Smoked ham is the ultimate savory superstar, ready to transform your weeknight dinners and holiday feasts into unforgettable meals. From cozy casseroles to elegant entrees, we’ve gathered 32 mouthwatering recipes that celebrate its rich, smoky flavor. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive into these delicious ideas!
Smoked Ham and Cheddar Frittata
Dinner last night was a bit of a rush, but you know what saved the day? A frittata. This smoked ham and cheddar version is the ultimate fridge-cleaner—it’s hearty, cheesy, and comes together in one pan for minimal cleanup. Perfect for a lazy weekend brunch or a quick weeknight meal when you’re craving something satisfying without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 large pasture-raised eggs, lightly beaten
– 1 cup smoked ham, diced into 1/4-inch cubes
– 1 cup sharp cheddar cheese, grated
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, clarified
– 1 small yellow onion, finely diced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) using a conventional setting.
2. In a 10-inch oven-safe nonstick skillet, heat the clarified butter over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 4-5 minutes, stirring occasionally to prevent burning.
4. Incorporate the diced smoked ham and cook for 2 minutes to lightly brown the edges, stirring once.
5. In a medium mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, kosher salt, and freshly ground black pepper until fully combined and slightly frothy.
6. Pour the egg mixture evenly over the ham and onion in the skillet, tilting the pan to distribute it uniformly.
7. Cook undisturbed on the stovetop for 3-4 minutes until the edges begin to set, using a spatula to gently lift and check for a golden-brown crust forming underneath.
8. Sprinkle the grated sharp cheddar cheese evenly over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is fully set and no longer jiggles when shaken lightly.
10. Remove from the oven and let the frittata rest in the skillet for 5 minutes to allow residual heat to finish cooking and make slicing easier.
11. Garnish with finely chopped fresh chives before serving.
Tip: For a fluffier texture, avoid overmixing the eggs—whisk just until combined to prevent toughness. Tip: Clarified butter has a higher smoke point than regular butter, ensuring your frittata cooks evenly without burning. Tip: Letting the frittata rest before slicing helps it hold its shape and enhances the creamy interior.
This frittata emerges with a golden, slightly crisp exterior that gives way to a tender, custard-like center packed with savory ham and melty cheddar. The smoky notes from the ham pair beautifully with the sharp cheese, creating a rich, comforting bite. Try serving it warm with a side of arugula salad dressed in lemon vinaigrette for a bright contrast, or slice it cold for an easy grab-and-go lunch the next day—it’s just as delicious reheated or straight from the fridge.
Maple Glazed Smoked Ham
Holiday gatherings just got a whole lot tastier with this show-stopping centerpiece. You’ll love how the sweet maple glaze caramelizes into a sticky, glossy crust, while the smoking process infuses the ham with deep, woodsy flavor that’s impossible to resist. It’s easier than you think to pull off, and I’ll walk you through every step.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 (8-10 lb) fully cooked, bone-in smoked ham
– 1 cup pure maple syrup, grade A dark amber
– 1/2 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 2 tbsp unsalted butter
– 1 tbsp whole cloves
– 1 tsp freshly cracked black pepper
Instructions
1. Preheat your smoker to 225°F using fruitwood chips, such as apple or cherry, for a mild, sweet smoke.
2. Score the surface of the ham in a diamond pattern, about 1/4-inch deep, using a sharp paring knife.
3. Insert the whole cloves into the intersections of the scored diamonds.
4. Combine the pure maple syrup, Dijon mustard, apple cider vinegar, unsalted butter, and freshly cracked black pepper in a small saucepan over medium heat.
5. Whisk the glaze mixture constantly until the butter melts completely and the ingredients are fully emulsified, about 3-4 minutes.
6. Remove the glaze from the heat and set aside to cool slightly.
7. Place the scored and cloved ham directly on the smoker rack, cut-side down.
8. Smoke the ham at 225°F for 3 hours, maintaining a consistent temperature by monitoring the smoker’s gauge.
9. Brush the ham generously with half of the prepared maple glaze, ensuring it coats all scored surfaces.
10. Continue smoking the glazed ham for an additional 45 minutes.
11. Apply the remaining glaze evenly over the ham.
12. Smoke for a final 15 minutes, or until the internal temperature reaches 140°F when measured with an instant-read thermometer inserted into the thickest part, avoiding the bone.
