One Ham, Many Meals

How to do it?

Start with a delicious ham. We’re talking about a smoked, cured or aged hind leg of the pig. Those spiral hams found in some groceries? Skip ‘em. They’ve been chemically liquified, reshaped, formed and cooked. Instead, use a ham from a pasture-raised pig that’s been brined in just a few natural ingredients (honey, sugar and spices) and smoked—like the one found in our PigShare. It’s not only better for you and better-tasting, it’s also considered fully cooked and only needs defrosting (in the fridge overnight) and warming in the oven (15 minutes per pound at 350 degrees). Serve it up for dinner with your favorite sides and enjoy.


After dinner, break down what’s left over (slice, dice or cube, as needed) and store in the fridge until ready to use.

Here are a few ways we like to turn extra ham into multiple meals:

Pasta with Pork

Ham adds a savory element to just about any pasta dish, especially Italy’s famed Fettuccine Alfredo. Make a 15-minute from-scratch Alfredo sauce (butter, cream, salt, pepper and Parmesan) in a skillet, then add in a cup of diced ham and a cup of peas before stirring in al dente fettuccine. Or, if time is really an issue, just toss the ham and peas into your favorite boxed mac and cheese. (We won’t tell.)

Ham Sandwiches

A ham and cheese sandwich could easily be a boring dinner, unless it's a Cubano. This easy but elevated classic (originally created to satisfy Cuban workers in Cuban immigrant communities in Florida) is made with layers of ham, roasted pork, Swiss cheese, thinly sliced pickles on bread that is lightly buttered and mustarded. Or, if it’s a Croque Monsier, a sandwich of Gruyère cheese and sliced ham on thick brioche bread that originated in French café’s at the turn of the 20th century.

Eggs and Ham

Ham is the ideal meat for Quiche Lorraine, the easy-as-pie French egg dish. Simply whisk diced ham and veggies with eggs and cream and bake in a pre-made pie shell. If you’re feeling more like Chinese fare, try wok-fried rice made with cubed ham, eggs and vegetables. You don’t even need to make fresh rice, as the traditional Chinese preparation calls for using leftover rice (moisture in freshly made rice makes it steam rather than fry).

Salads with Ham

Natives of Pennsylvania, especially the western part, often use leftover ham to make ham salad. For you non-natives, think tuna, chicken or egg salad made with ham. There are all kinds of regional and family variations on the dish, but we like to make ours with mayonnaise, diced carrots and celery, sweet pickle relish and minced ham served on top of iceberg lettuce or open face on a slice of whole wheat bread. Not your taste, but still want a ham-centric salad? Try the classic Chef’s Salad, made with iceberg lettuce, sliced hardboiled egg, tomatoes and cucumber with rolls of sliced ham and cheese.

What’s your favorite way to get the most out of a ham? Post your ideas on Facebook, Twitter or Instagram and tag them with #pigshareham