Ready to transform your Carver ham into something spectacular? Whether you’re planning a cozy family dinner, hosting a festive gathering, or simply craving some delicious comfort food, these savory recipes have you covered. From quick weeknight meals to impressive holiday centerpieces, discover 20 mouthwatering ways to enjoy this versatile favorite. Let’s dive in and find your next go-to dish!
Honey Glazed Carver Ham with Pineapple
Yield to the allure of holiday perfection with this magnificent honey-glazed ham, where sweet pineapple rings create a caramelized crown atop succulent, slow-roasted meat. The golden glaze lacquers the ham with a shimmering coat that promises both visual drama and exquisite flavor. Each slice reveals tender, juicy pork that falls apart at the slightest pressure, infused with the warm embrace of spices and honey’s floral sweetness.
Ingredients
– 1 (8-10 pound) bone-in spiral-cut carver ham
– 1 cup rich, golden wildflower honey
– 1/2 cup dark brown sugar, packed with molasses notes
– 1/4 cup unsalted butter, cold and cubed
– 1 tablespoon Dijon mustard with whole grain texture
– 1 teaspoon freshly grated ginger root
– 1/2 teaspoon ground cloves with warm aroma
– 1/4 teaspoon freshly grated nutmeg
– 1 (20-ounce) can pineapple rings in natural juice, drained
– 12-15 whole cloves for studding
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the spiral-cut carver ham cut-side down in a deep roasting pan fitted with a rack.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. Stud the center of each diamond with whole cloves, spacing them evenly across the ham surface.
5. Arrange the drained pineapple rings in a single layer across the top of the ham, overlapping slightly.
6. Secure each pineapple ring with a decorative toothpick pushed through the center into the ham.
7. Combine the wildflower honey, dark brown sugar, cubed butter, Dijon mustard, grated ginger, ground cloves, and grated nutmeg in a small saucepan.
8. Heat the glaze mixture over medium heat for 3-4 minutes, stirring constantly until the sugar dissolves completely and the butter melts.
9. Brush one-third of the warm glaze evenly over the entire ham surface, including between the spiral cuts.
10. Cover the ham loosely with aluminum foil, tenting it to prevent the glaze from sticking.
11. Roast the ham at 325°F for 1 hour and 30 minutes, until the internal temperature reaches 120°F when tested with an instant-read thermometer.
12. Remove the ham from the oven and carefully remove the foil tent, being cautious of steam.
13. Brush another third of the glaze over the ham, paying special attention to the areas between the spiral cuts.
14. Return the ham to the oven uncovered and continue roasting for 30-45 minutes, until the internal temperature reaches 140°F.
15. Brush the remaining glaze over the ham during the final 15 minutes of cooking to create a glossy, caramelized finish.
16. Remove the ham from the oven and let it rest for 20-25 minutes before carving to allow the juices to redistribute.
17. Carve the ham following the natural spiral cuts, serving each slice with a pineapple ring.
Beyond the initial visual spectacle, the ham reveals its true magic when carved—each slice boasts alternating layers of sweet, sticky exterior and savory, moist interior. The pineapple rings transform into candied jewels during roasting, their tropical acidity cutting through the richness of the pork. Beautifully arranged on a platter with the caramelized pineapple crowns, this centerpiece transitions effortlessly from formal holiday tables to casual family gatherings, its glistening surface promising both tradition and surprise in every bite.
Brown Sugar and Mustard Glazed Carver Ham
Glazed with a perfect balance of sweet and savory, this magnificent Brown Sugar and Mustard Glazed Carver Ham transforms the centerpiece of any gathering into an unforgettable culinary experience. Generously coated in a shimmering amber glaze that caramelizes to a glossy finish, this ham delivers both visual drama and exceptional flavor in every slice. The aromatic blend of spices and sweetness will fill your kitchen with the most inviting holiday fragrance as it bakes to perfection.
Ingredients
– 1 (8-10 pound) fully cooked bone-in carver ham
– 1 cup packed dark brown sugar
– 1/2 cup Dijon mustard with whole grains
– 1/4 cup pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon finely ground cayenne pepper
– 1/4 cup unsalted butter, cut into small pieces
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Remove the ham from its packaging and pat the surface completely dry with paper towels.
3. Score the ham fat in a diamond pattern, making shallow cuts about 1/4-inch deep and 1 inch apart.
4. Place the ham cut-side down in a roasting pan fitted with a rack.
5. Combine the dark brown sugar, Dijon mustard, maple syrup, and apple cider vinegar in a medium saucepan.
6. Whisk the mixture over medium heat until the brown sugar completely dissolves and the glaze becomes smooth, about 3-4 minutes.
7. Stir in the smoked paprika, freshly grated nutmeg, and finely ground cayenne pepper until fully incorporated.
8. Remove the glaze from heat and whisk in the unsalted butter pieces until the sauce becomes glossy and emulsified.
9. Brush one-third of the warm glaze evenly over the entire surface of the ham, making sure to coat the scored areas thoroughly.
10. Tent the ham loosely with aluminum foil, ensuring the foil doesn’t touch the glazed surface.
11. Bake the ham for 1 hour and 30 minutes, allowing the internal temperature to reach 110°F when tested with an instant-read thermometer.
