I enjoy exploring various ham dinner recipes and have compiled my favorites for you to try at home. They range from the delicate flavors of prosciutto and Serrano ham to the robust tastes of Virginia ham and ham baked with honey, interspersed with Iberico, Black Forest, and other types of ham.
Each recipe has been tested and is ready for your kitchen.
The 16 Best ham for dinner recipes
1. Prosciutto
Italian dry-cured ham, known for its delicate, savory flavor, is prosciutto. It pairs well with ingredients like fresh arugula, fig jam, and creamy goat cheese, offering a delightful contrast to crispy, olive oil-brushed slices of baguette.
Ingredients
8 slices of prosciutto
1/4 cup of goat cheese
1/4 cup of fig jam
1 baguette, sliced
1 tablespoon of olive oil
Fresh arugula leaves
Instructions
1. Begin by setting your oven to 350°F (175°C). Take the baguette slices and brush them with olive oil, placing them next on a baking sheet.
2. Put the baguette wedges in the oven and heat them for about 5-7 minutes until they are beautifully browned and delicately crisp.
3. Each toasted baguette slice should have a thin layer of goat cheese spread on top, and then a small spoonful of fig jam placed right on top of the cheese.
4. On top of each slice, drape a few arugula leaves and a slice of prosciutto. Serve right away.
2. Serrano Ham
Serrano ham is a well-cured, dry Spanish ham that has a deep, rich flavor. I cut it on the bias and pair it with a baguette that has been toasted until crisp; with tomatoes that have just come off the vine and luxuriate in their almost too-perfect ripeness; with aromatic garlic; and with ample, and I mean ample, olive oil, salt, and black pepper for a nutrient-dense, delicious, and quite honestly unhealthy appetizer.
Ingredients
8 slices of Serrano ham
1 baguette
2 tablespoons of olive oil
2 ripe tomatoes
1 clove garlic
Salt to taste
Freshly ground black pepper to taste
Instructions
1. Set your oven to 350°F (175°C). Slice the baguette into thin slices and brush each side with olive oil. Arrange the slices on a baking sheet and place in the oven to toast for about 10 minutes, or until you smell their deliciousness and see them starting to turn golden brown.
2. As the bread toasts, halve the tomatoes and grate them into a bowl, discarding the skins. Grate the garlic into the bowl with the tomatoes and add salt and pepper to taste. Mix well.
3. When the bread is done toasting, take it out of the oven. Very carefully, using a spoon, place a small amount of the tomato mixture onto each slice of bread, spreading it evenly over the surface of the bread.
4. Place a piece of Serrano ham atop each slice. Drizzle olive oil over the top if you like, and then serve. Eat immediately, either as an appetizer or as part of a tapas spread.
3. Iberico Ham
Iberico ham is a Spanish delicacy that is famous for its nutty, rich flavor. Combined with fresh arugula, sweet pear, and shaved Manchego cheese, it creates a gourmet experience that is accented by toasted walnuts and balsamic glaze.
Ingredients
100g Iberico ham, thinly sliced
200g fresh arugula
1 ripe pear, thinly sliced
50g Manchego cheese, shaved
30g walnuts, toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
Instructions
1. Lay the arugula out flat on a serving platter.
2. Place the arugula in a serving bowl, then layer the Iberico ham slices, pear slices, and shaved Manchego cheese over it.
3. Evenly sprinkle the toasted walnuts across the salad.
4. Before serving, drizzle extra virgin olive oil and balsamic glaze over the whole platter. Mix gently and serve at once.
4. Black Forest Ham
Ham from the Black Forest is a classic smoked meat made in Germany’s Black Forest region. It is seasoned with aromatic spices and—and here is the good part—it is almost always served in a sandwich.
And not just any ol’ sandwich. A Black Forest ham sandwich is layered with Swiss cheese, slathered with mustard (Dijon, if you’re fancy), and served on a freshly baked baguette.
Ingredients
Black Forest Ham, sliced
Swiss cheese, sliced
Dijon mustard
Freshly baked baguette or rolls
Pickles, sliced
Butter
Lettuce leaves
Instructions
1. Set your oven to 350°F (175°C). Cut the baguette or rolls in half lengthwise.
2. Butter each half of the bread—be careful to keep it even and thin—then lay down a bottom half that is fully and fairly settled with Black Forest Ham and Swiss cheese.
3. Place a few slices of pickle and some lettuce above the layer of ham and cheese. Smear some Dijon mustard on the top half of the roll.
