2,417 ham ham recipes

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

No bake, 7-up lemon pudding cake made in a spring-form pan. It's more like a pie than a cake.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Grilled curry-apricot shrimp and scallops skewered and brushed with a sweet-spicy marinade of apricot preserves, Dijon, jalapeño, and fresh cilantro.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Apricot chicken baked low and slow with a sweet-tangy glaze of apricot preserves, duck sauce, ketchup, and vinegar over matzo-crusted pieces. A crowd-feeding, Jewish-style classic.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.