13. Transfer the ham to a carving board and let it rest, uncovered, for 20 minutes to allow the juices to redistribute.
14. Carve the ham against the grain into thin slices for serving.
Ultimate comfort food alert! The exterior boasts a crackly, sweet-savory crust that gives way to incredibly tender, smoky meat with just the right hint of spice from the cloves. Serve it warm alongside roasted root vegetables or use the leftovers to elevate next-day sandwiches—the glaze makes a phenomenal dipping sauce too.
Smoked Ham and Bean Soup
There’s nothing quite like a pot of smoky, hearty soup to warm you up on a chilly day. You’ll love how the rich flavors come together in this simple, satisfying dish. It’s the perfect cozy meal to make ahead and enjoy all week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1 pound smoked ham hock
– 1 pound dried navy beans, soaked overnight and drained
– 8 cups low-sodium chicken stock
– 2 fresh bay leaves
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– Kosher salt, as needed
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot rounds, and chopped celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
4. Place the smoked ham hock in the pot, then add the soaked and drained navy beans, low-sodium chicken stock, fresh bay leaves, freshly cracked black pepper, and smoked paprika.
5. Increase the heat to high and bring the mixture to a boil, which should take about 10 minutes.
6. Once boiling, immediately reduce the heat to low, cover the pot with a lid slightly ajar, and simmer gently for 2 hours, stirring every 30 minutes to prevent sticking.
7. After 2 hours, remove the ham hock from the pot and set it aside on a cutting board to cool slightly, about 5 minutes.
8. While the ham hock cools, use a potato masher to gently crush some of the beans against the side of the pot to thicken the soup to your desired consistency.
9. Once the ham hock is cool enough to handle, remove and discard the skin and bone, then shred the meat into bite-sized pieces using two forks.
10. Return the shredded ham to the pot and stir to combine.
11. Stir in the finely chopped fresh flat-leaf parsley and season the soup with kosher salt to taste, starting with ½ teaspoon and adjusting as needed.
12. Simmer the soup uncovered for an additional 10 minutes to allow the flavors to meld.
13. Remove and discard the bay leaves before serving.
One spoonful reveals a velvety, creamy texture from the mashed beans, beautifully balanced by the smoky, savory depth of the ham. The subtle sweetness from the carrots and onions rounds out each comforting bite. For a creative twist, serve it over a slice of crusty, toasted sourdough bread or garnish with a dollop of tangy crème fraîche and an extra sprinkle of smoked paprika.
Smoked Ham and Pineapple Skewers
Zesty and sweet, these skewers are a backyard barbecue game-changer. You get smoky ham paired with juicy pineapple, all caramelized over the grill for a flavor combo that’s seriously addictive. It’s the perfect easy appetizer or main that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound smoked ham, cut into 1-inch cubes
– 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon honey
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
2. In a medium bowl, combine the extra-virgin olive oil, honey, smoked paprika, and freshly ground black pepper, whisking until emulsified.
3. Add the smoked ham cubes and pineapple chunks to the bowl, tossing gently to coat them evenly in the glaze.
4. Thread the glazed ham and pineapple alternately onto the soaked wooden skewers, leaving a small space between pieces for even cooking.
5. Place the skewers on the preheated grill. Cook for 4-5 minutes, then use tongs to rotate them 90 degrees to create crosshatch grill marks.
6. Continue grilling for an additional 4-5 minutes, or until the ham is lightly charred and the pineapple is caramelized with visible grill marks.
7. Remove the skewers from the grill and let them rest on a clean plate for 2 minutes before serving. Tip: Letting them rest allows the juices to redistribute, preventing dryness.
Yielding tender, smoky ham and sweet, caramelized pineapple, these skewers offer a delightful contrast in textures. The honey glaze creates a sticky, glossy finish that’s irresistible. For a creative twist, serve them over a bed of cilantro-lime rice or with a spicy sriracha mayo dipping sauce to balance the sweetness.
