You’re in for a treat! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a festive holiday dish, ham and rice are the dynamic duo that can do it all. From creamy casseroles to zesty skillet meals, we’ve gathered 35 mouthwatering recipes that promise to delight your taste buds and simplify your cooking. Let’s dive into these delicious combinations!
Creamy Ham and Rice Casserole
Perfect for a cozy weeknight dinner, this creamy ham and rice casserole is a comforting, one-dish meal that comes together with minimal fuss. Preparing it involves simple layering and baking, making it ideal for beginners who want a hearty result without complicated techniques.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups uncooked long-grain white rice
– 4 cups water
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 2 cups diced cooked ham
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 cup whole milk
– 1 cup shredded cheddar cheese
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a medium saucepan, combine 2 cups uncooked long-grain white rice and 4 cups water, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the rice is tender and the water is absorbed; fluff it with a fork and set aside.
4. In a large skillet, melt 1 tablespoon unsalted butter over medium heat, then add 1 medium yellow onion, diced, and sauté for 5 minutes until softened and translucent.
5. Add 2 cups diced cooked ham to the skillet and cook for 3 minutes, stirring occasionally, until lightly browned.
6. In a large mixing bowl, whisk together 1 (10.5-ounce) can condensed cream of mushroom soup, 1 cup whole milk, 1/2 teaspoon black pepper, and 1/4 teaspoon salt until smooth.
7. Tip: For extra creaminess, let the soup mixture sit for a minute to blend fully before combining with other ingredients.
8. Stir the cooked rice and ham-onion mixture into the soup mixture in the bowl until evenly coated.
9. Transfer the combined mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the casserole.
11. Tip: Use freshly shredded cheese for better melting, as pre-shredded varieties often contain anti-caking agents that can affect texture.
12. Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F for 25 minutes.
13. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is bubbly and golden brown.
14. Tip: Check for doneness by inserting a knife into the center; it should come out hot to the touch, indicating the casserole is heated through.
15. Let the casserole rest for 10 minutes before serving to allow the flavors to settle and make slicing easier.
Now, savor this dish with its creamy, cheesy texture and savory ham flavor that melds perfectly with the tender rice. For a creative twist, top individual servings with a sprinkle of fresh parsley or serve alongside a crisp green salad to balance the richness.
Honey-Glazed Ham Fried Rice
You’ve probably found yourself with leftover holiday ham, wondering how to transform it into something new and exciting. This honey-glazed ham fried rice turns those remnants into a savory, sweet, and satisfying meal in under 30 minutes, perfect for a quick weeknight dinner or a creative lunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups cooked white rice, chilled
– 1 cup honey-glazed ham, diced into 1/2-inch cubes
– 2 large eggs
– 1/2 cup frozen peas and carrots, thawed
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– 1 tbsp honey
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the diced honey-glazed ham to the skillet 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 and pour the beaten eggs into the empty space, scrambling them with a spatula for 1-2 minutes until fully cooked and broken into small pieces.
4. Add the remaining 1 tbsp vegetable oil to the skillet, then stir in the chilled cooked rice, using the back of a spoon to break up any clumps for even cooking.
5. Mix in the thawed peas and carrots, cooking for 2-3 minutes until the vegetables are heated through and the rice starts to sizzle.
6. Pour the soy sauce, honey, garlic powder, and black pepper over the rice mixture, stirring continuously for 1-2 minutes to coat everything evenly and allow the flavors to meld.
7. Remove the skillet from the heat and let the fried rice rest for 1 minute before serving to allow the rice to absorb any remaining moisture.
8. While the fried rice rests, taste a small spoonful and adjust seasoning if needed, but avoid adding more soy sauce at this stage to prevent sogginess.
9. Transfer the honey-glazed ham fried rice to serving bowls or plates immediately while hot.
10. Wash the skillet promptly after use to prevent sticky residue from hardening, making cleanup easier.
What makes this dish stand out is the delightful contrast of the sweet, caramelized ham against the savory, umami-rich rice, with a texture that’s perfectly chewy and slightly crispy from the high-heat cooking. For a creative twist, top it with a fried egg, drizzle with sriracha, or serve alongside a simple cucumber salad to balance the richness.
