There is something quite special about a roast glazed ham. It’s generally always shared with a gathering of friends and family to celebrate something or prepared for the traditional Sunday lunch. It would be a shame not to serve ham sides that do the roast justice.
What goes well with ham? Or are you not sure what to serve with ham? I have some hot and cold sides for ham, which can be served with the roast just out of the oven or with the leftovers the following day.
Here’s What To Serve With Ham:
#1. Honey Glazed Hasselback Butternut Squash
I love this idea of Hasselback butternut squash. The butternut is peeled and cut in half. The butternut is baked in the oven to soften slightly and then cut into thin slices but only halfway through.
It is basted with a mixture of honey, olive oil, Dijon mustard, and fresh herbs and baked until soft and caramelized. The butternut is served with chopped pecans, and the pan juices are drizzled over.
#2. Broccoli Cheese Bake
Vegetable bakes make great sides with ham, and this bake is no exception. The broccoli is boiled until tender and folded into a traditional cheese sauce.
But here’s the twist, two beaten eggs are added to the recipe, which, when baked, will firm up the bake and sauce, which is ingenious and delicious.
#3. Best Creamed Spinach
This recipe calls for frozen spinach. It’s important that the spinach is thawed and the liquid has been squeezed out before being used. The onion and garlic are sautéed until soft, and the cream cheese and cream are added to make a sauce.
A pinch of nutmeg and cayenne pepper are added, as well as mozzarella cheese which is melted into the sauce, and finally, the spinach is stirred through.
#4. Fennel, Carrot, and Leek Gratin
I love fennel, throw it into a gratin, and the dish is bound to be a winner. The fennel, carrot, and leeks are thinly sliced and baked in a parmesan and cream mixture.
The gratin is baked until the vegetables are tender and the creamy mixture has reduced and caramelized on top. The dish is finished off with some chopped pecan nuts and sourdough breadcrumbs, which are baked to form a crisp and crunchy top.
#5. Blistered Green Beans with Pickled Shallots and Toasted Breadcrumbs
Not sure what to eat with ham? Why not give this recipe a try. This is not your average side of boiled green beans.
These green beans are stir-fried until blistered and topped with shallots that have been pickled in red wine vinegar. The side dish is finished with crispy fried bread crumbs sprinkled over it.
#6. Mustard and Honey Roasted Parsnips
The best way to prepare parsnips is to roast them, but parboiling them before is always a good idea.
Once parboiled, the peeled parsnips are drained and tossed in olive oil, honey, and Dijon mustard, seasoned with salt and pepper, and then baked in the oven until crisp and golden on the outside and soft on the inside.
#7. Cauliflower Shawarma with Pomegranate, Pine Nuts, and Rose
This recipe is inspired by middle eastern cuisine; the cauliflower is roasted in various spices. First, though, the cauliflower is parboiled until just tender. It is then basted generously with a spiced butter and roasted at a high temperature until golden brown.
The cauliflower is dressed beautifully with a tahini dressing, pomegranate jewels, pine nuts, rose petals, and chopped parsley.
#8. Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar
This dish is packed with flavor. The butternut is roasted with the leeks until caramelized and sweet.
The vegetables are then dressed in a tahini orange dressing. The side dish is finished off with toasted crunchy walnuts and Za’atar. So simple to prepare but bursting with flavor.
#9. Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Everyone loves potatoes, and you can’t go wrong with this recipe. You are bound to have everything you need in the fridge.
Simply chop up the potatoes and carrots, toss them in olive oil, chopped herbs, garlic, and roast in the oven; halfway through cooking, the zucchini is added. When the vegetables are tender, plate them up and enjoy them with your ham.
#10. Marinated Slow Roasted Onions
I love cooked onions and think they make a great side dish. This recipe calls for the onions to be marinated overnight before cooking.
The marinade is like a pickle made of red wine vinegar, sugar, water, and rosemary. The onions are then roasted in the marinade. The result is delicious caramelized onions with a sweet and sour sauce.
#11. Honey Balsamic Garlic Mushrooms
Mushrooms are a great option as a side dish, and this recipe is definitely worth a try. The recipe calls for the mushrooms to be sautéed and seasoned in a pan over high heat until they become tender.
