814 ham ham recipes

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Egg, ham, and spinach pizza with prosciutto, Parmesan, and runny yolks on a whole-wheat thin crust. A fast weeknight-to-brunch crossover that's ready in under 30 minutes.

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.

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

A no-cook Southern-style salad with black-eyed peas, chopped ham, celery, red onion, and fresh jalapeño in a tangy red wine vinegar dressing. Ready in minutes, feeds a crowd, and gets better as it sits.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Sweet and fruity sauce made from applesauce, apple butter, raisins, and maple syrup, simmered until thick and glossy for ham.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.