Cheesy Ham and Broccoli Rice Bake
Let’s dive into a comforting casserole that transforms simple ingredients into a creamy, satisfying meal. This one-dish wonder is perfect for busy weeknights, combining savory ham, tender broccoli, and rice in a cheesy sauce that bakes to golden perfection. Follow these steps closely for a foolproof result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked white rice
– 2 cups diced cooked ham
– 3 cups fresh broccoli florets
– 1 1/2 cups shredded cheddar cheese
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp, then drain and set aside.
3. Melt the butter in a large saucepan over medium heat, stirring constantly to prevent browning.
4. Whisk in the flour and cook for 1 minute to form a smooth roux, which will thicken the sauce without a raw flour taste.
5. Gradually pour in the milk while whisking continuously to avoid lumps, then add the salt, pepper, and garlic powder.
6. Bring the mixture to a simmer over medium heat, stirring often, and cook for 3-5 minutes until it thickens enough to coat the back of a spoon.
7. Remove the saucepan from the heat and stir in 1 cup of the cheddar cheese until melted and smooth.
8. In a large bowl, combine the cooked rice, diced ham, steamed broccoli, and cheese sauce, folding gently to coat everything evenly.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
11. Bake uncovered at 375°F for 25-30 minutes, until the cheese is bubbly and the edges are lightly golden brown.
12. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly for easier slicing.
Just out of the oven, this bake offers a delightful contrast of textures: creamy rice, tender broccoli, and savory ham under a crispy cheese crust. For a fun twist, serve it with a side of garlic bread or top individual portions with a dollop of sour cream to balance the richness.
Spanish-Style Ham and Rice Paella
Whether you’re craving a taste of Spain or just a hearty one-pan meal, this Spanish-style ham and rice paella is surprisingly approachable for beginners. We’ll build layers of flavor step-by-step, so grab your largest skillet and let’s get cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 8 oz Spanish-style ham, diced
– 1 1/2 cups short-grain rice (such as Bomba or Arborio)
– 1 tsp smoked paprika
– 1/4 tsp saffron threads, crumbled
– 4 cups chicken broth, warmed
– 1 cup frozen peas
– 1 red bell pepper, sliced into strips
– 1 lemon, cut into wedges
Instructions
1. Heat 2 tbsp olive oil in a 12-inch paella pan or large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 8 oz diced Spanish-style ham and cook until lightly browned, about 3 minutes.
5. Tip: Toasting the rice before adding liquid helps it absorb flavors better and prevents mushiness.
6. Add 1 1/2 cups short-grain rice, 1 tsp smoked paprika, and 1/4 tsp crumbled saffron threads, stirring constantly for 1 minute to coat the rice.
7. Pour in 4 cups warmed chicken broth all at once, scraping any browned bits from the bottom of the pan.
8. Arrange 1 sliced red bell pepper and 1 cup frozen peas evenly over the rice without stirring.
9. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
10. Tip: Avoid stirring after adding the broth to develop the prized crispy bottom layer called socarrat.
11. After 20 minutes, check that the liquid is absorbed and the rice is tender but still slightly firm to the bite.
12. If needed, cook for an additional 5 minutes until the rice is fully cooked.
13. Remove the pan from heat, cover with a clean kitchen towel, and let rest for 10 minutes.
14. Tip: Resting allows the rice to finish absorbing moisture and makes it easier to serve.
15. Garnish with lemon wedges for squeezing over individual servings.
16. Golden and aromatic, this paella features tender rice with savory ham, sweet peas, and a subtle saffron perfume. Serve it directly from the pan for a rustic presentation, and don’t forget to scrape up the crispy socarrat from the bottom—it’s the best part!
Ham and Pineapple Rice Pilaf
Whether you’re looking for a quick weeknight dinner or a flavorful side dish, this ham and pineapple rice pilaf combines savory and sweet in a satisfying one-pan meal that’s easy enough for beginners to master. Let’s walk through the steps together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 cup diced ham
– 1/2 cup diced onion
– 1 cup long-grain white rice
– 1 3/4 cups chicken broth
– 1 cup diced pineapple
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced ham and cook, stirring occasionally, until lightly browned, about 4 minutes.
3. Add 1/2 cup diced onion and cook, stirring frequently, until softened and translucent, about 3 minutes.
4. Stir in 1 cup long-grain white rice and toast it in the skillet for 1 minute to enhance its nutty flavor.
5. Pour in 1 3/4 cups chicken broth, 1 cup diced pineapple, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet tightly with a lid.
