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Side Dish Recipes for Your Holiday Ham

Updated on March 15, 2011

Ham is a holiday tradition in my family. We always have ham on Thanksgiving, Christmas, and Easter. I actually prepare ham quite frequently for everyday meals as well.

Hams are inexpensive and easy to prepare. Sometimes I bake a ham on Saturday or Sunday with plans of leftovers for sandwiches and casseroles throughout the week.

Ham goes perfectly with many different side dishes, whether you are serving ham for a holiday occasion or a casual weekday or weekend meal any time of the year.

Favorite Side Dishes for Ham


Some of my favorite ham side dish recipes include:

Fried Apples


  • 6 fresh Apples (I use the Granny Smith variety)
  • 1/2 cup butter or low cholesterol spread (I use Benecol)
  • Ground cinnamon (to taste)
  • Ground nutmeg (to taste)

Preparation Instructions:

Wash and slice apples. Preheat a nonstick skillet over a medium heat. Add butter and let it melt. When the pan is hot, add the apples and sprinkle with cinnamon and nutmeg (to taste). Stir fry until apples are soft. (Note: If you like these as an accompaniment to ham, you are likely to adore them as a topping for pancakes or waffles!)

Store Bought Alternative: If you don't want to make your own fried apples, visit the nearest Cracker Barrel Old Country store restaurant. Their gift shops sell jars of the same great fried apples they serve in the restaurant.

Baked Asparagus


  • 2 pounds Fresh Asparagus
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Preparation Instructions:

Preheat oven to 400 degrees. Wash asparagus and cut off tough ends. Place asparagus in a 9 X 13 baking sheet in a single layer. Melt the butter and combine it with the olive oil. Pour the butter and oil mixture over the asparagus spears. Sprinkle with salt and pepper. Cover and bake for 15 minutes.

Note: Do not try this recipe with canned asparagus. It will only work properly with fresh asparagus.

Easy Irish Potatoes


  • 1 bag frozen hash browned potatoes (cubes)
  • 1 diced green pepper
  • 1 diced red or yellow onion
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • Salt and pepper to taste
  • 2 cups grated cheddar cheese

Preparation Instructions:

Preheat oven to 375 degrees. Mix all ingredients except grated cheese together in a 9 X 13 casserole dish. Spread potato mixture evenly in pan. Top with grated cheese. Cover with aluminum foil and bake for one hour.


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  • profile image

    kiley 7 years ago

    Pasta Salad with Roasted Vegetables (serves 8)


    2 pounds of raw vegetables (32 oz.), chopped into bite size pieces

    olive oil for drizzling onto vegetables

    1 pound of corkscrew pasta, bowtie pasta, or elbow macaroni

    1 can of chickpeas, or any kind of canned beans (optional)

    Ingredients for dressing:

    2/3 cup extra virgin olive oil

    1/4 cup lemon juice

    2 Tbsp mayonnaise

    1 Tbsp Italian seasoning

    2 tsp. parmesan cheese, grated

    salt & pepper


    1) Preheat the oven to 400 degrees. Cut 2 pounds of vegetables into bite size pieces. Lay in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven for 15-20 minutes. Set aside.

    2) Cook 1 pound of pasta until al dente. Pour into a colander and drain. Set aside.

    3) To prepare the dressing, combine lemon juice, mayo, Italian seasoning, parmesan cheese. Then, drizzle a thin stream of olive oil into the mixture, whisking to combine the ingredients until completely emulsified. Salt and pepper to taste.

    4) In a large bowl, combine pasta, vegetables, 1 can of chickpeas or beans (optional). Pour on the dressing and combine until thoroughly coated. Set in the refrigerator for at least an hour to let the flavors soak into the pasta before serving.