Zesty ham lovers, rejoice! We’ve gathered 35 savory ham creations that transform this versatile ingredient into culinary masterpieces. From quick weeknight dinners to impressive comfort food classics, these recipes will inspire your kitchen adventures. Ready to elevate your cooking game? Dive into our roundup and discover delicious new ways to savor every slice.
Honey-Glazed Spiral Ham with Pineapple
Kicking off the holiday season always brings back memories of my grandmother’s kitchen, where the sweet, caramelized aroma of ham filled the air. This honey-glazed spiral ham with pineapple is my modern take on that classic, combining sticky-sweet glaze with juicy fruit for a showstopping centerpiece that’s surprisingly simple to pull off. I love how it turns a busy dinner into a relaxed, flavorful feast everyone raves about.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked spiral-sliced ham
– 1 cup clover honey
– ½ cup Dijon mustard
– ¼ cup unsalted butter, melted
– 1 (20-ounce) can pineapple rings in 100% juice, drained, juice reserved
– 20 whole cloves
– 1 tablespoon freshly grated ginger root
– ½ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan.
3. In a medium bowl, whisk together the clover honey, Dijon mustard, melted unsalted butter, ¼ cup of the reserved pineapple juice, freshly grated ginger root, and ground cinnamon until fully emulsified.
4. Using a pastry brush, generously coat the entire surface of the ham with half of the honey-mustard glaze, ensuring it seeps between the slices.
5. Arrange the drained pineapple rings over the top of the ham, securing them with whole cloves inserted at the centers.
6. Tent the roasting pan loosely with aluminum foil and bake at 325°F for 1 hour.
7. Remove the foil and brush the ham with the remaining glaze.
8. Increase the oven temperature to 375°F and bake, uncovered, for an additional 25–30 minutes, basting every 10 minutes, until the glaze is deeply caramelized and the internal temperature reaches 140°F on an instant-read thermometer.
9. Transfer the ham to a carving board and let it rest for 15 minutes before slicing.
Heavenly caramelized edges give way to tender, juicy meat in every slice, with the pineapple adding a bright, tangy contrast to the rich glaze. For a creative twist, serve it alongside a crisp arugula salad or use the leftovers in next-day breakfast hash—it’s just as delicious reheated.
Herb-Crusted Baked Ham with Apricot Bourbon Glaze
A few years back, I was tasked with bringing the main dish to our family’s Easter gathering and wanted something impressive yet approachable—enter this herb-crusted baked ham with a sticky-sweet apricot bourbon glaze. It’s become my go‑celebration centerpiece ever since, and I love how the aroma of roasting herbs fills the whole house. Trust me, once you try it, you’ll be making it for every holiday too.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8‑pound) bone‑in, fully cooked smoked ham
– ¼ cup Dijon mustard
– ¼ cup pure maple syrup
– 2 tablespoons extra‑virgin olive oil
– ½ cup finely chopped fresh flat‑leaf parsley
– ¼ cup finely chopped fresh rosemary
– ¼ cup finely chopped fresh thyme
– 3 garlic cloves, minced
– 1 cup apricot preserves
– ¼ cup bourbon
– 2 tablespoons apple cider vinegar
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Score the ham’s fat cap in a 1‑inch diamond pattern, cutting about ¼‑inch deep.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, and extra‑virgin olive oil until emulsified.
4. Brush the mustard mixture evenly over the entire surface of the ham.
5. In a separate bowl, combine the chopped parsley, rosemary, thyme, and minced garlic.
6. Press the herb mixture firmly onto the ham, coating it completely.
7. Place the ham, cut‑side down, in a roasting pan fitted with a rack.
8. Roast the ham, uncovered, for 1 hour and 15 minutes.
9. While the ham roasts, prepare the glaze: in a small saucepan over medium heat, combine the apricot preserves, bourbon, apple cider vinegar, and unsalted butter.
10. Bring the mixture to a simmer, stirring frequently, until it thickens slightly, about 5–7 minutes.
11. After the initial roasting time, brush half of the warm glaze over the ham.
12. Continue roasting the ham for another 15 minutes, until the internal temperature reaches 140°F when tested with an instant‑read thermometer inserted into the thickest part.
13. Remove the ham from the oven and let it rest, tented loosely with foil, for 20 minutes.
14. Carve the ham against the grain into ¼‑inch slices.
15. Serve the sliced ham with the remaining glaze on the side.
Slice into that golden, crackly crust to reveal juicy, tender meat infused with aromatic herbs. The glaze adds a glossy, sweet‑tangy finish with a subtle bourbon warmth that pairs beautifully with the savory ham. I love serving it alongside roasted spring vegetables or spooning extra glaze over fluffy mashed potatoes for a truly show‑stopping meal.
