Ready to transform that canned ham into something spectacular? From quick weeknight dinners to cozy comfort food classics, we’ve gathered 35 savory recipes that prove convenience doesn’t mean compromising on flavor. Get ready to discover delicious new ways to enjoy this pantry staple—your next family favorite is just a page turn away!
Canned Ham and Cheese Quiche
Forget boring leftovers—this canned ham and cheese quiche transforms pantry staples into a brunch superstar. Flaky crust, creamy filling, zero fuss.
Ingredients
– 1 store-bought pie crust (thawed if frozen)
– 4 large eggs
– 1 cup of heavy cream
– A big handful of shredded cheddar cheese
– 1 can of diced ham (drained)
– A pinch of salt and black pepper
– A sprinkle of paprika for color
Instructions
1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges. Tip: Prick the bottom with a fork to prevent bubbling.
3. In a medium bowl, whisk together the eggs and heavy cream until smooth.
4. Stir in the shredded cheddar cheese, diced ham, salt, and pepper.
5. Pour the mixture into the pie crust.
6. Sprinkle paprika evenly over the top.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Insert a knife near the center; if it comes out clean, it’s done.
8. Let it cool for 10 minutes before slicing. Tip: This helps the quiche firm up for cleaner cuts.
Unbelievably creamy with a savory ham kick and crispy crust edges. Serve warm with a side salad for a quick lunch, or slice it cold for a protein-packed snack on the go.
Savory Canned Ham and Potato Soup
Hearty comfort in a bowl—this canned ham and potato soup transforms pantry staples into something seriously satisfying. Grab your pot and let’s get simmering.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of peeled and cubed russet potatoes
– 4 cups of chicken broth
– 1 can (12 ounces) of cooked ham, drained and chopped
– 1 cup of heavy cream
– A big pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Tip: Sautéing the onion and garlic first builds a flavorful base for the soup.
5. Add the cubed potatoes and pour in 4 cups of chicken broth.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
7. Tip: Simmering with the lid on helps the potatoes cook evenly without losing too much liquid.
8. Stir in the chopped canned ham and 1 cup of heavy cream.
9. Heat through for 5 minutes over low heat, stirring gently—avoid boiling to prevent curdling.
10. Season with a big pinch of salt and black pepper, adjusting to your preference.
11. Tip: Taste and adjust seasoning at this stage; the ham adds saltiness, so go easy at first.
12. Remove from heat and stir in the chopped fresh parsley.
13. A creamy, chunky delight with tender potatoes and savory ham in every spoonful. Serve it piping hot with crusty bread for dipping, or top with extra parsley for a fresh kick.
Canned Ham and Pineapple Skewers
A total game-changer for your next BBQ—these skewers transform basic canned ham into sweet, smoky perfection with minimal effort. Get ready to impress with this 20-minute wonder!
Ingredients
– 1 can of ham, cut into 1-inch cubes
– 1 fresh pineapple, chopped into chunks
– 1/4 cup of soy sauce
– 2 tablespoons of brown sugar
– A splash of olive oil
– A couple of skewers (soaked if wooden)
Instructions
1. Preheat your grill or oven to 400°F—this high heat ensures a nice char without drying out the ham.
2. In a bowl, whisk together the soy sauce, brown sugar, and olive oil until the sugar dissolves completely.
3. Thread the ham cubes and pineapple chunks alternately onto the skewers, leaving a little space between pieces for even cooking.
4. Brush the skewers generously with the marinade on all sides, reserving some for basting later.
5. Place the skewers on the preheated grill or a baking sheet if using the oven, cooking for 4-5 minutes per side.
6. Flip the skewers halfway through and baste with the remaining marinade to build a sticky, caramelized glaze.
7. Cook until the ham is lightly browned and the pineapple has grill marks, about 8-10 minutes total.
8. Remove from heat and let rest for 2 minutes before serving to allow the juices to redistribute.
Perfectly balanced with juicy pineapple and savory ham, these skewers offer a tender bite with a sweet-and-salty kick. Serve them over rice for a quick meal or as a party appetizer that’ll have everyone asking for the recipe!
Canned Ham Fried Rice Delight
Brace yourself for the easiest flavor bomb you’ll ever make! Canned ham transforms into crispy, savory goodness in this 15-minute fried rice that’ll have everyone begging for seconds.
Ingredients
– 2 cups of day-old cooked white rice (cold works best!)