4. Transfer the constructed sandwich halves onto a baking sheet and cook them for roughly 10 minutes, or until you observe that the cheese has melted and the outer surfaces of the bread look a little toasty. Remove them from the heat, slice them, and eat them while they’re still warm.
5. Virginia Ham
Virginia Ham is a classic cured and smoked ham that is usually served during the holidays. Typically, it weighs around 12 to 14 pounds, and it’s paired with a glaze of brown sugar, pineapple juice, Dijon mustard, and honey, studded with whole cloves.
Ingredients
1 whole Virginia ham (about 12 to 14 pounds), fully cooked
1 cup brown sugar
1 cup pineapple juice
1/4 cup Dijon mustard
1/2 cup whole cloves
1/2 cup honey
Instructions
1. Set the oven to 325°F (165°C) to preheat. In a large roasting pan, put the Virginia ham.
2. In a bowl, combine the brown sugar, pineapple juice, Dijon mustard, and honey. Mix until well combined and the sugar is mostly dissolved. Spread the glaze evenly over the ham.
3. Insert whole cloves into the ham, placing them evenly over the surface.
4. Loosely cover the ham with foil and bake for about
1.5 to 2 hours, or until heated through, basting with the glaze every so often. During the last 30 minutes of baking, take off the foil so that the glaze can caramelize.
6. Honey Baked Ham
A dish of sweet-salty ham makes an excellent centerpiece for any table due to its balance of flavors and the delicious crisp moments that you can get when baking it. I made a Honey Baked Ham [a spiral-cut ham baked in a mixture of honey, brown sugar, and Dijon mustard, itself a version of sweet-salty flavor with a barely perceptible bite from the mustard].
Ingredients
- 1 fully cooked spiral-cut ham (approximately 8-10 pounds)
- 1 cup honey
- 1/4 cup brown sugar
- 1/4 cup Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
1. Heat your oven to 325°F (160°C). Using a large roasting pan, make a bed for the ham with sheets of foil. Place the ham in the pan, cut side down, and cover it lightly with additional sheets of foil. Tent it loosely; the foil should not touch the ham. Bake for
1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
2. As the ham is baking, the glaze is prepared by mixing honey, brown sugar, Dijon mustard, ground cinnamon, ground cloves, and ground ginger in a small saucepan placed over medium heat. Stir until the sugar dissolves and the mixture is smooth.
3. Take the ham from the oven and cautiously take off the foil. Brush on the ready glaze over the ham, ensuring that it goes in between the slices. Turn the oven up to 425°F (220°C).
4. Reunite the ham with the oven, uncovered, for an extra 15 to 20 minutes, or until the glaze has achieved the state of caramelization. Let the ham have its moment of resting for approximately 10 minutes before it is served to waiting diners.
7. Smithfield Ham
A delectable, fully cooked ham that has been called “the most illustrious ham in America” is Smithfield Ham. Traditionally, it is served during special occasions, often baked with a delicious glaze.
A typical Smithfield Ham glaze might contain dark brown sugar, Dijon mustard, honey, apple cider vinegar, and ground cloves. However, there are many different recipes for a Smithfield Ham glaze, and each one varies from family to family.
Ingredients
7. Smithfield Ham, fully cooked (around 10 pounds)
1 cup dark brown sugar
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup apple cider vinegar
1 teaspoon ground cloves
Instructions
1. Set your oven to 325°F (165°C) to heat up. In the meantime, ready a roasting pan by placing the Smithfield Ham inside with a little bit of water at the bottom. “A small amount,” the recipe advises—just enough to cover the bottom of the pan.
2. In a small bowl, combine the following ingredients until you achieve a uniform mixture: brown sugar, Dijon mustard, honey, apple cider vinegar, and ground cloves. This concoction is your glaze.
3. Evenly coat the entire surface of the ham with the glaze mixture by rubbing and patting. Be certain that the coating is even and that the mixture has been well applied.
4. Wrap the ham in foil and put it in the oven that has been preheated to 325 degrees Fahrenheit. Bake the ham for
1.5 to 2 hours, basting every 30 minutes with the pan juices. Remove the foil during the last 30 minutes of baking time so that the glaze can caramelize. Let the ham rest for at least 10 minutes before slicing.
8. Country Ham
Typically weighing 12 to 15 pounds, country ham is a traditionally cured and smoked meat. It is often soaked to remove excess salt and then flavored with such ingredients as brown sugar, apple cider vinegar, cloves, and honey.
