Easter Ham, Eggs, and Leftovers Roundup

Need a refresher on cooking ham? Tips for perfect hard-boiled eggs? We’ve got you covered plus roundup delicious recipes to make from your leftovers.

Photo: Adobe Stock|evgenyb

Just like the turkey hotlines are busy with calls around Thanksgiving every year, you may be asking yourself, “How do I cook a ham again—and how much will I need?” when looking to make a savory sweet ham for Easter or another occasion. But it’s a cinch. Ham is also as beneficial to your health as it is easy to prepare. Ham is rich in protein and contains essential vitamins and minerals such as copper, iron, potassium, magnesium, vitamin B6, vitamin B12, zinc, and riboflavin. It’s generally low in fat, too.

Here are tips for prepping and cooking ham, making hard-boiled eggs, and a roundup of recipes to make with leftovers or anytime.

Ham How-To

How Much?

Appetites vary and people might eat less at a buffet than at a sit-down dinner, but a general guideline is to plan on 8 to 12 ounces per serving for bone-in and 7 to 10 ounces for boneless ham when serving it as a main course. That means a bone-in ham that weighs between 7½ and 10 pounds or a 5-pound boneless ham can serve about 10 people. If your party contains heartier appetites—or you want leftovers—plan on an additional ounce per person.

Heating and Serving

Cured ham is fully cooked and can be served cold—you could just remove the ham from the wrapper, slice, and serve. For dinner, you will most likely want to heat it as warming it in the oven brings out the flavor and is a great opportunity to add a glaze if you wish. (Here is a maple/mustard glazed ham recipe from meat expert Bruce Aidells.)

  • Remove ham from the package and place in a baking pan—place the largest cut surface face down for half or quarter hams.
  • Add a little water (¼ to ½ cup; check package instructions) to the pan and cover ham and pan securely with foil.
  • Bake at 325°F for about 20 minutes per pound or until warmed through.
  • If you wish to add a glaze, remove ham from oven about 15 minutes before it would be done, add the glaze, and return to the oven uncovered for about 15 minutes.
  • A good serving temperature is between 135°F and 140°F. For optimum tenderness, do not overcook.

Ham and Wine Pairing

In general, some wines that pair nicely with ham:
Red: Beaujolais, Burgundy, Malbec, Merlot, Pinot Noir, and young Zinfandel
White: Chablis, Champagne, unoaked Chardonnay, Riesling, Gewürztraminer, and Pinot Grigio

Ham Leftovers Recipe Roundup

Grilled Ham, Onion and Cheddar Sandwiches Recipe: Ramp up the easy and ever-popular toasty sandwich with just a few extra touches.

Baked Pasta with Mushrooms, Ham, and Cheese Recipe: Leftover holiday ham can serve double-duty in this comforting cheesy dish.

Ham it Up: These recipes will make you love your ham in a savory tart with Brussels sprouts and an easy sweet and sour Vietnamese noodle bowl.

Recipe: Ham and Parsley Risotto: Whether or not you have leftover holiday ham, this savory dish by chef and caterer to the stars Serena Bass is a great idea for an easy, comforting meal any day of the week.

Croque Madame Recipe: Add a French accent to your brunch for a satisfying midday meal—plus more ideas to make the most of leftover ham.

Recipe: Grilled Ham and Gruyère with Sautéed Mushrooms: A handful of sautéed button mushrooms and Gruyère hike the flavor quotient up a few notches in this classic comfort food.

Ham and Swiss Dutch Pancake Recipe: A puffy savory baked pancake is great for brunch, lunch, or anytime.

Cheesy Baked Penne: Creamy and cheesy, this baked pasta gets extra zest from the flavors of smoked ham and robust provolone cheese.

Photo: Adobe Stock

Eggy Tips and Ideas

Easy 12-Minute Method for Hard-Boiled Eggs

Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Coloring and Using Hard-Boiled Eggs
To naturally dye eggs, turn to ingredients in your kitchen—plus enjoy those hard-boiled eggs for days to come on their own, in egg salad, and more.

Creamy Jalapeno Deviled Eggs

Photo: American Egg Board

5 Deviled Egg Recipes with Flair
Make the most of your Easter eggs or whip up a batch of hard-boiled eggs for a different take on this ever-popular snack.

Egg-Centric Ideas: Make great hard-boiled eggs, deliciously deviled ones, brunchy recipes and more in this roundup of eggy ideas

Brown-Sugar-Bourbon Ham and brunch spread

Photography Terry Brennan, Food Styling Lara Miklasevics

Hungry for a Brunch Menu?

Spring Brunch Menu: Satisfy cravings for a fresh taste of spring and comfort fare in one menu from asparagus salad and an herb-packed egg bake to cheesy cauliflower casserole and sweet baked ham—not to mention tender, buttery scones.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.