Smoked Ham and Broccoli Quiche
Venturing into brunch territory? This smoked ham and broccoli quiche is your new go-to—it’s hearty enough for a weekend crowd but simple enough for a lazy morning. You’ll love how the smoky ham plays with the tender broccoli in that creamy egg filling.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 1 cup smoked ham, diced into ½-inch cubes
– 1½ cups fresh broccoli florets, blanched and chopped
– 1 cup sharp cheddar cheese, grated
– 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
– 1 tablespoon clarified butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a skillet over medium heat, melt the clarified butter until it shimmers.
4. Add the diced smoked ham and sauté for 3–4 minutes until lightly browned, stirring occasionally.
5. Remove the ham from the skillet and set it aside on a plate lined with paper towels to drain excess fat.
6. In a large mixing bowl, combine the lightly beaten pasture-raised eggs, heavy cream, kosher salt, black pepper, and freshly grated nutmeg, whisking until fully incorporated.
7. Fold in the blanched and chopped broccoli florets, grated sharp cheddar cheese, and sautéed smoked ham until evenly distributed.
8. Pour the egg mixture into the prepared pie crust, using a spatula to spread it evenly.
9. Place the quiche on the middle rack of the preheated oven and bake for 40–45 minutes, or until the center is set and the top is golden brown.
10. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing.
11. Serve warm or at room temperature.
Finally, this quiche boasts a velvety texture with a crisp, buttery crust that holds up beautifully. The smoky ham adds a savory depth, while the broccoli brings a fresh, slightly earthy note—perfect for pairing with a simple arugula salad or reheating slices for an easy weekday breakfast.
Smoked Ham and Cheese Stuffed Potatoes
Haven’t you had those days when you just want something comforting and delicious without too much fuss? These smoked ham and cheese stuffed potatoes are exactly that—they’re like a cozy hug on a plate. You get crispy potato skins filled with creamy, smoky goodness that’s perfect for a weeknight dinner or game day snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 large russet potatoes, scrubbed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup smoked ham, finely diced
– 1 1/2 cups sharp cheddar cheese, freshly grated
– 1/2 cup sour cream
– 1/4 cup unsalted butter, softened
– 2 tablespoons fresh chives, finely chopped
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pierce each potato 6-8 times with a fork to allow steam to escape during baking.
3. Rub the potatoes all over with extra-virgin olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.
4. Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until the skins are crisp and a fork inserts easily into the centers.
5. Remove the potatoes from the oven and let them cool for 10 minutes until they’re safe to handle. Tip: Letting them cool slightly makes them easier to scoop without burning your hands.
6. Cut each potato in half lengthwise and carefully scoop out the flesh into a medium mixing bowl, leaving about 1/4-inch of potato flesh attached to the skins to maintain structure.
7. Add softened unsalted butter and sour cream to the potato flesh, then mash with a potato masher until smooth and creamy.
8. Fold in finely diced smoked ham, freshly grated sharp cheddar cheese, finely chopped fresh chives, and smoked paprika until fully incorporated. Tip: Reserve a small amount of cheese for topping to create a golden, bubbly crust.
9. Evenly divide the filling among the potato skins, mounding it slightly, and sprinkle the reserved cheese on top.
10. Return the stuffed potatoes to the baking sheet and bake at 400°F (204°C) for 10-12 minutes, or until the cheese is melted and lightly browned. Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.
11. Remove from the oven and let rest for 5 minutes before serving.
Velvety potato filling contrasts beautifully with the crispy skins, while the smoked ham adds a savory depth that pairs wonderfully with the sharp cheddar. Try serving them with a dollop of extra sour cream and a sprinkle of chives for a fresh finish, or alongside a simple green salad to balance the richness.
