Hams shouldn’t be saved for Christmas and Easter. This tasty meat should be eaten year-round, especially during the summer when paired with fruit, salsas, and glazes. Whether you’re in the mood for pineapple, peaches, plums, or oranges, these seven recipes have got you covered. Once you try one of these flavorful dinners, you’ll never want to go back to a plain ham again.
1. Grilled Ham Steak with Summer Salsa
Prepare for bite after bite of delicious grilled ham that’s topped with a flavorful salsa made from peaches, plums, and jicama. When preparing this Cook’s recipe, feel free to use chopped water chestnuts instead of jicama. It tastes just as good!
- 1 thick-cut ham steak (about 2 pounds)
- 2 medium peaches, finely chopped (about 2 cups)
- 2 medium plums, finely chopped (about 1 ½ cups)
- ½ cup finely chopped peeled jicama
- 2 green onions, sliced (about ¼ cup)
- 2 tablespoons finely chopped fresh cilantro
- 1 clove garlic, minced
- ⅓ cup fresh lime juice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Directions: To make summer salsa, combine peaches, plums, jicama, lime juice, onions, cilantro, garlic, oil, salt, and pepper in medium bowl. Let stand at least 30 minutes to allow flavors to blend. Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat. Grill ham steak according to package directions. Serve ham steak with the summer salsa.
2. Ham-Stuffed Squash Boats
Use delicious summer squash for this Taste of Home recipe. Each squash boat is overflowing with a flavorful filling that includes ham and two kinds of cheese. The recipe yields four servings, with each containing 318 calories and 18 grams of fat.
- 4 medium yellow summer squash or zucchini (about 6 inches)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 cup cubed fully cooked ham
- ½ cup dry bread crumbs
- ½ cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese, divided
- 1 egg beaten
- 1 teaspoon paprika
- ¼ teaspoon pepper
Directions: Cut squash in half lengthwise; scoop out pulp, leaving a ⅜-inch shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4 to 5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, ¼ cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until heated through.
3. Baked Ham with Fruit Marinade
BigOven‘s recipe, which yields ten to twelve servings, will drip with the fresh flavors of summer. Pineapple, apple, oranges, and zesty seasonings create a mouthwatering marinade, making it the perfect dish to enjoy on a warm summer night.
- 2 cups fresh pineapple, chopped
- ¼ teaspoon ground cumin
- ¼ cup fresh basil, minced
- 1 cooked (4 pound) boneless ham
- 2 tablespoons onion, finely chopped
- 1 ½ cups baking apple, chopped
- 2 oranges, peeled and sectioned
- ⅛ teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
Directions: Prepare the fruit mixture, combining the pineapple, apple, oranges, basil, onion, lime juice, cumin, and cayenne pepper in a large bowl. Cover and refrigerate for up to 2 days, and be sure to allow ham to marinate for at least 4 hours prior to baking and serving. Place ham on a rack in a shallow baking pan. Score the top in a diamond pattern. Insert a meat thermometer. Bake, uncovered, in a 325 degrees Fahrenheit degree oven for 1 and ½ to 2 hours, or until thermometer registers 140 degrees Fahrenheit. To serve, slice ham and pour a hearty line of the fruit mixture over the row of slices. You may serve any leftover fruit mixture as a compote, on the side.
4. Ham and Peach Kebabs with Marmalade-Mustard Glaze
This Bon Appetit recipe via Epicurious is true summer perfection. Orange marmalade, tangy Dijon mustard, peaches, fresh lemon juice, and ham steak create a savory kebab to enjoy for dinner. The recipe, which yields two servings, has 538 calories and 25 grams of fat.
- ¼ cup orange marmalade
- 2 tablespoons vegetable oil
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 8- to 10-ounce ham steak (½ inch thick), cut into 1-inch pieces
- 2 medium peaches, peeled, pitted, cut into 1 ½-inch chunks
Directions: Prepare barbecue (medium-high heat). Whisk marmalade, oil, mustard, and lemon juice in small bowl to blend. Alternate ham pieces and peach chunks on 4 metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about 6 minutes.
5. Fruit Glazed Ham
This ham is guaranteed to be a tangy, delicious delight. With pineapple, peaches, and savory seasonings, you’ll have a fresh-tasting dinner that everyone will be raving about. This Relish recipe yields twelve servings and is great served warm or as leftover sandwiches.
- 2 tablespoons vegetable oil
- Fresh pineapple, cored and diced
- 3 fresh ripe peaches, peeled and diced
- ½ cup granulated sugar
- 1 ½ teaspoons allspice
- ½ cup brown sugar
- ½ cup Dijon mustard
- Whole cloves
- 1 (9-pound) precooked, sugar-cured, bone-in ham
Directions: Heat oil in a large skillet over medium-high heat. Add pineapple, peaches, sugar, and allspice. Reduce heat to low; cook until fruits begin to caramelize. Preheat oven to 350 degrees Fahrenheit. Combine brown sugar and mustard. Cut away some of the fat on ham and peel away hide. Score ham in criss-cross fashion; insert a whole clove at each intersecting point. Rub mustard mixture over meat. Place in a roasting pan and pour 1 cup of water into the bottom of pan. Bake, uncovered, about 45 minutes. Spoon fruit glaze over ham and continue baking 45 minutes. Let stand 15 minutes before carving.
6. Fig-and-Orange-Glazed Ham
An excellent and easy-to-make dish, Food Network‘s ham recipe is perfect for a nice family dinner, large get-together, or even the holidays. The fig jam, orange jest, and orange juice work together to create a light, fruity flavor that everyone will love. The recipe yields four servings.
- 1 spiral-sliced half ham
- 1 cup fig jam
- 2 tablespoons Dijon mustard
- Grated zest of 1 orange
- ⅓ cup fresh orange juice
Directions: Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time. Meanwhile, combine the jam, mustard, and orange zest, and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil). Spoon half of the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven and spoon the remaining glaze on top. Transfer to a cutting board and carve.
7. Slow-Cooker Ham with Tropical Fruit Sauce
The mango, pineapple, and jalapeno in Betty Crocker‘s recipe create a sweet and spicy summer dish. And thanks to the slow cooker, you’ll hardly have to spend any time in the kitchen preparing your meal. After a little prep work, you can sit back, relax, and enjoy the savory smells wafting through your house.
- 4 ½-pound fully cooked smoked boneless ham
- ¼ teaspoon pepper
- 1 jar (24 ounces) mango in extra-light syrup, drained
- 1 jar (12 ounces) pineapple preserves
- 1 jalapeño chili, seeded and chopped
- 2 tablespoons white wine vinegar
- ¼ cup chopped fresh cilantro
- 1 can (20 ounces) sliced pineapple, drained and cut into sixths
Directions: Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili, and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham. Cover and cook on low heat setting six to eight hours. Remove ham from cooker, and place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.