99 fresh ham recipes

Belgian endive wrapped in ham and baked au gratin with a cheesy bechamel sauce, breadcrumbs, and fresh tomato slices. A classic Belgian comfort dish for dinner or an elegant appetizer.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

Two-in-one muffin tin breakfast with eggs baked in turkey ham cups alongside fresh muffins. One pan, one bake, and a complete breakfast ready in 30 minutes.

Cranberry orange relish made in the microwave with fresh apple, ginger, and nutmeg. Ready in 10 minutes, this tangy-sweet condiment pairs beautifully with turkey, ham, or chicken.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Chinese noodle soup with fresh ginger, cellophane noodles, ham, watercress, snow peas, and mushrooms in a soy-sesame broth. A light, aromatic 30-minute soup with crisp vegetables and rice vinegar tang.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Spargel in Weisser Sosse: German white asparagus in a creamy white sauce with julienned ham and freshly grated nutmeg. A classic springtime German side dish ready in 20 minutes.

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Sugar house ham simmered in apple juice or fresh maple sap, then glazed with maple sugar, mustard, cloves, and raisins. A New England sugaring-season classic with sweet, deep flavor and a rich pan sauce.