Maple-Dijon Sheet Pan Ham with Vegetables
Whenever I’m craving a comforting, fuss-free dinner that still feels special, this Maple-Dijon Sheet Pan Ham with Vegetables is my go-to. It reminds me of those cozy Sunday suppers at my grandma’s, where everything cooked together in one pan, filling the house with the most incredible aroma. I love how it turns a simple ham steak into a complete, vibrant meal with minimal cleanup—perfect for busy weeknights or lazy weekends alike.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) fully cooked ham steak, about 1-inch thick
– 1 pound baby Yukon Gold potatoes, halved
– 12 ounces haricots verts, trimmed
– 1 large red onion, cut into 1-inch wedges
– 3 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon kosher salt
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. Pat the ham steak dry with paper towels to ensure the glaze adheres properly.
3. In a small bowl, whisk together the pure maple syrup, Dijon mustard, extra-virgin olive oil, apple cider vinegar, minced garlic, fresh thyme leaves, freshly cracked black pepper, and kosher salt until fully emulsified.
4. Place the halved baby Yukon Gold potatoes, trimmed haricots verts, and red onion wedges on a large, rimmed baking sheet.
5. Drizzle half of the maple-Dijon mixture over the vegetables and toss thoroughly to coat evenly.
6. Arrange the vegetables in a single layer, ensuring the potatoes are cut-side down for optimal browning.
7. Nestle the ham steak among the vegetables on the baking sheet.
8. Brush the remaining maple-Dijon mixture generously over the entire surface of the ham steak.
9. Roast in the preheated oven for 20 minutes, then rotate the pan 180 degrees for even cooking.
10. Continue roasting for an additional 5–7 minutes, until the ham is caramelized and the vegetables are tender when pierced with a fork.
11. Remove the sheet pan from the oven and let it rest for 5 minutes to allow the juices to redistribute.
12. Transfer the ham to a cutting board and slice it against the grain into ½-inch thick pieces.
13. Divide the vegetables among four plates and arrange the sliced ham alongside.
14. Drizzle any pan juices over the plated servings for added flavor.
15. Serve immediately while hot.
Hearty and satisfying, this dish delivers a beautiful contrast of textures—the ham is sticky-sweet and savory with a slight chew, while the potatoes become creamy inside with crisp edges, and the haricots verts stay tender-crisp. The glaze reduces into a glossy, complex sauce that clings to every bite. For a creative twist, I sometimes shred any leftovers and toss them into a frittata the next morning, or pile the sliced ham and vegetables onto a crusty baguette for an epic sandwich.
Stuffed Ham with Spinach and Feta
Gathering around the table for a special meal always feels like a celebration, and this stuffed ham recipe is one of my go-to dishes for impressing guests without spending all day in the kitchen—it’s surprisingly simple, yet the flavors are anything but ordinary. I first tried a version of this at a friend’s potluck years ago and have been tweaking it ever since to get that perfect balance of savory ham, creamy feta, and earthy spinach. Trust me, once you make this, it’ll become a staple in your recipe rotation too.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3-pound) boneless ham, fully cooked
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 10 ounces fresh spinach, stems removed
– 8 ounces feta cheese, crumbled
– 1/2 cup panko breadcrumbs
– 1/4 cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 1/4 cup clarified butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 finely diced yellow onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add 10 ounces of fresh spinach to the skillet and cook until wilted and most of the liquid has evaporated, about 3-4 minutes, then transfer the mixture to a large bowl to cool slightly.
6. In the bowl, combine the cooled spinach mixture with 8 ounces of crumbled feta cheese, 1/2 cup of panko breadcrumbs, 1/4 cup of whole milk, 2 lightly beaten pasture-raised eggs, 1 teaspoon of dried oregano, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of kosher salt, mixing thoroughly until well incorporated.
7. Using a sharp knife, make a deep lengthwise cut into the 3-pound boneless ham to create a pocket, being careful not to cut all the way through the bottom or sides.
8. Stuff the ham pocket evenly with the spinach and feta mixture, pressing gently to pack it in without overfilling.
9. Secure the opening of the ham with kitchen twine or toothpicks to prevent the stuffing from leaking out during baking.
10. Place the stuffed ham in the prepared baking dish and brush the entire surface with 1/4 cup of melted clarified butter for a golden, crispy finish.
