Quick & Easy Ham Meals
Click on a any link below to view our quick and easy ham meals:
- Asparagus Pesto with Gnocchi and Ham
- South of the Border Tamale Pie
- Cobb Salad Ham Roll-ups
- Ham Jambalaya
- Ginger-Sesame Stir-Fry with Vegetables
Visit our recipe section for all of our great mealtime ideas
Serves 4.
2 cups cubed ham
12 ounces asparagus
3⁄4 cup fresh basil
1⁄2 cup grated Parmesan cheese
1⁄3 cup walnut pieces
1⁄4 cup olive oil or cooking oil
3 tablespoons water
1 tablespoon minced garlic (6 cloves)
1⁄8 teaspoon ground black pepper
1 16-oz. package potato gnocchi
Nonstick cooking spray
- Snap off and discard woody portions of asparagus. Cut into 1-inch pieces.
- Cook asparagus in a small amount of boiling water about 5 minutes or until tender. Drain and cool.
- For pesto, in a food processor or blender, combine asparagus, basil, cheese, walnuts, olive oil, water, garlic and pepper.
- Cover and process or blend until nearly smooth, scraping sides occasionally. Divide pesto into thirds.
- Transfer 2 portions to freezer containers. Freeze for up to 3 months. Set aside remaining portion.
- Prepare gnocchi according to package directions.
- Meanwhile, coat a skillet with nonstick cooking spray. Cook ham cubes in skillet until heated through.
- Stir remaining portion of the pesto into ham cubes; heat through.
- Drain gnocchi and toss with pesto-ham mixture.
Serves 4.
2 cups cubed ham
1 8-oz. can tomato sauce
1⁄2 cup bottled chunky salsa
1 16-oz. tube refrigerated polenta with Mexican
peppers or polenta with wild mushrooms
1 cup shredded Monterey Jack and pepper cheese
Nonstick cooking spray
- Combine tomato sauce and salsa in a medium saucepan.
- Stir in ham; heat through.
- Heat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray.
- Cut tube of polenta into 8 slices. Arrange polenta slices in baking dish.
- Spoon salsa mixture over polenta.
- Bake, uncovered, for 25 minutes or until heated through.
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Sprinkle with shredded cheese. Bake for 5 minutes more or until cheese is melted.
Cobb Salad Ham Roll-ups
Serves 4.8-12 thin ham slices
2 slices bacon, crisp-cooked, drained, crumbled
1⁄4 cup mayonnaise
1 teaspoon Dijon-style mustard
2 hard-cooked eggs, chopped
1⁄2 small avocado, chopped
1 roma tomato, seeded and chopped
2 ounces blue cheese, crumbled
Leaf lettuce or romaine
- Combine mayonnaise and mustard in a medium bowl.
- Fold in eggs, avocado, tomato, blue cheese and bacon until combined. Set aside.
- Layer each ham slice with some of the lettuce. Place a heaping tablespoon of the egg mixture at one end of each slice.
- Starting at the end with the filling, roll up each ham slice. Secure with a wooden pick.
Serves 4.
11⁄2 cups cubed ham
1 tablespoon olive oil
1 cup chopped onion
3⁄4 cup chopped green sweet pepper
1 teaspoon minced garlic (2 cloves)
1 141⁄2-oz. can stewed tomatoes
1 14-oz. can reduced-sodium chicken broth
1 teaspoon Cajun seasoning
11⁄2 cups quick-cooking rice
- Heat olive oil in a large saucepan over medium heat.
- Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender.
- Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning.
- Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
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Stir in rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.
Serves 4.
12 ounces ham, cut into bite-size strips
2⁄3 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1 tablespoon cooking oil
3 cups broccoli florets
1⁄2 16-oz. package frozen pepper stir-fry vegetables
2 teaspoons sesame seeds, toasted
- For sauce, combine orange juice, soy sauce, cornstarch, ginger and garlic powder in a small bowl. Set aside.
- Pour cooking oil into a large skillet or wok. Heat over medium high heat.
- Add broccoli and frozen peppers to skillet. Cook and stir about 3 minutes or until vegetables are just tender. Remove vegetables from skillet.
- Add ham to skillet; cook and stir about 1 minute or until heated through; push ham to edges of skillet.
- Stir sauce; add to center of skillet. Cook and stir until thickened.
- Return vegetables to skillet. Cook and stir about 1 minute more or until heated through.
- Sprinkle with sesame seeds.
Recipes and Photos courtesy of www.theotherwhitemeat.com