Protein Type: Ham

Sheet Pan Ham and Cheese Croissants

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Sheet Pan Ham and Cheese Croissants

  • Ingredients

    • 12slices Maple Leaf Smoked Black Forest Ham, thinly hand sliced from a 600gr half ham
    • 6large croissants, split
    • 3slices swiss cheese, cut on the bias
    • 6slices cheddar cheese, halved
    • 18slices firm plum tomato, sliced thin
    • 3tbsp mayonnaise
    • ½tbsp Dijon mustard
    • Olive oil spray
    • Poppy seeds – optional
    • Garlic salt – optional
    • Fresh thyme – garnish

  • Preparation

    1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
    2. Mix mayonnaise and Dijon in a small bowl. Place croissants on a clean surface and spread a scant amount on the inside of each bottom and top of croissant.
    3. Assemble by placing 1 half slice of swiss cheese onto bottom of each croissant followed by 2 slices ham, 3 tomato slices and two half slices of cheddar placed side by side and top of croissant. Repeat with remaining ingredients.
    4. Lightly spray top of croissant with olive oil. Sprinkle poppy seeds and garlic salt over top. Add fresh thyme over top if using.
    5. Bake on center rack of oven for 8 minutes or until cheese is bubbling and melted and sandwich is heated through. Serve immediately.
Tips icon

This recipe is a great use of left over ham – make them mini by using mini croissants! Dice the ham for an easy fit onto the base of a small croissant and use your favorite cheese combination! This recipe is also great using honey mustard.

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One Pan Cheesy Ham & Broccoli Gnocchi

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  • Ingredients

    • 2cups Maple Leaf® Original Natural Smoked Ham, diced
    • 1pkg prepared ready to eat Gnocchi (700g)
    • 1tbsp butter
    • 2cups broccoli florets
    • 1 tbsp garlic, minced
    • ⅔cup cream
    • 1cup chicken broth + extra
    • 1 ½tbsp parmesan cheese, grated
    • 2heaping tbsp sun dried tomatoes, sliced
    • 1tbsp fresh parsley, minced
    • 1cup Italian cheese blend, shredded
    • salt
    • pepper

  • Preparation

    1. Heat butter in a large nonstick skillet over medium high heat. Pan fry gnocchi per package directions.
    2. Add ham and broccoli. Cook for another 3 to 4 minutes until ham has started to brown. Add garlic and stir 1 minute longer.
    3. Pour in cream and stir to combine. Add sun dried tomatoes and parmesan cheese. Stirring constantly add in chicken broth.
    4. Allow to simmer for about 5 minutes. Sauce should thicken slightly. If you like a saucier dish thin out by adding a little more broth. Season with salt and pepper to taste.
    5. Sprinkle cheese and parsley over top. Keep skillet on low heat for about 5 minutes until cheese has melted. Serve immediately.
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Serve with garlic toast and a side salad.

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Delicious Ham & Egg Breakfast Sandwich

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Delicious Ham & Egg Breakfast Sandwhich

  • Ingredients

    • 1cup Maple Leaf® Original Natural Smoked Ham, diced
    • 1cup Yucatan Restaurant Style guacamole
    • 8eggs, lightly beaten
    • 1shallot, diced
    • 6English muffins
    • ⅓cup queso fresco or feta cheese, crumbled
    • 2scallions, thinly sliced
    • ⅓cup tomato salsa
    • ½tsp salt
    • 1tbsp unsalted butter
    • 2tbsp 35% cream
    • pepper

  • Preparation

    1. In a medium sized non-stick pan on medium-low heat, add the butter and shallots to cook until shallots are soft, approx. 3 minutes.
    2. Add diced ham to pan and cook until it has warmed through.
    3. Stir in the eggs and continue to cook, pulling the cooked egg into the center of the pan allowing the uncooked egg to hit the pan. Continue stirring until the eggs are light and fluffy and evenly cooked, approx. 5 minutes.
    4. Stir in cream.


    To Assemble:

    1. Divide the guacamole between the English muffins and gently spread it out to the edges with the back of a spoon.
    2. Add a large spoonful of the egg mixture to each English muffin and top with cheese, salsa and scallion.
    3. Serve immediately.

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Ham, Potato and Cabbage Soup

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Ham, Potato and Cabbage Soup

  • Ingredients

    • 250gMaple Leaf® Original Natural Smoked Ham, diced
    • 1tbsp vegetable oil
    • 1medium carrot, chopped
    • 2celery stalks, chopped
    • 2small to medium Yukon gold potato, small dice
    • 1small onion, chopped
    • 3cups cabbage, diced
    • 1900ml carton chicken broth
    • 1tsp dried thyme
    • 1bay leaf
    • Salt
    • Pepper

  • Preparation

    1. Heat oil in a large pot over medium high heat.
    2. Add carrot, celery, potato and onion. Brown vegetables for about 3 to 4 minutes stirring occasionally. Add ham, garlic, thyme and bay leaf and cook for 1 minute longer.
    3. Pour in chicken broth and stir to combine well. Allow to simmer for about 15 minutes. Add cabbage and simmer for 15 minutes longer or until vegetables are tender crisp and potatoes are soft. Season with salt and pepper.
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Want more of this ultimate fall/winter comfort soup? Double the ingredients to batch it up! Freeze in sealable containers for up to 1 to 2 months. 

