40 fresh ham recipes

A big fresh ham roasted for hours, then stuffed with spicy Italian sausage and cooked until fork-tender. The pan drippings make a rich, savory gravy. Feeds a crowd with just two ingredients.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Jumbo pasta shells stuffed with ricotta, Parmesan, ham, and fresh herbs, baked in spaghetti sauce. A filling Italian dinner that's on the table in under an hour.

Red tomato marmalade simmers fresh tomatoes with cider vinegar, sugar, salt, and pickling spices into a tart-sweet preserve. Old-fashioned condiment that pairs beautifully with ham, cheese, or sandwiches.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Cuban-style black beans with ham bone, green peppers, garlic, and a finishing splash of vinegar. Three green bell peppers and a fresh ham hock build deep flavor in the slow-simmered classic.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.