11. Bake in the preheated oven at 350°F (175°C) for 90 minutes, or until the internal temperature reaches 140°F (60°C) and the top is browned and crisp.
12. Remove the ham from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
13. Carefully remove the twine or toothpicks, slice the ham into 1-inch thick portions, and serve immediately.
Out of the oven, this stuffed ham boasts a juicy, tender interior with a satisfyingly crisp crust from the clarified butter. The feta melts into a creamy richness that pairs beautifully with the earthy spinach, while the ham adds a savory depth that makes every bite irresistible. For a creative twist, I love serving it alongside a simple arugula salad with a lemon vinaigrette to cut through the richness, or slicing it thin for next-day sandwiches that are even more flavorful.
Smoky Chipotle Ham and Cheese Sliders
Remember those lazy Sunday afternoons when you crave something warm, cheesy, and just a little bit special? I often find myself rummaging through the fridge on such days, and this recipe was born from one of those happy experiments with leftover holiday ham and a lonely can of chipotles. It’s become my go-to for feeding a crowd without fuss, and the smoky-spicy-sweet combo never fails to impress.
Serving: 12 sliders | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (12 count) Hawaiian sweet rolls, unsliced
– ½ cup unsalted butter, clarified
– 2 tablespoons pure maple syrup
– 1 tablespoon adobo sauce from canned chipotle peppers
– 1 teaspoon Dijon mustard
– ½ teaspoon smoked paprika
– ¼ teaspoon garlic powder
– 8 ounces thinly sliced Black Forest ham
– 6 ounces sharp white cheddar cheese, thinly sliced
– 2 tablespoons finely chopped fresh chives
Instructions
1. Preheat your oven to 350°F (177°C) and line a 9×13-inch baking dish with parchment paper.
2. Using a serrated knife, carefully slice the entire slab of Hawaiian sweet rolls in half horizontally, keeping the top and bottom halves intact.
3. Place the bottom half of the rolls into the prepared baking dish.
4. Arrange the thinly sliced Black Forest ham evenly over the bottom layer of rolls.
5. Layer the thinly sliced sharp white cheddar cheese over the ham.
6. Place the top half of the rolls back onto the layered fillings to reassemble the slab.
7. In a small saucepan over low heat, combine the clarified butter, pure maple syrup, adobo sauce, Dijon mustard, smoked paprika, and garlic powder.
8. Whisk the butter mixture constantly for 2-3 minutes until fully emulsified and slightly thickened.
9. Using a pastry brush, generously brush the entire top surface of the assembled rolls with the warm butter mixture, ensuring it seeps into the seams.
10. Sprinkle the finely chopped fresh chives evenly over the glazed tops.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 minutes.
12. Remove the foil and continue baking for an additional 5-7 minutes, or until the cheese is visibly melted and the tops are golden brown.
13. Let the sliders rest for 5 minutes before using a sharp knife to slice along the roll seams into individual portions.
Gliding these sliders onto a platter, you’ll notice the glossy, sticky glaze giving way to soft, sweet bread that yields to a molten core of sharp cheddar and smoky ham. The chipotle doesn’t shout but hums in the background with a gentle heat that builds with each bite. For a fun twist, I sometimes serve them with a side of quick-pickled red onions to cut through the richness.
Cranberry Orange Ham Steaks with Thyme
Unwrapping a package of ham steaks always feels like opening a shortcut to a special dinner—no fuss, just pure comfort. I first tried this cranberry-orange combo during a chilly autumn weekend when I wanted something festive but quick, and now it’s my go‑in when I’m craving a sweet‑savory balance without spending hours in the kitchen. It’s the kind of dish that makes a weeknight feel celebratory, especially with that hint of thyme tying it all together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone‑in ham steaks, about ¾‑inch thick
– 1 cup fresh cranberries
– ½ cup freshly squeezed orange juice
– ¼ cup pure maple syrup
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
– 1 teaspoon orange zest
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon clarified butter
Instructions
1. Pat the ham steaks dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium‑high heat until it shimmers, about 1 minute.
3. Sear the ham steaks for 3–4 minutes per side until deeply golden brown, then transfer to a plate and tent loosely with foil to rest.
4. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure a proper sear without steaming.
