This leftover ham and vegetable medley turns cooked ham and everyday vegetables into a colorful, one-pan dinner in about 35 minutes. A quick sauté and gentle simmer bring everything together without overcooking the ham, while potatoes and broth make the dish hearty enough to serve on its own.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- ½ teaspoon black pepper
- 2 cups cooked leftover ham, cut into ½-inch cubes
- 1 cup frozen peas, thawed, or 1 cup chopped green beans
- 1 cup corn kernels, fresh, frozen, or drained canned
- ½ teaspoon salt, or to taste, added only after tasting
- 2 tablespoons chopped parsley, optional
- 1 teaspoon lemon juice, optional
Instructions
- Prepare the ingredients. Cut the vegetables and ham into similar bite-size pieces so they heat evenly. If using frozen peas or corn, there is no need to thaw them fully; adding them near the end keeps them from turning soft.
- Soften the aromatic vegetables. Heat the oil or butter in a large, heavy skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring now and then, until the onion is translucent and the carrots begin to soften. Adjust the heat if the onion starts to brown too quickly.
- Add garlic and potatoes. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the potatoes, broth, thyme, and black pepper. Stir, then bring the liquid to a gentle boil.
- Simmer until the potatoes are tender. Reduce the heat to medium-low, cover the pan, and simmer for 12 to 16 minutes. Stir once or twice to prevent sticking. The potatoes are ready when a fork slides into a cube easily but the pieces still hold their shape. If the pan looks dry before they are tender, add broth or water a few tablespoons at a time.
- Heat the ham and vegetables through. Stir in the ham, peas, and corn. Cover and cook for 4 to 6 minutes, stirring once, until everything is steaming hot. If using green beans instead of peas, add them with the potatoes so they have time to become tender.
- Season and finish. Taste before adding salt: leftover ham and broth can already be salty. Add a little salt only if needed. Stir in parsley and lemon juice, if using, and serve hot.
Tips
- Choose the right pan. A wide skillet or Dutch oven gives the vegetables room to cook evenly. If your pan is small, use a pot rather than crowding the ingredients, which can make them steam unevenly.
- Keep the pieces consistent. Cut firm vegetables, especially potatoes and carrots, into small, similar-size pieces. Large cubes take longer to cook and can leave the softer vegetables overdone by the time they are tender.
- Adjust for salty ham. Smoked or cured ham can contribute plenty of salt. Use low-sodium broth, skip salt until the end, and brighten the finished dish with lemon rather than trying to correct an overly salty pan with more seasoning.
- Use cooked leftovers promptly. Refrigerated cooked ham is generally best used within 3 to 4 days. If it has been sitting at room temperature for more than 2 hours—or more than 1 hour in temperatures above 90°F—discard it rather than using it.
Serving Suggestions
Serve the medley in shallow bowls with crusty bread, biscuits, or warm dinner rolls to soak up the savory broth. For a lighter meal, pair it with a crisp green salad dressed with vinaigrette. If you want a more filling plate, spoon it over cooked rice, buttered noodles, or mashed potatoes; keep in mind that these additions make the meal more substantial and may be best served alongside smaller portions of the medley.
For a finishing touch, add chopped parsley, sliced green onions, or a little grated Parmesan. A small squeeze of lemon or a few drops of cider vinegar can balance the richness, especially when the ham is smoky or salty.
Variations
Use other vegetables: Replace the peas and corn with chopped zucchini, diced bell pepper, or leftover cooked vegetables. Add quick-cooking zucchini during the final 4 to 6 minutes; add already-cooked vegetables only long enough to heat through. For fresh green beans, add them with the potatoes.
Make it creamy: Once the potatoes are tender and the ham is hot, stir in ¼ cup half-and-half or cream. Warm gently for a minute or two without boiling. For a thicker, creamier finish, mash a few potato cubes against the side of the pan and stir them into the broth.
Add herbs or spice: Substitute rosemary or Italian seasoning for thyme, using a light hand because dried herbs can be assertive. A pinch of smoked paprika adds warmth, while a small amount of red pepper flakes gives the dish gentle heat.
Change the protein: If you do not have enough ham, use 1 cup ham and 1 cup cooked chicken or turkey. Add fully cooked poultry with the ham and heat until steaming throughout. Do not use raw meat in this quick leftover recipe.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking. Keep the refrigerator at 40°F or colder and use the medley within 3 to 4 days. For longer storage, freeze it in airtight, freezer-safe portions for up to 2 to 3 months for best quality. Potatoes may become softer after freezing, but the dish remains suitable to eat if handled safely.
Reheat only the portion you plan to eat. On the stovetop, warm it in a covered saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until steaming hot throughout. In the microwave, cover loosely and heat in short intervals, stirring between them. Reheated leftovers should reach 165°F in the center; check with a food thermometer, especially when reheating a large portion. Avoid reheating the same leftovers repeatedly.
Frequently Asked Questions
Can I make this with frozen vegetables?
Yes. Frozen peas, corn, and mixed vegetables work well. Add quick-cooking frozen vegetables near the end so they heat through without becoming mushy. Firmer vegetables, such as frozen green beans, may need a few extra minutes; check that they are tender before serving.
Can I use leftover ham with a bone?
Use the cooked meat removed from the bone, cut into bite-size pieces. Avoid adding the bone to this short-cooking recipe; it will not have enough time to contribute much flavor. Refrigerate or freeze the bone promptly for a longer-simmered soup or stock.
How can I tell when the ham is safe to eat?
Start with ham that was cooked and stored safely, and heat it in this dish until steaming hot throughout. For reheated leftovers, the USDA-recommended temperature is 165°F. A food thermometer is the most reliable way to check the center of the dish.
Can I prepare the medley ahead?
You can dice the vegetables and ham up to a day ahead and keep them covered in the refrigerator. For the best texture, cook the medley shortly before serving. If you cook it in advance, refrigerate it promptly and reheat it thoroughly; the potatoes will soften somewhat after storing.
Why are my potatoes still firm?
They may be cut larger than intended, or the pan may not be simmering steadily. Keep the lid on, continue cooking, and test a potato with a fork every few minutes. Add a little extra broth if the liquid has nearly evaporated, and avoid adding the ham and quick-cooking vegetables until the potatoes are tender.