Best 5 Ham It Up Recipes

Indulge in a culinary journey with our enticing selection of ham recipes, a tribute to the versatility and flavors of this beloved cured meat. From the classic Honey Baked Ham, a centerpiece for any special occasion, to the sweet and tangy Pineapple Ham, each dish promises a unique taste experience. Discover the savory delights of Ham and Cheese Sliders, perfect for parties or quick meals, and the comforting warmth of Ham and Potato Soup, a hearty and satisfying dish for chilly days. Venture into international flavors with our Asian-inspired Ham Fried Rice, a vibrant fusion of textures and tastes, and the rustic charm of Italian Ham and Zucchini Frittata, a delightful brunch or lunch option. Whether you prefer traditional favorites or crave culinary adventures, our curated collection of ham recipes caters to every palate and cooking skill level. Embark on this delectable journey and let the flavors of ham tantalize your taste buds.

Here are our top 5 tried and tested recipes!

HAM-IT-UP SPAGHETTI

Ham-It-Up Spaghetti image

I found this recipe in a church cookbook I bought while touring the New England states. Using common ingredients, it's easy to assemble, especially when you cook the spaghetti while mixing up the remaining ingredient.-Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-3/4 cups whole milk
1 tablespoon dried minced onion
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
2 cups cubed fully cooked ham (about 1 pound)
2 cups shredded cheddar cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. , Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.

Nutrition Facts : Calories 433 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 922mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

HAM IT UP PRIMAVERA

Ham It Up Primavera image

I adapted this recipe from a cookbook my husband and I received when we got married. We love all the veggies, especially the fresh asparagus.-Angelia Holland, Plano, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) spaghetti
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
1/2 cup butter, cubed
1/2 pound sliced fresh mushrooms
2 medium zucchini, halved and cut into 1/4-inch slices
2 cups cubed fully cooked ham
1 package (10 ounces) frozen peas, thawed
8 green onions, chopped
3 teaspoons dried basil
1-1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1-1/2 cups heavy whipping cream
1 cup grated Parmesan cheese, divided

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender. , Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes. , Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.

Nutrition Facts : Calories 417 calories, Fat 23g fat (14g saturated fat), Cholesterol 79mg cholesterol, Sodium 804mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

HAM IT UP!

Ham It Up! image

Ham is a traditional part of Holiday dinners in my home; it requires virtually no preparation before roasting. There are many kinds of ham available - the traditional bone-in found whole (or halved & sold as the larger butt or rump end), boneless (whole or halved) & spiral-cut hams which is my favourite. I make it with the red currant glaze & serve it with a cranberry-orange sauce at Christmas but prefer the brown sugar glaze & fresh pineapple salsa at Easter. I freeze the meaty ham bone for split pea or bean soup another day!

Provided by CountryLady

Categories Ham

Time 4h30m

Yield 24-30 serving(s)

Number Of Ingredients 24

Ingredients

1 (15 lb) bone-in ham, whole, fully cooked
1/2 cup red currant jelly
2 tablespoons packed brown sugar
4 teaspoons dry mustard
1 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon orange zest
1 cup dried cranberries
1 tablespoon orange zest
1 cup orange juice
1 cup water
1/2 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon cornstarch
2 cups chopped fresh pineapple
1 mango, peeled & chopped
1/4 cup finely chopped red onion
2 tablespoons orange juice
1 tablespoon minced jalapeno pepper
1 tablespoon finely chopped of fresh mint
1 tablespoon liquid honey

Steps:

Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
Cover tightly with foil & roast in 325F oven for 3 hours.
BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to ¼ in thickness and diagonally score the fat side to form diamond shapes.
Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour.
Transfer to cutting board & tent with foil; let rest about 20 minutes.
ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes.
Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
To carve the ham: Cut down to bone into ¼ inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone.
Serve the ham with sauce or salsa - your choice!