Cranberry Mustard Glazed Smoked Ham
Oh, the holidays are coming, and you know what that means—time to impress everyone with a showstopper main dish that’s secretly easy. This cranberry mustard glazed smoked ham brings sweet, tangy, and smoky flavors together in a way that’ll have your guests asking for seconds.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked smoked ham, bone-in
– 1 cup whole-berry cranberry sauce
– 1/4 cup Dijon mustard
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon ground cloves
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the smoked ham, cut-side down, in a roasting pan fitted with a rack.
3. Score the ham fat in a diamond pattern, about 1/4-inch deep, using a sharp knife.
4. Combine the cranberry sauce, Dijon mustard, maple syrup, apple cider vinegar, ground cloves, and black pepper in a medium saucepan over medium heat.
5. Whisk the glaze mixture constantly until it simmers and thickens slightly, about 5 minutes, then remove from heat.
6. Brush half of the warm glaze evenly over the entire surface of the ham.
7. Cover the ham loosely with aluminum foil and roast in the preheated oven for 60 minutes.
8. Remove the foil and brush the ham with the remaining glaze.
9. Increase the oven temperature to 375°F and roast the ham, uncovered, for 30 minutes more, or until the internal temperature reaches 140°F when measured with an instant-read thermometer.
10. Transfer the ham to a cutting board and let it rest for 15 minutes before carving.
Delightfully, the glaze caramelizes into a sticky, glossy crust that contrasts with the tender, smoky ham beneath. Serve it sliced thin with the pan juices drizzled over, or pair it with roasted root vegetables for a hearty winter meal.
Smoked Ham and Swiss Sliders
Mmm, picture this: you’re hosting a casual get-together or need a quick, satisfying meal that feels a little special. These sliders are your go-to—melty, savory, and incredibly easy to throw together. They’re the kind of crowd-pleaser that disappears fast, so you might want to double the batch!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (12 count) Hawaiian sweet rolls, split horizontally
– 12 ounces smoked ham, thinly sliced
– 8 ounces Swiss cheese, thinly sliced
– ½ cup unsalted butter, clarified
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1 teaspoon onion powder
– ½ teaspoon garlic powder
– 1 tablespoon poppy seeds
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. Place the bottom halves of the Hawaiian sweet rolls in the prepared dish in a single layer.
3. Layer the smoked ham evenly over the rolls, followed by the Swiss cheese slices.
4. Place the top halves of the rolls over the cheese to form sandwiches.
5. In a small saucepan over low heat, combine the clarified butter, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, poppy seeds, and fine sea salt. Whisk continuously for 2-3 minutes until fully emulsified and warm.
6. Tip: Clarifying the butter prevents burning and gives a richer flavor to the glaze.
7. Using a pastry brush, generously brush the entire surface of the rolls with the butter mixture, ensuring it seeps into the seams.
8. Cover the dish tightly with aluminum foil and bake for 15 minutes to allow the cheese to melt and the flavors to meld.
9. Tip: Covering with foil keeps the rolls moist and prevents over-browning.
10. Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and crisp.
11. Tip: For extra crispiness, broil on high for 1-2 minutes at the end, watching closely to avoid burning.
12. Let the sliders rest for 5 minutes before slicing into individual portions along the seams.
Grab one while they’re warm—the soft, slightly sweet rolls contrast beautifully with the smoky ham and nutty Swiss cheese, all bound by that savory, buttery glaze. Serve them alongside a tangy pickle spear or a simple arugula salad for a complete meal that’s as perfect for game day as it is for a cozy family dinner.
Smoked Ham and Veggie Stir Fry
Feeling like you need a quick, satisfying meal that doesn’t skimp on flavor? This smoked ham and veggie stir fry is your answer. It’s a fantastic way to use up leftovers and get a colorful, protein-packed dinner on the table in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 tablespoons rendered bacon fat or high-smoke-point oil
- 1 pound smoked ham steak, cut into ½-inch cubes
- 1 large yellow onion, julienned
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, cut into 1-inch strips
- 1 cup sugar snap peas, trimmed
- ½ cup low-sodium chicken stock
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
- 2 scallions, thinly sliced on the bias
Instructions
- Heat the rendered bacon fat in a large wok or cast-iron skillet over high heat until it shimmers, about 1 minute.
