Ham Dinner Ideas: Top Recipes for Dinner Tonight

Surprising fact: nearly one in four U.S. households say they turn a holiday roast into a quick weeknight meal the same week it was served.

That reuse saves time and stretches a single purchase into several satisfying plates. This short guide shows fast, reliable methods to move from oven to table tonight.

Choose bone-in for flavor and a useful bone for soup later. Expect 15–20 minutes per pound for most bone-in halves and up to 25 minutes per pound for boneless cuts. For fully cooked portions, reheat to 125°F and keep covered with foil for most of the bake.

Remove foil for the last ~20 minutes to brown and baste with glaze. Let the meat rest about 20 minutes before slicing to lock in juices.

Key Takeaways

Bone-in offers better flavor and a stock-making bone; boneless saves time.
Reheat fully cooked meat to 125°F and cover with foil to avoid drying.
Baste and remove foil for the last 20 minutes for a caramelized finish.
Plan 15–20 minutes per pound for bone-in; up to 25 for boneless.
Save the bone for split pea soup or beans to get extra meals from one roast.

Ham dinner ideas for tonight: Easy, flavorful recipes to try now

Simple glazes and one-pan sides speed a weeknight meal without losing charm.

Brown Sugar-Dijon Glazed Baked Ham with Sheet-Pan Green Beans

Whisk brown sugar, Dijon, and apple cider vinegar. Brush on a small portion, cover, then uncover for the last 20 minutes to baste while green beans roast with garlic and flaky salt.

Honey-Orange Spiral Ham with Roasted Sweet Potatoes

Spoon honey, orange zest and juice, cinnamon, and soy between spiral slices. Tent with foil and roast with cubed sweet potatoes tossed in smoked paprika.

Maple-Mustard Bone-In Ham with Skillet Cornbread

Glaze with maple syrup and whole-grain mustard in the final minutes. Serve with hot cast-iron cornbread and salted butter for a sweet-savory finish.

Recipe	Prep/Finish Time	Best Cut
Brown Sugar-Dijon & Green Beans	40–60 min	Spiral-cut half
Honey-Orange & Roasted Sweet Potatoes	45–70 min	Spiral or small roast
Maple-Mustard & Skillet Cornbread	30–50 min	Bone-in
Pineapple-Bourbon & Garlic Rice	25–45 min	Boneless

Quick stove or Instant Pot options: sear herb-rubbed steaks with apples, pressure-cook split pea soup with the bone, or make a frittata with cheddar and broccoli. Keep an instant-read thermometer handy and reheat fully cooked portions to 125°F for best results.

Cook it right: Timing, temperature, and glazing tips for perfect ham

A reliable reheating plan keeps the center moist and the crust glossy.

Bone-in vs. boneless: Flavor, timing, and when to choose each

Bone-in roasts deliver richer taste and leave a bone for stock, split pea soup, or beans. Expect roughly 15–20 minutes per pound for halves or whole bone-in cuts.

Boneless or spiral-cut is easier to carve and serve but often needs up to 25 minutes per pound because the bone no longer helps conduct heat.

Cover, baste, and rest: Foil use, final browning, and the 125°F target

For fully cooked portions, aim to reheat to an internal temperature of 125°F. Keep the roast covered with foil for most of the time to prevent drying and early browning.

Remove the foil for the last ~20 minutes and baste several times to build a glossy, lacquered crust. High-sugar glazes like brown sugar-mustard or maple-mustard caramelize best in that window.

Always rest the meat 20 minutes before slicing so juices redistribute. Use an instant-read thermometer in the thickest part, away from the bone, for accurate reading.

“Gentle heat and frequent basting turn reheating into a finishing step, not a race.”

Discard prepacked seasoning pouches; brush on a fresh glaze you control.
If the center hits 125°F early, lower oven temp and hold covered until glaze time.
For small households, roast a shank or butt portion using the same per-pound timing.

Cut Type	Minutes per Pound	Best Use
Bone-in half/whole	15–20	Richer flavor, bone for stock
Boneless / spiral	up to 25	Easy carving, quicker serving
Shank or butt portion	Use same timing per pound	Small households, less waste
Fully cooked supermarket cuts	Reheat to 125°F	Preserve moisture and texture

More dinner-friendly ways to serve ham: Sides, glazes, and leftover upgrades

Bright glazes and simple sides turn a roasted centerpiece into quick weeknight plates.

Glaze builder basics: balance a sweet element (maple, brown sugar, honey), a tangy note (Dijon, cider vinegar, orange), and aromatics (garlic, mustard seeds, chili flakes). Brush sauces in the last 20 minutes to set a glossy finish without burning.

Tangy to sweet glazes

Dijon-maple: 1/3 cup maple + 2 tbsp Dijon + 1 tbsp cider vinegar + pepper. Apply late for shine.

Brown sugar-mustard: 1/2 cup brown sugar + 2 tbsp mustard + 1 tbsp soy; whisk with ground mustard if you like extra zip.

Pineapple-chili: simmer crushed pineapple, brown sugar, chili flakes, and lime to thicken before glazing to avoid runoff.

Weeknight sides that pair perfectly

Choose fast, hearty sides: garlicky greens, skillet cornbread, roasted sweet potatoes, buttered noodles, or garlic rice. Beans add protein and stretch meals—try cannellini with lemon or smoky pinto beans with hot sauce.

Leftover transformations & make-ahead tips

Turn slices into fried rice with peas and eggs, a creamy white-bean pot with rosemary, or chopped salads with a mustard vinaigrette.

Glaze and cool slightly if making ahead. Reheat slices covered with a splash of stock or orange juice and aim for a warm 125°F center to avoid drying out.

