Creamed Ham
Serve creamed ham over rice, noodles, cornbread, or biscuits. This is a snap to make, and it’s a great way to use leftover baked ham.
Creamed ham is one of those retro recipes that deserves a comeback. It has all the charm of the old cream-sauce suppers—simple ingredients, quick cooking, and a warm, cozy flavor that feels like it came straight from a mid-century kitchen. If you grew up with creamed chipped beef or creamed chicken on toast, this one is right in that comforting family.
It’s an easy, thrifty way to use leftover ham, and the creamy Parmesan sauce gives it just enough richness to feel special. Serve it over toast or biscuits for full vintage vibes, or spoon it over rice or noodles if you want something a little heartier.
What You’ll Like About This Dish
Quick and comforting. Ready in about 10 minutes once the sauce is started.
Uses leftovers wisely. A great way to transform leftover ham into a full meal.
Versatile serving options. Spoon it over potatoes, rice, pasta, or biscuits.
Ingredient Notes
- Ham: Leftover baked ham or thick-sliced deli ham both work well.
- Mushrooms: Add flavor and texture; use white or cremini.
- Butter & flour: Form the base of the creamy roux.
- Milk & cream: Create a rich, velvety sauce.
- Parmesan: Adds saltiness and depth—freshly grated melts best.
- Parsley: Brings a bit of color and freshness to the finished dish.
- Salt and pepper: Season to taste; the ham and Parmesan add salt naturally.
Steps to Make Creamed Ham
- Sauté mushrooms in a bit of butter until tender and remove from the pan.
- Melt remaining butter, add flour, and cook briefly to form a roux.
- Stir in milk and cook until thick and creamy.
- Add the cream, Parmesan, mushrooms, and diced ham.
- Season with salt, pepper, and parsley.
- Heat through and serve warm.
Tips
- Cook the roux for the full 2 minutes to avoid a raw flour taste.
- Use freshly grated Parmesan for a smoother sauce.
- Thin the sauce with a splash of milk if it becomes too thick.
- Stir in peas or sautéed onions for extra flavor and color.
Recipe Variations
- Add vegetables. Stir in cooked peas, spinach, or sautéed onions.
- Cheddar version. Replace Parmesan with shredded sharp cheddar.
- Mustard twist. Add 1 teaspoon Dijon mustard for brightness.
- Creamed ham on toast. Classic and delicious—perfect for brunch.
Serving Suggestions
- Serve over biscuits, toast points, or puff pastry.
- Add to rice or egg noodles for a quick full meal.
- Pair with roasted vegetables or a simple salad.
- Choose mashed potatoes as a cozy base.
How to Store
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a saucepan over low heat, adding a splash of milk if needed.
Freeze: Freezing is not ideal due to the cream sauce texture.
Creamed Ham
Ingredients
- 4 tablespoons butter, divided
- 8 ounces mushrooms, fresh, sliced
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup whipping cream
- 1/4 cup Parmesan cheese
- 2 cups ham, diced
- Kosher salt, to taste
- Pepper, to taste
- 2 tablespoons parsley, fresh chopped
Instructions
- Melt 1 tablespoon of the butter in a medium skillet. Add the mushrooms and sauté over medium-high heat until tender, about 2 to 3 minutes; remove with a slotted spoon.
- Remove excess liquids from the skillet and add the remaining 3 tablespoons of butter; reduce heat to medium. Add the flour to the melted butter and cook for 2 minutes, stirring constantly. Gradually stir the milk into the roux. Cook, stirring constantly until is thick and creamy.
- Add the whipping cream, Parmesan cheese, diced ham, and cooked mushrooms to the sauce mixture. Season with salt and pepper to taste. Add the parsley and cook until hot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
