-savory twist on a classic? This honey ham and pineapple fried rice is the perfect way to use up leftover ham. It comes together in one pan for a quick, satisfying meal that everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups cooked white rice, chilled
– 1 cup diced honey ham
– 1 cup fresh pineapple chunks
– 2 large eggs
– 1/2 cup frozen peas and carrots
– 3 green onions, sliced
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the diced honey ham and cook for 3-4 minutes, stirring occasionally, until lightly browned and crispy at the edges.
3. Push the ham to one side of the skillet. Pour the beaten eggs into the empty space and scramble them for 1-2 minutes until fully set, then break them into small pieces with your spatula.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the chilled rice. Use the back of your spatula to break up any clumps and stir-fry for 3 minutes until the rice grains are separated and heated through. *Tip: Using day-old, chilled rice prevents it from becoming mushy during frying.*
5. Stir in the frozen peas and carrots, pineapple chunks, and sliced green onions. Cook for 2 more minutes, stirring constantly, until the vegetables are tender and the pineapple is warmed.
6. Pour the soy sauce, honey, sesame oil, and black pepper evenly over the rice mixture. Toss everything together thoroughly and cook for 1 final minute to let the sauces coat every grain. *Tip: Adding the honey off the heat can cause clumping, so mix it in while the skillet is still hot for a smooth glaze.*
7. Remove the skillet from the heat and let the fried rice rest for 1 minute before serving to allow the flavors to meld. *Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.*
A perfect balance of savory ham, sweet pineapple, and sticky honey sauce makes every bite irresistible. The rice gets wonderfully crispy in spots while staying tender, and the pineapple adds a juicy burst. Try scooping it into lettuce cups for a fun, hands-on meal or top it with a fried egg for an extra protein boost.
Creamy Ham and Potato Soup
Sometimes you just need a bowl of cozy comfort, and this creamy ham and potato soup is exactly that. It’s hearty, satisfying, and comes together with simple ingredients you likely have on hand. You’ll love how the flavors meld into the perfect warm-you-up meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1/3 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon dried thyme
– 1 bay leaf
– 2 cups diced cooked ham
– 1 cup heavy cream
– 1 cup whole milk
– Salt and black pepper
Instructions
1. Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Cook the vegetables, stirring occasionally, for 8-10 minutes until they soften and the onion turns translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Gradually whisk in 4 cups low-sodium chicken broth until smooth and no lumps remain.
7. Add 1 1/2 pounds diced Yukon Gold potatoes, 1 teaspoon dried thyme, and 1 bay leaf to the pot.
8. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
9. Cover the pot and simmer for 15-20 minutes until the potatoes are fork-tender.
10. Stir in 2 cups diced cooked ham and simmer uncovered for 5 minutes to heat through.
11. Reduce the heat to low and stir in 1 cup heavy cream and 1 cup whole milk.
12. Heat the soup gently for 3-5 minutes until warmed through, but do not let it boil.
13. Remove and discard the bay leaf.
14. Season the soup with salt and black pepper to your preference.
15. Ladle the soup into bowls and serve immediately.
Enjoy this soup’s velvety texture that’s thick without being heavy, with savory ham and tender potatoes in every spoonful. For a fun twist, top it with shredded cheddar cheese and crispy crumbled bacon, or serve it alongside crusty bread for dipping.
Ham and Cheddar Breakfast Quiche
Haven’t you ever wanted a breakfast that feels fancy but comes together without a fuss? This ham and cheddar quiche is exactly that—a savory, satisfying dish perfect for lazy weekend brunches or even a make-ahead weekday meal. You’ll love how the creamy eggs and melty cheese pair with the salty ham in a flaky crust.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9-inch) refrigerated pie crust
– 1 cup diced cooked ham
– 1 cup shredded cheddar cheese
– 6 large eggs
– 1 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. Evenly sprinkle the diced ham and shredded cheddar cheese over the bottom of the crust.
