Holiday dinners. Weekend brunches. Sandwich shops. There are times and places you expect ham. But sometimes it shows up at times and in places that are a little predictable—weeknight soup, a 20-minute pasta, or a crunchy, cheesy quiche bite. These recipes take ham beyond the usual turning leftovers into stars and centerpieces into showstoppers. This is the ham hall of fame, where every recipe earns its spot.
Credit:
Jake Sternquist
If you want to place bets on a holiday ham recipe that will have everyone going back for seconds, it’s this one. It starts with baking an 8 to 10-pound spiral cut bone-in ham. Then, just like waving a magic wand, a glaze of brown sugar, Dijon, orange, and spices lacquered on in the last quarter reveals an irresistibly glossy finish. The result is something like candied bacon—sticky at the edges, deeply caramelized, and just enough salt and tang to keep it from veering too sweet.
Credit:
Kelsey Hansen
We’ll never say no to ham in the morning. Layered with baked eggs, pesto, and cheese, this is the kind of make-ahead breakfast sandwich meal preppers dream of. Baking the eggs in a 9×13 pan creates clean, sandwich-ready squares—no messy scrambling required. Prep, freeze, and reheat for a breakfast on the go with real staying power.
Credit: Jacob Fox
This is the showstopper ham. The one that earns oohs and ahhs at the holiday table. But it’s not just about looks. Tucking citrus, garlic, and herbs into the spirals lets flavor seep into every slice as it bakes. And the glaze? That’s where you get to customize: sweet, savory, spicy—you can change it to match the season or occasion.
Credit: Jason Donnelly
If you’ve tired of the honey-glazed baked ham number, let us introduce you to this sweet, smoky spiced rendition. A homemade rub of brown sugar, garlic powder, oregano, cayenne, and black pepper creates a crisp, flavorful crust as it bakes while flavoring the meat with savory complexity. For those partial to a glaze, a drizzle of maple syrup at the end satisfies anyone who loves a sweet finish.
Credit:
Kelsey Hansen. Food Stylist: Annie Probst. Prop Stylist: Addelyn Evans
Your leftover croissants aren’t past their prime. They’re sandwich-ready. You might have seen this trick while scrolling TikTok or your feed, and it’s gone viral because it actually works…and it’s flippin’ delicious. Flatten, layer with ham and cheese, bake until golden, and enjoy crispy edges with gooey cheese in every bite.
Credit: Brie Passano
This genius recipe takes everything you love about scalloped potatoes, throws in some ham, and turns it into a weeknight-friendly soup. It hits all those creamy, cheesy notes without the hassle of wrestling with a mandoline or carefully layering potatoes. A sprinkle of panko on top gives each bowl that extra-special crunchy finish.
Credit:
Carson Downing
This is how you win brunch. Thin potato slices line muffin tins to create golden, crispy “petals” that bake up looking like edible flowers. Inside? A classic ham, egg, and Gruyère filling that keeps things rich and savory. They’re crunchy on the edges, creamy in the center, and guaranteed to have people hovering around the table asking, “Wait—how did you make these?”
Credit:
Grant Webster
You know how it goes. You bake a giant ham for a holiday, everyone swears they’re taking some home, and somehow you’re still staring at half of it the next day. There’s only one move left: ham salad. This one keeps it classic—finely chopped ham, celery, green onion, sweet pickle relish, and just enough mayo to pull it all together. Pile it on soft bread, scoop it with crackers, or eat it straight from the fridge (no judgment!).
Credit:
Brie Goldman
Sweet, yes. Predictable, no. The whiskey slips into the glaze with warmth and a faint smoky edge, balancing the brown sugar and giving the whole thing a little swagger. One reader summed it up perfectly: “over-the-top delicious.” It’s festive, a little bold, and exactly what a holiday ham should be.
Leftover ham? Lucky you. You’re just 20 minutes from a cozy, comforting pasta dinner. Toss it in a pot with store-bought cheese tortellini, frozen peas, and a simple cream-Parmesan sauce and call it good. Add arugula if you’re feeling it, swap in spinach if you’re not, or skip the greens entirely to make it your own.
Dining and Cooking