7. Simmer for 18 minutes without lifting the lid to ensure the rice cooks evenly and absorbs all the liquid.
8. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming and become fluffy.
9. Fluff the pilaf gently with a fork to separate the grains without mashing them.
Looking at the finished dish, you’ll notice the rice is tender and separate, with the ham adding a savory depth that balances the pineapple’s bright sweetness. Serve it warm as a main course with a side salad, or use it as a filling for stuffed peppers to add a creative twist.
Smoky Ham and Rice Jambalaya
Venturing into the heart of Southern comfort food, this smoky ham and rice jambalaya is a one-pot wonder that’s both hearty and deeply flavorful. Let’s walk through each step together to build layers of taste, ensuring a perfectly cooked dish every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 lb smoked ham, diced into ½-inch cubes
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tsp smoked paprika
– ½ tsp dried thyme
– ¼ tsp cayenne pepper
– 2 bay leaves
– ½ tsp salt
– ¼ tsp black pepper
– 2 green onions, thinly sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté, stirring frequently, until the vegetables soften and the onion turns translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 1 lb diced smoked ham to the pot and cook, stirring occasionally, until it begins to brown lightly, about 3-4 minutes.
5. Pour in 1 can undrained diced tomatoes, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 1 cup rinsed long-grain white rice, 2 cups chicken broth, 1 tsp smoked paprika, ½ tsp dried thyme, ¼ tsp cayenne pepper, 2 bay leaves, ½ tsp salt, and ¼ tsp black pepper. Stir well to combine all ingredients.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot tightly with a lid.
8. Simmer gently for 20-25 minutes, without stirring, until the rice is tender and has absorbed most of the liquid. Tip: Avoid lifting the lid during cooking to trap steam and ensure even rice texture.
9. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further and settle. Tip: This resting period helps the jambalaya achieve a fluffy, not mushy, consistency.
10. Discard the bay leaves, then fluff the jambalaya gently with a fork. Tip: For a vibrant finish, stir in 2 thinly sliced green onions just before serving to add a fresh, crisp contrast.
11. Serve the jambalaya hot directly from the pot.
Enjoy the rich, smoky aroma that fills your kitchen as this jambalaya melds together. Each spoonful offers tender rice grains infused with savory ham and a subtle kick from the spices, creating a comforting, satisfying meal. For a creative twist, top it with a dollop of cool sour cream or serve alongside crusty bread to soak up every last bit of the flavorful sauce.
Herb-Infused Ham and Wild Rice Salad
Let’s create a vibrant, satisfying salad that’s perfect for meal prep or gatherings. This herb-infused ham and wild rice salad combines savory, nutty, and fresh flavors in a dish that’s both hearty and refreshing, making it an ideal choice for lunchboxes or potlucks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice
– 2 cups water
– 1/2 teaspoon salt
– 1 cup diced ham
– 1/2 cup chopped celery
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup wild rice under cold water in a fine-mesh strainer to remove any debris.
2. In a medium saucepan, combine the rinsed wild rice, 2 cups water, and 1/2 teaspoon salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the rice is tender and has split open.
4. Drain any excess water from the cooked wild rice and spread it on a baking sheet to cool completely to room temperature, which prevents the salad from becoming soggy.
5. While the rice cools, dice 1 cup ham into 1/2-inch pieces.
6. Chop 1/2 cup celery, 1/4 cup red onion, 1/4 cup fresh parsley, and 2 tablespoons fresh dill.
7. In a large mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper until emulsified.
8. Add the cooled wild rice, diced ham, chopped celery, chopped red onion, chopped parsley, and chopped dill to the bowl with the dressing.
9. Toss all ingredients gently but thoroughly until evenly coated, using a folding motion to avoid crushing the rice.
10. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
11. Serve the salad chilled, garnished with extra herbs if desired.
Keep this salad in mind for its delightful contrast of textures—the chewy wild rice pairs beautifully with the tender ham and crisp vegetables, while the herb-infused dressing adds a bright, tangy note. It’s versatile enough to serve as a standalone meal or alongside grilled chicken, and for a creative twist, try stuffing it into hollowed-out tomatoes or bell peppers for a portable, eye-catching presentation.