12. Remove the ham from the oven and carefully brush with another third of the glaze.
13. Return the ham to the oven uncovered and continue baking for 30-45 minutes, until the internal temperature reaches 135°F and the glaze becomes bubbly and caramelized.
14. Transfer the ham to a cutting board and let it rest for 20 minutes before carving.
15. Warm the remaining glaze and serve it alongside the carved ham. Knowing this ham delivers both visual drama and exceptional eating, you’ll appreciate how the sweet-savory crust gives way to tender, juicy meat that practically melts on the tongue. Consider serving thick slices alongside roasted root vegetables or using the leftovers in sophisticated sandwiches with sharp cheddar and crisp apple slices for delightful texture contrasts.
Slow Cooker Carver Ham with Maple Syrup
Picture this: a golden-brown ham glistening with a sweet maple glaze, filling your kitchen with the comforting aroma of slow-cooked perfection. This effortless slow cooker preparation transforms an ordinary carver ham into an extraordinary centerpiece worthy of any gathering. The gentle heat coaxes out incredible tenderness while the maple syrup creates a caramelized crust that will have everyone asking for seconds.
Ingredients
- 1 (7-8 pound) fully cooked bone-in carver ham
- 1 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1/4 cup Dijon mustard with whole grains
- 2 tablespoons apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
Instructions
- Place the fully cooked bone-in carver ham flat-side down in a 6-quart slow cooker.
- Whisk together the pure maple syrup, packed dark brown sugar, Dijon mustard with whole grains, apple cider vinegar, freshly ground black pepper, ground cloves, and cayenne pepper in a medium bowl until completely smooth.
- Pour the maple glaze mixture evenly over the ham, making sure to coat all surfaces. Tip: For maximum flavor penetration, use a pastry brush to work the glaze into any scored sections of the ham.
- Cover the slow cooker and cook on LOW heat for 4-5 hours until the internal temperature reaches 140°F when tested with an instant-read thermometer.
- Carefully transfer the ham to a cutting board and let rest for 15 minutes before slicing. Tip: The resting period allows the juices to redistribute throughout the meat for optimal moisture.
- While the ham rests, pour the cooking liquids from the slow cooker into a small saucepan and bring to a simmer over medium-high heat.
- Cook the sauce for 8-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Tip: For a smoother sauce, strain through a fine-mesh sieve before serving.
- Slice the ham against the grain into 1/4-inch thick pieces and arrange on a serving platter.
- Drizzle the reduced maple glaze over the sliced ham or serve alongside in a gravy boat.
Finished with its glossy maple crust, this ham boasts remarkably tender, juicy meat that pulls apart with minimal effort. The sweet-spicy glaze creates a beautiful balance against the savory pork, while the slow cooking method ensures every bite melts in your mouth. Consider serving thin slices over buttery biscuits or pairing with sharp cheddar for an elevated sandwich experience that highlights the complex flavor profile.
Carver Ham and Cheese Stuffed Rolls
Perfectly golden and irresistibly aromatic, these Carver Ham and Cheese Stuffed Rolls transform humble ingredients into an elegant centerpiece, with layers of savory ham and melted cheese encased in a buttery, pillowy dough that promises comfort in every bite. Crafted for both weeknight dinners and special gatherings, they offer a sophisticated twist on classic flavors that will captivate any palate.
Ingredients
- 1 package active dry yeast
- 1 cup warm whole milk (110°F)
- 3 tablespoons granulated sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 large egg, lightly beaten
- ¼ cup unsalted butter, softened
- 8 ounces thinly sliced Carver ham, finely diced
- 1 ½ cups sharp cheddar cheese, freshly shredded
- 2 tablespoons fresh parsley, finely chopped
- 1 egg yolk mixed with 1 tablespoon cream, for egg wash
Instructions
- In a small bowl, combine the warm whole milk (110°F), granulated sugar, and active dry yeast; let it stand for 5–7 minutes until frothy.
- In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.
- Pour the yeast mixture into the flour, then add the lightly beaten egg and softened unsalted butter.
- Mix on low speed with a dough hook for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes until the dough is smooth and elastic. (Tip: The dough should pull away from the sides of the bowl and spring back lightly when pressed.)
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1–1.5 hours until doubled in size.
- While the dough rises, combine the finely diced Carver ham, freshly shredded sharp cheddar cheese, and finely chopped fresh parsley in a medium bowl.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a 12×16-inch rectangle, about ¼-inch thick.
- Evenly sprinkle the ham and cheese mixture over the dough, leaving a ½-inch border on all sides.
- Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
- Using a sharp serrated knife, slice the log into 12 equal pieces. (Tip: For clean cuts, wipe the knife blade between slices to prevent sticking.)
- Arrange the rolls cut-side up in a greased 9×13-inch baking dish, spacing them about 1 inch apart.
- Cover the dish with a kitchen towel and let the rolls rise for 30–45 minutes until puffy.
- Preheat the oven to 375°F.
- Brush the tops of the rolls gently with the egg yolk and cream mixture.
- Bake for 20–25 minutes until the rolls are deep golden brown and sound hollow when tapped. (Tip: For even browning, rotate the pan halfway through baking.)
- Transfer the rolls to a wire rack and let them cool for 10 minutes before serving.
Just out of the oven, these rolls boast a crisp, golden crust that gives way to a soft, airy interior, with the salty-sweet Carver ham and gooey cheddar cheese melding into a harmonious filling. Juicy and richly flavored, they pair beautifully with a tangy mustard dip or a simple arugula salad for a balanced meal that feels both rustic and refined.
