45 Best Ways To Use Leftover Ham
Some might say the best part of a meal are the leftovers...
Over the last few years, we’ve really learned to expect the unexpected, particularly when it comes to big dinner-centric holidays (ahem, Thanksgiving). We’ve gotten used to moving things outdoors, guests canceling, being unable to find certain ingredients, and completely rescheduling holiday meals to keep up with the needs of our friends and family. What we’ll never accept is food waste, so we’ve gotten creative with what to do with more leftovers than we anticipated having. If you can relate and are feeling overwhelmed with extra ham this Easter, check out our favorite recipes that’ll give your leftovers new life.
Many of these recipes call for deli sliced ham, which you can easily swap for whatever leftovers you have. Slice it as thinly as you can, then enjoy the added texture and flavor you'll never get from the deli. It can start the very next morning after your holiday dinner. Have overnight guests after the big holiday meal? Combine leftover ham with eggs or potatoes and turn it into our crowd-pleasing ham & cheese quiche or Croque Monsieur breakfast casserole that are sure to make everyone happy. For lunch, you can make all the variations on classic ham sandwiches, of course—top it with a fried egg and you’ve got a delicious Croque Madame that can be enjoyed for any meal.
Having another get-together soon after a holiday? Make things easy on yourself by throwing together some Hawaiian roll sliders or ham and cheese pinwheels for easy, tasty party appetizers. For dinner, our chicken cordon bleu is impressive and surprisingly simple (we skip the frying and oven bake instead). Want even easier? It’s all about the cordon bleu sauce, and we make the most of it in our one-pot chicken cordon bleu skillet and our chicken cordon bleu casserole.
Whatever you do, don’t forget to save that ham bone! It’s the secret to an out-of-this-world split pea soup (that, and bacon!).
Want more leftover inspiration? Check out our are our top go-to ways to make leftovers more exciting. And since you’re using leftovers for your main meal, why not go “ham” on dessert?!
Ham & Cheese Sandwich
This ham sandwich is great for many reasons. It's got a beautiful golden crust (thanks mayo!), a quick and simple honey mustard sauce, and briny pickles for crunch. Make it with leftover spiral ham, and you've got yourself a prize-winning lunch.
Get the Ham & Cheese Sandwich recipe.
Ham & Cheese Pinwheels
These pinwheels are made easy using store-bought crescent roll dough. They're chock-full of melty cheese and savory-sweet ham, then topped with fresh parsley and toasty poppy seeds for texture and flavor you and your guests will love.
Get the Ham & Cheese Pinwheels recipe.
Scalloped Potatoes & Ham
Cheesy scalloped potatoes meet salty baked ham for a perfect match. It takes the classic side and makes it a heartier dish that's perfect for a post-holiday brunch.
Get the Scalloped Potatoes & Ham recipe.
Classic Chef Salad
The chef salad has three kinds of meat, two cheeses, hard-boiled eggs, and lots of veggies. 😍 Switch up the ingredients however you want—chef's choice!
Get the Classic Chef Salad recipe.
Creamy Ham and Potato Soup
If you’re a fan of potato soup, you’re going to love this upgrade— loaded with chunks of tender potatoes, salty-sweet ham, and tender vegetables, this creamy soup is the comfort food you know and love, with a little something extra.
Get the Creamy Ham and Potato Soup recipe.
Sheet-Pan Italian Subs
Need to feed a hungry crew, fast? Nothing better than these packed Italian subs—they're assembled and baked on a sheet pan so everyone can eat all at the same time.
Get the Sheet-Pan Italian Subs recipe.
Chicken Cordon Bleu Casserole
All the flavors you love in chicken cordon bleu are here in this cozy casserole. There's ham, Swiss cheese, a hint of Dijon, and, of course, chicken, without any of the fussy stuffing, dredging, and searing of the original. 😍
Get the Chicken Cordon Bleu Casserole recipe.