4. In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until fully combined and slightly frothy.
5. Pour the egg mixture slowly over the ham and cheese in the crust.
6. Place the quiche on a baking sheet to catch any drips and bake at 375°F for 40-45 minutes. The quiche is done when the center is set and a knife inserted comes out clean, and the top is golden brown.
7. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Now you’ve got a golden, puffed-up quiche with a custardy interior that’s rich from the cheddar and savory from the ham. It slices beautifully for a hearty breakfast plate, or try serving it at room temperature with a simple green salad for a light lunch.
Savory Ham and Cheese Scones
Oh, you know those days when you want something savory and satisfying without a fuss? These ham and cheese scones are your answer—they’re flaky, packed with flavor, and perfect for breakfast, brunch, or a snack. You’ll love how easy they come together, and they’re way better than anything store-bought.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup diced ham
– 1/2 cup shredded cheddar cheese
– 2/3 cup whole milk
– 1 large egg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper 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 it resembles coarse crumbs with pea-sized pieces.
4. Stir in the diced ham and shredded cheddar cheese until evenly distributed throughout the mixture.
5. In a small bowl, whisk together the whole milk and large egg until smooth.
6. Pour the milk and egg mixture into the flour mixture. Gently fold with a spatula until just combined, being careful not to overmix to keep the scones tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven at 400°F for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
11. Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For best texture, serve warm.
Golden and crisp on the outside, these scones have a soft, buttery interior with pockets of salty ham and melty cheese. They’re fantastic split and toasted with a smear of butter or served alongside a bowl of soup for a cozy meal.
Honey Glazed Ham and Swiss Sliders
Honey glazed ham and Swiss sliders are the ultimate crowd-pleaser—perfect for game day, parties, or a quick family dinner. You’ll love how the sweet, sticky glaze soaks into the soft rolls, and they come together in just minutes. Seriously, these are so easy you’ll make them all the time.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 slider rolls
– 1 lb thinly sliced deli ham
– 12 slices Swiss cheese
– 1/2 cup unsalted butter
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1/4 cup honey
– 1/2 tsp onion powder
– 1/2 tsp poppy seeds
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking dish with aluminum foil for easy cleanup.
2. Slice the slider rolls in half horizontally, keeping them connected, and place the bottom halves in the baking dish.
3. Layer the ham evenly over the bottom halves of the rolls.
4. Place one slice of Swiss cheese on top of the ham on each roll.
5. Replace the top halves of the rolls over the cheese.
6. In a small saucepan over medium heat, melt the butter completely.
7. Whisk in the Dijon mustard, Worcestershire sauce, honey, onion powder, and poppy seeds until smooth, about 1 minute.
8. Tip: For a richer flavor, let the glaze simmer for 2-3 minutes to thicken slightly.
9. Pour the glaze evenly over the tops of the sliders, using a brush to coat them thoroughly.
10. Cover the baking dish tightly with aluminum foil.
11. Bake covered at 350°F for 15 minutes to steam the sliders and melt the cheese.
12. Tip: Check at 12 minutes—if the cheese isn’t fully melted, recover and bake 2-3 minutes more.
13. Remove the foil and bake uncovered for 5 minutes, or until the tops are golden and the glaze is bubbly.
14. Tip: Let the sliders rest for 5 minutes before slicing to prevent them from falling apart.
15. Use a sharp knife to slice between the rolls into individual sliders.
Every bite delivers a perfect balance of savory ham, melty cheese, and that irresistible sweet-savory glaze. The rolls stay soft inside with a slightly crisp top, making them ideal for dipping in extra honey mustard or serving with a simple side salad. Try them warm right out of the oven—they disappear fast!
Baked Ham and Pineapple Skewers
Nothing beats a sweet-and-savory combo that’s easy to throw together for a crowd. These baked ham and pineapple skewers are a total crowd-pleaser, perfect for game day or a simple weeknight dinner. You’ll love how the flavors caramelize in the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb cooked ham, cut into 1-inch cubes
– 1 (20 oz) can pineapple chunks, drained
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. In a medium bowl, whisk together 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
3. Add 1 lb of cubed ham and the drained pineapple chunks to the bowl, tossing gently to coat everything evenly in the marinade.