Ingredients
1 whole country ham (approximately 12-15 pounds)
Water
1 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon whole cloves
1/2 cup honey
Instructions
1. The country ham should be rinsed well under a cold, running tap to wash away the excess salt. Then, it should be soaked in water for a day or two, changing the water every half day to further unfurl the ham’s salty embrace.
2. Put the ham in a big pot or roasting pan and cover it completely with water. To the water, add the apple cider vinegar, and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for 4-5 hours, or until the ham gives under pressure and is tender.
3. Heat the oven to 350 °F (175 °C). Take the ham out of the water and allow it to cool. Cut away the skin and excess fat. Score the remaining fat in a diamond pattern and stud the diamonds with cloves.
4. Combine the brown sugar and honey, and spread them over the ham. Put the ham in a roasting pan and bake it for 45 minutes to 1 hour, basting it a few times, until the glaze is caramelized and the ham is hot all the way through. Let it rest before slicing.
9. Bayonne Ham
In the Basque region of France, a traditional high-quality dry-cured ham is made known as Bayonne Ham. I enjoy cooking with it to create dense, rich, and satisfying dishes.
Part of the allure of working with Bayonne Ham, though, is the way its flavor blends with the other ingredients in my dish. Pairing it with fresh figs, arugula, and goat cheese, I found that I could heighten those concentrations of flavor even more with balsamic glaze and olive oil.
Ingredients
Bayonne ham, thinly sliced
Fresh figs, halved
Balsamic glaze
Arugula leaves
Goat cheese, crumbled
Olive oil
Freshly cracked black pepper
Instructions
1. Lay a serving platter generously with the leaves of arugula.
2. Halved fresh figs and thinly sliced Bayonne ham are placed on top of the arugula.
3. Pour olive oil and balsamic glaze over the platter.
4. Before serving, add crumbled goat cheese and freshly cracked black pepper to taste.
10. Tasso Ham
In Louisiana, a delightful spiced cured meat they call Tasso ham is made from a pork shoulder that’s injected with a blend of Cajun seasonings and then coated in a mix of paprika, kosher salt, garlic powder, cayenne pepper, and black pepper.
Ingredients
1 pound pork shoulder
3 tablespoons Cajun seasoning
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon black pepper
Instructions
1. Remove excess fat from the pork shoulder and slice it into 1-inch thick slabs.
2. In a tiny bowl, combine the Cajun seasoning, paprika, kosher salt, garlic powder, cayenne pepper, and black pepper.
3. Generously rub the spice mixture over all the sides of the pork slabs.
4. Tightly wrap the marinated pork in plastic wrap and put it in the refrigerator for at least 3 hours or overnight.
5. At 225°F (107°C), cook the pork for 3 to 4 hours, either by smoking or baking, and it will be fully cooked and fragrant when you remove it from the cooking apparatus.
11. Capicola
Coppa, which is commonly known as capicola, is a classic Italian sliced meat made from pork neck or shoulder. The types of meat used can sometimes vary.
Coppa is usually well-seasoned and can be made with different flavor profiles, depending on the producer. The key ingredients typically include salt, black pepper, and sometimes red pepper.
Ingredients
1 whole capicola ham (approximately 4 to 5 pounds)
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon black pepper
Salt to taste
Instructions
1. Set your oven to 325°F (165°C) to preheat.
2. Olive oil, garlic powder, smoked paprika, dried oregano, black pepper, and salt come together in a small bowl to create a common Mediterranean paste.
3. Ensuring an even coating, rub the spice paste all over the capicola ham.
4. Put the ham in a roasting pan, and cover it loosely with aluminum foil. Roast in a convection oven set to 325°F (160°C), or in a conventional oven, for about 2 to
2.5 hours, or until the internal temperature reaches a medium doneness—145°F (63°C). After 10 minutes of resting time, slice, serve, and enjoy.
12. City Ham
City Ham is a fully cooked, tender, and incredibly tasty ham that is accentuated with a glaze that is sweet and tangy. The glaze is made from the following ingredients: brown sugar, Dijon mustard, apple cider vinegar, ground cloves, cinnamon, and black pepper.
Ingredients
1 fully-cooked city ham (about 8-10 pounds)
1 cup brown sugar
1/2 cup Dijon mustard
1/4 cup apple cider vinegar
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Instructions
1. Set your oven to 325°F (160°C). In a roasting pan, place the ham, flat side down.
2. In a small bowl, combine brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and black pepper to make a glaze.
3. Make a diamond pattern on the surface of the ham and brush the glaze over the entire ham, ensuring it seeps into the scored areas.