One-Pot Ham and Mushroom Risotto
Meticulously crafted yet surprisingly simple, this one-pot ham and mushroom risotto delivers creamy comfort with minimal cleanup. Mastering this classic dish requires patience and attention to detail, but the rich, savory results are well worth the effort. Let’s walk through each step together to ensure perfect texture and flavor every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 1 cup diced ham
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups chicken broth, warmed to 180°F
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ teaspoon black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat for 1 minute.
2. Add 1 small yellow onion, finely diced, and cook for 4 minutes until translucent, stirring occasionally.
3. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
4. Add 8 ounces cremini mushrooms, sliced, and cook for 5 minutes until they release their liquid and begin to brown.
5. Mix in 1 cup diced ham and cook for 2 minutes to warm through.
6. Add 1 ½ cups Arborio rice and toast for 2 minutes, stirring constantly until grains are lightly golden.
7. Pour in ½ cup dry white wine and cook for 2 minutes until fully absorbed, scraping the bottom of the pot.
8. Add ½ cup of the 4 cups warmed chicken broth and stir continuously until liquid is absorbed, about 3 minutes.
9. Repeat adding broth ½ cup at a time, stirring constantly until each addition is absorbed before adding the next, for 18-20 minutes total.
10. Test the rice by tasting a grain; it should be al dente with a creamy sauce surrounding it.
11. Remove the pot from heat and stir in ½ cup grated Parmesan cheese, 2 tablespoons unsalted butter, and ¼ teaspoon black pepper until fully incorporated.
12. Let the risotto rest for 2 minutes off the heat before serving.
Luxuriously creamy with a subtle chew from the al dente rice, this risotto features earthy mushrooms and salty ham in every bite. For a vibrant twist, top with fresh parsley or a squeeze of lemon juice just before serving. The dish holds its texture well, making it ideal for a cozy family dinner or elegant entertaining.
Instant Pot Ham and Rice Soup
Ready to transform leftover holiday ham into a comforting meal? This Instant Pot Ham and Rice Soup is a hearty, one-pot wonder that comes together with minimal effort, perfect for a chilly evening. Let’s walk through each step methodically to ensure delicious results every time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 4 cups ham, diced
– 6 cups chicken broth
– 1 cup long-grain white rice
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Press the “Sauté” button on your Instant Pot and add 1 tbsp olive oil, heating it for 1 minute until shimmering.
2. Add 1 medium yellow onion, diced, 2 medium carrots, diced, and 2 celery stalks, diced to the pot, sautéing for 5 minutes until softened, stirring occasionally to prevent sticking.
3. Stir in 3 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add 4 cups ham, diced, and cook for 2 minutes to lightly brown the edges, which enhances the flavor.
5. Pour in 6 cups chicken broth, scraping the bottom of the pot to deglaze any browned bits for a richer base.
6. Add 1 cup long-grain white rice, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper, stirring to combine evenly.
7. Secure the lid, set the valve to “Sealing,” and press the “Manual” or “Pressure Cook” button, setting the timer for 5 minutes at high pressure.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
9. Open the lid, remove and discard the bay leaf, and stir in 2 tbsp fresh parsley, chopped, letting it sit for 2 minutes to wilt slightly.
10. Ladle the soup into bowls and serve immediately. Garnish this soup with a sprinkle of extra parsley or a dollop of sour cream for added creaminess, as the rice thickens the broth into a velvety texture while the ham provides a savory, smoky depth that pairs wonderfully with crusty bread.
Curried Ham and Basmati Rice
Brimming with aromatic spices and savory ham, this Curried Ham and Basmati Rice transforms simple ingredients into a comforting one-pot meal perfect for busy weeknights. By layering flavors methodically, you’ll create a dish that’s both deeply satisfying and surprisingly easy to master, even for first-time cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1 cup diced cooked ham
– 1 cup basmati rice, rinsed
– 2 cups low-sodium chicken broth
– 1/2 cup frozen peas
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 1 diced medium yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp ground turmeric to the skillet, toasting the spices with the onions for 1 minute to unlock their full aroma.
5. Incorporate 1 cup diced cooked ham, stirring to coat it evenly with the spice mixture, about 1 minute.
6. Add 1 cup rinsed basmati rice to the skillet, stirring constantly for 2 minutes to lightly toast the grains, which helps prevent clumping later.
