3 Unique Ham Dishes To Try This Spring

Sunrise Senior Living  |  April 11, 2016

Sometimes, coming up with a fun, unique dinner dish can be harder than you imagined - but it doesn't have to be!

If you didn't get enough ham on Easter and want to learn a new, exciting recipe that utilizes the smoky meat, look no further! Here are three delicious recipes that make you step outside the box from your usual ham entree:

1. Ham Tetrazzini
Have you every tried throwing ham in casserole? This dish from All Recipes is a simple yet delicious way to turn a plain ham dish into something unique. 


  • 6 ounces spaghetti noodles
  • 3 quarts water
  • 1 tsp. salt
  • 1 Tbsp. butter
  • 2 Tbsp. onion - chopped
  • 1 10.75-ounce can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 cup cheddar cheese - shredded
  • 1 cup ham - diced
  • 2 Tbsp. fresh parley - chopped
  • 2 Tbsp. pimento peppers - chopped


First, boil lightly salted water in a large bot over high heat. Then, add your spaghetti noodles and cook until done - this should take about 10 minutes, or you can cook them for less if you prefer your noodles al dente. Drain and set aside.

Next, prepare a medium saucepan by melting butter over medium heat. Then, stir in the chopped onion and cook until soft and translucent - this should take about five minutes.

Once the onion reaches the perfect texture, stir in the cream of mushroom soup, water and shredded cheese. Combine the mixture and heat until cheese melts.

Mix in your cooked pasta, chopped pimento, parsley and last but not least - your leftover ham. Stir the entire mixture to combine. Serve and enjoy!

2. Broccoli and Ham Scalloped Potatoes
This recipe makes the perfect dish, whether it's your main entree or a side!


  • 1/4 cup butter - cubed
  • 2 Tbsp. onion - chopped
  • 4 garlic cloves - minced
  • 5 Tbsp. all-purpose flour
  • 1/4 tsp. white pepper
  • 1/8 tsp. salt
  • 2 1/2 cups whole milk
  • 2 cups Swiss cheese - shredded
  • 2 pounds potatoes - peeled and thinly sliced
  • 2 cups fully cooked ham - julienned
  • 2 cups frozen broccoli florets - thawed


First, heat your oven to 350 degrees. Then, heat butter in a Dutch oven over medium-high heat. Add onion and garlic, cooking until tender - this should take about 3 minutes. Stir in flour, white pepper and salt and gradually whisk in the milk. Bring mixture to a boil, stirring constantly, and cook until thickened - this should take about two minutes.

Next, stir in 1 cup of cheese and reduce heat - keep mixture on heat until cheese is melted, then remove and set aside.

Add potatoes, ham and broccoli to mixture and stir gently to coat. Transfer combination to a baking dish coated in cooking spray and place in the oven.

Bake dish covered for about 40 minutes. Remove and sprinkle with remaining cheese, then place back in the oven for 20 to 25 minutes longer, or until cheese is melted and potatoes are tender. Serve and enjoy!

3. Spinach and Ham Stuffed Baked Potatoes
Who doesn't love a loaded potato? This dish from Cooking Light makes the perfect ham stuffed potato, and each serving is under 300 calories!


  • 4 8-ounce baking potatoes
  • 2 Tbsp. water
  • 1 5-ounce bag baby spinach
  • 2 Tbsp. plain, fat-free Greek yogurt
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 ounces ham - cubed
  • 2 ounces Cheddar cheese - shredded
  • 1/4 cup green onions


First, you'll need to cook your potatoes. You can bake them in the oven at 350 degrees for about 45 minutes, or you can speed up the process by using the microwave - you'll only have to cook them on high for 14 minutes. Once the potatoes are finished cooking, remove and let cool for about 10 minutes.

Next, use a large skillet and bring 2 Tbsp. of water to a simmer over medium-high heat. Add spinach and cook until wilted- this should take about two minutes. Remove spinach and cool for about five minutes, then squeeze with a paper towel to drain excess liquid. Once the spinach is cooled and drained, chop it up and set it aside.

Cut about 1/3 of each potato lengthwise. Remove contents of potatoes, leaving about a 1/8-inch-thick shell for stuffing. In a large bowl, combine potato contents, Greek yogurt, salt, pepper, ham, cheese and spinach. Evenly fill each potato shell with mixture and sprinkle with green onions. Serve and enjoy!