From ham and cheese bakes to comforting soups and quick breakfast pockets, these leftover ham recipes turn extras into flavorful meals.
After a big meal comes the leftovers. It can be a nightmare to those who don’t want to deal with them and a joy to others who love a stocked refrigerator. With quick meals and interesting flavors, this collection of leftover ham recipes will appeal to people in either camp. Whether you’re staring down half a glazed ham from the holidays or a few lonely pieces from Sunday dinner, these creative ways to use ham turn the extra meat into quick and easy family dinners that are just as satisfying as the first time around.
Here you will find thoughtful and creative ways to use ham, including classics like split pea soup, and simple dinner ideas, such as one-pan pastas. Unlike some of our other ham recipes for dinner, this collection focuses on using already-cooked, leftover ham, so it’s as easy as chopping or slicing the meat before adding it to the dish. Beyond dinner, there are also breakfast options, like tender ham and egg pockets or warm biscuit bakes with apple butter. Even the simplest pairing of ham and thinly sliced apple tucked into grilled cheese lands just right.
Some dishes take advantage of modern appliances with air fryer shortcuts, while others stick to timeless methods for ham casseroles and cozy winter comfort food recipes. A few introduce bolder flavors, like the warmth of Cajun spices or the bite of mustard, adding heat or tang to balance the salty meat. These meals don’t tiptoe around using leftovers; they confidently make them the best part of a new meal.
1/40
Buttermilk Biscuit Ham Potpie
From the Recipe Creator:
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. —Michelle Clair, Seattle, Washington
This potpie is probably the coziest way to rework leftovers. The addition of fresh fennel, tarragon and homemade biscuits really takes this dish to the next level. If you don’t have time to make homemade biscuits, use our pick for the best store-bought biscuits.
2/40
Ham & Egg Pockets
From the Recipe Creator:
Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From Christmas ham to the morning after, this six-ingredient recipe is a quick breakfast that can be made while the kids are still asleep. Essentially a homemade Hot Pocket, you can eat these on the go.
3/40
Creamy Ham & Potatoes
From the Recipe Creator:
If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.
This cozy entree has all the staples: cheese, potatoes and ham. This dense and creamy dish is exactly what will get you through the cold winter months.
4/40
Ham & Cheese Scones
From the Recipe Creator:
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. —Barbara Lento, Houston, Pennsylvania
The sweet and spicy sauce that’s paired with these cheesy scones will make you want to cook a ham just for the leftovers! Light and moist, the scones make a wonderful appetizer or snack.
5/40
Jambalaya Rice Salad
From the Recipe Creator:
My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee
This cold rice salad has a bit of kick to it with red, green and cayenne peppers. Colorful and festive, it can also be served warm.
6/40
Ham and Cheese Pockets
From the Recipe Creator:
These unique sandwich pockets are filled with ingredients both kids and adults enjoy. —Callie Myers, Rockport, Texas
Rather than using crescent rolls, these ham and cheese pockets are made with frozen bread dough. This gives them more of a rounded pocket shape.
7/40
Mac and Cheese with Ham
From the Recipe Creator:
The original comfort food, macaroni and cheese gets a makeover with the addition of cubed ham and grated Parmesan. Kids will love it! —Christy Looper, Colorado Springs, Colorado
This baked pasta uses cheddar, Parmesan cheese and diced leftover ham for a new twist on classic mac and cheese. For the creamiest sauce, this recipe uses a butter and flour roux, so it won’t separate when it bakes.
8/40
Grilled Cheese, Ham and Apple Sandwich
From the Recipe Creator:
In this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink, Taste of Home Food Stylist
Ham and cheese sandwiches are pretty commonplace, but have you ever considered adding an apple to the mix? The crunch and tartness make for an unforgettable combination.
9/40
Quick Hawaiian Pizza
From the Recipe Creator:
Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I’ve made my pizzas with this special and easy sauce ever since, and my family loves it! —Tonya Schieler, Carmel, Indiana
The age-old debate of whether pineapple belongs on pizza is solved with this quick and simple dish. The homemade sauce is made by combining barbecue sauce with marinara for some sweetness.
10/40
Apple Butter Biscuit Breakfast Bake
From the Recipe Creator:
My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining the leftover ham and biscuits with her homemade apple butter, milk and eggs, she could serve us all a warm, delicious breakfast and still have time to spend with the grandchildren. —Mary M. Leverette, Columbia, South Carolina
This recipe is great for the holiday season, as it combines the warm winter flavors of ham and apple butter. This is a leftovers dream and will quickly become a tradition for years to come.
11/40
Ham & Veggie Casserole
From the Recipe Creator:
I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Casseroles are a gift to slow days, and this one is no exception. With broccoli and cauliflower, this can offset a traditionally sweet ham for a more savory and cheesy dish.
12/40
Chicken Cordon Bleu Pasta
From the Recipe Creator:
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah
Chicken cordon bleu is thin, breaded chicken wrapped around ham and cheese. This dish reimagines the concept by taking all those ingredients and mixing them with pasta, onion and garlic for a creamy and indulgent meal.