5. Reduce the heat to medium and add unsalted butter to the same skillet, swirling until melted and foamy.
6. Add fresh cranberries and cook, stirring occasionally, until they begin to pop and soften, about 3 minutes.
7. Pour in freshly squeezed orange juice and pure maple syrup, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Simmer the sauce for 5–7 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
9. Stir in fresh thyme leaves and orange zest, then return the ham steaks to the skillet, spooning the sauce over them.
10. Tip: For a smoother sauce, press the cranberries gently with the back of the spoon as they cook to release more pectin.
11. Warm the ham steaks in the sauce for 2–3 minutes until heated through, basting occasionally.
12. Tip: Let the ham rest after searing—this keeps it juicy and allows the sauce to develop fully without overcooking the meat.
13. Transfer the ham steaks to serving plates and spoon the cranberry‑orange sauce generously over the top.
14. Garnish with fresh thyme sprigs before serving.
Layers of tangy cranberries and bright orange meld into a glossy, rich sauce that clings beautifully to each savory bite of ham. The thyme adds an earthy note that keeps the sweetness in check, while the sear gives the steaks a delightful caramelized crust. Try serving it over creamy polenta or with roasted Brussels sprouts to soak up every last drop of that vibrant sauce.
Ham and Gruyère Quiche with Sun-dried Tomatoes
Last weekend, as I was cleaning out my fridge, I rediscovered a forgotten jar of sun-dried tomatoes and a hunk of Gruyère—a happy accident that inspired this comforting quiche. I love how this dish feels both elegant for brunch guests and simple enough for a cozy weeknight dinner, with the salty ham and sweet tomatoes creating a perfect balance. It’s become my go-to when I want something impressive without spending all day in the kitchen.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch refrigerated pie crust, thawed
– 1 tablespoon unsalted butter
– 1 cup diced ham steak
– 1 cup shredded Gruyère cheese
– ½ cup oil-packed sun-dried tomatoes, drained and chopped
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the thawed pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a skillet over medium heat, melt the unsalted butter until it foams slightly.
4. Add the diced ham steak and sauté for 3–4 minutes, until lightly browned and fragrant.
5. Remove the skillet from heat and let the ham cool for 5 minutes to prevent curdling the eggs later.
6. In a large mixing bowl, combine the lightly beaten pasture-raised eggs and heavy cream, whisking until fully incorporated and smooth.
7. Stir in the kosher salt, freshly ground black pepper, and freshly grated nutmeg into the egg mixture.
8. Evenly distribute the sautéed ham, shredded Gruyère cheese, and chopped sun-dried tomatoes over the pie crust in the dish.
9. Pour the egg mixture over the fillings, ensuring it seeps into all crevices for an even bake.
10. Place the quiche on the middle rack of the preheated oven and bake for 40–45 minutes, until the center is set and the top is golden brown.
11. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing to allow the custard to firm up.
Zesty and rich, this quiche emerges with a creamy, velvety texture from the custard, punctuated by the savory crunch of ham and the tangy bursts of sun-dried tomatoes. Serve it warm with a side of arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy leftovers chilled for a quick breakfast—the flavors deepen beautifully overnight.
Mustard-Maple Ham with Roasted Brussels Sprouts
Zesty and sweet, this mustard-maple ham with roasted Brussels sprouts is my go-to for a cozy Sunday dinner that feels special without the fuss. I love how the glaze caramelizes into a sticky, savory-sweet crust, and the sprouts soak up all those delicious pan juices—it’s a one-pan wonder that always impresses. Honestly, it reminds me of those lazy afternoons when I just want something hearty and comforting, but still a little fancy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 (4-pound) fully cooked bone-in ham
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tablespoons whole-grain mustard
– 1 tablespoon apple cider vinegar
– 1 1/2 pounds Brussels sprouts, trimmed and halved
– 3 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 sprigs fresh rosemary
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Score the surface of the ham in a diamond pattern, about 1/4-inch deep, to help the glaze penetrate.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar until fully emulsified.
4. Place the ham in a large roasting pan and brush half of the glaze evenly over the entire surface, including the scored areas.
5. In a separate bowl, toss the Brussels sprouts with extra-virgin olive oil, kosher salt, and freshly ground black pepper until thoroughly coated.
6. Arrange the Brussels sprouts around the ham in the roasting pan and tuck the rosemary sprigs among them for aromatic infusion.
7. Roast the ham and Brussels sprouts in the preheated oven for 30 minutes, then brush the ham with the remaining glaze.
8. Continue roasting for another 30 minutes, or until the ham reaches an internal temperature of 140°F and the Brussels sprouts are tender and caramelized at the edges.
