2,417 ham ham recipes

Clove apricot glaze blends canned apricots with vinegar, oil, and ground cloves for a sweet-tart blender sauce. Five minutes start to finish, perfect for ham, pork, or roasted poultry.

Escalloped pineapple with bread cubes, pineapple chunks, butter, eggs, and sugar baked into a sweet, custardy casserole. A Southern side dish for ham or a warm, bread pudding-style dessert.

Easy calzones use refrigerated pizza dough cut into squares, folded over a sausage-mushroom or ham-spinach filling, brushed with egg, and baked golden. Six personal-sized handheld pizza pockets ready in 25 minutes.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

Spam and Swiss cheese quiche pie with a flaky shell, cubed Spam, onion, and a custard of eggs and heavy cream. A retro pantry dinner that turns canned ham into a crowd-pleasing main.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Mexican frijoles from scratch: dried pinto beans soaked, then slow-simmered with smoky salt pork or ham hock, onion, garlic, chili powder and cumin until thick and creamy. The classic pot of beans.