4. Thread the ham and pineapple alternately onto the soaked wooden skewers, leaving a small space between pieces for even cooking.
5. Arrange the skewers in a single layer on the prepared baking sheet and spoon any remaining marinade over the top.
6. Bake at 400°F for 10 minutes, then carefully flip each skewer using tongs.
7. Continue baking for another 8-10 minutes, until the ham is lightly browned and the pineapple edges are caramelized.
8. Remove from the oven and let the skewers rest for 5 minutes before serving to allow the juices to settle.
Deliciously sticky and smoky from the caramelized glaze, these skewers offer a perfect balance of salty ham and sweet pineapple. Serve them over a bed of rice for a complete meal, or as a fun appetizer with toothpicks for easy grabbing.
Slow Cooker Ham and Bean Soup
Mmm, picture this: a chilly evening, you’re craving something hearty and comforting, and your slow cooker does all the work. This ham and bean soup is the ultimate cozy meal—it’s packed with flavor, super easy to throw together, and fills your home with the most amazing aroma. You’ll love how it simmers away while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 lb dried navy beans
– 8 cups chicken broth
– 1 lb cooked ham, diced
– 1 large onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp black pepper
Instructions
1. Rinse the dried navy beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large bowl and cover them with 2 inches of water; let them soak overnight for 8-12 hours to soften, which helps them cook evenly in the slow cooker.
3. Drain the soaked beans and transfer them to a 6-quart slow cooker.
4. Add the chicken broth, diced ham, chopped onion, chopped carrots, chopped celery, minced garlic, bay leaves, dried thyme, and black pepper to the slow cooker.
5. Stir all the ingredients together until well combined.
6. Cover the slow cooker with its lid and set it to cook on low heat for 8 hours, allowing the flavors to meld and the beans to become tender.
7. After 8 hours, remove the lid and discard the bay leaves using tongs to avoid burning your hands.
8. Use a potato masher to gently mash some of the beans against the side of the slow cooker for a thicker, creamier soup texture, being careful not to over-mash to maintain chunkiness.
9. Let the soup sit for 5 minutes to thicken slightly before serving.
10. Ladle the soup into bowls while hot.
Warm and satisfying, this soup has a rich, savory broth with tender beans and smoky ham chunks that melt in your mouth. For a fun twist, serve it with a dollop of sour cream or a sprinkle of shredded cheddar cheese on top—it adds a creamy contrast that makes every spoonful even more delicious.
Smoky Ham and Gruyere Grilled Cheese
Ever had one of those days where only a gooey, melty grilled cheese will do? This smoky ham and Gruyère version is your answer. It’s a cozy upgrade that feels fancy but comes together in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread
– 2 tbsp unsalted butter, softened
– 4 oz Gruyère cheese, shredded
– 4 oz smoked ham, thinly sliced
– 1 tbsp Dijon mustard
Instructions
1. Spread 1/2 tbsp of softened unsalted butter evenly on one side of each slice of sourdough bread.
2. Flip two slices over so the buttered side faces down.
3. Spread 1/2 tbsp of Dijon mustard on the unbuttered side of each of these two slices.
4. Divide 2 oz of shredded Gruyère cheese evenly over the mustard on each slice.
5. Layer 2 oz of thinly sliced smoked ham evenly over the cheese on each slice.
6. Top each with the remaining 2 oz of shredded Gruyère cheese, divided evenly.
7. Place the remaining two bread slices on top, buttered side facing out.
8. Heat a large skillet or griddle over medium-low heat.
9. Place both sandwiches in the skillet and cook for 4-5 minutes, until the bottom is golden brown and crispy.
10. Carefully flip each sandwich using a spatula.
11. Cook for another 4-5 minutes on the second side, pressing down gently with the spatula to help the cheese melt.
12. Remove from the skillet and let rest for 1 minute before slicing.
Unbelievably crispy on the outside with a stretchy, smoky interior, this sandwich is pure comfort. The Gruyère melts into a rich, nutty pool that pairs perfectly with the salty ham. Try serving it with a simple tomato soup for dipping or slice it into strips for a fun appetizer.