Carver Ham and Swiss Quiche
Yielding to autumn’s crisp embrace, this Carver Ham and Swiss Quiche emerges as the ultimate comfort dish, where flaky pastry cradles a velvety custard studded with savory morsels. Perfect for brunch gatherings or elegant weeknight suppers, it transforms humble ingredients into something truly extraordinary with minimal effort. Each golden slice delivers both sophistication and soul-warming satisfaction in equal measure.
Ingredients
– 1 refrigerated pie crust, chilled
– 6 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1 cup whole milk
– 1½ cups diced Carver ham, savory and thick-cut
– 1½ cups shredded Swiss cheese, nutty and aged
– ½ cup finely diced yellow onion
– 2 tablespoons unsalted butter, creamy and golden
– ½ teaspoon kosher salt, flaky and pure
– ¼ teaspoon freshly ground black pepper, aromatic and coarse
– ⅛ teaspoon freshly grated nutmeg, warm and fragrant
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Gently unroll the chilled pie crust and press it into a 9-inch pie dish, trimming any excess dough from the edges.
3. Use a fork to prick the bottom and sides of the crust thoroughly to prevent bubbling.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Blind bake the crust for 15 minutes until the edges just begin to turn golden.
6. Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes until the bottom appears dry.
7. Melt the unsalted butter in a skillet over medium heat until foamy.
8. Sauté the finely diced yellow onion for 4–5 minutes until translucent and fragrant.
9. In a large bowl, whisk the farm-fresh eggs vigorously until pale and frothy.
10. Pour in the rich heavy cream and whole milk, whisking continuously until fully incorporated.
11. Stir in the savory diced Carver ham, nutty shredded Swiss cheese, and sautéed onions.
12. Season the mixture with flaky kosher salt, aromatic black pepper, and warm grated nutmeg.
13. Pour the filling into the pre-baked crust, spreading ingredients evenly with a spatula.
14. Bake at 375°F for 35–40 minutes until the center is set and the top is deeply golden brown.
15. Let the quiche rest on a wire rack for 15 minutes before slicing to allow the custard to firm.
Delicately balanced between creamy and firm, this quiche offers a sublime textural experience where the flaky crust shatters against the silken custard. The nutty Swiss cheese melds beautifully with the salty ham, while a hint of nutmeg adds sophisticated warmth beneath the surface. For an elegant presentation, serve slightly warm with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.
Carver Ham and Potato Casserole
Meticulously layered with heritage flavors and comforting textures, this Carver Ham and Potato Casserole embodies the essence of heartwarming American cuisine. Imagine thinly sliced russet potatoes embracing savory chunks of smoked ham in a velvety cream sauce, all crowned with a golden, bubbling cheese crust. This dish transforms humble ingredients into an elegant centerpiece worthy of both weeknight dinners and special gatherings.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 pound smoked ham, cut into ½-inch cubes
– 1 cup heavy cream, rich and velvety
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup sour cream, tangy and smooth
– ¼ cup unsalted butter, cold and cubed
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme, aromatic
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. In a large bowl, combine the thinly sliced russet potatoes, cubed smoked ham, finely diced yellow onion, and minced garlic.
3. In a separate bowl, whisk together the rich heavy cream, tangy sour cream, dried thyme, freshly ground black pepper, freshly grated nutmeg, and kosher salt until fully incorporated.
4. Pour the cream mixture over the potato and ham combination, tossing gently to ensure every slice is coated.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
6. Dot the surface evenly with cold, cubed unsalted butter to promote browning.
7. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
8. Remove the foil and sprinkle the freshly grated sharp cheddar cheese evenly over the top.
9. Return the casserole to the oven, uncovered, and bake for an additional 20-25 minutes until the cheese is golden brown and bubbly and the potatoes are tender when pierced with a knife.
10. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.
Yielded from the oven with a glorious golden crust, this casserole presents layers of tender potatoes that melt against the smoky ham in a luxuriously creamy sauce. The sharp cheddar provides a delightful tang that cuts through the richness, making each bite perfectly balanced. Consider serving it alongside a crisp arugula salad dressed with lemon vinaigrette to complement the dish’s comforting warmth.
Carver Ham and Asparagus Pasta
Heralding the arrival of spring with effortless sophistication, this Carver Ham and Asparagus Pasta marries the smoky richness of premium cured ham with the vibrant freshness of seasonal asparagus. Tender pasta ribbons cradle these exquisite ingredients in a luxurious cream sauce that whispers of delicate herbs and aged cheese. Each forkful delivers a harmonious balance between earthy green notes and savory depth, creating a dish that feels both celebratory and comforting.
Ingredients
– 12 ounces dried fettuccine pasta
– 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
– 8 ounces Carver ham, diced into ½-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon fresh lemon juice
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat.
4. Add 1 pound fresh asparagus pieces and sauté for 4-5 minutes until bright green and tender-crisp.
5. Transfer asparagus to a plate, leaving oil in the skillet.
6. Reduce heat to medium and add 8 ounces diced Carver ham, cooking for 3-4 minutes until lightly browned and fragrant.
7. Add 3 cloves minced garlic and cook for 30 seconds until aromatic but not browned.
8. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
9. Whisk in ½ cup freshly grated Parmesan cheese until completely melted and sauce thickens slightly.
10. Drain cooked pasta, reserving ¼ cup pasta water.
11. Add drained pasta to the cream sauce along with cooked asparagus.
12. Stir in 2 tablespoons unsalted butter and 1 teaspoon fresh lemon juice until butter melts and coats the pasta evenly.
13. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
14. Season with ¼ teaspoon sea salt and ¼ teaspoon finely ground black pepper, tossing to combine thoroughly.
15. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Butter-tossed fettuccine provides the perfect canvas for the contrasting textures of crisp-tender asparagus and savory ham cubes. The luxurious cream sauce clings beautifully to each pasta strand while the bright lemon note cuts through the richness. Consider serving this elegant dish in shallow bowls garnished with extra Parmesan shavings and fresh herb sprigs for a restaurant-worthy presentation.
Carver Ham and Cheddar Omelette
There’s something profoundly comforting about the perfect omelette, a culinary canvas where humble ingredients transform into morning elegance. This Carver Ham and Cheddar version elevates the classic with its harmonious balance of savory, salty, and creamy elements that dance across the palate with each delicate bite. The gentle folding technique creates layers of flavor that unfold like a well-told story at the breakfast table.
Ingredients
– 3 large farm-fresh eggs
– 2 tablespoons rich whole milk
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon European-style unsalted butter
– ½ cup diced Carver ham, cut into ¼-inch cubes
– ¾ cup sharp white cheddar cheese, freshly grated
– 1 tablespoon fresh chives, finely minced
Instructions
1. Crack 3 large farm-fresh eggs into a medium mixing bowl and add 2 tablespoons of rich whole milk.
2. Whisk the eggs and milk vigorously for 45 seconds until the mixture becomes pale yellow and slightly frothy.
3. Sprinkle in ¼ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper, then whisk for another 15 seconds to incorporate evenly.
4. Place a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon of European-style unsalted butter.
5. Swirl the melting butter to coat the entire surface of the skillet, watching for the foam to subside but before it browns.
6. Pour the egg mixture into the heated skillet and let it sit undisturbed for 20 seconds to set the bottom layer.
7. Using a heat-resistant rubber spatula, gently push the cooked edges toward the center while tilting the skillet to allow uncooked egg to flow to the edges.
8. Continue this pushing and tilting motion for approximately 90 seconds until the top surface appears wet but not runny.
9. Sprinkle ½ cup of diced Carver ham evenly over the right half of the omelette, leaving a 1-inch border from the edge.
10. Distribute ¾ cup of freshly grated sharp white cheddar cheese over the ham layer, ensuring even coverage.
11. Carefully lift the left edge of the omelette with your spatula and fold it over the filled right side, creating a half-moon shape.
12. Cook the folded omelette for another 60 seconds to melt the cheese thoroughly.
13. Slide the completed omelette onto a warm plate and garnish with 1 tablespoon of finely minced fresh chives.
14. Serve immediately while the cheese remains molten and the exterior maintains its delicate golden hue.
Silken eggs cradle the savory Carver ham and molten cheddar in a textural symphony that contrasts tender custard with salty meat and creamy cheese. Consider serving alongside roasted cherry tomatoes for a burst of acidity that cuts through the richness, or pair with buttery toast points for dipping into the cheesy interior. The delicate balance of flavors makes this omelette equally suited for a leisurely weekend brunch or an elegant breakfast meeting.
Carver Ham and Spinach Stuffed Chicken
Perfectly balancing elegance and comfort, this Carver Ham and Spinach Stuffed Chicken transforms simple ingredients into a showstopping centerpiece. With its golden-brown exterior giving way to a savory, herbaceous filling, this dish delivers restaurant-quality sophistication with home-cooked warmth.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup finely diced Carver ham
- 2 cups fresh baby spinach leaves
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup shredded Gruyère cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Using a sharp knife, carefully cut a horizontal pocket through the thickest part of each chicken breast, being careful not to cut all the way through.
- In a medium bowl, combine the diced Carver ham, fresh baby spinach leaves, softened cream cheese, shredded Gruyère cheese, minced garlic, fresh thyme leaves, kosher salt, and freshly cracked black pepper.
- Gently stuff each chicken breast pocket with approximately 1/4 cup of the ham and spinach mixture, taking care not to overfill.
- Secure the openings with toothpicks to prevent the filling from escaping during cooking.
- Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
- Remove the chicken from the skillet and set aside to rest on a cutting board for 5 minutes.
- Return the skillet to medium heat and pour in dry white wine, scraping up any browned bits from the bottom of the pan.
- Add chicken broth and bring the mixture to a simmer, cooking for 2-3 minutes until slightly reduced.
- Whisk in unsalted butter until the sauce becomes glossy and slightly thickened.
- Stir in fresh chopped parsley and remove from heat.
Zestfully complementing the tender chicken, the melted Gruyère creates silky ribbons through the savory ham filling, while the white wine sauce adds a bright, acidic counterpoint. For an elegant presentation, slice the chicken on a bias to reveal the beautiful spiral of filling, and drizzle with the pan sauce just before serving alongside roasted fingerling potatoes or creamy polenta.
Carver Ham and Pea Risotto
Crafted with the precision of a seasoned chef yet accessible enough for a weeknight dinner, this Carver Ham and Pea Risotto transforms humble ingredients into an elegant symphony of comfort and sophistication. The creamy arborio rice cradles savory diced ham and sweet peas in a luxurious embrace that feels both celebratory and deeply nourishing.
Ingredients
- 1 cup premium arborio rice
- 4 cups rich chicken stock, kept at a gentle simmer
- 1 cup finely diced Carver ham
- 1 cup sweet frozen peas
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1 small yellow onion, finely minced
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Heat the extra virgin olive oil and 1 tablespoon of unsalted butter in a heavy-bottomed Dutch oven over medium heat until the butter melts and foams slightly.
- Add the finely minced yellow onion and cook for 4-5 minutes until translucent and fragrant, stirring frequently with a wooden spoon.
- Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
- Add the premium arborio rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
- Pour in the dry white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
- Ladle in 1 cup of simmering rich chicken stock, stirring continuously until the liquid is nearly absorbed before adding the next ladleful.
- Continue adding the simmering chicken stock 1 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for 18-20 minutes total.
- Test the rice for doneness—it should be creamy with a slight al dente bite at the center.
- Stir in the finely diced Carver ham and sweet frozen peas, cooking for 2 minutes until the peas are bright green and tender.
- Remove from heat and stir in the remaining 2 tablespoons of unsalted butter and freshly grated Parmesan cheese until melted and incorporated.
- Season with kosher salt and freshly cracked black pepper, then let rest for 2 minutes off heat to allow the flavors to meld.
What emerges is a risotto with the perfect creamy consistency that still maintains distinct rice grains, each bite offering the savory saltiness of ham against the sweet pop of peas. For an elegant presentation, serve immediately in shallow bowls garnished with extra Parmesan shavings and a drizzle of high-quality olive oil, perhaps alongside a crisp arugula salad to cut through the richness.
Carver Ham and Gruyère Croissants
Gracefully bridging the gap between casual brunch and sophisticated baking, these Carver Ham and Gruyère Croissants transform buttery, flaky pastry into a savory masterpiece that feels both indulgent and effortless. Golden layers envelop smoky ham and nutty cheese, creating a portable feast perfect for leisurely mornings or elegant entertaining. Each bite offers the satisfying contrast of crisp exterior and tender, flavorful filling that will have guests requesting the recipe.
Ingredients
– 4 large, flaky all-butter croissants
– 8 ounces thinly sliced Carver ham
– 1 cup freshly shredded Gruyère cheese
– 2 tablespoons Dijon mustard with whole grains
– 1 large egg, beaten until smooth
– 1 tablespoon cold whole milk
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each croissant horizontally through the middle, creating a top and bottom half while keeping them connected at one edge.
3. Spread 1/2 tablespoon of grainy Dijon mustard evenly across the bottom interior of each croissant.
4. Layer 2 ounces of thinly sliced Carver ham evenly over the mustard on each croissant.
5. Sprinkle 1/4 cup of freshly shredded Gruyère cheese over the ham layer in each croissant.
6. Gently press the top half of each croissant down over the filling.
7. In a small bowl, whisk together the beaten egg and cold whole milk until fully combined.
8. Using a pastry brush, lightly brush the egg wash over the top surface of each assembled croissant.
9. Generously sprinkle freshly cracked black pepper over the egg-washed tops.
10. Bake for 12-15 minutes, until the croissants turn deep golden brown and the cheese visibly bubbles at the seams.
11. Remove from oven and let rest for 3-5 minutes before serving to allow the cheese to set slightly.
Luxuriously flaky pastry gives way to the savory harmony of smoky ham and nutty Gruyère, with the grainy mustard providing just enough sharpness to cut through the richness. Serve these warm croissants alongside a simple arugula salad dressed in lemon vinaigrette for a complete brunch experience, or package them for an elevated picnic where their portable elegance truly shines.
Carver Ham and Scalloped Potatoes
Drenched in creamy, savory goodness, this Carver Ham and Scalloped Potatoes casserole transforms humble ingredients into a showstopping centerpiece that marries the smoky richness of premium ham with tender, layered potatoes in a velvety cheese sauce. Perfect for holiday gatherings or cozy Sunday suppers, this classic comfort dish delivers both elegance and heartwarming satisfaction in every decadent bite.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 1 pound Carver ham, diced into ½-inch cubes
– 1 cup heavy cream, rich and velvety
– 1 cup whole milk, fresh and creamy
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup Parmesan cheese, finely shredded
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter, high-quality and creamy
– 1 tablespoon fresh thyme leaves, aromatic and earthy
– 1 teaspoon kosher salt, coarse and flaky
– ½ teaspoon freshly ground black pepper, finely cracked
– ¼ teaspoon freshly grated nutmeg, warm and fragrant
Instructions
1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Arrange one-third of the thinly sliced Yukon Gold potatoes in an even layer across the bottom of the prepared baking dish.
3. Sprinkle one-third of the diced Carver ham, one-third of the thinly sliced yellow onion, and one-third of the minced garlic evenly over the potato layer.
4. Repeat steps 2 and 3 twice more to create three complete layers, ending with a final layer of potatoes arranged neatly on top.
5. In a medium saucepan over medium heat, combine the rich heavy cream, fresh whole milk, freshly grated sharp cheddar cheese, finely shredded Parmesan cheese, remaining 1 tablespoon of unsalted butter, aromatic fresh thyme leaves, coarse kosher salt, finely cracked black pepper, and warm freshly grated nutmeg.
6. Whisk the sauce mixture continuously for 4-5 minutes until the cheeses are fully melted and the sauce is smooth and slightly thickened.
7. Carefully pour the warm cheese sauce evenly over the layered potatoes and ham, ensuring it seeps down through all the layers.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
9. Remove the foil and continue baking uncovered for another 25-30 minutes until the top is golden brown and the potatoes are fork-tender.
10. Let the casserole rest for 15 minutes before serving to allow the sauce to thicken properly. Creamy and comforting, this dish features tender potatoes that melt in your mouth alongside savory ham pockets in a luxuriously cheesy sauce. Consider serving it alongside crisp roasted Brussels sprouts or a bright arugula salad to balance the richness, making it perfect for both formal dinners and casual family meals.
Carver Ham and Broccoli Alfredo
Vividly comforting and sophisticated, this Carver Ham and Broccoli Alfredo transforms humble ingredients into an elegant weeknight masterpiece. The combination of smoky carved ham, vibrant broccoli florets, and velvety Parmesan cream sauce creates a dish that feels simultaneously indulgent and nourishing, perfect for those seeking restaurant-quality flavors with home-cooked ease.
Ingredients
– 8 ounces of fettuccine pasta
– 2 cups of fresh broccoli florets
– 1 cup of diced Carver ham
– 3 tablespoons of unsalted butter
– 2 minced garlic cloves
– 1 cup of heavy cream
– 1 cup of freshly grated Parmesan cheese
– 1/4 teaspoon of freshly ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of fettuccine pasta and cook for exactly 10 minutes, stirring occasionally to prevent sticking.
3. During the final 3 minutes of pasta cooking, add 2 cups of fresh broccoli florets to blanch until bright green and tender-crisp.
4. Drain the pasta and broccoli together in a colander, reserving 1/2 cup of the starchy pasta water for later use.
5. In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until foaming subsides.
6. Add 2 minced garlic cloves and sauté for 45 seconds until fragrant but not browned.
7. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
8. Reduce heat to low and gradually whisk in 1 cup of freshly grated Parmesan cheese until the sauce becomes smooth and velvety.
9. Stir in 1 cup of diced Carver ham and cook for 2 minutes until warmed through.
10. Add the drained pasta and broccoli to the skillet, tossing to coat evenly with the Alfredo sauce.
11. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, tossing to distribute evenly.
13. Serve immediately while the sauce remains creamy and the pasta maintains its perfect al dente texture.
The finished dish presents a beautiful contrast of textures—the silky sauce clings to each strand of pasta while the broccoli provides a satisfying crunch against the tender ham. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside a crisp green salad to cut through the richness of this decadent yet approachable classic.
Carver Ham and Corn Chowder
Delightfully comforting yet sophisticated, this Carver Ham and Corn Chowder transforms humble ingredients into a velvety masterpiece. During crisp autumn evenings, its creamy texture and smoky-sweet flavor profile offer both warmth and elegance in every spoonful. Perfect for gatherings or quiet nights, this chowder balances rustic charm with refined execution.
Ingredients
– 2 tablespoons rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 2 cups diced Carver ham, smoky and thick-cut
– 3 cups sweet corn kernels, fresh or frozen
– 2 medium Yukon Gold potatoes, peeled and cubed
– 4 cups rich chicken stock
– 1 cup heavy cream, velvety and luxurious
– 1 teaspoon fresh thyme leaves, fragrant
– ½ teaspoon smoked paprika, earthy and warm
– Salt and freshly cracked black pepper, to season
Instructions
1. Melt 2 tablespoons of rich unsalted butter in a large Dutch oven over medium heat until foaming subsides.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes until translucent and fragrant.
3. Stir in 2 cloves minced aromatic garlic and cook for 1 minute until golden and aromatic.
4. Incorporate 2 cups diced smoky Carver ham, cooking for 3–4 minutes until lightly browned and releasing its savory aroma.
5. Add 3 cups sweet corn kernels and 2 medium cubed Yukon Gold potatoes, stirring to coat in the flavorful base.
6. Pour in 4 cups rich chicken stock, ensuring all ingredients are fully submerged.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15–18 minutes until potatoes are fork-tender.
8. Stir in 1 cup velvety heavy cream, 1 teaspoon fragrant fresh thyme leaves, and ½ teaspoon earthy smoked paprika.
9. Simmer for an additional 5–7 minutes until the chowder thickens slightly and flavors meld beautifully.
10. Season generously with salt and freshly cracked black pepper, tasting and adjusting until perfectly balanced.
This chowder achieves a luxurious, creamy texture with pops of sweet corn and tender potato cubes in every bite. The smoky ham infuses the broth with depth, while the thyme and paprika add subtle herbal and warm notes. Serve it in rustic bowls garnished with extra thyme sprigs or alongside crusty artisanal bread for dipping into its velvety richness.
Carver Ham and Brie Panini
Tender slices of artisanal Carver ham and creamy, decadent Brie cheese come together in this sophisticated panini, offering a gourmet twist on the classic pressed sandwich that elevates casual dining to an elegant affair. The harmonious blend of savory, salty ham and rich, buttery cheese creates a comforting yet refined flavor profile perfect for any occasion. This recipe transforms simple ingredients into a culinary masterpiece with minimal effort and maximum satisfaction.