– 1 can (12 oz) of fully cooked ham, diced into small cubes
– 2 large eggs
– 1 cup of frozen mixed veggies (peas, carrots, corn)
– 3 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 2 cloves of garlic, minced
– A splash of vegetable oil for frying
– A pinch of black pepper
Instructions
1. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
2. Add the diced canned ham and cook for 3-4 minutes until edges are crispy and golden brown.
3. Push the ham to one side of the skillet and crack 2 eggs into the empty space.
4. Scramble the eggs quickly until just set, about 1 minute, then mix with the ham.
5. Tip: Using cold, day-old rice prevents mushiness—fresh rice makes it soggy!
6. Add the minced garlic and frozen mixed veggies to the skillet, stirring for 2 minutes until veggies are tender.
7. Crumble the 2 cups of cold rice into the skillet, breaking up any clumps with a spatula.
8. Pour in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil, tossing everything to coat evenly.
9. Cook for 4-5 minutes, stirring frequently, until the rice is heated through and slightly crispy.
10. Tip: Don’t overcrowd the pan—work in batches if needed for that perfect sear.
11. Season with a pinch of black pepper and give it one final toss.
12. Tip: Taste and adjust with more soy sauce if you like it saltier, but start light since the ham is already savory.
13. Remove from heat and serve immediately.
Kick back and dig into a bowl of pure comfort—the rice is fluffy with crispy bits, the ham adds a salty punch, and the veggies bring fresh crunch. Top with a fried egg or sriracha for an extra kick, and watch it disappear faster than you can say “leftovers win!”
Canned Ham and Vegetable Casserole
Transform that pantry staple into a cozy dinner hero. This casserole layers savory ham with fresh veggies for maximum comfort in minutes.
Ingredients
– 2 cups of diced canned ham
– 1 can of cream of mushroom soup (about 10.5 oz)
– 1 cup of shredded cheddar cheese
– 2 cups of frozen mixed vegetables (like peas, carrots, and corn)
– 1/2 cup of milk
– 1 cup of crushed potato chips
– A couple of tablespoons of butter
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F to get it ready for baking.
2. In a large mixing bowl, combine the diced canned ham, cream of mushroom soup, shredded cheddar cheese, frozen mixed vegetables, milk, salt, and black pepper, stirring until everything is well mixed. Tip: If the veggies are icy, let them sit out for a few minutes to avoid a watery casserole.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly with a spatula.
4. In a small bowl, melt the butter and mix it with the crushed potato chips until coated. Tip: Use your hands for this to ensure even coating and better crunch.
5. Sprinkle the buttered potato chips evenly over the top of the casserole mixture.
6. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown. Tip: Check at the 20-minute mark to prevent over-browning—ovens can vary.
7. Remove from the oven and let it cool for 5 minutes before serving to allow it to set.
Let this casserole cool slightly for the best texture: creamy inside with a crispy, crunchy top. Its savory ham and cheesy goodness make it perfect for a quick weeknight meal or potluck hit—try serving it with a side salad for a balanced dinner.
Hearty Canned Ham Pasta Salad
Perfect for picnics or potlucks, this canned ham pasta salad delivers big flavor with minimal effort. Packed with protein and crunch, it’s a crowd-pleaser that comes together in minutes.
Ingredients
– 8 ounces of elbow macaroni
– a 12-ounce can of ham, drained and chopped
– a couple of celery stalks, diced
– half a red onion, finely chopped
– a cup of mayonnaise
– a tablespoon of yellow mustard
– a splash of apple cider vinegar
– a teaspoon of sugar
– a pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold water for 1 minute to stop the cooking process—this keeps it from getting mushy.
4. In a large mixing bowl, combine the chopped canned ham, diced celery, and finely chopped red onion.
5. Add the cooled pasta to the bowl with the ham and vegetables.
6. In a small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
7. Pour the dressing over the pasta mixture and toss thoroughly to coat everything evenly.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld—chilling is key for the best taste.
9. Before serving, give the salad a good stir to redistribute the dressing.
Keep it crunchy and creamy with a hint of tang from the vinegar; serve it scooped into lettuce cups for a low-carb twist or alongside grilled meats for a hearty meal.
Canned Ham Breakfast Burritos
Elevate your morning routine with these canned ham breakfast burritos—packed with protein, ready in minutes, and perfect for on-the-go fuel. Every bite delivers savory ham, fluffy eggs, and melty cheese wrapped in a warm tortilla. No fancy skills needed, just big flavor fast.