Then the honey, balsamic vinegar, and garlic are added. As the mushrooms continue to cook, the sauce reduces and becomes thick to coat the mushrooms. The result is delectable.
#12. Herb Roasted Parmesan Acorn Squash
Try this recipe with your squash instead of the usual butter and brown sugar. The squash is sliced up and spread on a roasting tray and covered in a parmesan herb “crust.”
The squash is then baked in a hot oven until it is tender and the parmesan is crisp and golden brown. Garnished with some chopped parsley, and it’s ready to serve.
#13. Fondant Potatoes
Potatoes make great ham side dishes, and this is one of the best ways to prepare potatoes. The potatoes are peeled and sliced into thick rounds and then cooked in butter and chicken stock until tender.
The result is a crisp golden crust and a “melt in your mouth” inside, with roast garlic, rosemary, and thyme flavors.
#14. Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing
If you are looking for a salad as a side with the ham, give this one a go. It’s fresh, crisp, and full of crunch with a great dressing.
The salad goodies are tossed in the delicious ranch dressing made up of buttermilk, mayo, crushed garlic, and a whole bunch of herbs. It’s delicious- trust me.
#15. Balsamic Parmesan Roasted Asparagus and Tomatoes
This recipe calls for the asparagus to be roasted, bringing out their flavor. The asparagus and tomatoes are roasted with grated parmesan.
Once the tomatoes are blistered, and the asparagus is cooked, they are dressed with a balsamic reduction and chopped basil.
#16. Cheesy Root Vegetable Gratin
Instead of your average potato, this side dish calls for sweet potato, parsnips, and beetroots. The root vegetables are thinly sliced and fanned beautifully in an oven dish; cream and parmesan are mixed together and poured over to cover the vegetables.
The dish is baked until the vegetables are tender and the sauce has reduced. It’s finished with some grated gruyere which is further baked until golden.
#17. Garlic Sautéed Cabbage Kale Skillet
This is a great side to serve with your roast ham. The onion is sautéed until soft, and the cabbage is added. Once the cabbage is soft, the kale is added and sautéed until caramelized and golden.
The pan is then deglazed with stock and left to reduce slightly. The vegetables are seasoned with salt and pepper and served with a garnishing of chopped parsley.
#18. Creamy Potato Leek Gratin with Fennel
This is not your average potato bake; this has a lot more flavor. The leeks are chopped and cooked until golden and soft. The potato and fennel are thinly sliced and layered with the cooked leeks, grated gruyere, and parmesan. The vegetables are covered in cream and milk combined and baked until the vegetables are soft and caramelized on top.
#19. Steamed veg with sautéed onion, garlic, lemon, and tarragon dressing
This recipe is all about the dressing. The vegetables are simply steamed and then tossed in this tasty dressing.
The dressing is made by frying onions and garlic until golden and combining them with olive oil, lemon juice, zest, and chopped fresh tarragon. It’s best to make the dressing a day in advance so the flavors can infuse the oil.
#20. Amazing Yorkies
A classic roast needs a side of Yorkshire puddings. And these Yorkshire puddings are amazing.
The trick to a good Yorkie is making the oil hot enough in the muffin pan that the batter starts to cook immediately instead of soaking in the oil. Be sure to make your own Yorkshire puddings next time.
#21. Zucchini Corn Fritters
These fritters are not your usual fried ones; these are baked in the oven. The zucchini is grated finely and, together with the corn, mixed into a batter of egg, flour, and baking powder. The mixture is then spooned onto a baking tray and baked in the oven until golden and cooked.
#22. Stuffed Portobello Mushrooms with Garlic Herb Butter
Mushrooms are a great side dish option, but a stuffed mushroom is an even better one. These large mushrooms have been stuffed with garlic bread crumbs, topped with cherry tomatoes, and grilled until golden and crisp.
#23. Honey-Balsamic Glazed Air Fried Brussels Sprouts
These Brussel sprouts are done in the air fryer, and the result is delicious. The Brussel sprouts are halved and tossed in olive oil, salt, and pepper.
They popped into the air fryer for just 12 minutes. Once cooked, they are then tossed in the honey balsamic glaze.
#24. Mustard Mashed Potatoes
This mustard mashed potato is just that much better than the plain old mashed potato. The potatoes are cooked and blended with parmesan, butter, cream, and parsley. The pièce de résistance is the blend of whole grain and French mustard swirled through the mashed potato at the end.
#25. Coleslaw Recipe
This is a great recipe that uses food staples found in any fridge. The cabbage is shredded, and the carrot is grated and mixed with chopped green onion.
The dressing is what makes a tasty coleslaw, and this recipe is made up of mayonnaise, honey, and lemon juice. Mix this through the chopped vegetables, season with salt and pepper, and you’ll have a great side salad.
#26. Greek Potato Salad with Feta
This potato salad calls for the potatoes to be roasted until crisp; it’s then mixed in with the typical ingredients of a Greek salad.
I love the addition of roasted lemon chunks, and instead of red onion, chives are used together with chopped mint and dill. The salad is dressed with a simple lemon vinaigrette which is drizzled over just before serving.
#27. Perfect Marinated Tomatoes with Mozzarella
Be sure to use ripe red tomatoes for this recipe. The tomatoes are sliced into thick slices and placed in a single layer in a glass dish. In a jar, the dressing ingredients are combined.
Shake well until the mixture is emulsified. Pour the dressing over the tomatoes and leave to marinate for a couple of hours. Finish the salad with fresh mozzarella and chopped fresh herbs.
#28. Chives Radish and Cucumber Salad
This is a lovely light salad to serve with your hot ham or the leftover cold ham the next day.
Finely slice the cucumber and radish and chop the dill and green onion. Place all these ingredients in a large bowl, mix in the Greek yogurt, and season well with salt and pepper. It is that simple and so delicious.
#29. Sautéed Fava Beans with Garlic, Green Onions, and Basil
I love fava beans, also known as broad beans. They have a creamy, slightly nutty flavor, but It’s important to remember to remove the tough outer skin of these beans; they are bitter and not pleasant to eat.
Fava beans are delicious sautéed with garlic, and this side is a treat; serve them warm, well-seasoned, and with chopped basil and green onions.
#30. Quinoa Kale Salad with Lemon Dressing
This is a chopped salad with all the goodness of quinoa, chickpeas, kale, broccoli, red pepper, and red onion.
The vegetables are left raw and cut into small chunks. The salad is dressed with a lemon vinaigrette and finished with almonds and crumbled feta on top.
#31. Couscous Broccolini Salad with Olives and Feta
This recipe uses pearl couscous, which is slightly larger than the regular couscous. The broccolini is chopped up, tossed in olive oil, and baked in the oven until roasted and slightly charred.
It’s then mixed into the cooked couscous with green olives, slivered almonds, and feta. This side dish is great and can be served hot or cold.
#32. Grilled Fig, Goat Cheese, and Pistachio Salad
When figs are in season, make the most of it. Otherwise, you’ll have to wait for the next season again.
This salad is an excellent balance of flavors- with the sweet figs, the salty goat’s cheese, the pepperiness from the rocket leaves, and the mild flavor and crunch from the pistachios. The salad is then dressed with a balsamic and maple vinaigrette.
#33. Honey Roasted Sweet Potatoes with Labneh
These flavors work well together and be sure to give it a try. The sweet potatoes are roasted with honey, cinnamon, and ginger until golden and tender.
They are served on a platter on top of the homemade labneh and finished with chopped parsley and green onions.
#34. Arugula Pesto Potato Salad
This potato salad is made by roasting the potatoes until golden and crisp. The crisp potatoes are then mixed with the homemade arugula pesto. The pesto is made up of arugula, basil, chives, garlic, pecorino, olive oil, and honey.
These ingredients are all blended in a food processor until finely chopped. The pesto is tossed with the crisp potatoes and either served warm or at room temperature.
#35. Citrus, Fennel, and Avocado Salad
Fruit is often served with ham to cut the meat’s richness. This salad will do just that. The citrus is paired with thinly sliced fennel and avo, creating the perfect salad.
The creaminess of the avo, the acidity of the citrus, and the fresh liquorice flavor of the fennel – it’s a great combination of flavors. Served as a side with a roast glazed ham, and you have yourself a great meal.
If you cook too much ham, you can freeze for later use. Learn how to thaw a frozen ham and make these side dishes and you’ll have a new fresh meal.
*image by frederiquewacquier/depositphotos