- Add the cubed smoked ham and sear, stirring occasionally, until the edges are lightly caramelized, about 3-4 minutes. Tip: A hot pan is crucial for getting a good sear without steaming the ham.
- Transfer the seared ham to a clean plate using a slotted spoon, leaving the fat in the pan.
- Add the julienned yellow onion to the hot fat and stir-fry until it begins to soften and turn translucent, about 2 minutes.
- Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant to prevent burning.
- Introduce the red bell pepper strips and trimmed sugar snap peas, stir-frying for 2-3 minutes until the vegetables are crisp-tender.
- Pour in the low-sodium chicken stock, soy sauce, and oyster sauce, scraping up any browned bits from the bottom of the pan.
- Return the seared ham to the wok and stir to combine, allowing the mixture to come to a simmer.
- Stir the cornstarch slurry once more and drizzle it into the center of the wok while stirring constantly; cook for 1 minute until the sauce thickens and coats the ingredients. Tip: Adding the slurry to the center of the hot liquid prevents clumping for a smooth sauce.
- Remove the wok from the heat and stir in the toasted sesame oil.
- Transfer the stir fry to a serving dish and garnish with the thinly sliced scallions. Tip: Adding the sesame oil off the heat preserves its delicate, nutty aroma.
Buttery bites of ham pair perfectly with the crisp, sweet vegetables in this savory, glossy sauce. For a creative twist, serve it over a bed of steamed jasmine rice or spoon it into warm lettuce cups for a low-carb option. The smoky depth from the ham makes this dish feel far more complex than its quick cooking time suggests.
Baked Smoked Ham with Honey Mustard
Baked smoked ham with honey mustard is one of those classic dishes that feels fancy but is actually super approachable. You get that beautiful caramelized glaze, juicy meat, and a sweet-tangy sauce that everyone loves—it’s perfect for a holiday centerpiece or a cozy Sunday dinner.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked smoked ham, bone-in
– 1/2 cup Dijon mustard
– 1/2 cup raw honey
– 1/4 cup unsalted butter, clarified
– 1/4 cup apple cider vinegar
– 2 tablespoons whole-grain mustard
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the smoked ham, cut-side down, in a large roasting pan fitted with a rack.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. In a small saucepan over medium heat, combine the Dijon mustard, raw honey, clarified butter, apple cider vinegar, whole-grain mustard, freshly ground black pepper, and smoked paprika.
5. Whisk the glaze mixture constantly until it is smooth and just begins to simmer, about 3-4 minutes, then immediately remove it from the heat.
6. Brush half of the warm glaze evenly over the entire surface of the ham, ensuring it coats the scored fat.
7. Pour 2 cups of water into the bottom of the roasting pan to create steam and prevent the drippings from burning.
8. Loosely tent the ham with aluminum foil and roast in the preheated oven for 1 hour.
9. Remove the ham from the oven and carefully brush it with the remaining glaze.
10. Increase the oven temperature to 375°F, return the ham uncovered to the oven, and roast for an additional 30 minutes, or until the internal temperature reaches 140°F when measured with an instant-read thermometer inserted into the thickest part, avoiding the bone.
11. Transfer the ham to a cutting board, tent it loosely with foil, and let it rest for 15 minutes before carving.
12. While the ham rests, skim any fat from the pan juices, then simmer the juices over medium heat for 5 minutes to reduce slightly into a sauce.
13. Carve the ham against the grain into thin slices and serve immediately with the reduced pan sauce on the side.
Perfectly cooked, this ham boasts a sticky, crackling crust that gives way to tender, smoky meat infused with the sweet and piquant glaze. The pan sauce adds a rich, savory depth—try serving slices over creamy mashed potatoes or with a bright, crisp salad to balance the richness.
Smoked Ham and Corn Chowder
Picture this: a chilly evening where you crave something hearty and comforting, but you don’t want to spend all night in the kitchen. This smoked ham and corn chowder is your answer—it’s creamy, smoky, and packed with flavor, perfect for a cozy dinner that feels like a hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 2 tablespoons clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups smoked ham, diced into ½-inch cubes
- 3 cups fresh corn kernels (from about 4 ears)
- 2 large Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken stock, preferably homemade or low-sodium
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh chives, finely chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Add the diced smoked ham and cook for 3 minutes to render some fat and enhance the smoky flavor, stirring frequently.
