Ingredients Pork Ham 32 Ham Recipes to Have on Hand By Food & Wine Editors Updated on February 16, 2023 Share Tweet Pin Email Trending Videos Photo: Eva Kolenko This roundup celebrates some of our best ham recipes, going way beyond the holiday ham — although you'll find plenty of those in here, too. Whether you're looking for a new breakfast sandwich or a comforting stew, we've got you covered, from soft scrambled eggs with ham and hollandaise to apple-ham quiche to mashed potato and ham agnolotti. Here are some of our favorite ham dishes. 01 of 32 Apple-Ham Quiche Victor Protasio Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen nine-inch deep-dish pie shell, blind-baked according to package instructions. Get the Recipe 02 of 32 Apple Cider Glazed Ham Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Start with a good-quality, bone-in spiral-cut ham — make sure it is unglazed. Coat it with this deliciously sweet apple cider glaze featuring light brown sugar, honey, and Dijon mustard. Brushing the glaze onto the ham in 15-minute intervals during the last 30 minutes of baking creates a wonderfully sticky and caramelized crust. Get the Recipe 03 of 32 Soft-Cooked Eggs with Hollandaise and Ham Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham, but any thinly sliced ham will do nicely. Get the Recipe 04 of 32 Polenta Dutch Baby with Ham and Swiss Gregory DuPree A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan. Get the Recipe 05 of 32 The Oriole "Ham Sandoval" Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. Get the Recipe 06 of 32 Smoked Ham Hock and Lentil Soup Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "I love making this lentil soup when the weather begins to cool," says 2017 F&W Best New Chef Nina Compton, chef-owner of New Orleans hot spot Compère Lapin. "The ham hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." Get the Recipe 07 of 32 Dal Makhani with Collards and Country Ham Victor Protasio Chef Meherwan Irani's Southern-inspired riff on dal makhani, an Indian dish of long-simmered beans and lentils cooked with spices and aromatics and enriched with butter, incorporates collards and crushed tomatoes, and is finished with an extra dollop of heavy cream and thinly shaved country ham. Get the Recipe 08 of 32 Giardiniera with Ham and White Beans © Stephanie Foley Former F&W editor Grace Parisi quickly soaks baby cauliflower in vinegar and sugar, then combines it with snap peas, white beans, ham, and sunflower seeds to create a tasty main-course dish. Get the Recipe 09 of 32 DIY Honey-Baked Ham Abby Hocking / Food & Wine Honey-baked hams are impressive, and who doesn't love the leftovers? You can order a honey-baked ham, but we like to make our own DIY version. First it's basted with apple juice, then it's glazed with a sweet-spicy mix of brown sugar, honey, honey mustard, black pepper, and cayenne. Get the Recipe 10 of 32 Pomegranate-Jalapeño-Glazed Ham © Con Poulos Chef Akasha Richmond prepares a sweet and spicy glaze for ham using housemade pomegranate-jalapeño jelly. An easier alternative: doctoring store-bought jalapeño jelly with pomegranate juice. Get the Recipe 11 of 32 Grilled Figs with Ham, Walnuts, and Mint Cream Christopher Hirsheimer Chef Frank Stitt started his culinary education by working for the late, great cookbook author Richard Olney in Provence, France. This appetizer, in which ripe figs are stuffed with walnuts, wrapped in ham, and kissed on the grill — a riff on devils on horseback — is inspired by Olney's love of seasonal ingredients. Get the Recipe 12 of 32 Scalloped Potatoes with Ham © Alexandra Rowley The combination of pecorino and Parmesan gives these potatoes a great cheesy depth. The unbaked gratin can be refrigerated overnight if you'd like to make it ahead. Get the Recipe 13 of 32 Clove and Cider-Glazed Ham © Con Poulos For entertaining, TV chef Carla Hall glazes a spiral-cut ham with apple cider, brown sugar, mustard, bourbon, and sweet spices. Get the Recipe 14 of 32 Creamy Spaghetti Carbonara with Peas and Ham Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This modern take on a classic Italian pasta dish relies on ham instead of traditional pancetta for a dose of smoky flavor and richness. Get the Recipe 15 of 32 Ham and Cheese Danish Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen This buttery ham and cheese pastry was inspired by one of the most popular offerings at Chicago's Kasama, Genie Kwon and Tim Flores' bakery by day and fine dining restaurant at night. The flaky pastry balances sweet and savory flavors from the nutty Gruyère cheese sauce, salty ham, and crunchy