7. Pour in 2 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pan for added flavor.
8. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15 minutes without stirring.
9. After 15 minutes, remove the lid and gently fold in 1/2 cup frozen peas, then cover again and let it sit off the heat for 5 minutes to allow the peas to thaw and the rice to steam to perfection.
10. Fluff the rice gently with a fork, season with salt if needed, and serve immediately.
Savory and fragrant, this dish offers tender grains of basmati rice that are perfectly separate, infused with the warm, earthy notes of curry and cumin, while the ham adds a salty, meaty depth. For a creative twist, top it with a fried egg or a dollop of plain yogurt to balance the spices, making it a versatile centerpiece for any meal.
Zesty Lemon Ham and Rice Stir-Fry
Bursting with bright citrus and savory ham, this easy stir-fry transforms simple ingredients into a vibrant weeknight meal. Let’s walk through each step together to ensure your dish turns out perfectly balanced and full of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 2 tbsp vegetable oil
– 1 lb cooked ham, diced into ½-inch cubes
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 2 tbsp soy sauce
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– ¼ tsp black pepper
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
3. While the rice cooks, heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add 1 lb of diced ham to the skillet and cook, stirring occasionally, for 3–4 minutes until lightly browned and crispy at the edges.
5. Add 1 thinly sliced yellow onion and 2 minced garlic cloves to the skillet and cook, stirring frequently, for 2 minutes until the onion softens.
6. Add 1 thinly sliced red bell pepper and cook, stirring constantly, for 2–3 minutes until it becomes tender-crisp.
7. Stir in 2 tbsp of soy sauce, 2 tbsp of fresh lemon juice, 1 tsp of lemon zest, and ¼ tsp of black pepper, mixing well to coat all ingredients evenly.
8. Add the cooked rice to the skillet and stir continuously for 2–3 minutes until everything is heated through and well combined.
Now you’ve got a dish with fluffy rice, tender ham, and crisp vegetables all coated in that zesty lemon sauce. Naturally, this stir-fry pairs wonderfully with a simple green salad or can be topped with toasted sesame seeds for extra crunch.
Savory Ham and Spinach Rice Wraps
Brimming with savory ham, fresh spinach, and fluffy rice, these wraps make for a satisfying meal that’s both easy to assemble and endlessly customizable. Let’s walk through the process methodically, ensuring each component is perfectly prepared before we bring it all together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 1 3/4 cups water
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 8 ounces cooked ham, diced into 1/4-inch pieces
– 4 cups fresh spinach leaves
– 1/2 cup shredded cheddar cheese
– 4 large flour tortillas (10-inch diameter)
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 1 3/4 cups of water, and 1/2 teaspoon of salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes.
4. Remove the saucepan from the heat and let it stand, covered, for 5 minutes without stirring to allow the rice to finish steaming and become fluffy.
5. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add 1/2 cup of diced yellow onion to the skillet and cook, stirring frequently, until it turns translucent and soft, about 5 minutes.
7. Add 8 ounces of diced cooked ham to the skillet and cook, stirring occasionally, until it is lightly browned and heated through, about 4 minutes.
8. Add 4 cups of fresh spinach leaves to the skillet and cook, stirring constantly, until the spinach wilts completely, about 2 minutes.
9. Transfer the ham and spinach mixture to a large bowl and gently fold in the cooked rice and 1/2 cup of shredded cheddar cheese until evenly combined.
10. Warm 4 large flour tortillas in a dry skillet over medium heat for 15 seconds per side to make them pliable and prevent cracking.
11. Place one warmed tortilla on a clean work surface and spoon one-quarter of the rice mixture onto the lower third of the tortilla.
12. Fold the bottom edge of the tortilla over the filling, then fold in the sides, and roll tightly upward to form a secure wrap.
13. Repeat steps 11 and 12 with the remaining tortillas and filling.
14. Serve the wraps immediately, or wrap them tightly in foil and keep warm in a 200°F oven for up to 20 minutes.
Gently biting into one reveals a delightful contrast: the warm, soft tortilla gives way to the savory, slightly salty ham and the tender, wilted spinach, all bound together by the fluffy, cheesy rice. For a creative twist, slice the wraps in half on a diagonal and serve them with a side of cool ranch dressing or spicy salsa for dipping.
