Ham Stir Fry Recipes With Vegetables for Easy Dinners

Ham stir fry with vegetables is a quick skillet meal made with cooked ham, crisp-tender vegetables, and a lightly sweet, savory sauce. It is a practical way to turn leftover ham into dinner, and the vegetables and sauce can be adjusted to suit what is in the fridge.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 pound (450 g) fully cooked ham, cut into bite-size cubes; remove any thick rind or tough outer edge
1 medium yellow onion, about 1 cup (150 g) sliced
1 medium red bell pepper, about 1½ cups (180 g) sliced
1 medium carrot, about 1 cup (120 g), cut into thin diagonal slices
2 cups (180 g) broccoli florets, cut into small, even pieces
2 cups (225 g) sugar snap peas, trimmed; snow peas are also suitable
2 garlic cloves, about 1 tablespoon (6 g), finely minced
1 teaspoon (2 g) finely grated fresh ginger
¼ cup (60 ml) low-sodium chicken broth or water
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (21 g) honey or packed brown sugar
1 teaspoon (3 g) cornstarch
½ teaspoon (2.5 ml) toasted sesame oil
¼ teaspoon ground black pepper
4 cups (about 600 g) cooked rice, for serving
1 tablespoon (9 g) toasted sesame seeds and 2 sliced scallions, optional garnish

Instructions

Prepare the ingredients and sauce. Cut the ham and vegetables before heating the pan, since the cooking moves quickly. In a small bowl, whisk together the broth, soy sauce, rice vinegar, honey, cornstarch, sesame oil, and black pepper until the cornstarch is fully dispersed. Set the bowl near the stove and keep the garlic and ginger together.
Heat the skillet. Set a large wok or wide, heavy skillet over medium-high heat. Add the neutral oil and let it heat until it looks fluid and shimmers, about 1 minute. A wide pan gives the vegetables room to sear instead of releasing moisture and steaming in a crowded pile.
Warm and lightly brown the ham. Add the ham in a single layer as much as possible. Cook for about 3 minutes, turning the pieces once or twice, until the edges take on a little color. Transfer it to a clean plate. The ham is already cooked; this first short cook adds flavor, while it will be heated through again at the end.
Start with the firm vegetables. Add the onion, bell pepper, and carrot to the hot pan. Stir-fry for about 2 minutes, tossing often. The onion should begin to soften and the pepper should brighten, while the carrot remains firm. If the pan is dry, add 1 tablespoon (15 ml) water rather than pouring in extra oil.
Cook the broccoli and peas. Add the broccoli and snap peas and stir for 1 minute. Pour in 2 tablespoons (30 ml) water, cover the pan for 1 to 2 minutes, then uncover and stir. This brief burst of steam helps the broccoli become tender without leaving the vegetables limp. The florets should be bright green, with a little bite in the stems.
Add the aromatics and sauce. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Whisk the sauce again, because cornstarch settles quickly, and pour it around the pan. Stir continuously for 1 to 2 minutes, until the liquid bubbles gently and thickens enough to coat the vegetables.
Return the ham and finish. Add the ham and any juices on the plate. Toss for 2 to 3 minutes, until the ham is steaming hot throughout. For food safety, check the center of several of the largest pieces with a food thermometer; USDA FSIS guidance says reheated leftovers should reach 165°F (74°C). Remove the pan from the heat as soon as it reaches that temperature so the ham does not dry out. Spoon over cooked rice and finish with sesame seeds and scallions, if using.

Tips

Cut everything evenly. Thin carrot slices and small broccoli florets cook at roughly the same pace as the other vegetables. If your carrot pieces are thick, add them with the onion a minute earlier. Uniform cuts also make it easier to get a balanced mix of ham and vegetables in each serving.
Keep the pan uncrowded. Use a 12-inch (30 cm) skillet or a wok, and cook in two batches if your pan is smaller. Overfilling drops the pan temperature, so ingredients release liquid and soften rather than developing light browning. Return everything to the pan when it is time to add the sauce.
Adjust for salty ham. Ham and soy sauce both contribute salt. Choose low-sodium soy sauce, and taste a piece of ham before cooking. If it is particularly salty, use 2 tablespoons (30 ml) soy sauce and 2 tablespoons (30 ml) broth in the sauce; add a little more soy sauce at the end only if needed.
Use substitutes that fit the cooking time. No snap peas? Use sliced cabbage, zucchini, mushrooms, or green beans, cutting them to similar sizes. Fresh ginger gives a brighter, more aromatic flavor, but ¼ teaspoon ground ginger can stand in if needed. For gluten-free cooking, use tamari labeled gluten-free and check the ham and broth labels; the taste may be a little fuller than with standard soy sauce.

