Recipes Using Ham Cubes: Creamy Ham and Potato Bake

This creamy ham and potato bake combines tender potatoes, broccoli, savory ham cubes, and cheddar in a simple homemade sauce. It is an easy oven dinner that makes good use of cooked ham, and the ingredient amounts are flexible enough to accommodate the vegetables you have on hand.

Ingredients

1½ lb Yukon Gold potatoes (680 g), scrubbed and cut into ¾-inch (2 cm) cubes
8 cups water (1.9 L), for boiling the potatoes
1 teaspoon fine salt (6 g), for the potato water
2 tablespoons unsalted butter (28 g)
1 medium yellow onion (about 150 g), finely chopped
2 garlic cloves (about 6 g), minced
2 tablespoons all-purpose flour (16 g)
1½ cups whole milk (360 ml)
1 cup low-sodium chicken broth (240 ml)
1 teaspoon Dijon mustard (5 g)
½ teaspoon black pepper (about 1 g)
¼ teaspoon ground nutmeg (about 0.5 g), optional
2 cups cooked ham cubes (280 g), cut into bite-size pieces
2 cups small broccoli florets (180 g), fresh or thawed from frozen
1½ cups shredded sharp cheddar (170 g), divided
½ cup panko breadcrumbs (30 g)
1 tablespoon olive oil (15 ml)

Instructions

Heat the oven to 375°F (190°C). Lightly butter or oil a 9-by-13-inch (23-by-33 cm) baking dish. Put the potatoes and salt in a large saucepan, cover with the measured water, and bring to a boil. Simmer for 8 minutes, until the cubes are just beginning to soften at the edges but still hold their shape. Drain well. They will finish cooking in the oven, so avoid boiling them until completely tender.
While the potatoes boil, chop the onion and garlic, cut the broccoli into small florets, and measure the remaining ingredients. Heat the butter in a large saucepan over medium heat. Add the onion and cook for about 4 minutes, stirring, until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1 minute so the flour is coated with butter. Slowly pour in the milk and broth, whisking as you go to prevent lumps. Stir in the Dijon, black pepper, and nutmeg, if using. Bring the sauce to a gentle simmer and cook for about 4 minutes, stirring often, until it lightly coats a spoon. Do not let it boil hard; a gentle simmer keeps the milk sauce smooth.
Take the saucepan off the heat. Stir in 1 cup (115 g) of the cheddar until melted, then fold in the drained potatoes, ham cubes, and broccoli. Mix carefully so the potato pieces do not break apart. Scrape the mixture into the prepared dish and spread it into an even layer.
Mix the panko with the olive oil and the remaining ½ cup (55 g) cheddar. Sprinkle this topping evenly over the casserole. Bake uncovered for 30 minutes, until the top is golden and the edges are bubbling. Check the center with a food thermometer: because the cooked ham is being reheated in the casserole, USDA FSIS recommends reaching the safe minimum temperature for leftovers of 165°F (74°C). If the topping browns before the center is hot, loosely cover the dish with foil and continue baking until it reaches that temperature.
Let the casserole stand for 2 minutes before serving. This brief pause lets the sauce settle and makes it easier to spoon neat portions. Serve hot, making sure each portion includes some of the crisp topping.

Tips

Keep the potato cubes similar in size. Pieces close to ¾ inch (2 cm) cook at a similar rate. Smaller pieces may turn mushy during boiling and baking, while oversized pieces can stay firm in the middle. Drain the potatoes thoroughly so extra water does not thin the sauce.
Choose ham with the salt level in mind. Leftover baked ham, deli ham, and packaged ham cubes all work, but their saltiness varies. This recipe salts only the potato water; taste the sauce before combining everything and add more salt only if needed. Low-sodium broth also gives you more control.
Use a gentle hand with the sauce. Whisk while adding the milk and broth, and keep the sauce at a quiet simmer rather than a rolling boil. If it looks thick before the potatoes and broccoli are mixed in, stir in a splash of milk. The sauce should coat the ingredients without becoming pasty.
Make the topping crisp. Tossing panko with oil helps it brown evenly. If you only have regular breadcrumbs, use the same amount; the topping will be finer and less crunchy. Avoid covering the casserole for its full bake, as trapped steam softens the crumbs.

Serving Suggestions

This bake is filling enough to serve as a main course. Pair it with a crisp green salad dressed with a simple vinaigrette, or offer sliced cucumbers, tomatoes, or steamed green beans to add a fresh contrast to the creamy sauce. A side of applesauce or tart sliced apples also works well with the salty, savory ham and cheddar.