- Sprinkle the all-purpose flour over the ham and onion mixture, stirring constantly for 2 minutes to form a roux and thicken the base.
- Pour in the chicken stock slowly while whisking to avoid lumps, then bring to a gentle simmer over medium-high heat.
- Add the diced Yukon Gold potatoes and fresh corn kernels, reduce the heat to medium-low, and simmer uncovered for 15 minutes until the potatoes are fork-tender.
- Stir in the heavy cream, smoked paprika, and freshly ground black pepper, and simmer for an additional 5 minutes to allow the flavors to meld.
- Remove the pot from the heat and let it rest for 2 minutes before serving to allow the chowder to thicken slightly.
- Ladle the chowder into bowls and garnish with finely chopped fresh chives.
Let this chowder shine with its velvety texture and rich, smoky notes from the ham and paprika. The corn adds a sweet pop, while the potatoes make it satisfyingly hearty—try serving it with crusty bread for dipping or topping it with extra crispy ham bits for a crunchy contrast.
Smoked Ham and Apple Sandwich
Sometimes you need a sandwich that feels special without being fussy, and this smoked ham and apple combo hits that sweet spot perfectly. You get savory, smoky notes from the ham balanced by crisp, sweet-tart apple slices—all hugged by buttery toasted bread. It’s the kind of lunch that makes an ordinary afternoon feel a bit more delightful.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of artisanal sourdough bread
– 2 tablespoons of clarified butter, melted
– 8 ounces of thinly sliced smoked ham
– 1 medium Honeycrisp apple, cored and thinly sliced
– 4 tablespoons of whole-grain Dijon mustard
– 4 ounces of aged white cheddar cheese, thinly sliced
– 2 tablespoons of unsalted butter, softened
Instructions
1. Preheat a cast-iron skillet over medium heat until it reaches 350°F, which takes about 3 minutes—this ensures even toasting without burning.
2. Brush one side of each sourdough bread slice evenly with the melted clarified butter using a pastry brush.
3. Place the bread slices, buttered-side down, in the preheated skillet and toast for 2 minutes until golden brown and crisp.
4. Flip the bread slices and immediately spread 1 tablespoon of whole-grain Dijon mustard on the untoasted side of each slice.
5. Layer 4 ounces of thinly sliced smoked ham evenly over the mustard on two of the bread slices.
6. Arrange half of the thinly sliced Honeycrisp apple in a single layer over the ham on each of those two slices.
7. Top the apple layers with 2 ounces of thinly sliced aged white cheddar cheese per sandwich.
8. Cover the skillet with a lid and cook for 1 minute to allow the cheese to melt slightly, creating a cohesive layer.
9. Place the remaining two bread slices, mustard-side down, on top of the cheese to assemble the sandwiches.
10. Spread the softened unsalted butter evenly on the top outer sides of the sandwiches using a butter knife.
11. Carefully flip the sandwiches in the skillet and cook for 1 minute until the second side is golden brown and the internal temperature reaches 165°F.
12. Remove the sandwiches from the skillet and let them rest on a cutting board for 1 minute to set the fillings before slicing.
The result is a sandwich with a satisfying crunch from the toasted sourdough, a gooey melt from the cheddar, and a refreshing bite from the apple that cuts through the richness. For a fun twist, serve it with a side of quick-pickled onions or enjoy it warm alongside a crisp autumn salad.
Slow Cooker Smoked Ham with Pineapple
Just imagine coming home to the incredible aroma of smoky ham and sweet pineapple that’s been simmering all day. You’ll love how this slow cooker smoked ham with pineapple practically cooks itself, making it perfect for busy weeknights or easy entertaining. It’s a sweet, savory, and totally fuss-free meal that everyone will ask for seconds of.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
- 1 (7-8 pound) fully cooked, bone-in smoked ham
- 1 cup pineapple juice, unsweetened
- 1/2 cup dark brown sugar, firmly packed
- 1/4 cup Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1 (20-ounce) can pineapple rings in juice, drained, juice reserved
- 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
- Place the smoked ham, fat-side up, into the insert of a 6-quart or larger slow cooker.