Ham and Veggie Stir-Fry
Mixing up a quick dinner doesn’t have to be a chore. This ham and veggie stir-fry is your answer for a fast, flavorful meal that uses up leftovers and fresh produce in one pan. You’ll love how simple it is to pull together on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 lb cooked ham, cut into 1/2-inch cubes
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 1/2 cup sliced carrots
– 2 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 2 cups cooked white rice
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb cooked ham cubes to the hot oil and cook, stirring occasionally, until lightly browned on all sides, about 3-4 minutes. Tip: Pat the ham dry with a paper towel first to help it crisp up better.
3. Add 1 red bell pepper, 1 cup broccoli florets, and 1/2 cup sliced carrots to the skillet. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
4. Stir in 2 cloves minced garlic and 1 tsp grated fresh ginger, cooking for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning, which can make it bitter.
5. In a small bowl, whisk together 1/4 cup low-sodium soy sauce and 1 tbsp honey until smooth.
6. Pour the soy sauce mixture over the ham and vegetables in the skillet. Stir everything to coat evenly and cook for 1 minute until the sauce thickens slightly.
7. Serve the stir-fry immediately over 2 cups cooked white rice. Tip: For extra flavor, sprinkle with sesame seeds or a squeeze of lime juice right before eating.
Keep it simple and satisfying—this dish delivers a savory-sweet punch with tender ham and crunchy veggies that pair perfectly with fluffy rice. Try topping it with a fried egg for a hearty breakfast twist, or wrap leftovers in tortillas for a quick lunch the next day.
Honey Mustard Ham and Cheddar Panini
Packed with savory ham, melty cheddar, and a sweet-tangy kick, this panini is the ultimate cozy lunch fix. You’ll love how quickly it comes together, and that golden, crispy bread makes every bite irresistible. It’s perfect for a busy weekday or a lazy weekend treat.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread
– 2 tbsp honey mustard
– 6 oz sliced deli ham
– 4 slices sharp cheddar cheese
– 2 tbsp unsalted butter, softened
Instructions
1. Preheat a panini press or a large skillet over medium heat to 375°F.
2. Lay out 4 slices of sourdough bread on a clean work surface.
3. Spread 1 tablespoon of honey mustard evenly onto 2 of the bread slices.
4. Layer 3 ounces of sliced deli ham onto each mustard-covered slice.
5. Place 2 slices of sharp cheddar cheese on top of the ham on each slice.
6. Top with the remaining bread slices to form 2 sandwiches.
7. Spread 1 tablespoon of softened unsalted butter evenly on the outside of each sandwich.
8. Place the sandwiches in the preheated panini press or skillet.
9. Cook for 4–5 minutes until the bread is golden brown and crispy, and the cheese is fully melted.
10. Remove the panini from the press or skillet and let them rest for 1 minute before slicing.
11. Slice each panini diagonally with a sharp knife and serve immediately.
Delight in the contrast of the crispy, buttery sourdough with the gooey, melted cheddar and savory ham. The honey mustard adds a perfect balance of sweetness and tang that ties it all together. Try serving it with a simple side salad or some pickles for a complete, satisfying meal.
Leftover Ham and Spinach Frittata
A leftover ham and spinach frittata is the perfect way to turn your holiday extras into a delicious, protein-packed meal. You’ll love how easy it is to whip up, and it’s a fantastic make-ahead option for busy mornings or a quick dinner. It’s a versatile dish that feels both comforting and fresh.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 large eggs
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup diced leftover ham
– 2 cups fresh spinach
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together 6 large eggs, 1/2 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
3. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add 1 cup diced leftover ham to the skillet and cook for 2-3 minutes until lightly browned.
