1,540 jam recipes

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Ham and corn chowder made with creamed corn, half-and-half, and butter-sautéed onions. A thick, creamy soup ready in 40 minutes with just 8 simple ingredients.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Asparagus ham rolls baked under homemade cheddar cheese sauce and golden breadcrumbs. Three asparagus spears per roll, covered in creamy bechamel.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Chicken breasts wrapped in ham and bacon, baked in mushroom-sour cream sauce, then sealed in puff pastry packets until golden. An impressive two-stage dinner party main.

Fettuccine in lemon cream sauce with ham strips and asparagus. A bright, creamy pasta dish that comes together while the noodles cook.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

French mushroom and ham soup simmers earthy mushrooms in beef stock with French mustard and ham, then finishes with evaporated milk and a splash of whiskey. Bistro elegance in 40 minutes.

Noodle salad with cheese: a hearty German-style pasta salad with spiral noodles, cubed Swiss cheese, ham, and dill pickles, all dressed with a tangy mayo-ketchup-cream sauce. A picnic and potluck classic.

Sugar house ham simmered in apple juice or fresh maple sap, then glazed with maple sugar, mustard, cloves, and raisins. A New England sugaring-season classic with sweet, deep flavor and a rich pan sauce.

Ham and potato bake folds diced cooked potatoes and cubed ham into a sharp cheddar cream sauce with bright pimento. Five-ingredient one-dish casserole that turns leftovers into dinner.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.