- In a medium saucepan over medium heat, combine the pineapple juice, reserved pineapple ring juice, dark brown sugar, Dijon mustard, unsalted butter, apple cider vinegar, ground cloves, and black pepper.
- Whisk the mixture constantly until the sugar dissolves completely and the butter melts, about 3-4 minutes.
- Pour the warm glaze evenly over the ham in the slow cooker, using a pastry brush to coat the surface thoroughly.
- Arrange the drained pineapple rings on top and around the ham in the slow cooker.
- Cover and cook on LOW heat for 6 hours, or until the ham is heated through to an internal temperature of 140°F and the glaze is bubbling.
- Carefully transfer the ham to a cutting board, tent loosely with aluminum foil, and let rest for 15 minutes to allow the juices to redistribute.
- While the ham rests, pour the cooking liquid from the slow cooker into the saucepan used for the glaze.
- Bring the liquid to a simmer over medium-high heat and reduce by half, about 10-12 minutes, until it thickens to a syrupy consistency.
- Slice the ham against the grain and arrange on a serving platter with the pineapple rings.
- Drizzle the reduced glaze over the sliced ham and garnish with the finely chopped fresh flat-leaf parsley.
Now, you’ve got a ham that’s incredibly tender and infused with a sweet-tangy glaze. The pineapple caramelizes beautifully, adding a bright, fruity contrast to the rich, smoky meat. Try serving it over creamy mashed potatoes or shredding the leftovers for amazing sandwiches the next day.
Smoked Ham Alfredo Pasta
Let’s be honest—sometimes you just need a creamy, smoky pasta dish that feels like a hug in a bowl. Smoked ham Alfredo pasta is exactly that: a quick, comforting meal that’s perfect for busy weeknights but fancy enough for a casual dinner party. You’ll love how the smoky ham pairs with the rich, velvety sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine pasta
– 1 tablespoon extra-virgin olive oil
– 8 ounces smoked ham, diced into ½-inch cubes
– 4 tablespoons unsalted butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook according to package instructions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the diced smoked ham and sauté until lightly browned and crispy around the edges, 4–5 minutes, stirring frequently. Tip: For deeper flavor, let the ham develop a golden crust without overcrowding the pan.
5. Transfer the ham to a plate using a slotted spoon, leaving any rendered fat in the skillet.
6. Reduce the heat to medium and add the unsalted butter to the skillet, swirling until melted and foamy.
7. Add the minced garlic cloves and sauté until fragrant and just golden, about 30 seconds, stirring constantly to prevent burning.
8. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, until slightly thickened, 3–4 minutes.
9. Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth, about 2 minutes. Tip: Add the cheese slowly to prevent clumping and ensure a silky texture.
10. Stir in the freshly grated nutmeg, kosher salt, and freshly ground black pepper until well combined.
11. Drain the cooked fettuccine pasta, reserving ½ cup of the pasta water.
12. Add the drained pasta and reserved ham to the skillet with the sauce, tossing to coat evenly. Tip: If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
13. Cook over low heat for 1–2 minutes, tossing continuously, until the pasta is well-coated and heated through.
14. Remove from heat and garnish with the finely chopped fresh flat-leaf parsley.
Here’s what makes this dish special: the sauce clings beautifully to each strand of pasta, offering a luxuriously creamy texture with a subtle smoky depth from the ham. For a creative twist, try serving it alongside a crisp arugula salad or topping it with extra shaved Parmigiano-Reggiano for added sharpness.
Conclusion
Ranging from classic holiday hams to creative weeknight meals, these 32 smoked ham recipes offer endless savory inspiration. We hope you find a new favorite to enjoy with family and friends! Give one a try, then drop a comment below to tell us which you loved most. Don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious ideas too. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