For a larger table, serve the casserole alongside roasted carrots or a light vegetable soup. If you are serving it as part of a brunch spread, cut the portions modestly and add fruit and toasted bread. The dish is richest straight from the oven, so keep chilled sides and salads separate until serving rather than placing them on the hot casserole.

Variations

Swap the vegetables: Replace the broccoli with 2 cups (about 150 g) of thawed peas, chopped green beans, or small cauliflower florets. Peas need no advance cooking; fold them in while frozen or thawed. If using raw cauliflower or green beans, briefly steam or boil them until just tender first, since the short casserole bake may not soften larger pieces sufficiently.

Change the cheese: Use Gruyère, Monterey Jack, or a mix of cheddar and Swiss in the same total quantity. Gruyère brings a nuttier flavor, while Monterey Jack melts particularly smoothly but tastes milder. For a sharper result, keep the cheddar and add a tablespoon of finely grated Parmesan to the breadcrumb topping.

Make it without dairy: Use a plant-based butter, unsweetened plain oat or soy milk, and a dairy-free shredded cheese that melts well. Choose an unflavored milk alternative, not vanilla or sweetened varieties. The sauce may be less rich and may not thicken exactly like a milk-and-cheddar sauce; whisk it carefully and simmer only until it lightly coats a spoon.

Add herbs or a little heat: Stir 1 teaspoon (about 1 g) of dried thyme into the sauce, or finish with 2 tablespoons (8 g) of chopped parsley. For gentle heat, add a pinch of cayenne or ¼ teaspoon (about 1 g) of smoked paprika. These additions complement the ham without changing the cooking time.

Use a different cooked meat: Cooked turkey cubes can replace the ham in equal quantity. They are milder and less salty, so taste the sauce and season it accordingly. If substituting uncooked meat, do not simply add it to this recipe; cook it separately to its safe temperature before mixing it in.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking, dividing a large amount among shallow airtight containers so it cools promptly. Keep them refrigerated for 3–4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months for best quality. Let frozen portions thaw overnight in the refrigerator when possible; the sauce may separate slightly after freezing, but it will still be suitable to eat if handled safely.

Reheat an individual portion in the microwave, covered loosely, stirring or rotating halfway through if possible. For a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot throughout. In either case, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer rather than judging only by a hot surface. Uncover the dish for the last few minutes if you want to crisp the topping again. Avoid repeatedly cooling and reheating the entire casserole; warm only what you plan to serve.

Frequently Asked Questions

Are ham cubes already cooked?
Most ham cubes sold in grocery stores are fully cooked, and leftover baked ham is cooked as well. Check the package label, since products can differ. This recipe assumes cooked ham and heats it in the casserole; it does not include instructions for cooking raw pork.

Can I prepare the casserole ahead?
Yes. Assemble the potato, ham, broccoli, and sauce mixture in the baking dish, cover, and refrigerate it for up to 24 hours before baking. Keep the panko topping separate and add it just before the dish goes into the oven so it stays crisp. A cold casserole may need extra baking time; use a thermometer to confirm the center reaches 165°F (74°C), and do not rely on the recipe’s usual 30-minute bake time alone.

Can I use frozen broccoli?
Yes. Thaw it first and drain away excess water, then cut any large florets into bite-size pieces. Frozen broccoli releases moisture as it warms, so skipping the draining step can make the sauce watery. You do not need to cook it separately if it is thawed and in small pieces.

What can I use instead of panko?
Regular breadcrumbs work in the same quantity, though they make a finer, less airy crust. Crushed plain crackers are another option; use about ½ cup (30 g) and mix them with the oil. If the crackers are salted, skip additional salt in the topping.

Why did my sauce turn out thin?
The potatoes or broccoli may have carried extra water into the dish, or the sauce may not have simmered long enough to thicken. Drain the potatoes thoroughly and make sure the sauce lightly coats a spoon before combining it with the other ingredients. If the casserole is already baked, let it stand for several minutes; the sauce will firm up somewhat as it cools.

Can I make this without broccoli?
Yes. Replace it with an equal amount of another cooked or quick-cooking vegetable, such as peas or small steamed cauliflower florets, or leave it out and add about ½ cup (60 g) extra ham or potatoes. Keep the total filling reasonably close to the recipe amount so the sauce can coat everything evenly.

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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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