Serving Suggestions

Serve the stir fry over warm cooked white or brown rice, allowing some of the glossy sauce to run into the rice. If you have leftover rice, reheat it separately until steaming hot; keep it covered while the stir fry cooks so it does not dry out. Rice noodles are another easy base: cook them according to their package directions, drain well, and either serve them underneath or toss them into the pan at the end with a splash of water.

For a lighter plate, serve the ham and vegetables on their own or over shredded cabbage. A simple cucumber salad dressed with rice vinegar makes a cool contrast to the hot skillet. Lime wedges, sliced scallions, toasted sesame seeds, or a small dish of chili crisp let diners adjust their own portions. The ham is already substantial and the sauce is savory, so keep side dishes simple rather than adding several heavily seasoned dishes.

Variations

Change the vegetable mix. The recipe is flexible as long as you account for how quickly each vegetable cooks. Thinly sliced cabbage wilts quickly, while green beans and cauliflower need a little longer. Add denser vegetables with the carrot, and add delicate choices such as spinach or bean sprouts just before the sauce. Frozen mixed vegetables can work in a pinch; thaw and drain them first, then expect less browning and a softer texture.

Make it spicy or more gingery. Add ¼ to ½ teaspoon red pepper flakes with the garlic, or serve chili sauce at the table. For a stronger ginger note, increase the fresh ginger to 2 teaspoons (about 4 g). Keep the added heat moderate if the ham is strongly smoked or seasoned, since those flavors can become more pronounced in a concentrated sauce.

Try a different sauce balance. For a tangier finish, increase the rice vinegar to 1½ tablespoons (22 ml). For a less sweet stir fry, reduce the honey to 1 teaspoon (7 g), or omit it; the sauce will taste more savory and sharp. If you do not have chicken broth, water works well because the ham and soy sauce supply plenty of flavor. Do not replace the cornstarch with flour in the same quantity; flour thickens differently and can make the sauce cloudy.

Use another cooked protein. Leftover roast pork can replace ham in the same quantity, though it may need a little extra soy sauce because it is often less salty. Cooked chicken or turkey also fits the vegetable and sauce combination. If using any cooked meat as leftovers, heat it through to 165°F (74°C) and check with a thermometer. The recipe is designed for already-cooked meat, not raw ham or raw poultry.

Storage and Reheating

Refrigerate the stir fry within 2 hours of cooking, dividing it between shallow, covered containers so it cools promptly. Store the rice separately when possible, since it is easier to portion and reheat evenly. The cooked ham and vegetables keep for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. Discard food that has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

For best texture, reheat only the portion you plan to eat. Warm it in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) water, stirring gently until steaming. Check the center of the ham pieces with a food thermometer and reheat leftovers to 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir halfway through, and check several spots for 165°F (74°C). Reheated vegetables will be softer than freshly cooked ones, but avoiding an unnecessarily long reheat helps preserve their texture.

Freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Freezing is safe, though the vegetables—especially snap peas and peppers—will be softer after thawing. If you know you will freeze a portion, slightly undercook the vegetables initially and reheat the thawed portion gently.

Frequently Asked Questions

Can I make ham stir fry with leftover holiday ham?

Yes. Use fully cooked leftover ham, trimming away any hard rind and cutting the meat into bite-size pieces. If it has a sweet glaze, scrape off thick excess glaze so it does not make the sauce overly sweet. Keep the ham chilled until you are ready to cook, and reheat the finished dish to 165°F (74°C).

Should I use cooked or uncooked ham?

This recipe is written for fully cooked ham, such as leftover baked ham or packaged cooked ham. It is briefly browned and then reheated in the sauce. Raw or uncooked ham needs a different cooking method and timing; do not treat the short stir-fry time here as sufficient to cook raw pork.

How do I keep the vegetables crisp instead of soggy?

Cut the vegetables before cooking, heat the pan well, and work in batches if needed. Add only a small amount of water when steaming the broccoli, then uncover the pan so excess moisture can evaporate. Stir-fry the vegetables just until bright and tender-crisp; adding the sauce too early can make them soften while the liquid reduces.

Can I make the sauce ahead?

Yes. Whisk the sauce ingredients together and refrigerate in a covered container for up to 2 days. Stir or shake it well before pouring because the cornstarch settles at the bottom. Keep the cut vegetables and ham chilled separately, then cook the stir fry just before serving for the best texture.

What can I use instead of cornstarch?

Use 2 teaspoons (about 5 g) arrowroot starch in place of the 1 teaspoon (3 g) cornstarch, whisked into the cold sauce. Arrowroot can give the sauce a slightly glossier finish. Avoid adding dry starch directly to the hot pan, since it can form lumps; mix it into the cool liquid first.

Can I prepare this without a wok?

Absolutely. A wide skillet with a heavy base works well, and a wok is not essential. The important part is having enough surface area for ingredients to contact the hot pan. If your skillet is narrow, cook the ham and vegetables in batches, then combine them to finish with the sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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