Nutrition Facts : Calories 880.8, Fat 50.6, SaturatedFat 18.7, Cholesterol 267.6, Sodium 196.4, Carbohydrate 25.9, Fiber 0.8, Sugar 22.4, Protein 76.5

HAM-IT-UP SPAGHETTI

Ham-It-Up Spaghetti image

Wonderful way to use up leftover ham. Heck, it's a great excuse to go out and buy the ham in the first place! Really quick and really easy, darned near impossible to mess this one up. If you start the water first, and keep checking it, you can time this so the sauce and pasta are ready at the same time. Pretty cool. When you hear the water boiling, dump in the pasta, give a few good stirs so those noodles don't get too chummy with each other and stick together. Set the timer for whatever is appropriate, then get back to the sauce-making. As microwave ovens vary, so does the speed at which chefs move about the kitchen, so prep & cook times are approximate

Provided by ThatBobbieGirl

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces spaghetti noodles, uncooked
2 cans condensed cream of mushroom soup
1/2-3/4 cup milk
1 tablespoon dehydrated onion or 1/4 cup fresh onion
2 teaspoons dried parsley or 2 tablespoons fresh parsley
1 lb leftover ham, cut into small dice
10 ounces frozen peas (optional, but good) (optional)
1 cup extra-sharp cheddar cheese, shredded

Steps:

Put the water on to boil for the pasta.
While that's going, get a large microwave-able casserole with a lid.
Open up the cans of soup and dump'em in.
Stir in the milk and seasonings.
Get all those soup lumps smashed up.
Now dump in the ham and peas, and stir.
Cover and microwave on HIGH for 5 minutes.
Stir, and determine if it's gotten hot enough to melt cheese.
No?
Nuke it again!
A couple more minutes.
When it's just about boiling, dump in the cheese, stir and cover.
Microwave another couple minutes, and let it have a rest until the pasta is ready.
It's probably tired.
You didn't forget that water you put on the stove for the pasta, did you?
No?
That's using your noodle.
So, when you heard that water boiling away, you picked up the lid, dumped in the pasta, and gave it a stir.
Well, then, it should be ready to drain in the colander now.
Drain it well, and then add it carefully to that microwave-able casserole you have the sauce in.
I hope you picked a big one.
You might want to add just about half of it, stir it around, then add the rest and stir some more.
Now, unless the sauce had to wait around a long time, it should be hot and ready to serve.
If not, just cover and microwave on HIGH for 3 to 5 minutes until it's hot again.
This has protein, carbs, and veggies all in one.
Add a salad or fresh veggie sticks, if you want something more, and some fruit for dessert.
Dinner is served, and barely a pot was dirtied in the making.
My kind of cooking!

HAM IT UP CHEESE DIP

Ham It Up Cheese Dip image

Cheese balls are sooo 60's. Update it to a dip with some spicy additions, and you have a dish your cracker will leap into. If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com

Provided by Sherry Peyton @SherryPeyton

Categories Cheese Appetizers

Number Of Ingredients 13

Ingredients

8 ounce(s) package of cream cheese, softened
1-2 - thin slices of deli ham, smoked preferred
1 cup(s) cheddar cheese, shredded
1 tablespoon(s) roasted red pepper
1 tablespoon(s) dijon mustard
1 teaspoon(s) paprika
1 tablespoon(s) lemon juice
1 teaspoon(s) pepper
1 teaspoon(s) worcestershire sauce
2 teaspoon(s) finely minced onion
1 tablespoon(s) fresh parsley
1 tablespoon(s) heaping, jalapeno pickles
- salt to taste

Steps:

Tear up the ham roughly and place all ingredients in a food processer and blend until pureed.
Place in a bowl, and refrigerate for a good two hours, longer if you can.
Serve with crackers or raw veggies.

Tips:

Choose the right cut of ham: Look for a bone-in ham with a thick layer of fat. This will help keep the ham moist and flavorful during cooking.
Score the ham: Use a sharp knife to score the ham in a diamond pattern. This will help the glaze penetrate the meat and create a crispy crust.
Glaze the ham regularly: Brush the ham with your favorite glaze every 20-30 minutes during cooking. This will help keep the ham moist and flavorful.
Roast the ham to the proper internal temperature: The internal temperature of the ham should reach 140°F for a medium-rare ham, 145°F for a medium ham, or 155°F for a well-done ham.
Let the ham rest before carving: Let the ham rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham.

Conclusion:

These are some easy tips to achieve a foolproof baked ham. It is a juicy and delicious ham that will satisfy your cravings. With a little preparation and attention to detail, you can create a holiday ham that will impress your family and friends.

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