5. Add 2 cups fresh spinach to the skillet and cook for 1-2 minutes, stirring constantly, until wilted.
6. Pour the egg mixture evenly over the ham and spinach in the skillet.
7. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
8. Cook on the stovetop for 4-5 minutes without stirring until the edges begin to set.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is firm and the top is golden brown.
10. Remove from the oven and let the frittata cool in the skillet for 5 minutes before slicing.
Mmm, this frittata comes out fluffy and golden with savory bits of ham and tender spinach throughout. The edges get a nice crispness while the center stays moist and cheesy. Try serving it warm with a dollop of sour cream or salsa for an extra kick, or slice it cold for a tasty grab-and-go lunch.
Ham and Corn Chowder with Bacon
Picture this: a cozy bowl of creamy chowder that’s packed with smoky bacon, tender ham, and sweet corn. You’ll love how simple it is to whip up on a chilly day, and it’s hearty enough to be a full meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups diced cooked ham
- 3 cups frozen corn kernels
- 2 cups whole milk
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1/2 cup heavy cream
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- Place a large pot or Dutch oven over medium heat and add the chopped bacon.
- Cook the bacon for 6–8 minutes, stirring occasionally, until it is crispy and browned.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced yellow onion to the pot and cook in the bacon fat for 4–5 minutes, until the onion is soft and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux. Tip: Keep stirring to prevent the flour from burning.
- Gradually pour in the chicken broth while whisking continuously to avoid lumps.
- Add the diced cooked ham, frozen corn kernels, whole milk, and diced russet potatoes to the pot.
- Bring the mixture to a boil over high heat, then reduce the heat to medium-low.
- Simmer the chowder uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender. Tip: Check the potatoes by piercing one with a fork; it should slide off easily.
- Stir in the heavy cream, black pepper, and salt.
- Add the unsalted butter and stir until it is fully melted and incorporated.
- Remove the pot from the heat and stir in the chopped fresh parsley and reserved crispy bacon. Tip: Reserve a little bacon for garnish if you like extra crunch.
Zesty and comforting, this chowder has a velvety texture with chunks of potato and ham in every spoonful. The smoky bacon adds a rich depth that pairs perfectly with the sweet corn. Serve it with crusty bread for dipping or top it with extra parsley and a dollop of sour cream for a creamy twist.
Ham and Cheese Stuffed Bread Rolls
Craving something warm, cheesy, and perfect for sharing? These ham and cheese stuffed bread rolls are your answer. They’re surprisingly simple to make and guaranteed to disappear fast from any plate.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (16 ounce) package refrigerated pizza dough
– 1 cup shredded cheddar cheese
– 1 cup diced ham
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 large egg
– 1 tablespoon water
– 1/2 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup shredded cheddar cheese, 1 cup diced ham, 1/4 cup mayonnaise, and 1 tablespoon Dijon mustard until evenly mixed.
3. On a lightly floured surface, roll out the 16-ounce package of refrigerated pizza dough into a 12×9-inch rectangle.
4. Spread the ham and cheese mixture evenly over the entire surface of the dough, leaving a 1/2-inch border along one long edge.
5. Starting from the opposite long edge, tightly roll the dough into a log, pinching the clean edge to seal it shut.
6. Using a sharp knife, slice the log into 12 equal pieces. Tip: For clean cuts that won’t squish the filling, use a gentle sawing motion.
7. Place each roll cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
8. In a small bowl, whisk together 1 large egg and 1 tablespoon of water to create an egg wash.
9. Lightly brush the top and sides of each roll with the egg wash using a pastry brush.
10. Sprinkle 1/2 teaspoon of garlic powder evenly over the tops of all the rolls.
11. Bake in the preheated oven for 18 to 20 minutes, or until the rolls are puffed and golden brown. Tip: For extra browning, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
12. Remove the baking sheet from the oven and let the rolls cool on the sheet for 5 minutes before serving. Tip: Letting them rest helps the cheese set slightly so it doesn’t ooze out immediately when you take a bite.