4. Loosely cover the ham with aluminum foil and bake in the oven for
1.5 to 2 hours, until heated through and caramelized, basting with the pan juices every 30 minutes. Let rest for 15 minutes before carving.
13. Canadian Bacon (Peameal Bacon)
Peameal bacon, or Canadian bacon, is an irresistible boneless pork loin encrusted in cornmeal. Essential to the dish are the following ingredients: a peameal bacon roast, maple syrup, Dijon mustard, brown sugar, rosemary, and a clove or two of garlic.
Ingredients
- 1 peameal bacon roast (approximately 2 pounds)
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 clove garlic, minced
Instructions
1. Your oven should be set to 350ºF (175ºC). Take the peameal bacon roast and place it on a rack within a roasting pan.
2. Combine the maple syrup, Dijon mustard, brown sugar, black pepper, rosemary, and garlic in a small bowl and mix until you have a glaze that is well combined.
3. Generously brush the glaze over the entire surface of the peameal bacon roast.
4. Oven-roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature is 145°F (63°C). Brush with extra glaze every 20 minutes. Let rest 10 minutes before slicing and serving.
14. Gammon
Ham is a delectable pork cut that comes from the hind leg of the pig. It can be cured in many different delicious ways.
Today, we will focus on how to cook a joint of gammon. To cook this lovely cut, which is basically an unsmoked and uncooked ham joint, might seem straightforward.
Indeed, the method is simple. And yet the results, as you will see, are anything but basic.
Ingredients
2.2 pounds (1 kg) unsmoked gammon joint
1 onion, halved
1 carrot, roughly chopped
2 bay leaves
1 teaspoon black peppercorns
2 tablespoons clear honey
1 tablespoon wholegrain mustard
Instructions
1. Put the gammon joint in a large pot and cover it with water. To the pot, add the onion, carrot, bay leaves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about
1.5 hours or until the gammon joint is tender.
2. The oven should be preheated to 375°F (190°C). After cooking the gammon, take it out of the pot and allow it to cool for a short time. With care, remove the skin, but leave a layer of fat.
3.
4. Allow the gammon to sit for a few minutes. Then slice it and serve it. Enjoy!
15. Jambon de Paris
Jambon de Paris is a classic French-style ham, usually unsmoked, and seasoned with a delicate balance of spices. A quintessentially French dish, it pairs fabulously with Dijon mustard, Swiss cheese, and a French baguette, making for a delightfully simple yet elegant sandwich.
Ingredients
4 slices of Jambon de Paris (Parisian ham)
1 tablespoon Dijon mustard
4 slices of Swiss cheese
8 slices of French baguette
2 tablespoons unsalted butter, softened
Cornichons or gherkins (to serve)
Instructions
1. Evenly spread the Dijon mustard on one side of each slice of the baguette.
2. Put a slice of Swiss cheese on four of the state coat of arms baguette slices, followed by a slice of Jambon de Paris.
3. Layer the final slices of baguette on top to make the sandwiches.
4. Spread butter on the outside of each sandwich, and then place them in a hot skillet or sandwich press. Cook until the cheese is thoroughly melted and the bread is a perfect golden brown. Serve with cornichons or gherkins on the side.
16. Tavern Ham
Savory, classic, and festive, Tavern Ham is a whole ham glazed to perfection with a mixture of brown sugar, honey, Dijon mustard, ground cloves, and apple cider vinegar. The glaze makes for a perfect family meal, and it is a stunning centerpiece for any gathering.
Ingredients
1 whole Tavern Ham (about 6-8 pounds)
1 cup brown sugar
1/2 cup honey
1/2 cup Dijon mustard
1 teaspoon ground cloves
1/2 cup apple cider vinegar
Instructions
1. Set your oven to 325°F (163°C) to heat up.
2. In a bowl, combine the brown sugar, honey, Dijon mustard, ground cloves, and apple cider vinegar to create a glaze.
3. The surface of the ham should be scored in a diamond pattern, and half of the glaze should be brushed over the ham.
4. Position the ham on a rack set within a roasting pan. For 2 to
2.5 hours, bake the ham, basting it several times with the reserved glaze. When you have about 20 minutes left, check the internal temperature of the ham. It should measure 140°F (60°C) when fully warmed.