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Thankgivings Ham Jumble Casserole

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Thankgivings Ham Jumble Casserole

  • Ingredients

    • 1600g pkg Maple Leaf® Original Smoked Ham, diced
    • 1 ½cup frozen pea and carrot blend, thawed
    • 1284ml can cream of chicken soup
    • 567gprepared mashed potatoes
    • 1small onion, diced
    • 1120g pkg stuffing mix prepared per package directions
    • ¼tsp thyme, dried
    • ⅛tsp sage, dried
    • Butter

  • Preparation

    1. Heat oven to 375°F.
    2. Generously butter an 8” casserole dish.
    3. In a large bowl mix ham with vegetables and soup. Spoon into base of casserole dish. Spoon mashed potatoes evenly over top follow by stuffing.
    4. Loosely tent with tin foil and bake in middle rack of oven for 30 minutes. Remove foil and set oven to broil for about 1 to 2 minutes until golden brown.
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Serve with a drizzle of gravy and cranberry sauce

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Family Style Breakfast Enchiladas

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Family Style Breakfast Enchiladas

  • Ingredients

  • Preparation

    1. Preheat oven to 375°F.
    2. Spray an 8×11” casserole dish with cooking oil.
    3. In a large bowl combine half the bacon bits, ham and 2 cups of the cheese. Stir to combine.
    4. On a clean surface, lay tortillas flat and divide mixture by spooning over top.
    5. Roll tortillas tightly and place side-by-side into casserole dish seam side down. They should be snug next to each other.
    6. In a large bowl add milk to whisked eggs and season with salt and pepper.
    7. Pour mixture evenly over top of enchiladas.
    8. Sprinkle with remaining cup of cheese and bacon bits.
    9. Cover with tin foil and bake in center rack of oven for 30 to 35 minutes or until set. Allow to rest 5 minutes before serving.
    10. Serve with salsa and guacamole.
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Make this the night before and just add egg mixture before cooking! Serve with fruit salad or breakfast potatoes.

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Best Ever Sheet Tray Ham Sliders

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Best Ever Sheet Tray Ham Sliders

  • Ingredients

  • Preparation

    1. Preheat oven to 350°F.
    2. Line a baking sheet with parchment paper.
    3. Place base of slider buns tightly together side by side in rows on baking sheet.
    4. Spread base with a scant amount of mustard followed by 1 slice of cheese, ham, pickle and remaining cheese and top of bun.
    5. Spoon melted garlic butter evenly over top of sliders. There should be a small pool of butter around sandwiches. Sprinkle parmesan cheese over top if using.
    6. Bake in center rack of oven to about 10 to 12 minutes. Top of buns should be golden brown and cheese melted through. Serve immediately.

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Melty Ham and Double Cheese Baguette

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Melty Ham and Double Cheese Baguette

  • Ingredients

  • Preparation

    1. Heat oven to 400°F
    2. In a large bowl toss ham and shredded cheese together.
    3. On a clean surface using a serrated knife, carefully slice a slightly inverted cut around the top of the bread being careful to not slice through. Gently remove the top.
    4. Using your hands, hollow out the cavity of the bread and discard or save for use in another recipe.
    5. Liberally spread garlic butter all over the inside cavity of the bread and also the inside lid of the top of the bread.
    6. Stuff cavity with ham and cheese mixture and press down as firmly as you can.
    7. Tightly wrap the stuffed bread with tin foil. You may have to use multiple sheets.
    8. Place bread onto a baking sheet and bake in center oven for 20 to 25 mins.
    9. Allow to cool for a few minutes.
    10. Carefully unwrap – it will be hot. Slice immediately. Serve with ketchup or BBQ sauce for dipping.
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Try this recipe using your favourite Maple Leaf® naturally prepared meal ingredients and switch up your cheese! You can try ground beef and mozzarella and in place of garlic butter use tomato sauce to make oven baked pizza grilled cheese!

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Ham, Broccoli and cheese bake

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Ham, Broccoli and cheese bake

  • Ingredients

    • 500gMaple Leaf® Original Natural Smoked Ham, diced
    • 4cups rice, cooked
    • 2cups frozen broccoli florets
    • 1284 ml can cream of chicken soup
    • ⅓cup sour cream
    • 1tbsp Dijon mustard
    • 1 ½cup shredded old cheddar cheese
    • 4tbsp butter
    • 1 ½cup panko 

  • Preparation

    1. Preheat oven to 375°F.
    2. In a large bowl mix ham, rice, broccoli, soup, mustard, sour cream, and cheddar. Stir well to combine.
    3. Spoon into a 9-inch casserole dish. Bake for 30 to 35 minutes.
    4. Meanwhile melt butter in a small microwaveable bowl. Stir in panko crumbs and toss to coat well.
    5. Sprinkle over top casserole and broil for the last 2 minutes of cooking time. Serve immediately.
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Swap ham for shredded chicken for a versatile meal!

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