Zesty from the mustard and rich from the melted cheddar, these rolls have a wonderfully soft interior with a slightly crisp, golden crust. They’re fantastic dipped in a side of warm marinara sauce or served alongside a simple green salad for a complete meal.
Honey Ham and Pickle Roll-Ups
Remember those easy, no-cook snacks you could whip up in minutes? These honey ham and pickle roll-ups are exactly that—a salty-sweet, crunchy-creamy bite that’s perfect for game day, picnics, or just when you need a quick fix. They come together with just a few ingredients and zero fuss.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 12 slices honey ham
– 12 dill pickle spears
– 8 oz cream cheese, softened to room temperature
– 2 tbsp chopped fresh chives
Instructions
1. Lay the 12 slices of honey ham flat on a clean work surface.
2. Spread about 1 tablespoon of softened cream cheese evenly over each ham slice, leaving a small border around the edges to prevent squeezing out.
3. Place 1 dill pickle spear at one end of each cream cheese-covered ham slice.
4. Sprinkle the chopped fresh chives evenly over the cream cheese on all slices.
5. Tightly roll each ham slice around the pickle spear, starting from the end with the pickle.
6. Wrap each roll-up tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which makes slicing cleaner.
7. Remove the roll-ups from the refrigerator and unwrap them from the plastic.
8. Use a sharp knife to slice each roll-up into 1-inch pieces, wiping the knife clean between cuts for neat edges.
9. Arrange the slices on a serving platter and serve immediately.
You’ll love the contrast of the salty ham and tangy pickle against the creamy, slightly sweet cheese—each bite is a satisfying crunch. For a fun twist, try serving them skewered on toothpicks with a drizzle of hot honey or alongside crisp crackers.
Classic Ham and Cheese Casserole
Dinner just got easier with this classic ham and cheese casserole. It’s the perfect cozy meal for busy weeknights, and you probably have most of the ingredients already. Let’s make something comforting and delicious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 ounces elbow macaroni
– 2 cups diced cooked ham
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Cook the elbow macaroni according to package directions until al dente, then drain it.
3. In a medium saucepan over medium heat, melt the unsalted butter.
4. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
5. Gradually whisk in the whole milk until smooth, then add salt, black pepper, garlic powder, and onion powder.
6. Bring the sauce to a simmer, stirring constantly, and cook for 3-5 minutes until thickened.
7. Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese until melted.
8. In a large bowl, combine the cooked elbow macaroni, diced cooked ham, and cheese sauce, mixing well.
9. Transfer the mixture to the prepared baking dish and spread it evenly.
10. Top with the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of breadcrumbs.
11. Bake at 350°F for 25-30 minutes, until the top is golden brown and bubbly.
12. Let the casserole rest for 5 minutes before serving to allow it to set.
Cheesy and hearty, this casserole comes out with a creamy interior and a crispy, golden top. For a fun twist, try serving it with a side of steamed broccoli or a fresh green salad to balance the richness.
Herb-Infused Ham and Noodle Bake
Let’s be real—some nights you just need a cozy, no-fuss dinner that feels like a hug. This herb-infused ham and noodle bake is exactly that, with savory flavors and a cheesy topping that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups diced cooked ham
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat.
- Add the wide egg noodles to the boiling water and cook for 6 minutes, stirring occasionally.
- Drain the noodles in a colander and set them aside.
- Melt the unsalted butter in a large skillet over medium heat.
- Add the diced yellow onion and cook for 5 minutes, stirring frequently, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced cooked ham and frozen peas to the skillet, cooking for 3 minutes to warm through.
- Sprinkle the all-purpose flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Gradually pour in the whole milk and chicken broth, whisking continuously to prevent lumps.
- Bring the sauce to a simmer over medium heat, then reduce to low and cook for 5 minutes until thickened.