Use	Quick Recipe	When to Apply	Why It Works
Dijon-Maple Glaze	Brush during last 20 min	Spiral or sliced roasts	Sweet-tangy balance; glossy finish
Brown Sugar-Mustard	Whisk and baste before final browning	Bone-in or boneless halves	Deep caramel and savory kick
Pineapple-Chili	Simmer to thicken, then glaze	Summer plates or sweet-savory menus	Bright acidity cuts salt; tropical heat
Leftover Uses	Fried rice, bean pot, pressed sandwiches	Next-day meals	Quick, high-value meals from slices

Conclusion

,Finish the meal confidently by following simple timing and glazing cues that protect moisture and build flavor.

Plan time and temp: aim 15–20 minutes per pound for bone-in and up to 25 for boneless, reheating fully cooked portions to 125°F. Keep the roast covered until the final 20 minutes, then glaze and brown.

Pair sweet glazes with garlicky greens and an easy starch like roasted sweet potatoes or rice for balanced plates. Rest the roast 20 minutes before slicing to lock juices.

Use leftovers in split pea soup, bean pots, fried rice, frittatas, or hearty salads to stretch meals and reduce waste. Choose bone-in for flavor and stock, or boneless for speed, and cook with confidence any night of the week.

FAQ

What’s the difference between bone-in and boneless ham for flavor and cooking time?

Bone-in hams tend to hold more moisture and develop deeper flavor because the bone conducts heat and adds richness. They usually require longer cooking times—plan about 15 to 18 minutes per pound for a fully cooked bone-in ham at 325°F when reheating. Boneless hams cook faster and carve easier, often taking 10 to 12 minutes per pound at the same temperature. Choose bone-in for holiday roasts and boneless for quick weeknight meals.

How do I glaze a ham without making it too sweet or sticky?

Balance is key. Start with a base like Dijon mustard, maple syrup, or brown sugar, then add an acid such as orange juice or apple cider vinegar to cut sweetness. Brush glaze on during the last 20 to 30 minutes of baking to avoid burning. For an even sheen, baste every 10 minutes and finish under high heat for 3–5 minutes if you want a caramelized crust.

What internal temperature should a precooked ham reach when reheating?

Heat a fully cooked ham to 125°F to 140°F for serving, depending on your preference. For leftover or precooked hams, aim for at least 125°F when removing from the oven and allow it to rest; carryover heat will raise the temperature slightly. Use a reliable instant-read thermometer inserted into the thickest part without touching bone.

Should I cover my ham with foil while baking?

Yes—covering the ham with foil during most of the bake helps prevent drying. Remove the foil for the last 20 to 30 minutes to allow the glaze to brown. For spiral-cut hams, tent loosely to keep slices intact while still letting glaze set.

How long does it take to reheat a frozen ham?

Thaw frozen ham in the refrigerator for 24–48 hours before reheating. Once thawed, reheat at 325°F; allow about 18–20 minutes per pound for bone-in hams and 12–15 minutes per pound for boneless. Always check the internal temperature to ensure safe reheating.

Can I use a leftover ham bone to make soup or stock?

Absolutely. A ham bone is excellent for split pea soup, navy bean stew, or a savory broth. Simmer the bone with aromatics—onion, carrot, celery, bay leaf, and peppercorns—for 1.5 to 3 hours to extract flavor. Remove excess fat and strain before using the stock in recipes.

What side dishes pair best with glazed ham for a weeknight meal?

Keep it simple and quick: garlicky sautéed greens (spinach or Swiss chard), sheet-pan roasted sweet potatoes, or skillet cornbread complement ham’s saltiness. Steamed green beans tossed with lemon and toasted almonds also provide a bright, fast counterpoint.

How can I prevent glazes from burning before the ham is heated through?

Apply most of the glaze in the final 20–30 minutes of cooking. If you like to baste earlier for flavor, dilute early glazes with a little stock or water and reserve the concentrated glaze for the end. Keep oven temperature moderate (around 325°F) to avoid early burning.

What’s the best way to reheat sliced or spiral ham without drying it out?

Arrange slices in a single layer in a baking dish, add a splash of broth, apple juice, or water, and cover tightly with foil. Warm at 275°F–300°F until the slices reach 125°F–140°F. Lower temperature and added moisture help preserve tenderness.

Are bone-in hams better for certain recipes like split pea soup?

Yes. Bone-in hams, especially with some meat on the bone, yield richer stocks and more gelatin, which improves texture in soups and stews. Use the bone to simmer stock, then remove meat and chop it for the final dish.

What glaze options work well if I want less sweetness?

Choose glazes based on mustard, citrus, or vinegar to reduce sweetness. A Dijon-maple glaze uses less maple syrup and more mustard and lemon; a mustard-vinegar glaze adds tang; or mix pineapple juice with a splash of soy sauce and rice vinegar for balanced flavor without excessive sugar.

Can I finish a ham on the stovetop or grill for extra flavor?

Yes. After baking and glazing, finish ham slices or steaks quickly on a hot grill or skillet to add char and caramelization. Use medium-high heat and a light brush of glaze; flip once to avoid overcooking. This works especially well for herb-rubbed ham steaks paired with sautéed apples.

How do I convert a holiday bone-in ham into several weeknight meals?

Slice or dice leftover ham and portion it for different dishes: fold into a frittata with broccoli and cheddar, add to ham fried rice, toss with pasta and peas, or simmer in a creamy white bean pot. Store cooked ham in airtight containers and use within 3–4 days, or freeze for longer storage.

What precautions should I take when glazing a spiral-sliced ham?

Keep slices intact by tenting foil loosely over the ham. Brush glaze between slices with a small spoon or baster so the glaze seeps into the cuts. Apply most glaze at the end to prevent the thin slices from drying or burning.