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Leftover Ham Recipe
This easy, quick, and delicious Leftover Ham Recipe transforms your holiday scraps into a comforting, economical, family-friendly skillet casserole in under 40 minutes.
I’ve always believed that nothing feels cozier than turning odds and ends into a full-on meal. After Christmas or Easter dinner, there’s often a mountain of leftover ham staring back at me—so I set out to create a recipe that’s equal parts comfort food and budget-saver. This skillet casserole combines diced ham, torn bread, melty cheese, and a hint of Dijon mustard for a touch of tang—no fancy ingredients, no fuss. You know what? The stats show that repurposing leftovers can cut household food waste by nearly 30%, so every bite here feels like a small victory for both your wallet and the planet.
Why You’ll Love This Leftover Ham Recipe
Why You’ll Love This Leftover Ham Recipe
• Ready in under 40 minutes—perfect for a spontaneous weeknight dinner
• Uses leftover ham to reduce food waste and stretch your grocery budget
• One-skillet comfort food—minimal cleanup, maximum flavor
• Family-friendly—kids and grandparents alike ask for seconds
• Packed with protein and fiber thanks to whole-grain bread and ham
• Adaptable—swap cheeses or toss in veggies you have on hand
• Economical—no need to buy extra meat or fancy cheeses
• Great for potlucks—feeds a crowd without breaking a sweat
Ingredients
• 2 cups diced leftover ham (about 8–10 ounces)
• 4 cups day-old bread cubes (white, wheat, or sourdough)
• 1½ cups shredded cheddar cheese (Sargento or Cabot recommended)
• 1 cup milk (whole or 2% for creaminess; almond milk works too)
• 2 large eggs, beaten
• ½ cup diced onion (yellow or sweet)
• 1 tablespoon Dijon mustard (adds depth—substitute grainy mustard for texture)
• 2 tablespoons unsalted butter (Land O’Lakes or Kerrygold)
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• ½ teaspoon freshly ground black pepper
• Pinch of salt (taste before adding—ham can be salty!)
Tips:
– Use stale bread so it soaks in custard evenly, avoiding a soggy mess.
– If your ham is low-sodium, add a little extra salt or a dash of soy sauce.
– Feel free to stir in a handful of frozen peas or chopped spinach for a veggie boost.
Directions
1. Preheat your oven to 375°F. Grease a 10-inch cast-iron skillet or a medium casserole dish with butter.
2. Melt 1 tablespoon of butter in the skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes—watch for light browning.
3. Stir in the ham cubes and cook another 2 minutes so they warm through and pick up flavor from the onions.
4. In a mixing bowl, whisk together milk, eggs, Dijon mustard, parsley, pepper, and a pinch of salt. Pour this custard over the bread cubes in a large bowl, gently tossing to coat every piece.
5. Fold in the ham-onion mixture, then transfer everything into your prepared skillet or casserole dish. Press down lightly so the bread is nestled into the custard.
6. Sprinkle the shredded cheddar evenly on top, then dot with the remaining 1 tablespoon of butter.
7. Bake for 25–30 minutes, until the top is golden brown and the center feels set—if it jiggles, give it another 5 minutes.
8. Let it rest for 5 minutes before slicing. This brief pause ensures clean, satisfying wedges.
Servings & Timing
Yield: Serves 4–6 as a main dish or 8–10 as a side
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Rest Time: 5 minutes
Total Time: Approximately 45 minutes—ready faster than a pizza delivery!
Variations
• Cheesy Spinach & Swiss: Replace cheddar with Swiss and fold in 1 cup fresh spinach.
• Southwestern Twist: Add ½ cup black beans, 1 diced jalapeño, and swap cheddar for pepper jack.
• Carb-Light Option: Use cubed roasted cauliflower in place of bread for a low-carb skillet bake.
• Mushroom & Thyme: Sauté 1 cup sliced mushrooms and 1 teaspoon fresh thyme with the onions.