- Stir in the fresh thyme leaves, chopped fresh rosemary, and black pepper.
- Remove the skillet from heat and fold in the cooked wide egg noodles until evenly coated.
- Transfer the noodle mixture to the prepared baking dish, spreading it into an even layer.
- In a small bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese.
- Sprinkle the cheese mixture evenly over the top of the bake.
- Bake in the preheated oven at 375°F for 25 minutes, or until the cheese is melted and bubbly with golden edges.
- Let the bake rest for 10 minutes before serving to allow it to set properly.
Serve this bake warm, where the noodles stay tender beneath a crispy, golden cheese crust. The herbs infuse every bite with earthy warmth, perfectly balancing the salty ham and sweet peas. Try topping individual servings with a sprinkle of extra fresh herbs or a side of garlic bread for dipping into that creamy sauce.
Tangy Ham and Coleslaw Tacos
Sometimes you just need a quick, tangy twist on taco night, and these ham and coleslaw tacos are exactly that. They come together in minutes with minimal prep, making them perfect for busy weeknights when you want something satisfying without a fuss. You’ll love the combo of savory ham and crunchy, zesty slaw all wrapped up in a warm tortilla.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 corn tortillas
– 1 lb cooked ham, diced into 1/2-inch pieces
– 1 tbsp vegetable oil
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced ham to the skillet and cook, stirring occasionally, until lightly browned and heated through, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. While the ham cooks, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a large bowl until smooth.
4. Add the shredded cabbage, shredded carrots, and chopped cilantro to the bowl with the dressing.
5. Toss the coleslaw mixture thoroughly until all ingredients are evenly coated. Tip: Let it sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.
6. Warm the corn tortillas one at a time in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly toasted. Tip: Keep them wrapped in a clean kitchen towel to stay warm and prevent drying out.
7. Divide the cooked ham evenly among the warmed tortillas.
8. Top each tortilla with a generous portion of the prepared coleslaw.
9. Serve immediately.
Out of the skillet, these tacos offer a delightful contrast: the warm, savory ham pairs perfectly with the cool, crunchy slaw that’s tangy from the vinegar and creamy from the mayo. For a fun twist, try adding a sprinkle of crumbled cotija cheese or a drizzle of hot sauce to kick up the heat.
Ham and Broccoli Alfredo Bake
Ever have one of those nights where you just want something cozy and comforting without a ton of fuss? This ham and broccoli Alfredo bake is your answer—it’s creamy, cheesy, and comes together in one dish for easy cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 oz fettuccine pasta
– 2 cups broccoli florets
– 1 ½ cups diced ham
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– ½ tsp salt
– ¼ tsp black pepper
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the fettuccine pasta to the boiling water and cook for 8 minutes, stirring occasionally.
4. Add the broccoli florets to the pot with the pasta and cook for 2 more minutes until the broccoli is bright green and tender-crisp.
5. Drain the pasta and broccoli thoroughly in a colander and set aside.
6. In a large skillet over medium heat, melt the unsalted butter.
7. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally.
9. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes.
10. Add the salt and black pepper to the sauce and stir to combine.
11. In the greased baking dish, combine the drained pasta and broccoli, diced ham, and the Alfredo sauce, tossing gently to coat everything evenly.
12. Sprinkle the shredded mozzarella cheese evenly over the top of the mixture.
13. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly with golden spots.
14. Let the bake rest for 5 minutes after removing it from the oven to allow it to set slightly.
Grab a fork and dig into that creamy, cheesy goodness—the pasta is perfectly tender, the broccoli adds a fresh crunch, and the ham brings a savory saltiness that ties it all together. Serve it straight from the dish with a simple side salad for a complete meal that’ll have everyone asking for seconds.
Conclusion
Ready to transform your leftover ham into something delicious? This roundup offers 25 easy, creative recipes to help you reduce waste and enjoy every bite. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share these ideas on Pinterest to inspire others. Happy cooking!