turbinado sugar. Get the Recipe 16 of 32 Monte Cristo Strata © Michael Turek In this rich and hearty dish, bread, ham, and cheese are baked in an eggy custard; grainy mustard and tarragon add a lovely, vibrant flavor. Get the Recipe 17 of 32 Grilled Apricots with Burrata, Country Ham, and Arugula © Dave Lauridsen Depending on the season, chef Travis Lett also makes this salad with plums, peaches, or pears. Get the Recipe 18 of 32 Spiced Brown Sugar Ham with Apple Jus © Marcus Nilsson The secret to this super-tender ham is keeping it wrapped in foil while it's cooking and resting, letting it reabsorb any moisture released during the cooking process. Get the Recipe 19 of 32 Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham Victor Protasio Slow-grilling whole unpeeled pineapples concentrates their flavor and tenderizes the fruit, which pairs wonderfully with salty country ham and crispy panko seasoned with barbecue spices. Peel the fruit with a large serrated knife and serve it hot, thinly sliced like ham. Get the Recipe 20 of 32 Honey-Bourbon-Glazed Ham Petrina Tinslay The sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander, and star anise. Get the Recipe 21 of 32 Ham Steaks in Madeira Sauce Greg DuPree For this recipe, Julia Child was inspired by jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France's most famous chefs in the 1930s, '40s, and '50s. "Although supermarket ham will do, real country ham will give you a dish more like Dumaine's fabled creation," wrote Child. She called the dish — featuring ham steaks basted in a mushroom and Madeira sauce — one of her "fast entrées for fancy people." Get the Recipe 22 of 32 Beaten Biscuit Breakfast Sandwich with Tomato Jam © Abby Hocking Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham, and perfectly scrambled eggs with cheddar cheese. Get the Recipe 23 of 32 Saba and Dijon-Glazed Easter Ham Eva Kolenko We're switching up the traditional sugar-crusted holiday ham by using saba, a sweet and slightly acidic syrup made from cooked-down grape must (similar to aged balsamic). We bake the ham on a bed of carrots and shallots so the drippings flavor the vegetables in the oven. Get the Recipe 24 of 32 Ham and Cheese Puff Pastry Tart © Oddur Thorisson Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-shallot bechamel, then layers it with ham and cheese before baking it into a crisp, rich, croque monsieur–like tart. Get the Recipe 25 of 32 Warm Snap Peas with Ham and Tarragon Butter © Nicole Franzen Here, we combine the classic flavors of ham, tarragon, and peas with a hit of lemon juice for some bright acidity. Get the Recipe 26 of 32 Guinness-Glazed Ham Caitlin Bensel A simple glaze of dark stout and brown sugar develops a malty, caramel-like bittersweetness in the oven. Irish ham is a bit less salty than American ham and has a thin layer of fat, which absorbs the flavors of the glaze. Get the Recipe 27 of 32 Urdaburger Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aïoli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, Oregon. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aïoli. Get the Recipe 28 of 32 White Bean and Ham Stew © Con Poulos This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans, and meat — the exact ingredients depend on availability. Chef Jacques Pépin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyère cheese. Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl. Get the Recipe 29 of 32 Open-Face Egg and Griddled Ham Breakfast Sandwiches © Nicole Franzen Food & Wine culinary director at large Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. Get the Recipe 30 of 32 Mashed Potato and Ham Agnolotti in Turkey Bone Broth Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen "After eating such heavy food on Thanksgiving, it's nice to have something lighter the day after," says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed potatoes and ham, feature a smart shortcut — store-bought fresh lasagna sheets — served in a broth made from leftover turkey bones. Get the Recipe 31 of 32 Serrano Ham and Arugula Salad with Pomegranate Salsa © John Kernick This vibrant winter recipe, layered with arugula, bright white slices of ricotta salata, and strips of salty serrano ham, is the sort of composed salad that chef Suzanne Goin uses to showcase seasonal ingredients. Get the Recipe 32 of 32 Spiced Smoked Ham with Mango-Cranberry Chutney © William Meppem Choose a smoked ham with a substantial layer of exterior fat for this recipe. Use only half of the spice rub if the fat layer is less than 1/8-inch thick. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit