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Summer Dinner Recipes — Leftover Ham Feed Your Family Tonight - Easy, Flavorful, and Fast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups diced leftover ham (about 10–12 ounces)
  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 1 red or yellow bell pepper, chopped
  • 2 cups corn kernels (fresh off the cob is best, or thawed frozen)
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lemon (zest and juice)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, torn or chopped
  • Salt and black pepper, to taste
  • 1 cup cooked grains (rice, quinoa, or couscous) or 12 ounces cooked pasta for serving
  • 1/3 cup crumbled feta or shaved Parmesan (optional but great)

Method
 

  1. Prep the base: Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook 3–4 minutes until slightly softened and fragrant.
  2. Add the corn and seasonings: Stir in the corn, garlic, smoked paprika, oregano, and red pepper flakes. Cook 3–4 minutes, stirring occasionally, until the corn is bright and lightly charred in spots.
  3. Brown the ham: Push the veggies to the side. Add the diced ham to the open space and let it sear for 2–3 minutes to get a little color. Stir everything together.
  4. Tomatoes and finish: Add the cherry tomatoes and cook 1–2 minutes, just until they begin to soften but still hold their shape.
  5. Make it zesty: Turn off the heat. Add lemon zest and juice, parsley, and basil. Toss to coat. Taste, then season with salt and black pepper. If you like more brightness, add a splash of olive oil or another squeeze of lemon.
  6. Serve your way: Spoon the ham-and-veg mixture over warm cooked grains or toss with cooked pasta. Top with feta or Parmesan if using. Serve right away.