Ingredients
– 8 ounces thinly sliced artisanal Carver ham
– 6 ounces ripe, creamy Brie cheese, rind removed
– 4 slices rustic sourdough bread, about 1/2-inch thick
– 2 tablespoons high-quality Dijon mustard
– 2 tablespoons unsalted European-style butter, softened
– 1/4 cup sweet and tangy fig jam
Instructions
1. Preheat your panini press to 375°F, ensuring even heat distribution for perfect grill marks.
2. Spread 1 tablespoon of softened European-style butter evenly on one side of each sourdough bread slice.
3. Flip two bread slices over and generously coat the unbuttered sides with 1 tablespoon of high-quality Dijon mustard each.
4. Layer 4 ounces of thinly sliced artisanal Carver ham evenly over the mustard-coated bread slices.
5. Arrange 3 ounces of ripe, creamy Brie cheese (rind removed) in even layers over the ham on each sandwich.
6. Spread 2 tablespoons of sweet and tangy fig jam over the remaining two bread slices on their unbuttered sides.
7. Carefully assemble the sandwiches by placing the jam-coated bread slices, jam-side down, onto the cheese layers.
8. Place the assembled sandwiches buttered-side down onto the preheated panini press.
9. Close the press and cook for 4-5 minutes until the bread is golden brown with distinct grill marks and the cheese is completely melted.
10. Remove the panini from the press using a wide spatula and let rest for 2 minutes on a cutting board before slicing.
Heavenly layers of melted Brie ooze between crisp, golden bread with each satisfying bite, while the sweet fig jam provides a delightful counterpoint to the savory ham. The contrast between the crunchy exterior and soft, warm interior makes this panini particularly memorable when served alongside a crisp arugula salad or a bowl of tomato basil soup for a complete gourmet experience.
Carver Ham and Sweet Potato Hash
Mornings transform into something truly special when this rustic hash emerges from the skillet, its savory aroma promising a comforting start to the day. Carver Ham and Sweet Potato Hash brings together autumnal sweetness and smoky richness in a single, elegant dish that feels both nourishing and indulgent. It’s the kind of breakfast that lingers in memory long after the last bite is savored.
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 8 ounces thick-cut Carver ham, diced into ¼-inch pieces
- 2 cloves fresh garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon fine sea salt
- 4 large farm-fresh eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Add 1 large sweet potato, peeled and diced into ½-inch cubes, spreading them in a single layer to ensure even browning.
- Cook sweet potatoes undisturbed for 5 minutes until golden brown on one side, then stir and continue cooking for another 6-8 minutes until tender when pierced with a fork.
- Add 1 medium yellow onion, finely chopped, and cook for 4 minutes until translucent and fragrant.
- Stir in 8 ounces thick-cut Carver ham, diced into ¼-inch pieces, and cook for 3 minutes until lightly crisped at the edges.
- Add 2 cloves fresh garlic, minced, 1 teaspoon smoked paprika, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon fine sea salt, stirring constantly for 1 minute until aromatic.
- Create 4 small wells in the hash mixture using the back of a spoon.
- Crack 4 large farm-fresh eggs directly into the wells, being careful not to break the yolks.
- Cover the skillet and reduce heat to low, cooking for 5-7 minutes until egg whites are fully set but yolks remain runny.
- Sprinkle 2 tablespoons chopped fresh parsley evenly over the finished hash.
You’ll find the contrast between the crisp-edged sweet potatoes and tender ham creates a delightful textural experience, while the runny egg yolks mingle with the smoky paprika to form a luxurious sauce. This hash shines when served directly from the skillet at the table, perhaps accompanied by toasted sourdough for soaking up every last bit of flavor. For an elegant brunch presentation, consider topping each portion with microgreens and a drizzle of truffle oil.
Carver Ham and Green Bean Casserole
On crisp autumn evenings, few dishes capture the essence of comforting elegance quite like this harmonious blend of savory ham and tender green beans. Our Carver Ham and Green Bean Casserole transforms humble ingredients into a sophisticated centerpiece that marries rustic charm with refined flavors. This layered masterpiece promises to become your new go-to for both casual family dinners and impressive holiday gatherings.
Ingredients
– 2 cups thick-cut Carver ham, diced into ½-inch cubes
– 1 pound fresh green beans, trimmed and halved
– 1 cup rich chicken broth
– 1 cup heavy cream with velvety texture
– ½ cup finely grated Parmesan cheese
– ¼ cup all-purpose flour
– 3 tablespoons unsalted butter
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon freshly ground black pepper
– ½ teaspoon sea salt
– 1 cup crispy fried onions
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Bring a large pot of salted water to a rolling boil and blanch the trimmed green beans for exactly 4 minutes until bright green and crisp-tender.
3. Immediately transfer the blanched green beans to an ice water bath to stop the cooking process and preserve their vibrant color.
4. In a large skillet over medium heat, melt the unsalted butter until it foams slightly, about 2 minutes.
5. Add the thinly sliced yellow onion and sauté for 6-8 minutes until translucent and lightly caramelized.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Sprinkle the all-purpose flour over the onion mixture and cook for 1 minute while stirring constantly to create a golden roux.
8. Gradually whisk in the rich chicken broth and velvety heavy cream until the sauce becomes smooth and slightly thickened.