Ingredients
– 4 large flour tortillas
– 1 can (12 oz) of diced ham, drained
– 6 large eggs
– A splash of milk (about 2 tbsp)
– A couple of tablespoons of butter
– 1 cup of shredded cheddar cheese
– A pinch of salt and black pepper
– Hot sauce or salsa for serving (optional)
Instructions
1. Crack 6 large eggs into a bowl and whisk them with a splash of milk, a pinch of salt, and black pepper until frothy.
2. Heat a non-stick skillet over medium heat and melt a couple of tablespoons of butter, swirling to coat the pan evenly.
3. Pour the egg mixture into the skillet and scramble for 3-4 minutes, stirring constantly with a spatula until fluffy and fully cooked—no runny bits left.
4. Tip: Don’t overcook the eggs; remove them from heat just before they’re fully set, as they’ll continue cooking off the heat.
5. Transfer the scrambled eggs to a plate and wipe the skillet clean with a paper towel.
6. Add the drained canned ham to the same skillet and cook over medium heat for 2-3 minutes, stirring occasionally, until lightly browned and heated through.
7. Tip: For extra flavor, crisp the ham edges by pressing it down in the skillet for a minute—this adds a nice texture contrast.
8. Warm the flour tortillas one at a time in the skillet for about 20 seconds per side, just until pliable and lightly toasted.
9. Lay a tortilla flat and spoon a quarter of the scrambled eggs onto the center, followed by a quarter of the ham and a generous sprinkle of cheddar cheese.
10. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito, pressing gently to seal.
11. Repeat steps 9-10 for the remaining tortillas and fillings.
12. Tip: If the burritos feel loose, heat them seam-side down in the skillet for 30 seconds to help them hold their shape.
13. Serve immediately with hot sauce or salsa on the side for dipping.
These burritos boast a hearty texture with fluffy eggs, savory ham, and gooey cheese that melts into every bite. Try drizzling with salsa or wrapping in foil for a portable breakfast—perfect for busy mornings or meal prep.
Canned Ham Stuffed Peppers
Sick of boring weeknight dinners? These canned ham stuffed peppers will transform your pantry staples into a flavor-packed meal that’s seriously easy and totally craveable.
Ingredients
– 4 large bell peppers, any color you like
– a 12-ounce can of ham, drained and chopped
– 1 cup of cooked white rice
– half a cup of shredded cheddar cheese
– a quarter cup of diced onion
– 2 cloves of garlic, minced
– a tablespoon of olive oil
– a splash of Worcestershire sauce
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grab a baking dish that fits all 4 peppers snugly.
2. Slice the tops off the bell peppers and remove the seeds and membranes from inside—save the tops for later if you want to use them as lids (it makes for a cute presentation!).
3. In a skillet over medium heat, heat the olive oil and sauté the diced onion until it’s soft and translucent, about 3-4 minutes.
4. Add the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn or it’ll turn bitter.
5. Stir in the chopped canned ham and cook for 2 minutes to warm it through and let the flavors meld.
6. Remove the skillet from heat and mix in the cooked white rice, shredded cheddar cheese, Worcestershire sauce, salt, and black pepper until everything is well combined.
7. Stuff each bell pepper generously with the ham and rice mixture, pressing it down lightly to pack it in.
8. Place the stuffed peppers upright in the baking dish and cover the dish tightly with aluminum foil.
9. Bake at 375°F for 25 minutes to steam and soften the peppers.
10. Remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are lightly golden.
11. Let the peppers cool for 5 minutes before serving—they’ll be hot and hold their shape better this way.
Yum, these peppers come out tender with a savory, cheesy filling that’s hearty and satisfying. Serve them with a side salad for a complete meal, or top with extra cheese and broil for a minute if you’re feeling extra indulgent!
Tangy Canned Ham Glaze
A game-changing glaze that transforms basic canned ham into a flavor bomb. Amplify your holiday table or weeknight dinner with this zesty, sweet-and-sour kick that’s ridiculously easy to whip up.
Ingredients
– 1 cup of brown sugar
– 1/2 cup of apple cider vinegar
– 1/4 cup of Dijon mustard
– A couple of tablespoons of Worcestershire sauce
– A splash of pineapple juice
– One 5-pound canned ham
Instructions
1. Preheat your oven to 325°F.
2. In a small saucepan over medium heat, combine 1 cup of brown sugar, 1/2 cup of apple cider vinegar, 1/4 cup of Dijon mustard, a couple of tablespoons of Worcestershire sauce, and a splash of pineapple juice.
3. Whisk the mixture constantly for about 5 minutes until the sugar fully dissolves and it starts to simmer lightly. Tip: Don’t walk away—sugar can burn fast!