Muffuletta
The muffuletta was first served at Central Grocery, an Italian deli in Louisiana founded by Sicilian immigrant Salvatore Lupo in 1906. Sicilian farmers would stop by Lupo’s deli in between shifts at the French Market and juggle plates for lunch. To make it easier to eat, Lupo decided to slap all the ingredients between two pieces of bread, and the muffuletta was born. TMYK! In similar fashion, feel free to do like Lupo and swap some ham in there instead of one of the other traditional meats.
Get the Muffuletta recipe.
Ham & Cheese Egg Cups
We sprinkle the ham here with a little shredded cheddar, but feel free to swap in your favorite type of cheese. Gruyère, Parmesan, or pepper Jack will all work well. You can also sprinkle the tops with different herbs like cilantro or sliced green onions. Make these your own!
Get the Ham & Cheese Egg Cups recipe.
Buckwheat Galettes With Ham & Egg
Like their sweet cousins, crêpes, galettes hail from Brittany, France. Because they're made with buckwheat flour, galettes are extra nutty, making them perfect for pairing with savory fillings for a quick dinner this fall. Here, they're filled with a classic ham, egg, and cheese combination, known as "galette complète" in French, but feel free to switch it up if you like.
Croque Monsieur Breakfast Casserole
A croque monsieur is a delectable French sandwich with ham and Gruyére, with a silky béchamel sauce poured over top. Turning it into a breakfast casserole makes it easier to put together and share with a crowd. Yum!
Chicken Cordon Bleu
Once the chicken here is layered with cheese and ham and then rolled, it's kind of large. Frying it seemed like too much, so we baked it instead (you're welcome). It bakes into a beautiful, golden, and crispy piece of meat that's perfectly swirled on the inside. It's mesmerizing!
Get the Chicken Cordon Bleu recipe.
Ham, Egg, & Cheese Breakfast Pizza
If you're short on time and craving breakfast for dinner (wait, isn't that every night?), this super-simple pizza has your name all over it. You can really use any cheese you have, but don't forget those mouthwatering eggs on top!
Croque Madame
This sandwich stars layers of sliced ham, soft, melty cheese, and an audible crunch as you bite down on the toasted bread. Hidden in plain sight is a traditional Mornay sauce: a béchamel sauce that's been upgraded with melted Gruyère. We're in love!
Get the Croque Madame recipe.
Crescent Breakfast Squares
We love ourselves a good crescent roll dough hack, and for good reason. This one is extremely simple and comes together in just about an hour. It’s a simple way to avoid any complaints about the way the eggs are cooked (hint: they’re scrambled, but even haters will enjoy it tucked between flaky pastry), is super-customizable, and makes for a great on-the-go option too.
Get the Crescent Breakfast Squares recipe.
Split Pea Soup
The secret to the BEST split pea soup? A good, smoky ham hock. It imparts so much delicious flavor, and if you're lucky, you can get some meat off of it too. Serve with a slice of toasted sourdough bread, and you're golden.
Get the Split Pea Soup recipe.
Green Eggs & Ham
Skip the food coloring and use spinach and lots of fresh herbs to give the eggs a green makeover. This Dr. Seuss-inspired breakfast will get anyone to eat their greens.
Get the Green Eggs & Ham recipe.
Ham & Cheese Sliders
The homemade poppyseed dressing makes these sliders *extra* special. Make these with Hawaiian rolls if you like something a little sweet, or potato rolls or any other soft bun if not.
Get the Ham & Cheese Sliders recipe.
Ham & Bean Soup
Thinking about what to do with leftover spiral ham? This soup has you covered. It's warm and comforting and endlessly filling.
Get the Ham & Bean Soup recipe.
Cloud Eggs
We love a good baked egg recipe, but these "eggs in a cloud" were the Internet trend that changed our breakfast routine forever. They're adorable clouds of heaven topped with a runny yolk that are as fun to make as they are to eat.
Get the Cloud Eggs recipe.
Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.
