10 Ham Dinner Recipes for Any Night of the Week

Ham has a quiet kind of magic. It’s already cooked, already seasoned, and already packed with enough smoky, salty depth to carry an entire meal without much help. Whether you’ve got leftover slices from a big roast, a couple of ham steaks from the grocery store, or just a craving for something hearty and satisfying, you’re never more than 30 to 60 minutes away from dinner.

The thing most people get wrong about ham is treating it like a once-a-year protein. It deserves a regular spot in your dinner rotation — not because it’s easy (though it is), but because it plays well with so many different flavors. Creamy pasta sauces, tangy glazes, cheesy casseroles, hearty soups — ham handles all of it with ease.

These 10 recipes cover everything from fast weeknight skillet meals to crowd-pleasing baked dishes that practically cook themselves. Each one brings something different to the table, so you’ll find yourself coming back to this list again and again regardless of what’s in your fridge or how much time you have on a given evening.

1. One-Pot Ham and Penne Skillet

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This is the recipe that converts ham skeptics into ham enthusiasts. It comes together in about 30 minutes, uses a single skillet, and produces a creamy, savory pasta dish that genuinely tastes like you spent far more effort than you did.

The base is straightforward: sauté half a cup of chopped yellow onion and 3 cups of cubed cooked ham in a tablespoon of olive oil over medium heat until the onions go soft and translucent. Add 3 cloves of minced garlic along with ½ teaspoon dried parsley, ½ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Cook that mixture for another minute or two until the garlic is fragrant.

Building the Sauce and Cooking the Pasta

Pour in 3 cups of chicken broth, 2 cups of 2% milk, and ¼ cup of flour, then add 16 ounces of uncooked penne noodles directly into the skillet. Bring the whole thing to a boil, reduce the heat, and simmer for 10 to 12 minutes, stirring frequently so the pasta cooks evenly and the sauce thickens from the flour.

Stir in 2 cups of thawed frozen peas and cook for another 5 minutes until the pasta is fully tender and the peas are warmed through. Finish with ½ cup of grated Parmesan cheese scattered across the top.

Why It Works So Well

• The flour thickens the broth and milk into a light, creamy sauce without heavy cream
• Cooking the pasta directly in the liquid means it absorbs all those savory flavors
• Peas add color, a hint of sweetness, and enough vegetable content to make it a complete meal
• If the sauce gets too thick during simmering, splash in a bit of extra broth to loosen it up

Pro tip: This dish is best eaten right away — the pasta continues absorbing the sauce as it sits, so leftover portions may need a splash of broth when reheating.

2. Ham Steak Sheet Pan Dinner

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Sheet pan dinners earn their popularity honestly: one pan, minimal prep, and everything ready at the same time. This version with ham steaks, roasted potatoes, and green beans is a complete dinner that delivers genuine flavor without requiring you to babysit anything.

Start by preheating your oven to 400°F and spraying a large sheet pan with cooking spray. Cut 1½ pounds of red potatoes into bite-sized pieces and arrange them on one half of the pan. Spread 12 ounces of fresh green beans on the other half. Drizzle everything with 2 tablespoons of olive oil, then sprinkle over 1½ teaspoons of seasoned salt, ½ teaspoon each of garlic powder, onion powder, Italian seasoning, and black pepper. Toss the vegetables with your hands so everything gets coated, then roast for 15 minutes, flipping halfway through.

Making the Brown Sugar Mustard Glaze

While the vegetables roast, whisk together ½ cup of packed light brown sugar, 3 tablespoons of yellow mustard, 1 tablespoon of water, ½ teaspoon each of garlic powder, onion powder, Italian seasoning, and black pepper. Add a teaspoon of crushed red pepper flakes if you want a gentle kick — it’s optional, but it balances the sweetness nicely.

Once the vegetables have had their 15 minutes, push them to one side of the pan. Lay two 16-ounce ham steaks (each cut into quarters) on the open half, slightly overlapping. Brush half the glaze over the ham and bake for 10 minutes. Flip the ham, brush on the remaining glaze, and bake for another 15 minutes.

The Broiler Finish

• For a sticky, slightly charred glaze, turn the broiler to high for 2 to 3 minutes at the very end — watch it constantly, because the brown sugar can go from caramelized to burnt quickly
• If the vegetables look done before the ham needs broiling, tent them loosely with foil while you finish the ham
• Any glaze that pools on the pan can be spooned back over the ham and vegetables before serving

Each serving runs about 463 calories with 28 grams of protein, making it a filling, balanced weeknight dinner that doesn’t feel like a compromise.

3. Ham and Swiss Cheese Sliders

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Sliders might read as party food, but there’s nothing stopping you from putting a tray of these on the dinner table on a Tuesday. They come together in under 30 minutes, they reheat well, and a single batch makes 12 pieces — more than enough to feed a hungry family.

You’ll need one 12-pack of sweet Hawaiian rolls (don’t slice them apart — cut the whole slab in half horizontally like a giant sandwich), thinly sliced deli ham, and baby Swiss cheese slices. Layer the ham and cheese generously on the bottom half of the bread, place the top half back on, and set the whole thing in a buttered 9×13 baking dish.

The Butter Glaze That Makes These Unforgettable

Melt 4 tablespoons of butter and stir in 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic powder, and a sprinkle of poppy seeds. Pour this mixture evenly over the tops of the rolls, making sure it soaks into the cuts and runs down the sides. Cover tightly with foil and bake at 350°F for 15 minutes. Uncover and bake for another 5 minutes until the tops are golden and the cheese is melted through.

Quick Facts

• Cut into individual sliders right before serving so the cheese stays pulled and gooey
• The glaze is what separates these from a basic ham and cheese sandwich — don’t skip it
• Leftovers keep well in the fridge and taste great cold the next day

Pro tip: Add a thin smear of mayonnaise or honey mustard to the inside of the rolls before layering the ham and cheese for extra richness.

4. Cheesy Ham and Potato Casserole

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Seven ingredients. One baking dish. Under an hour from start to finish. That’s the pitch for this casserole, and it holds up completely. It’s one of those deeply satisfying, comfort-forward dishes that earns a permanent spot in your rotation.

Slice 2 pounds of Yukon Gold or russet potatoes into ¼-inch rounds — you don’t need to peel them unless you prefer to. In a separate bowl, whisk together 1 can of cream of chicken or cream of mushroom soup with ½ cup of sour cream and ½ cup of milk until smooth. Season with ½ teaspoon of garlic powder, ¼ teaspoon of black pepper, and a pinch of salt.

Layering and Baking

In a greased 9×13 baking dish, layer half the potato slices across the bottom. Scatter 2 cups of diced cooked ham over the potatoes, then pour half the cream mixture on top. Add the remaining potato slices, pour over the rest of the cream mixture, and finish with 2 cups of shredded sharp cheddar cheese spread across the surface.

Cover tightly with foil and bake at 375°F for 45 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes until the potatoes are completely tender when pierced with a fork and the cheese on top is bubbling and golden at the edges.

What to Know

• Let the casserole rest for 10 minutes before serving — it sets up slightly and is much easier to portion
• Sharp cheddar works best here because it holds its flavor against the salty ham
• This reheats beautifully the next day and can be assembled the night before and refrigerated until you’re ready to bake

5. Ham and Bean Soup

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There’s a reason this soup appears on tables everywhere colder months roll around. It’s hearty enough to be a full meal, deeply savory from the ham, and the kind of thing that tastes even better as a leftover the next day when all the flavors have had time to meld together.

In a large Dutch oven or heavy pot, cook 1 diced medium onion, 2 stalks of diced celery, and 2 diced carrots in 1 tablespoon of olive oil over medium heat for about 6 minutes until the vegetables soften. Add 3 cloves of minced garlic and cook for another minute. Pour in 6 cups of chicken broth and add 2 cans of drained cannellini beans, 2 cups of diced cooked ham, ½ teaspoon of dried thyme, and black pepper to taste.

Simmering to Perfection

Bring the soup to a gentle boil, then reduce heat and simmer for 20 to 25 minutes. As the soup simmers, use the back of a wooden spoon to mash a small portion of the beans against the side of the pot — this thickens the broth naturally and gives the soup a heartier consistency without adding any cream or flour.

Taste and adjust the seasoning before serving. Because ham is already quite salty, you likely won’t need much additional salt, but a squeeze of lemon juice at the end brightens the whole bowl.

Quick Facts

• Cannellini beans work well because they’re already soft and absorb the broth’s flavor without falling apart
• This soup freezes for up to 3 months — portion it into airtight containers for easy future meals
• A ham bone or ham hock, if you have one, adds extraordinary depth — just add it at the start and remove before serving

Pro tip: Serve with crusty bread or cornbread for a complete, filling dinner that requires zero sides.

6. Ham and Cheese Quiche

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Quiche has a reputation for being brunch food, but that’s an unfair limitation. A properly made ham and cheese quiche is a legitimate dinner — protein-rich, filling, and impressive enough to serve to guests while being simple enough to throw together on a weeknight.

Start with a 9-inch pie crust, either store-bought or homemade. If you’re using refrigerated store-bought crust, fit it into your pie dish and crimp the edges. In a mixing bowl, whisk together 4 large eggs with 1½ cups of heavy cream (you can use half-and-half for a lighter result), ½ teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of nutmeg — the nutmeg is subtle but adds a classic depth that’s worth including.

Building the Filling

Scatter 1½ cups of diced cooked ham evenly across the bottom of the unbaked pie crust. Add 1 cup of shredded Swiss cheese (or Gruyère if you want a more complex, nutty flavor) and 2 thinly sliced green onions. Pour the egg mixture carefully over the filling — it should come close to the top of the crust but not overflow.

Bake at 375°F for 35 to 40 minutes until the center is just set with a very slight wobble when you gently shake the pan. Let it rest for at least 15 minutes before slicing — this allows the custard to firm up so you get clean slices rather than a collapsing mess.

What Makes It Special

• The resting time is non-negotiable — a quiche cut too early will fall apart in the pan
• You can bake quiches ahead of time and reheat individual slices at 325°F for 10 to 12 minutes
• Swapping the Swiss for sharp cheddar creates a more familiar, bolder flavor profile that kids tend to prefer

7. Ham Tetrazzini

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If you have leftover pasta and leftover ham at the same time, this is exactly where both of them belong. Tetrazzini sounds fancy, but it’s a straightforward baked pasta casserole with a creamy mushroom sauce, and it delivers the kind of satisfying, cheesy result that makes everyone at the table ask for seconds.

Cook 12 ounces of spaghetti to just under al dente — it’ll finish cooking in the oven, so pulling it out 2 minutes early prevents mushiness. In a large skillet, sauté 1 diced medium onion and 8 ounces of sliced cremini mushrooms in 2 tablespoons of butter over medium-high heat for 8 to 10 minutes until the mushrooms are deeply golden and any liquid they release has evaporated.

Building the Creamy Sauce

Stir 1 can of condensed cream of mushroom soup into the skillet along with ½ cup of milk, ½ cup of sour cream, and ½ teaspoon of black pepper. Add 2 cups of diced ham, ½ cup of shredded cheddar, and ¼ cup of grated Parmesan. Stir everything together until the sauce is smooth and the cheese has melted in.

Toss the cooked spaghetti through the sauce until evenly coated, then transfer everything to a greased 9×13 baking dish. Top with another ½ cup of shredded cheddar and a handful of Parmesan. Bake at 350°F for 25 minutes, then broil for 2 to 3 minutes to get the cheese bubbly and golden.

Quick Facts

• The mushrooms must be cooked down completely before adding the sauce — underdone mushrooms will make the casserole watery
• This dish reheats well with a splash of broth or milk stirred in to revive the creaminess
• For a crunchier top, scatter a handful of buttered panko breadcrumbs over the cheese before baking

8. Slow Cooker Ham with Maple Brown Sugar Glaze

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This is the approach to ham that asks almost nothing of you. You put the ham in the slow cooker in the morning and by dinner time you have a tender, glaze-coated centerpiece that smells incredible and tastes even better. It works for weeknight dinners, holiday meals, and everything in between.

Place a 4 to 6 pound bone-in or boneless precooked ham flat side down in your slow cooker. In a small bowl, stir together ½ cup of packed light brown sugar, ¼ cup of pure maple syrup, 2 tablespoons of Dijon mustard, and ¼ teaspoon of ground cloves until you have a smooth paste. Spread this glaze all over the surface of the ham, letting it drip down the sides. Cook on low for 4 to 5 hours.

Getting the Best Results

The glaze will pool in the bottom of the slow cooker as the ham cooks. About 30 minutes before serving, spoon those accumulated juices back over the ham two or three times — this builds up a thicker, stickier coating on the surface.

If you want a caramelized crust, carefully transfer the finished ham to a foil-lined baking sheet and broil at high heat for 4 to 5 minutes, watching closely. The sugars in the glaze go from perfect to scorched fast, so stay nearby.