4. Remove the saucepan from heat and let the glaze cool for 2–3 minutes; it will thicken slightly.
5. Place the 5-pound canned ham in a baking dish, fat side up.
6. Using a pastry brush, generously coat the entire surface of the ham with half of the glaze.
7. Bake the ham in the preheated oven for 60 minutes. Tip: Baste every 15 minutes with the remaining glaze for a sticky, caramelized crust.
8. After 60 minutes, check if the internal temperature reaches 140°F using a meat thermometer.
9. Remove the ham from the oven and let it rest for 10 minutes before slicing. Tip: Resting ensures the juices redistribute, keeping it moist.
10. Slice and serve immediately.
Glazed to perfection, this ham boasts a crackly, sweet exterior that gives way to tender, juicy meat inside. The tangy vinegar and mustard cut through the richness, making it ideal for sandwiches next day or paired with roasted veggies for a standout meal.
Canned Ham and Cheddar Biscuits
Ditch the boring snacks—these canned ham and cheddar biscuits are your new go-to. They’re flaky, savory, and ready in under 30 minutes. Perfect for lazy Sundays or impromptu gatherings.
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cubed
– 3/4 cup of milk
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of diced canned ham
– A splash of melted butter for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs—this keeps the biscuits tender and flaky.
4. Pour in the milk and stir gently with a fork until a shaggy dough forms; avoid overmixing to prevent tough biscuits.
5. Fold in the shredded cheddar cheese and diced canned ham until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the biscuits lightly with melted butter to encourage a golden, crispy crust.
10. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
11. Remove from the oven and let them cool on the baking sheet for 5 minutes before serving.
You’ll love the buttery, flaky layers packed with salty ham and melty cheddar. Serve them warm with a dollop of honey mustard or alongside a hearty soup for a cozy meal that’ll have everyone asking for seconds.
Canned Ham and Bean Stew
Transform that pantry staple into a cozy, flavor-packed meal in under an hour. This stew is your secret weapon for busy nights—hearty, satisfying, and seriously easy.
Ingredients
– A 15-ounce can of ham, diced
– Two 15-ounce cans of white beans, drained
– One 14.5-ounce can of diced tomatoes
– One cup of chopped onion
– Two cloves of garlic, minced
– Four cups of chicken broth
– A tablespoon of olive oil
– A teaspoon of dried thyme
– A couple of bay leaves
– A splash of Worcestershire sauce
Instructions
1. Heat one tablespoon of olive oil in a large pot over medium heat.
2. Add one cup of chopped onion and sauté for 5 minutes, until softened.
3. Stir in two minced garlic cloves and cook for 1 minute, until fragrant.
4. Pour in four cups of chicken broth and bring to a simmer.
5. Add one 15-ounce can of diced ham, two 15-ounce cans of drained white beans, one 14.5-ounce can of diced tomatoes, one teaspoon of dried thyme, a couple of bay leaves, and a splash of Worcestershire sauce.
6. Bring the mixture to a boil, then reduce heat to low.
7. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
8. Remove the bay leaves and discard them before serving.
9. Ladle the stew into bowls while hot.
Creamy beans and tender ham melt together in a rich, savory broth with just a hint of tomato tang. Serve it with crusty bread for dipping or top with a sprinkle of fresh parsley to brighten it up—perfect for those chilly evenings when you need comfort in a bowl.
Canned Ham Omelette Surprise
Ready to transform that canned ham from pantry staple to breakfast superstar? This omelette surprise delivers serious flavor with minimal effort—perfect for busy mornings when you need something satisfying fast.
Ingredients
– 3 large eggs
– A splash of whole milk (about 2 tablespoons)
– A couple of thick slices of canned ham, chopped (about 1 cup)
– A handful of shredded cheddar cheese (about 1/2 cup)
– A pat of butter (about 1 tablespoon)
– A pinch of salt and black pepper
Instructions
1. Crack 3 large eggs into a medium bowl.
2. Add a splash of whole milk to the eggs.
3. Whisk the eggs and milk vigorously until fully combined and slightly frothy. (Tip: Whisking well incorporates air for a fluffier omelette.)
4. Season the egg mixture with a pinch of salt and black pepper.
5. Heat a nonstick skillet over medium heat for 1 minute.
6. Melt a pat of butter in the skillet, swirling to coat the bottom evenly.
7. Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds.
8. Use a spatula to gently push the cooked edges toward the center, tilting the skillet to let uncooked egg fill the gaps.