Garlic Butter Ham with Jasmine Rice
Now, let’s dive into a comforting, savory dish that’s perfect for a cozy weeknight dinner. This garlic butter ham with jasmine rice combines rich, buttery flavors with tender ham and fluffy rice, all coming together in one straightforward pan. Follow these steps carefully, and you’ll have a delicious meal ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup jasmine rice
– 2 cups water
– 1 tablespoon olive oil
– 1 pound ham steak, cut into 1-inch cubes
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
3. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the ham cubes to the skillet in a single layer and cook for 5-7 minutes, stirring occasionally, until browned on all sides and heated through.
5. Remove the ham from the skillet and set it aside on a plate, covering it loosely with foil to keep warm.
6. In the same skillet, melt 4 tablespoons of unsalted butter over medium heat, being careful not to let it burn, which can take about 1-2 minutes.
7. Add the minced garlic to the melted butter and cook for 1 minute, stirring constantly, until fragrant but not browned to avoid bitterness.
8. Return the cooked ham to the skillet, stirring to coat it evenly with the garlic butter mixture.
9. Season the ham with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stirring to distribute the seasonings evenly.
10. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh parsley for a fresh, herbal finish.
11. Fluff the cooked jasmine rice with a fork to separate the grains before serving.
12. Serve the garlic butter ham over the jasmine rice, spooning any extra butter sauce from the skillet on top.
The ham turns out tender and savory, with a rich garlic butter glaze that soaks into the fluffy jasmine rice for a comforting bite. For a creative twist, try topping it with a fried egg or serving it alongside steamed vegetables like broccoli or green beans to round out the meal.
Spicy Ham and Black Bean Rice Bowls
Warm up your kitchen with this satisfying one-bowl meal that layers spicy ham, hearty black beans, and fluffy rice into a quick, flavorful dinner. It’s perfect for busy weeknights when you need something comforting yet exciting, and the methodical steps below will guide you through creating a balanced dish with minimal fuss. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 8 ounces cooked ham, diced into ½-inch cubes
– 1 (15-ounce) can black beans, drained and rinsed
– 1 teaspoon chili powder
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper
– ½ teaspoon salt
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is fully absorbed.
3. While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add 1 diced medium yellow onion to the skillet and cook, stirring occasionally, for 5 minutes until softened and translucent.
5. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add 8 ounces of diced cooked ham to the skillet and cook, stirring frequently, for 3 minutes until lightly browned around the edges.
7. Tip: For deeper flavor, let the ham sit undisturbed for 30 seconds at a time to develop a sear before stirring.
8. Stir in 1 drained and rinsed 15-ounce can of black beans, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, and ½ teaspoon salt, cooking for 2 minutes to warm through and blend the spices.
9. Tip: Taste a bean to check seasoning; if it needs more heat, add an extra pinch of cayenne pepper now.
10. Remove the skillet from heat and stir in ¼ cup of chopped fresh cilantro.
11. Fluff the cooked rice with a fork to separate the grains, then divide it evenly among four bowls.
12. Top each bowl with the spicy ham and black bean mixture, serving immediately with lime wedges on the side.
13. Tip: Squeeze lime juice over the bowl just before eating to brighten the flavors and balance the richness.
Fresh from the skillet, this dish offers a delightful contrast of textures: tender rice, juicy ham, and creamy beans, all wrapped in a warm, smoky spice blend. For a creative twist, top it with a fried egg or avocado slices to add creaminess, or serve it alongside crunchy tortilla chips for extra crunch.
Vegetable Ham and Rice Skillet
Crafting a satisfying weeknight dinner doesn’t have to be complicated or time-consuming. This one-pan Vegetable Ham and Rice Skillet is the perfect solution, combining savory ham, tender vegetables, and fluffy rice into a complete meal with minimal cleanup. Let’s walk through the simple steps together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup diced ham
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add 1 medium diced yellow onion to the skillet and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
3. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup of diced ham to the skillet and cook for 2 minutes to lightly brown the edges.
5. Pour 1 cup of long-grain white rice into the skillet and stir constantly for 1 minute to toast the grains lightly.
6. Carefully pour in 2 cups of low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
7. Add 1 cup of frozen mixed vegetables, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet, stirring to combine all ingredients evenly.
8. Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet tightly with a lid.