9. Remove the pan from the oven and let the ham rest for 10 minutes before slicing to allow the juices to redistribute.
10. Discard the rosemary sprigs and serve the ham sliced with the roasted Brussels sprouts alongside.
Earthy and rich, the ham emerges with a glossy, crackly crust that gives way to juicy, tender meat, while the Brussels sprouts become sweet and slightly charred from the rendered glaze. I love pairing this with a simple arugula salad to cut through the richness, or shredding any leftovers for next-day sandwiches—it’s a dish that keeps on giving.
Sweet and Spicy Korean BBQ Ham
Recently, I found myself craving that perfect balance of sweet heat and savory depth, which led me to create this Sweet and Spicy Korean BBQ Ham. It’s a fantastic way to transform a classic ham into something exciting for a weeknight dinner or a casual gathering, and it always reminds me of the vibrant flavors from my favorite Korean BBQ spot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds fully cooked spiral-cut ham, thinly sliced
– 1/4 cup gochujang (Korean red chili paste)
– 1/4 cup pure maple syrup
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon toasted sesame oil
– 2 teaspoons freshly grated ginger
– 2 garlic cloves, finely minced
– 1 tablespoon neutral oil (such as avocado oil)
– 2 green onions, thinly sliced on a bias for garnish
– 1 tablespoon toasted sesame seeds for garnish
Instructions
1. In a medium mixing bowl, whisk together 1/4 cup gochujang, 1/4 cup pure maple syrup, 2 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 2 teaspoons freshly grated ginger, and 2 garlic cloves, finely minced, until fully combined and smooth.
2. Pat 1.5 pounds fully cooked spiral-cut ham, thinly sliced, dry with paper towels to ensure even browning.
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the ham slices in a single layer, working in batches if necessary to avoid overcrowding, and sear for 2-3 minutes per side until lightly caramelized and heated through.
5. Reduce the heat to medium-low and pour the prepared sauce over the ham in the skillet.
6. Simmer the ham in the sauce, gently turning the slices occasionally, for 5-7 minutes until the sauce thickens slightly and coats the ham evenly. Tip: For a glossier finish, avoid boiling the sauce vigorously.
7. Transfer the glazed ham to a serving platter and immediately garnish with 2 green onions, thinly sliced on a bias, and 1 tablespoon toasted sesame seeds. Tip: Garnishing while hot helps the toppings adhere better.
8. Let the ham rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting period enhances the texture, making it juicier.
Oozing with a sticky, glossy glaze, this ham boasts a tender, caramelized exterior that gives way to a succulent interior. The bold, sweet-spicy sauce clings beautifully to each slice, making it ideal for serving over steamed jasmine rice or tucked into fluffy bao buns for a fun twist.
Tangerine and Clove Ham Roast
Often when I’m craving a showstopping centerpiece that feels both festive and effortlessly elegant, I turn to this Tangerine and Clove Ham Roast. It’s the kind of recipe that fills the kitchen with the most incredible aroma, a sweet and spicy perfume that promises a truly memorable meal. I love how the bright citrus cuts through the richness of the ham, creating a perfect balance on the plate.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (7-8 lb) fully cooked, bone-in smoked ham
– 1 cup freshly squeezed tangerine juice
– 1/2 cup packed light brown sugar
– 1/4 cup Dijon mustard
– 2 tablespoons unsalted butter
– 2 tablespoons apple cider vinegar
– 1 tablespoon whole cloves
– 1 teaspoon freshly grated tangerine zest
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Using a sharp paring knife, score the surface fat of the ham in a 1-inch diamond pattern, being careful not to cut into the meat itself.
3. Press the whole cloves into the center of each diamond on the scored ham.
4. In a small saucepan over medium heat, combine the tangerine juice, light brown sugar, Dijon mustard, unsalted butter, apple cider vinegar, tangerine zest, and cracked black pepper.
5. Whisk the glaze mixture constantly until it comes to a simmer and the sugar has fully dissolved, about 3-4 minutes.
6. Remove the glaze from the heat and set aside to cool slightly and thicken.
7. Place the ham, cut-side down, in a large roasting pan fitted with a rack.
8. Using a pastry brush, apply half of the warm glaze evenly over the entire surface of the ham.
9. Tent the ham loosely with aluminum foil and transfer it to the preheated oven.
10. Roast the ham for 60 minutes, basting it with the pan juices every 20 minutes to keep it moist.
11. After 60 minutes, remove the foil and brush the ham with the remaining glaze.
12. Increase the oven temperature to 375°F and continue roasting the ham, uncovered, for an additional 25-30 minutes, or until the exterior is deeply caramelized and a thermometer inserted into the thickest part (avoiding the bone) registers 140°F.
