Leftover Ham Recipe
This easy, family-friendly skillet casserole brings leftover ham back to life in a quick, delicious comfort food dish that’s both economical and crowd-pleasing.
Full Recipe Introduction
When I first started cooking for my own crew, I realized how wasteful I was being with holiday leftovers—especially ham. That’s why this Leftover Ham Recipe was born: a one-skillet, cheesy casserole that turns extra slices into a warm, satisfying dinner. It’s perfect for busy evenings when you need an easy, quick meal that still feels like home-cooked comfort food. Plus, with colorful veggies tossed in, it’s a clever way to sneak in extra nutrients. Personally, I love serving this right after Thanksgiving or Easter, when ham tends to linger in the fridge, waiting for inspiration. According to USDA data, American families discard nearly 25 percent of cooked meat leftovers—so this dish is not just tasty, it’s a smart move for your budget and the planet.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for weeknight dinners
- Uses just one skillet, so cleanup is a breeze
- Economical: repurposes leftover ham into a full meal
- Family-friendly flavors that even picky eaters adore
- Colorful veggies boost nutrition and add a pop of freshness
- Customizable—swap in your favorite cheese or veggies
- Comfort food that’s hearty without feeling too heavy
- No fancy gadgets required; your trusty cast-iron or nonstick pan will do
Ingredients
– 1 tbsp olive oil (extra-virgin for richer flavor)
– 1 small yellow onion, diced (about ¾ cup)
– 2 cloves garlic, minced (use fresh for best aroma)
– 2 cups diced leftover ham (roughly 8 oz; low-sodium variety works well)
– 1 cup frozen peas and carrots mix (or fresh if you have it)
– 1 bell pepper, any color, diced (adds sweetness and crunch)
– 2 cups cooked rice or quinoa (day-old rice helps everything crisp up)
– 1 cup shredded sharp cheddar (substitute pepper jack for a spicy kick)
– ½ cup milk (whole or 2% for creaminess; unsweetened almond milk also works)
– 2 tsp Dijon mustard (balances the richness)
– ½ tsp smoked paprika (for that cozy, smoky vibe)
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Directions
- Heat the skillet: Warm the olive oil over medium heat until it shimmers—about 1 minute. A drop of water should sizzle on contact.
- Sauté the aromatics: Toss in the diced onion and cook 3–4 minutes, stirring until edges turn translucent. Add garlic and cook 30 seconds more—your kitchen will smell amazing.
- Brown the ham: Stir in the leftover ham and let it caramelize slightly, about 2 minutes. Give it space so it gets a little crisp.
- Add veggies: Mix in peas, carrots, and bell pepper. Cook another 3 minutes until peppers soften but still hold some bite.
- Stir in grains: Fold in the rice (or quinoa). Use a spatula to break up any clumps. Let it toast for 1–2 minutes.
- Make it saucy: Whisk milk, Dijon mustard, paprika, salt, and pepper in a small bowl, then pour over the skillet. Stir gently so everything’s coated.
- Melt the cheese: Sprinkle cheddar evenly on top. Cover with a lid and lower heat to medium-low for 3–4 minutes, or until cheese is gooey. No lid? A sheet of foil works in a pinch.
- Rest before serving: Remove from heat and let everything settle for 2–3 minutes—this helps the flavors mingle.
- Garnish and dig in: Scatter fresh parsley over the top and serve straight from the skillet for extra coziness.
Servings & Timing
• Yield: Serves 4–6 hungry adults
• Prep Time: 10 minutes (dicing and measuring)
• Cook Time: 20 minutes on the stove
• Rest Time: 3 minutes to let flavors meld
• Total Time: About 33 minutes from fridge to table
Variations
- Swap kale or spinach for peas and carrots to boost greens in this comfort-food casserole.
- Turn it into a breakfast skillet by cracking 4 eggs on top, covering until whites set.
- Make it gluten-free by using quinoa or your favorite gluten-free grain instead of rice.
- Add a dollop of sour cream or Greek yogurt just before serving for extra creaminess.
- Stir in a spoonful of sriracha or chili flakes if you like a spicy kick.