13/40
Ham Potpie
From the Recipe Creator:
Create a hearty and inviting meal with this spin on the classic pot pie. Made with diced ham, this recipe offers a flavor palate that’s smoky and savory compared to the traditional chicken version. After just one bite, you'll wonder why you haven't tried this sooner! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This cozy ham potpie recipe, made with a homemade flaky pie crust and a gravy-like filling, will use up your leftovers and feed a crowd. Mixed with hearty vegetables like potatoes, carrots and celery, it’s an easy meal that doesn’t need side dishes
14/40
Priscilla’s Vegetable Chowder
From the Recipe Creator:
This is the perfect soup to warm up with on a cold fall or winter day. It makes a big batch perfect for serving a crowd. —Jenna Jackson, Salt Lake City, Utah
Panera’s bread bowls really changed the game for soups. This broccoli, carrot, celery and potato chowder is comfortable and homey with the added surprise and texture of ham.
15/40
Fiesta Ham Soup
From the Recipe Creator:
Chowders are a scrumptious way to warm the spirits during the holidays. Our festive soup is brimming with ham, green chiles, potatoes and corn. —Cathy Hastie, Auburn, California
Chowders are a scrumptious way to warm the spirits during the holidays. This festive soup is brimming with ham, green chiles, potatoes and corn.
16/40
Ham & Potato-Rutabaga Chowder
From the Recipe Creator:
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
Potatoes and rutabagas are usually presented as side dishes to a ham dinner. This chowder combines them to make the ultimate comfort meal.
17/40
My Best-Ever Jambalaya
From the Recipe Creator:
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
This jambalaya proudly earns its spot as the best. The Cajun seasoning and hot pepper sauce add a kick to the chorizo, ham and chicken.
18/40
Chicken Cordon Bleu Crescent Ring
From the Recipe Creator:
A classic cordon bleu has chicken, cheese and ham. To change it up, roll everything inside a wreath of crescent dough for a beautiful meal. —Stella Culotta, Pasadena, Maryland
This wonderfully presented take on chicken cordon bleu uses crescent rolls in the shape of a ring. This makes for a portable, hand-held treat for any party.
19/40
Ham & Chicken Rolls
From the Recipe Creator:
My family is so crazy about these rolls, we serve them at dinner, snack time, cocktail parties—even breakfast. You can make them a day in advance and refrigerate until needed. —Evelyn Stocks, Winterville, North Carolina
These ham and chicken sandwich rolls can be served any time of day for a fast meal. They can even be refrigerated in advance for an event or trip.
20/40
Ham and Broccoli Pasta
From the Recipe Creator:
It’s hard to beat a meal that is created in one pan, takes 30 minutes and your kids will actually thank you for making. Sounds like a keeper in my book! —Jana Cathey, Ada, Michigan
This one-pan dish relies on one ingredient: chive and onion cream cheese. The cream cheese works wonderfully in this pasta, creating a creamy consistency that complements the ham and broccoli.
21/40
Scrambled Egg Bread
From the Recipe Creator:
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
This fun breakfast takes a traditional omelet and turns it into something new that can be made while camping or when you’re low on time.
22/40
Slow-Cooker Split Pea Soup
From the Recipe Creator:
When I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow-cooker, turn it on, and dinner is done. —Pamela Chambers, West Columbia, South Carolina
This recipe doubles as a soup and the best-ever dip for hearty slices of bread. Comforting and warm, this soup has all the fixings for a cold night.
23/40
Green Bean and Cauliflower Casserole
From the Recipe Creator:
I like to make my own savory cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half-cup of chicken broth. —Ann Sheehy, Lawrence, Massachusetts
Adding cauliflower and ham to the traditional green bean casserole creates new flavors and textures that really complement this dish. Perfect for the day after Christmas, it can be a side dish or the main event.
24/40
Ham and Spinach Pie
From the Recipe Creator:
With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania
This ham and spinach pie makes a wonderful breakfast and is equally enticing for breakfast for dinner. The mushrooms and spinach add a softness to the crunch that phyllo dough creates.
25/40
Sweet Onion Creamed Corn
From the Recipe Creator:
A friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada
This creamed corn has every comfort flavor you can imagine. Sweet and savory elements fight against each other for dominance, and it’s for the best that all of them win.
26/40
Ham & Swiss Baked Penne
From the Recipe Creator:
As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. —Ally Billhorn, Wilton, Iowa
This is the pasta equivalent of a ham and Swiss sandwich. The crunchy breadcrumb topping is so divine over the creamy pasta that you’ll be happy you had leftover ham in the fridge.
27/40
Truly Tasty Turnips with Greens
From the Recipe Creator:
These savory greens are a hit at every church dinner I take them to. Adjust the seasonings as you please to make this recipe your own. —Amy Inman, Hiddenite, North Carolina
These slow cooker greens are a wonderful way to bring people together. Your kitchen will smell heavenly throughout the day.