9. Sprinkle the chopped canned ham evenly over one half of the omelette.
10. Top the ham with a handful of shredded cheddar cheese.
11. Cook for another 1-2 minutes until the eggs are mostly set but still slightly runny on top. (Tip: Don’t overcook—the residual heat will finish it.)
12. Carefully fold the empty half of the omelette over the filling with your spatula.
13. Slide the omelette onto a plate and let it rest for 1 minute. (Tip: Resting allows the cheese to melt perfectly and the layers to set.)
Just fluffy eggs wrapped around savory ham and gooey cheese make every bite a delight. Serve it with a side of crispy hash browns or tuck it into a toasted English muffin for a handheld breakfast twist.
Canned Ham Macaroni Bake
Forget boring weeknight dinners—this canned ham macaroni bake transforms pantry staples into pure comfort. It’s cheesy, hearty, and ready in under an hour.
Ingredients
– 2 cups of elbow macaroni
– a 12-ounce can of ham, diced
– 2 cups of shredded cheddar cheese
– 1 cup of whole milk
– 1/2 cup of sour cream
– 1/4 cup of all-purpose flour
– 2 tablespoons of butter
– a pinch of salt and black pepper
– a sprinkle of paprika for topping
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 7-8 minutes, stirring occasionally, until al dente (it should still have a slight bite).
4. Drain the macaroni thoroughly in a colander and set it aside.
5. In the same pot, melt the butter over medium heat until it’s bubbly and fragrant.
6. Whisk in the all-purpose flour continuously for about 1 minute to form a smooth roux—this prevents lumps in your sauce.
7. Gradually pour in the whole milk, whisking constantly to combine everything smoothly.
8. Cook the mixture for 3-4 minutes, stirring often, until it thickens slightly and coats the back of a spoon.
9. Remove the pot from the heat and stir in the sour cream until fully incorporated.
10. Add the shredded cheddar cheese, reserving a handful for topping, and stir until the cheese is melted and the sauce is creamy.
11. Season the sauce with a pinch of salt and black pepper, tasting and adjusting if needed.
12. Fold in the drained macaroni and diced canned ham until everything is evenly coated with the cheese sauce.
13. Transfer the mixture to the greased baking dish and spread it out into an even layer.
14. Sprinkle the reserved cheddar cheese and a dusting of paprika over the top for a golden, flavorful crust.
15. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly browned.
16. Let it cool for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
The bake emerges with a crispy, cheesy top giving way to a creamy, tender interior packed with savory ham bits. Serve it straight from the dish with a side of steamed veggies or crumble some crackers on top for extra crunch.
Canned Ham and Broccoli Quinoa
Kickstart your weeknight dinner with this protein-packed, veggie-loaded quinoa bowl that comes together in under 30 minutes. Perfect for using up pantry staples while keeping things fresh and flavorful.
Ingredients
– 1 cup of quinoa
– 2 cups of water
– A 12-ounce can of ham, drained and chopped
– 2 cups of fresh broccoli florets
– 2 tablespoons of olive oil
– A pinch of salt
– A couple of grinds of black pepper
– A splash of lemon juice (about 1 tablespoon)
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa is tender and the water is absorbed.
4. While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add 2 cups of fresh broccoli florets to the skillet and sauté for 5 minutes, stirring occasionally, until bright green and slightly tender.
6. Tip: Don’t overcrowd the skillet to ensure the broccoli gets a nice sear instead of steaming.
7. Add the chopped canned ham to the skillet with the broccoli and cook for 3 minutes, stirring to combine and heat through.
8. Tip: If the ham is too salty, give it a quick rinse before chopping to balance the flavor.
9. Fluff the cooked quinoa with a fork and transfer it to the skillet with the ham and broccoli.
10. Stir everything together over low heat for 2 minutes to combine and warm through.
11. Season with a pinch of salt and a couple of grinds of black pepper, adjusting to your preference.
12. Drizzle with a splash of lemon juice (about 1 tablespoon) and toss to coat evenly.
13. Tip: Add the lemon juice at the end to preserve its bright, fresh flavor and avoid bitterness.
14. Remove from heat and serve immediately.
Light and fluffy quinoa pairs perfectly with the savory ham and crisp-tender broccoli, creating a satisfying texture in every bite. For a fun twist, top with a fried egg or sprinkle with grated Parmesan cheese to elevate this simple dish into something special.
Conclusion
From appetizers to main courses, these 35 canned ham recipes offer incredible versatility and flavor for any home cook. We hope you find new favorites to try—don’t forget to share which ones you love in the comments and pin this roundup to your Pinterest boards for easy access!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