9. Simmer the skillet for 18-20 minutes without lifting the lid, which is crucial for the rice to steam properly and absorb all the liquid.
10. After 18-20 minutes, remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming and become perfectly fluffy.
11. Uncover the skillet and fluff the rice gently with a fork before serving.
Perfectly cooked rice should be tender and separate, not mushy, with the savory ham and sweet vegetables distributed throughout. The skillet’s flavors meld beautifully, making it a comforting, self-contained meal that’s excellent served directly from the pan, perhaps with a sprinkle of fresh parsley for a bright finish.
Ham and Cheese Wild Rice Stuffed Peppers
Here’s a simple yet satisfying weeknight dinner that combines savory ham, melty cheese, and nutty wild rice inside colorful bell peppers. Having these stuffed peppers ready means you get a complete, comforting meal in one neat package, perfect for busy evenings when you want something hearty without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers
– 1 cup cooked wild rice
– 1 cup diced ham
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 1/2 cup diced celery
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the diced onion and celery to the skillet, cooking for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the diced ham to the skillet and cook for 3 minutes to warm through.
7. Remove the skillet from the heat and stir in the cooked wild rice, salt, black pepper, and paprika.
8. Let the mixture cool slightly for 2 minutes, then fold in 3/4 cup of the shredded cheddar cheese.
9. Spoon the filling evenly into the prepared bell peppers, packing it down gently.
10. Place the stuffed peppers upright in a baking dish.
11. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the peppers.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is golden brown.
14. Let the peppers rest for 5 minutes before serving.
Allowing the peppers to rest helps the filling set for cleaner slicing. The result is a delightful contrast of tender pepper, fluffy rice, and gooey cheese, with the ham adding a salty depth. Try serving these alongside a crisp green salad or topping them with a dollop of sour cream for extra creaminess.
Tropical Ham and Coconut Rice
Yearning for a taste of the tropics without leaving your kitchen? This ham and coconut rice dish brings sunny flavors to your table with minimal fuss. You’ll love how the sweet coconut rice balances the savory ham in this one-pan wonder.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 cup diced ham
– 1 cup long-grain white rice
– 1 (13.5 oz) can coconut milk
– 1 cup water
– 1/2 tsp salt
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 cup diced ham and cook, stirring occasionally, until lightly browned, about 3-4 minutes.
3. Stir in 1 cup long-grain white rice and toast for 1 minute, coating it in the oil.
4. Pour in 1 (13.5 oz) can coconut milk and 1 cup water, then add 1/2 tsp salt.
5. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18 minutes.
6. Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to steam fully.
7. Fluff the rice gently with a fork, then stir in 1/4 cup chopped fresh cilantro.
8. Serve immediately with lime wedges on the side for squeezing.
Outstandingly creamy and fragrant, this rice has a tender texture that clings to the savory ham bits. For a fun twist, top it with toasted coconut flakes or serve alongside grilled pineapple to enhance the tropical vibe.
Slow Cooked Ham and Brown Rice Stew
Perfect for a cozy winter evening, this slow-cooked ham and brown rice stew combines hearty ingredients with minimal effort. Prepare it in the morning, and by dinnertime, you’ll have a comforting meal ready to enjoy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 1 lb cooked ham, cubed
– 1 cup brown rice
– 4 cups chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 1 cup frozen peas
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks to the skillet.
3. Sauté the vegetables for 5-7 minutes until softened, stirring occasionally.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to a 6-quart slow cooker.
6. Add 1 lb cubed ham, 1 cup brown rice, 4 cups chicken broth, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker with its lid.
9. Cook on low heat for 6 hours, avoiding opening the lid to maintain temperature.
10. After 6 hours, stir in 1 cup frozen peas.
11. Cover and cook for an additional 15 minutes until peas are heated through.
12. Remove and discard the bay leaf from the stew.
13. Ladle the stew into bowls for serving.
Just ladle this stew into bowls to reveal tender ham and vegetables in a rich, savory broth, with the brown rice adding a satisfying chew. For a creative twist, top it with a sprinkle of fresh parsley or serve alongside crusty bread to soak up every last drop.
Conclusion
My goodness, what a delicious collection! From cozy weeknight dinners to festive gatherings, these 35 ham and rice recipes offer endless inspiration for your kitchen. I hope you find a new family favorite. Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to spread the yum!