13. Transfer the ham to a carving board, tent it loosely with foil, and let it rest for 20 minutes before slicing.
14. While the ham rests, skim any excess fat from the pan juices and serve them warm alongside the sliced meat.
Zesty and aromatic, the final roast boasts a sticky, lacquered crust that gives way to incredibly juicy, flavorful meat. The cloves provide little bursts of warm spice that perfectly complement the sweet-tart tangerine glaze. For a stunning presentation, I love to arrange the slices on a platter and garnish with fresh tangerine segments and rosemary sprigs.
Prosciutto-Wrapped Ham with Fig Compote
Holiday gatherings always call for a showstopping centerpiece, and this prosciutto-wrapped ham with fig compote has become my go-to for its elegant simplicity and crowd-pleasing flavors. I first stumbled upon the idea during a cozy autumn dinner party, where the sweet and savory combination had everyone asking for seconds, and now it’s a staple in my festive repertoire. Trust me, it’s easier than it looks and delivers that wow factor every time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) fully cooked bone-in ham, trimmed of excess fat
– 8 ounces thinly sliced prosciutto
– 1 cup dried figs, stemmed and quartered
– 1/2 cup granulated sugar
– 1/4 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon unsalted butter
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons Dijon mustard
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Score the surface of the ham in a diamond pattern, making shallow cuts about 1/4-inch deep.
3. Brush the entire ham evenly with Dijon mustard to create a sticky base for the prosciutto.
4. Wrap the prosciutto slices around the ham, overlapping them slightly to ensure full coverage; this helps keep the ham moist during roasting.
5. Place the wrapped ham on a rack set inside a roasting pan, and roast for 90 minutes, or until the internal temperature reaches 140°F when checked with an instant-read thermometer.
6. While the ham roasts, combine dried figs, granulated sugar, apple cider vinegar, water, and kosher salt in a medium saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce the heat to low and cook for 25–30 minutes, stirring occasionally, until the figs are tender and the liquid has thickened into a syrupy compote.
8. Remove the compote from the heat and stir in unsalted butter and freshly ground black pepper until fully incorporated.
9. Let the ham rest for 15 minutes after removing it from the oven to allow the juices to redistribute.
10. Slice the ham and serve it warm, drizzled generously with the fig compote.
Key to this dish is the contrast between the salty, crisp prosciutto and the luscious, sweet-tart fig compote, which melds into a rich glaze. I love pairing it with roasted root vegetables or a simple arugula salad to balance the richness, making it a versatile centerpiece for any occasion.
Tuscany-Style Herbed Ham with Rosemary and Garlic
Kicking off this week’s recipe roundup, I’m thrilled to share a dish that always transports me straight to a sun-drenched Tuscan kitchen—my go-to for a cozy Sunday supper that feels both rustic and elegant. There’s something magical about the aroma of rosemary and garlic filling the house, a scent that instantly signals comfort and celebration.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3-pound) bone-in, pasture-raised ham
– ¼ cup extra-virgin olive oil
– 4 large garlic cloves, finely minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt
– 1 cup dry white wine, such as Pinot Grigio
– 2 cups low-sodium chicken stock
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Pat the ham completely dry with paper towels to ensure a crisp exterior.
3. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, black pepper, and sea salt until well combined.
4. Rub the herb mixture evenly over the entire surface of the ham, massaging it into any crevices.
5. Place the ham in a large roasting pan, fat-side up, and pour the white wine and chicken stock into the bottom of the pan.
6. Cover the pan tightly with aluminum foil and roast for 60 minutes, basting the ham with the pan juices every 20 minutes to keep it moist.
7. Remove the foil and increase the oven temperature to 375°F.
8. Continue roasting, uncovered, for another 30 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part.
9. Transfer the ham to a cutting board and let it rest for 15 minutes to allow the juices to redistribute.
10. While resting, skim any excess fat from the pan juices and simmer them on the stovetop over medium heat for 5-10 minutes until slightly reduced to create a simple pan sauce.
11. Slice the ham against the grain and serve immediately with the reduced pan sauce drizzled over the top.
From the first bite, you’ll notice the ham’s tender, juicy interior perfectly balanced by a fragrant, herb-crusted exterior that crackles with flavor. I love pairing it with creamy polenta or roasted root vegetables to soak up every drop of that savory garlic-rosemary sauce, making it a centerpiece that’s as comforting as it is impressive.