What to Know

• A bone-in ham tends to stay moister during the long cook time than a boneless one
• The liquid that collects in the slow cooker makes an excellent simple sauce — skim the fat and pour it into a small saucepan, reduce by half over medium heat, and serve it alongside
• Pair with roasted potatoes or a simple green bean side and dinner is handled with almost no active effort

9. Ham and Cheese Breakfast Burritos (for Dinner)

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Breakfast for dinner is one of those genuinely good ideas that doesn’t get enough credit. These burritos pack scrambled eggs, ham, and melted cheddar into a warm tortilla, and they’re hearty enough to satisfy at any hour.

Dice 1½ cups of cooked ham into small pieces and cook in a nonstick skillet over medium heat for 3 to 4 minutes until lightly browned at the edges. Push the ham to one side. In a bowl, whisk 6 large eggs with 2 tablespoons of milk, ¼ teaspoon of black pepper, and a pinch of salt. Pour the eggs into the skillet and scramble them together with the ham, pulling them slowly across the pan with a spatula until just set — slightly underdone is better here because they’ll continue cooking from residual heat.

Assembly and Finishing

Warm 4 large flour tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. Divide the egg and ham mixture across the center of each tortilla, scatter ¼ cup of shredded sharp cheddar over each one, and add a spoonful of salsa or a few dashes of hot sauce if you like heat.

Fold in the sides, roll tightly from the bottom, and place seam-side down back in the warm skillet for 1 minute per side to seal everything and get a lightly crispy exterior.

Quick Facts

• These can be made ahead, wrapped individually in foil, and refrigerated for up to 3 days — reheat in the oven at 350°F for 15 minutes or in the air fryer at 375°F for 6 minutes
• Diced bell peppers and onions sautéed with the ham add extra color and a bit of sweetness
• Smoked cheddar or pepper jack both work as excellent cheese swaps

Pro tip: Add a thin smear of cream cheese inside the tortilla before adding the filling — it sounds strange but adds a richness that holds the whole burrito together.

10. Baked Ham with Maple Dijon Glaze

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Sometimes you want to do the classic properly. A whole baked ham with a well-made glaze is one of the most rewarding things you can pull from an oven — impressive without being complicated, and generous enough to feed a crowd while leaving leftovers for every recipe in this list.

Place a 7 to 9 pound bone-in spiral-cut ham flat side down in a roasting pan. Pour ½ cup of water into the bottom of the pan (this creates steam and keeps the ham moist), then cover tightly with heavy-duty foil. Bake at 325°F for 15 minutes per pound — so a 8-pound ham gets roughly 2 hours of covered baking before the glaze goes on.

Making the Maple Dijon Glaze

While the ham bakes, combine ½ cup of pure maple syrup, ¼ cup of packed brown sugar, 3 tablespoons of Dijon mustard, 2 tablespoons of unsalted butter, ¼ teaspoon of ground cinnamon, and a pinch of black pepper in a small saucepan. Warm over medium-low heat, stirring until the butter melts and everything comes together into a smooth, glossy glaze. Remove from heat.

The Glazing Process

In the final 30 minutes of baking, remove the foil and brush a generous layer of glaze over the entire surface of the ham, working it between the spiral slices. Return to the oven uncovered for 10 minutes. Brush on another coat of glaze and bake for another 10 minutes. One final brush and a third 10-minute round gives you three layers of glaze — and three layers of caramelized, sticky, sweet-savory crust.

Let the ham rest for 15 minutes before slicing. This resting time lets the juices redistribute so every slice stays moist. The internal temperature should read at least 145°F.

What to Know

• Spiral-cut hams are pre-scored, which means the glaze soaks into every layer rather than just coating the outside
• The drippings in the bottom of the pan, mixed with any remaining glaze, make a fantastic sauce — just pour off the fat and serve the rest at the table
• Leftovers from this ham are the starting point for sliders, soup, casserole, and at least four other recipes on this list

Final Thoughts

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Ham earns its place at the dinner table far more often than most people give it credit for. From a 30-minute skillet pasta to a slow-cooked glazed roast that practically makes itself, there’s a version here for every schedule, every appetite, and every mood.

The smartest move you can make is cooking a larger ham than you need for one meal. That leftover ham becomes the base of tomorrow’s soup, next week’s casserole, or a quick breakfast burrito when you need dinner in 15 minutes flat. It’s one of the few ingredients that gets more useful the more of it you have.

Start with whichever recipe matches your energy level right now — whether that’s the sheet pan dinner for a no-fuss weeknight or the baked ham with maple Dijon glaze when you want something worth talking about — and work your way through the rest as the weeks go on. Every single one of them is worth making more than once.