• Smoked Gouda Upgrade: Swap half the cheddar for smoked Gouda for a deeper, smoky flavor.
• Herb & Mustard Kick: Stir in 1 teaspoon fresh rosemary and switch Dijon to whole-grain mustard.
Storage & Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap individual slices in foil and freeze for up to 3 months.
• Reheat: Warm in a 350°F oven for 10–12 minutes or microwave a single slice for 1–2 minutes, covering to retain moisture.
• Make-Ahead Tip: Assemble the casserole in your skillet, cover tightly, and refrigerate up to 8 hours before baking—perfect for morning prep.
Notes
I’ve tested this recipe with different hams—honey-glazed, spiral-cut, even low-sodium deli slices—and each time it sings. If your ham is super salty, a quick rinse under cold water tames it. And yes, I once forgot the mustard, but the casserole still nestled into cheesy bliss; however, that tangy note truly makes it memorable. Using a cast-iron skillet gives the edges a delightful crisp, but a glass dish works just fine. Feel free to tweak herbs; a sprinkle of smoked paprika adds a gentle warmth that pairs wonderfully with ham.
FAQs
Q: Can I use fresh ham instead of leftover?
A: Absolutely—just dice and cook it briefly with the onions so it warms through before mixing.
Q: What if I don’t have eggs?
A: Swap each egg with ¼ cup silken tofu blended until smooth for a dairy-egg alternative.
Q: Will gluten-free bread work?
A: Yes—gluten-free cubes soak up the custard nicely, though they can soften faster, so watch baking time.
Q: Can I double this recipe for a larger crowd?
A: Sure—use a 9×13-inch pan and extend baking by 5–10 minutes, checking for a set center.
Q: My casserole was too dry—what went wrong?
A: You might have used extra-stale bread or reduced the custard too much; add another ¼ cup milk next time.
Q: Is this freezer-friendly?
A: Yes—wrap tightly in foil or freeze in individual portions, then thaw overnight in the fridge before reheating.
Q: Can I add other meats?
A: Chicken or turkey both work; just adjust seasonings (a pinch of poultry seasoning can help).
Q: How do I get a crispier top?
A: Switch to broil for the last 1–2 minutes, keeping a close eye to prevent burning.
Conclusion
This Leftover Ham Recipe turns humble bits of ham and bread into a warm, cheesy skillet casserole that’s quick, economical, and utterly delicious. Give it a whirl next time you have extra ham—then drop a comment below to let me know your favorite spin on it. And if you’re hungry for more, check out my One-Pan Chicken & Rice or Creamy Broccoli Soup recipes—perfect companions for frugal, family-friendly cooking!
Leftover Ham Skillet Casserole
Ingredients
- 2 cups leftover ham diced
- 4 cups day-old bread cubes (white, wheat, or sourdough)
- 1 1/2 cups shredded cheddar cheese (Sargento or Cabot recommended)
- 1 cup milk (whole or 2%; almond milk works too)
- 2 large eggs beaten
- 1/2 cup diced onion (yellow or sweet)
- 1 tablespoon Dijon mustard (adds depth; substitute grainy mustard for texture)
- 2 tablespoons unsalted butter (Land O’Lakes or Kerrygold)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon black pepper freshly ground
- Pinch salt (taste before adding; ham can be salty!)
Instructions
- Preheat your oven to 375°F. Grease a 10-inch cast-iron skillet or a medium casserole dish with butter.
- Melt butter in the skillet over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add ham cubes and cook for another 2 minutes.
- Whisk together milk, eggs, Dijon mustard, parsley, pepper, and salt. Pour the custard over bread cubes in a large bowl and toss gently to coat.
- Fold in the ham-onion mixture, then transfer everything to the prepared skillet or casserole dish. Sprinkle shredded cheddar on top and dot with butter.
- Bake for 25-30 minutes until the top is golden brown and the center is set. Let it rest for 5 minutes before slicing and serving.