9. Add the diced Carver ham, blanched green beans, sea salt, and freshly ground black pepper to the sauce, stirring gently to combine.
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. Sprinkle the finely grated Parmesan cheese evenly over the top of the casserole.
12. Bake uncovered for 25 minutes at 375°F until the sauce is bubbling around the edges.
13. Remove from oven and evenly distribute the crispy fried onions across the surface.
14. Return to the oven and bake for an additional 5-7 minutes until the topping is golden brown and crisp.
Melted Parmesan forms a delicate crust that gives way to creamy, savory layers beneath. The tender green beans maintain just enough bite to contrast beautifully with the rich ham, while the crispy onion topping provides satisfying texture in every forkful. Consider serving this elegant casserole alongside roasted fingerling potatoes or nestled beside buttery biscuits for a complete autumnal feast.
Carver Ham and Mushroom Pizza
Marvelously bridging rustic comfort with gourmet sophistication, this Carver Ham and Mushroom Pizza transforms humble ingredients into an elegant centerpiece. The marriage of smoky carved ham with earthy mushrooms creates a symphony of flavors that feels both familiar and extraordinary, perfect for elevating weeknight dinners or impressing weekend guests.
Ingredients
– 1 pound store-bought pizza dough, brought to room temperature
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup robust tomato sauce
– 8 ounces thinly sliced Carver ham, torn into rustic pieces
– 1 cup cremini mushrooms, thinly sliced
– 1 cup shredded whole milk mozzarella cheese
– 1/4 cup freshly grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Lightly flour your work surface and stretch the pizza dough into a 12-inch circle using your fingertips.
3. Brush the entire dough surface with rich extra virgin olive oil, creating a thin, even coating.
4. Spread the robust tomato sauce evenly across the dough, leaving a 1-inch border around the edges.
5. Arrange the torn Carver ham pieces evenly over the sauce in a single layer.
6. Distribute the thinly sliced cremini mushrooms across the ham layer.
7. Sprinkle the shredded whole milk mozzarella cheese evenly over the entire pizza.
8. Top with freshly grated Parmesan cheese, ensuring even coverage.
9. Season the pizza with dried oregano, coarse sea salt, and freshly cracked black pepper.
10. Carefully transfer the assembled pizza to the preheated pizza stone using a pizza peel.
11. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with slight browning.
12. Remove from oven and let rest for 3 minutes before slicing.
What emerges from the oven is a masterpiece of contrasting textures—the crisp, chewy crust giving way to the tender ham and meaty mushrooms beneath the molten cheese blanket. The smoky depth of the Carver ham harmonizes beautifully with the earthy mushrooms, creating a sophisticated flavor profile that pairs wonderfully with a crisp arugula salad or a glass of medium-bodied red wine.
Carver Ham and Egg Breakfast Burritos
Heralding the crisp autumn morning, these Carver Ham and Egg Breakfast Burritos transform humble ingredients into a symphony of comforting flavors, wrapped in a warm tortilla embrace that promises to start your day with rustic elegance and satisfying substance.
Ingredients
– 4 large farm-fresh eggs
– 1 cup diced Carver ham, cut into ¼-inch cubes
– 2 tablespoons rich unsalted butter
– ½ cup shredded sharp cheddar cheese
– 4 large flour tortillas (10-inch diameter)
– ¼ cup finely chopped fresh chives
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
Instructions
1. Crack 4 large farm-fresh eggs into a medium mixing bowl and whisk vigorously for 45 seconds until uniformly pale yellow and slightly frothy.
2. Heat a 10-inch non-stick skillet over medium heat and add 2 tablespoons rich unsalted butter, swirling until melted and bubbling slightly.
3. Pour the whisked eggs into the skillet and immediately reduce heat to medium-low.
4. Gently push the eggs from the edges toward the center with a silicone spatula every 15 seconds, creating soft curds, for 2-3 minutes until eggs are just set but still moist.
5. Sprinkle ½ teaspoon smoked paprika and ¼ teaspoon freshly ground black pepper evenly over the eggs while they cook.
6. Transfer the cooked eggs to a clean plate and wipe the skillet clean with a paper towel.
7. Return the skillet to medium heat and add 1 cup diced Carver ham, cooking for 2 minutes until lightly browned and fragrant.
8. Warm 4 large flour tortillas in the same skillet for 20 seconds per side until pliable and lightly toasted.
9. Divide the scrambled eggs evenly among the center of each tortilla, leaving a 2-inch border at the bottom.
10. Top the eggs with the cooked ham, then sprinkle with ½ cup shredded sharp cheddar cheese and ¼ cup finely chopped fresh chives.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure burritos.
12. Return the burritos to the skillet, seam-side down, and cook over medium heat for 1-2 minutes per side until golden brown and crisp. Zestfully satisfying with contrasting textures, the creamy scrambled eggs meld beautifully with the salty ham and sharp cheddar, while the crisp tortilla exterior gives way to a steaming, savory interior that pairs wonderfully with a bright fruit salad or spicy salsa for added dimension.
Summary
Zesty and versatile, these 20 savory Carver ham recipes offer delicious options for any gathering. We hope you find new favorites to share with family and friends! Try one out, leave a comment with your top pick, and don’t forget to pin this article on Pinterest for easy access. Happy cooking!