28/40
Ham and Broccoli Cornbread
From the Recipe Creator:
Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. —Fay Moreland, Wichita Falls, Texas
Give your leftover ham and veggies the perfect home in this cornbread. Easy and accessible, these can make a great breakfast or appetizer for a group.
29/40
Sweet Potato Hash
From the Recipe Creator:
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana
A lot of breakfast recipes fail to utilize sweet potatoes, but this is not one of them. This recipe offers a fresh take on breakfast and gives you the option of what to serve it with.
30/40
Chicken Marsala Lasagna
From the Recipe Creator:
I love chicken marsala, but most recipes do not serve a crowd. So I invented this chicken marsala lasagna. It makes enough for 12 people. —Debbie Shannon, Ringgold, Georgia
This chicken marsala dish serves 12 people. This is not a rushed recipe, but the time and effort put in will really shine through in this lasagna remix.
31/40
Ham & Jack Pudgy Pie
From the Recipe Creator:
Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin
This is a very straightforward recipe for a quick lunch. These spicy sandwiches are surprisingly well-rounded while also being gooey and delicious.
32/40
Muffuletta Pasta
From the Recipe Creator:
A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. —Jan Hollingsworth, Houston, Mississippi
Muffuletta sandwiches are a New Orleans creation that combines olive salad and cold cuts. This pasta is all that and more.
33/40
Mustard Ham Strata
From the Recipe Creator:
I had this at a bed-and-breakfast years ago. The owners were kind enough to give me the recipe, and I've made it many times since. —Dolores Zornow, Poynette, Wisconsin
Strata are a group of layered casseroles, usually for brunch, with cheese, eggs and bread as the base. This strata has mustard, ham and green onion.
34/40
Roasted Red Pepper Triangles
From the Recipe Creator:
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee
These roasted red pepper triangles have pepperoni and ham for some strong flavors. The spice from the red pepper is balanced with the cheese and meat.
35/40
Grilled Ham Burgers
From the Recipe Creator:
My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, Pennsylvania
Give your leftover ham new life with these delicious grilled burgers. With crushed pineapple, these burgers are sweet and smoky.
36/40
Beer-Braised Pulled Ham
From the Recipe Creator:
To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
To jazz up ham, slow-cook it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible.
37/40
Potato Ham Omelet Pie
From the Recipe Creator:
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. —Shelly Rynearson, Oconomowoc, Wisconsin
This pie is great to make when you have an abundance of leftover ham you want to get rid of. It contains layers of potato, ham and cheese and makes for a lovely breakfast or lunch.
38/40
Linguine with Ham & Swiss Cheese
From the Recipe Creator:
My grandmother used to make this for parties and potlucks. It was loved by all back then, and it still is today. The classic combination of pasta, ham, cheese and a creamy sauce makes it irresistible. —Mary Savor, Woodburn, Indiana
This pasta uses leftover and pantry staples to make a filling meal. If you’re not crazy about canned cream of mushroom soup, try your hand at making homemade cream of mushroom soup
for this recipe.
39/40
Ham & Cheese Ziti
From the Recipe Creator:
This versatile dish is a crowd-pleaser. You can easily take the recipe and make it your own by changing up the cheeses or veggie. My family loves it! —Donna Bailey, Oreland, Pennsylvania
This versatile dish is a crowd-pleaser and easy to whip up with your leftover ham. Don’t be afraid to change the cheeses or veggie to make the most of what you have on hand.
40/40
Grilled Pesto, Ham and Provolone Sandwiches
From the Recipe Creator:
These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
Prepared pesto, basil and pickled cherry peppers add a ton of flavor and brightness to a standard ham sandwich. Serve these sammies with minestrone or a crisp salad for a complete lunch.
Leftover Ham Recipes FAQ
Can leftover ham be frozen for later use?
You can freeze leftover ham for up to two months. For best results, wrap it tightly and place it in a freezer-safe bag or airtight container to prevent freezer burn. To make future prep easier, you can freeze ham in slices, chunks or even diced. Label and date each package so it’s easy to track and rotate through future meals. When you’re ready to use it, thaw it in the refrigerator overnight.
What recipes work with both ham and leftover vegetables?
Casseroles, stir-fries and egg-based bakes are great ways to use leftover ham and vegetables in one dish. Saute ham with cooked rice and chopped veggies for a quick skillet meal, or tuck everything into hollowed bell peppers and roast. For brunch, combine ham and vegetables in a creamy strata or savory bread pudding, like ham and Swiss bread pudding. Experiment with using whatever you have on hand, from wilted spinach to roasted carrots or broccoli, and lean into the flexibility of these dishes.
How long can leftover ham be stored in the fridge?
Store leftover ham in the refrigerator for three to four days. Make sure to wrap it tightly or place it in an airtight container to keep it from drying out or absorbing other odors. If you’re not planning to use it within that window, freeze it to avoid kitchen waste.