Storage & Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions in freezer-safe bags for up to 2 months—label with date and contents.
• Reheat: Warm in a skillet over low heat with a splash of water or milk to steam; or microwave in 30-second bursts, stirring in between.
• Make-Ahead Tip: Prep all veggies and grains the night before, then just toss everything in the skillet when you get home.
Notes
- Using day-old rice isn’t a must but helps prevent mushy grains—you’ll get better texture.
- If your ham is super salty, give it a quick rinse under cold water and pat dry before dicing.
- I’ve found smoked paprika adds depth without overpowering—start with a little and taste as you go.
- Tried it with turkey? It works beautifully when you swap ham for shredded turkey breast.
- For a dairy-free version, omit cheese and stir in 2 tbsp nutritional yeast for a cheesy flavor.
FAQs
Q: Can I use fresh ham instead of leftover?
A: Absolutely—just dice and cook it the same way; fresh ham may need an extra minute or two to brown.
Q: What other grains work here?
A: Farro, barley, or couscous all make great swaps if you want to change up the texture.
Q: Is there a vegetarian version?
A: Skip the ham and add extra mushrooms or chickpeas—season with 1 tsp soy sauce or tamari for umami.
Q: Why is my casserole watery?
A: If it’s too wet, cook uncovered for a minute or two to evaporate excess liquid before adding cheese.
Q: Can I double this recipe?
A: Sure—use a larger skillet or transfer to a baking dish; you might need a few extra minutes to heat through.
Q: How can I make this lower in fat?
A: Use reduced-fat cheese and swap half the oil for chicken broth when sautéing veggies.
Q: What wine pairs well with this?
A: A crisp Chardonnay or a light Pinot Noir complements the smoky ham and cheesy notes.
Q: Can kids help make this?
A: Definitely—dicing veggies or sprinkling cheese is a fun, safe way for little chefs to join in.
Conclusion
This Leftover Ham Recipe turns extra holiday meat into a delicious, family-friendly skillet casserole that’s both frugal and fuss-free. Give it a try next time you peek in the fridge and find ham hiding behind the mustard! I’d love to hear how it worked for you—drop a comment below or tag me on Instagram. And if you’re craving more easy skillet meals, check out my One-Pan Chicken & Veggies or Cheesy Taco Rice Skillet recipes for even more weeknight inspiration.
Leftover Ham Skillet Casserole
Ingredients
- 1 tbsp olive oil (extra-virgin for richer flavor)
- 1 small yellow onion, diced about ¾ cup
- 2 cloves garlic, minced use fresh for best aroma
- 2 cups diced leftover ham roughly 8 oz; low-sodium variety works well
- 1 cup frozen peas and carrots mix (or fresh if you have it)
- 1 bell pepper any color, diced adds sweetness and crunch
- 2 cups cooked rice or quinoa day-old rice helps everything crisp up
- 1 cup shredded sharp cheddar substitute pepper jack for a spicy kick
- ½ cup milk whole or 2% for creaminess; unsweetened almond milk also works
- 2 tsp Dijon mustard balances the richness
- ½ tsp smoked paprika for that cozy, smoky vibe
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Warm the olive oil over medium heat until it shimmers—about 1 minute. A drop of water should sizzle on contact.
- Toss in the diced onion and cook 3–4 minutes, stirring until edges turn translucent. Add garlic and cook 30 seconds more—your kitchen will smell amazing.
- Stir in the leftover ham and let it caramelize slightly, about 2 minutes. Give it space so it gets a little crisp.
- Mix in peas, carrots, and bell pepper. Cook another 3 minutes until peppers soften but still hold some bite.
- Fold in the rice (or quinoa). Use a spatula to break up any clumps. Let it toast for 1–2 minutes.
- Whisk milk, Dijon mustard, paprika, salt, and pepper in a small bowl, then pour over the skillet. Stir gently so everything’s coated.
- Sprinkle cheddar evenly on top. Cover with a lid and lower heat to medium-low for 3–4 minutes, or until cheese is gooey.
- Remove from heat and let everything settle for 2–3 minutes—this helps the flavors mingle.
- Scatter fresh parsley over the top and serve straight from the skillet for extra coziness.
