2,417 ham ham recipes

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Freezer cucumber pickles with onions, sugar, and apple cider vinegar. No-canning sweet pickles that stay crisp for months in the freezer.

Honey mustard ranch dressing whisks together mayo, milk, ranch seasoning, Dijon mustard, and honey in 10 minutes. Creamy, tangy, and sweet for salads or dipping.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

English country house lemon curd is a silky, tart-sweet spread of butter, sugar, egg yolks, and fresh lemon juice cooked slowly over a double boiler. A classic British teatime staple for scones, tarts, and toast.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.