Ham and Asparagus Tart with Parmesan
Kicking off spring with a dish that feels both elegant and effortless, I’m sharing a savory tart that’s become my go-to for brunch gatherings. There’s something about the combination of salty ham and tender asparagus that just sings of the season, and it always reminds me of lazy weekend mornings with friends. I love how the parmesan adds a nutty depth, making it feel special without requiring hours in the kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely diced
- 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
- 4 ounces thinly sliced Black Forest ham, chopped
- 3 pasture-raised eggs, lightly beaten
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it into a rectangle. Tip: If the pastry feels sticky, lightly dust it with flour to prevent tearing.
- Using a fork, prick the entire surface of the pastry, leaving a 1-inch border unpricked to allow the edges to rise.
- Heat the extra-virgin olive oil in a skillet over medium heat until shimmering, about 1 minute.
- Sauté the finely diced yellow onion in the skillet for 4-5 minutes, until translucent and fragrant.
- Add the trimmed asparagus pieces to the skillet and cook for 3-4 minutes, until bright green and slightly tender.
- Stir in the chopped Black Forest ham and cook for 1 minute to warm through, then remove the skillet from heat.
- In a mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, grated Parmigiano-Reggiano cheese, kosher salt, and freshly ground black pepper until fully combined.
- Spread the sautéed onion, asparagus, and ham mixture evenly over the center of the puff pastry, within the unpricked border.
- Carefully pour the egg and cream mixture over the vegetable and ham layer, ensuring it stays within the border. Tip: Pour slowly to prevent overflow and achieve an even distribution.
- Bake the tart in the preheated oven for 30-35 minutes, until the pastry is golden brown and the filling is set with no jiggle in the center.
- Remove the tart from the oven and let it cool on the baking sheet for 10 minutes before slicing. Tip: Allowing it to rest helps the filling firm up for cleaner cuts.
This tart emerges with a flaky, buttery crust that contrasts beautifully with the creamy, savory filling. The asparagus retains a slight crunch, while the parmesan infuses every bite with a rich, umami flavor. Try serving it warm with a simple arugula salad dressed in lemon vinaigrette to balance the richness—it’s perfect for a leisurely brunch or as a stunning centerpiece at a spring dinner party.
Zesty Lemon and Dill Glazed Ham
My kitchen always smells like a spring garden when I make this ham—it’s become our Easter tradition, though I sneak it in year-round because the bright, herby glaze is just too good to save for one holiday. I love how the lemon cuts through the richness, making each slice feel light and refreshing, perfect for a sunny afternoon gathering with friends.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-cut
– 1 cup granulated sugar
– ½ cup freshly squeezed lemon juice, strained
– ¼ cup Dijon mustard
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly chopped dill fronds
– 1 tablespoon lemon zest, finely grated
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham, cut-side down, in a roasting pan fitted with a rack.
3. Score the ham’s surface in a diamond pattern with a sharp knife, about ¼-inch deep, to help the glaze adhere.
4. In a medium saucepan over medium heat, combine the granulated sugar and lemon juice, stirring until the sugar dissolves completely, about 3 minutes.
5. Whisk in the Dijon mustard, extra-virgin olive oil, chopped dill fronds, lemon zest, kosher salt, and black pepper until smooth.
6. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
7. Brush half of the glaze evenly over the ham, ensuring it seeps into the scored lines.
8. Cover the ham loosely with aluminum foil and bake for 60 minutes.
9. Remove the foil and brush the ham with the remaining glaze.
10. Increase the oven temperature to 375°F and bake, uncovered, for 30 minutes, or until the glaze is caramelized and the internal temperature reaches 140°F on an instant-read thermometer.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
12. Serve the ham warm, drizzling any pan juices over the slices for extra flavor.
Lusciously tender with a crisp, golden crust, this ham offers a perfect balance of sweet and tangy notes from the lemon-dill glaze. The aromatic dill infuses each bite with a fresh, garden-like essence, making it ideal for pairing with roasted spring vegetables or serving over a bed of creamy polenta for a comforting twist.
Ham and Cheddar Breakfast Casserole
Yesterday morning, as the rain tapped against my kitchen window, I found myself craving something hearty and comforting to start the day. This ham and cheddar breakfast casserole has become my go-to weekend brunch staple, especially when I have leftover ham from a holiday dinner—it’s a delicious way to repurpose those bits into a crowd-pleasing dish that feels both indulgent and homey.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon unsalted butter, melted
– 1 medium yellow onion, finely diced
– 1 red bell pepper, seeded and finely diced
– 8 ounces cooked ham, diced into ½-inch cubes
– 6 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 8 ounces sharp cheddar cheese, grated
– 6 cups day-old French bread, cut into 1-inch cubes
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted unsalted butter, ensuring an even coat to prevent sticking.
