Browse our 28 best side dish recipes for ham, including everything from tender spring veggies to creamy risotto. Ham dinners peak in popularity around Christmas and Easter, but are delicious year-round and are a great solution for group gatherings, family dinners, and easy Sunday suppers. Pairing your ham with a delicious side rounds out the meal nicely, so decide if you're more of a chilled side dish fan or prefer a warm side dish for your meal, then get started.
Scalloped Sweet Potato StacksWhen 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 VegetablesUse 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 ParmesanJust 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 SaladTrim 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 HazelnutsThese 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 SoupSmoky adobo sauce gives this creamy soup a subtle touch of heat that pairs well with the ham's sweetness.
Spring RisottoFava 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 VegetablesLate 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 OnionsThe 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 SaladThe 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 LeeksPair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.
Sweet Potato SoldiersThis new take on glazed sweet potatoes looks as good as it tastes. We used the slender 'Garnet' variety commonly grown in North Carolina. If you can't find them, any petite sweet potato will work well in its place.
Veggie Potato SaladAccording 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 CasseroleThis 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 SaladAdd even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.
Sweet Potato SaladMix 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 SouffléBecause 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 CasseroleThis 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 SaladRaw fennel is crisp and tasty, a perfect complement to the sweet apples and peppery arugula.
Steamed Carrots with Garlic-Ginger ButterBe 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 PolentaFor 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.
Twice-Baked Sweet Potatoes with Toasted MarshmallowsIn this clever version of candied sweet potatoes with marshmallows, we mash sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.
Cipollini and Apples with BaconTiny cipollini onions become tender and brown, pairing well with the slight crunch from the apples. And the browned onions and pink fruit look just lovely together and brighten up the table.
Sautéed Brussels Sprouts with BaconBrussel sprouts combine with smoky bacon to create one delicious and quick-cooking side dish.
Cornbread DressingHomemade cornbread is the key to a great cornbread dressing. This one, full of rich flavor, is sure to become a holiday favorite.
Though made with orzo rather than rice, this colorful dish is similar to a creamy risotto side. Topped with fresh Parmesan, chives and thyme, this pasta side is a tasty, vibrant side that is great for a crowd. Carrots loose their hard crunch while they boil, creating a smooth, soft textural bite, without turning the vegetable to mush. If you don't have orzo, you can substitute a pasta that you have on-hand, but we recommend sticking to orzo as it allows the carrot mixture to disperse throughout for mixed, plentiful bites.
Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
For winter comfort, turn to this one-pot meal of Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts. Pancetta, or Italian-cured pork belly, adds a meaty note to this smooth pumpkin risotto blend. Mascarpone cheese adds a creamy and slightly sweet flavor that balances the salty flavor of the pancetta and pine nuts. To toast your pine nuts, stir them constantly in a skillet over low heat until they are golden brown and there's a warm, nutty smell. Keep a close eye, as they can burn quickly.
Roasted Sweet Potatoes and Apples
This sweet potato dish strikes a perfect balance between sweet, tart, and savory. Perfect for the Autumn months as well as the holidays, this dish combines different varieties of apples for a complex side dish that will make your house smell like an aromatic dream. If you're short on time, this can be made a day ahead, drizzled with olive oil, and reheated in the oven at 425°F in 2 baking pans, until hot. Garnish with sprigs of thyme, for a festive finishing touch.