Our Best Side Dishes for Ham

Browse our 20 best side dish recipes for ham, including everything from tender spring veggies to creamy risotto.

  • Scalloped Sweet Potato Stacks
    Photo: Beth Dreiling Hontzas; Styling: Amy Burke

    Scalloped Sweet Potato Stacks

    When assembling these stacks in your muffin tin, place slices from ends of potatoes in the bottom of each muffin cup and use wider slices from the middle of the potato at the top. We also like this with Gruyère instead of mozzarella.
  • Roasted Baby Spring Vegetables
    Becky Luigart-Stayner

    Roasted Baby Spring Vegetables

    Use white balsamic vinegar to maintain the vegetables' vibrant hue in this easy dish. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables.
  • Lemon-Basil Orzo With Parmesan
    Oxmoor House

    Lemon-Basil Orzo with Parmesan

    Just 6 ingredients are all you need to make this fresh pasta side. The lemon and basil brighten the dish making it perfect for a spring gathering. Add cooked shrimp or chicken for a hearty lunch or light supper.
  • Roasted Baby Beet Salad
    Photo: Beth Dreiling Hontzas; Styling: Amy Burke

    Roasted Baby Beet Salad

    Trim the beet tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.
  • Green Beans with Shallots and Hazelnuts
    Photo: Nina Choi; Styling: Lisa Lee

    Green Beans with Shallots and Hazelnuts

    These green beans are easy to make and are a healthy variation to the classic green bean casserole. The green beans can be blanched up to a day ahead and then sauteed just before serving.
  • Baby Carrot Soup
    Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

    Baby Carrot Soup

    Smoky adobo sauce gives this creamy soup a subtle touch of heat that pairs well with the ham's sweetness.
  • Spring Risotto
    Becky Luigart-Stayner

    Spring Risotto

    Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season.
  • Spring Vegetables
    Photo: Karry Hosford

    Spring Vegetables

    Late spring is a perfect moment in the life of a vegetable: it's tender, sweet, flavorful, and juicy. Prepare this dish with the freshest vegetables, particularly spring onions, which look like large green onions. The fresh lettuce "melts" gently into the peas and carrots, a true celebration of the season.
  • Fresh Peas with Mint and Green Onions
    Photo: Leigh Beisch; Styling: Merilee Bordin

    Fresh Peas with Mint and Green Onions

    The combination of fresh peas with mint yields a harmonious and nutrition side dish. Peas are in the legume family, and these vegetables are typically high in protein and fiber, yet low in fat and cholesterol.
  • Asparagus and Butterhead Lettuce Salad
    Photo: Leigh Beisch; Styling: Merilee Bordin

    Asparagus and Butterhead Lettuce Salad

    The texture of butterhead lettuce keeps this salad light and delicate. You can use any tender, sweet lettuce in place of butterhead.
  • Lemon Risotto with Peas, Tarragon, and Leeks
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Lemon Risotto with Peas, Tarragon, and Leeks

    Pair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.
  • Veggie Potato Salad
    Photo: Jennifer Davick; Styling: Amy Burke

    Veggie Potato Salad

    According to one of our reviewers, this salad is unique, fresh and delicious. She says that the lemon zest and buttermilk add a delightful zip to the flavor, and the veggies add a great crunch to the otherwise creamy texture.
  • Two-Cheese Squash Casserole

    Two-Cheese Squash Casserole

    This squash casserole recipe is a hit with our users who make it for everything from family dinners to holiday buffets. It's rich, creamy, and sure to satisfy.
  • Roasted Asparagus Salad
    Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

    Roasted Asparagus Salad

    Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.
  • Sweet Potato Salad

    Sweet Potato Salad

    Mix up your usual potato salad recipe by using sweet potatoes. This dish is full of color and flavor from the jalapeño pepper, parsley, and hot sauce.
  • Carrot Soufflé
    Randy Mayor; Melanie J. Clarke

    Carrot Soufflé

    Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.
  • Corn Fritter Casserole
    Randy Mayor; Melanie J. Clarke

    Corn Fritter Casserole

    This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.
  • Marian's Apple-Fennel Salad
    Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

    Marian's Apple-Fennel Salad

    Raw fennel is crisp and tasty, a perfect complement to the sweet apples and peppery arugula.
  • Steamed Carrots with Garlic-Ginger Butter
    Photo: Randy Mayor; Styling: Cindy Barr

    Steamed Carrots with Garlic-Ginger Butter

    Be sure to use true baby carrots with tops for best taste and texture; most bagged "baby" carrots will be too tough for this recipe.
  • Soft Polenta
    Photo: Karry Hosford

    Soft Polenta

    For variations on this recipe, use stock or broth in place of water for a richer dish, or a different cheese for a whole new flavor.
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