2. In a medium skillet over medium heat, sauté the finely diced yellow onion and red bell pepper for 5–7 minutes until softened and fragrant, stirring occasionally to avoid burning.
3. Transfer the sautéed vegetables to a large mixing bowl and add the diced cooked ham, tossing to combine evenly.
4. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, Dijon mustard, freshly ground black pepper, and kosher salt until fully incorporated and smooth.
5. Add the grated sharp cheddar cheese and day-old French bread cubes to the vegetable-ham mixture, folding gently to distribute the ingredients without crushing the bread.
6. Pour the egg mixture over the bread mixture, using a spatula to press down and ensure all bread cubes are saturated, which helps achieve a uniform texture after baking.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden brown and a knife inserted into the center comes out clean.
8. Let the casserole rest at room temperature for 10 minutes before slicing to allow the layers to set properly, making it easier to serve neat portions.
9. Slice into 8 equal portions and serve warm directly from the baking dish.
Perfectly golden and bubbling straight from the oven, this casserole offers a delightful contrast of textures—the crisp top gives way to a creamy, custard-like interior studded with savory ham and melted cheddar. For a creative twist, I love topping individual servings with a dollop of sour cream and a sprinkle of fresh chives, or pairing it with a simple arugula salad dressed in lemon vinaigrette to balance the richness.
Pineapple and Chipotle Braised Ham
M y love for sweet and smoky flavors led me to create this show-stopping centerpiece. After a particularly successful Easter dinner where the ham disappeared faster than the deviled eggs, I knew I had to share this recipe. It’s become my go-to for feeding a crowd without spending the whole day in the kitchen.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in smoked ham, preferably spiral-cut
– 2 cups pineapple juice, preferably fresh-pressed
– 1 cup packed dark brown sugar
– 1/4 cup apple cider vinegar
– 2 canned chipotle peppers in adobo sauce, minced, plus 2 tablespoons of the adobo sauce
– 2 tablespoons Dijon mustard
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt
– 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
– 1 large yellow onion, cut into 1/2-inch wedges
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the ham, cut-side down, in a large, heavy-bottomed roasting pan or Dutch oven.
3. In a medium saucepan over medium-high heat, combine the pineapple juice, dark brown sugar, apple cider vinegar, minced chipotle peppers, adobo sauce, Dijon mustard, smoked paprika, cumin, black pepper, and sea salt.
4. Whisk the mixture constantly until the sugar fully dissolves and the liquid just begins to simmer, about 3-4 minutes, then immediately remove from heat. Tip: Whisking prevents the sugar from scorching and ensures a smooth, glossy glaze.
5. Pour three-quarters of the warm glaze evenly over the ham, making sure it drips into the spiral cuts.
6. Scatter the fresh pineapple chunks and onion wedges around the base of the ham in the pan.
7. Cover the pan tightly with a lid or a double layer of heavy-duty aluminum foil.
8. Braise the ham in the preheated oven for 2 hours.
9. Carefully remove the pan from the oven and uncover it. Tip: The steam will be very hot, so lift the foil away from you to avoid burns.
10. Increase the oven temperature to 425°F (218°C).
11. Brush the remaining glaze over the surface of the ham and the pineapple pieces.
12. Return the uncovered pan to the oven and roast for 25-30 minutes, or until the ham’s exterior is deeply caramelized and the fruit is tender with lightly charred edges. Tip: Basting once halfway through this final roast will maximize the sticky, lacquered finish.
13. Transfer the ham to a carving board and let it rest, tented loosely with foil, for 15 minutes before slicing.
14. Serve the sliced ham with the braised pineapple and onions from the pan.
A ll that slow braising renders the ham incredibly tender and juicy, while the final high-heat blast creates a sticky, crackling-crisp crust. The pineapple softens into a jammy, sweet counterpoint to the smoky, subtly spicy chipotle glaze. For a stunning presentation, pile the slices and fruit on a large platter and garnish with fresh cilantro sprigs.
Conclusion
From classic holiday hams to inventive weeknight meals, these 35 savory ham creations offer endless inspiration for your kitchen. We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards to spread the delicious ideas. Happy cooking!
