The Ultimate Guide to Side Dishes for Ham: Delicious Pairings That’ll Steal the Show

Key Takeaways

• Ham pairs beautifully with creamy, starchy sides like scalloped potatoes and mac and cheese that balance its saltiness
• Fresh, tangy sides like green beans and salads cut through the richness of glazed ham
• Make-ahead options like potato casseroles and roasted vegetables save time on busy days
• The best ham dinners include a mix of textures: creamy, crunchy, and fresh
• Classic pairings work year-round, not just for holidays

Right, let’s talk about side dishes for ham, shall we? Because here’s the thing: a beautiful glazed ham sitting on your table is absolutely stunning, but it can’t do all the heavy lifting on its own. It needs a proper supporting cast, a crew of delicious sides that’ll make your dinner table look like something out of a magazine (but, you know, one you can actually eat from rather than just admire).

I’ll be honest with you. When I first moved to the UK from Boston, I was slightly baffled by the differences in what people served with ham. Back home, it was all about the sweet potato casserole with those marshmallows on top (don’t knock it till you’ve tried it!). Here, I’ve discovered brilliant things like proper roasties and some absolutely gorgeous vegetable gratins. Now, with four kids running around and what feels like a small zoo of pets, I’ve learned exactly which sides are worth the effort and which ones will have everyone asking for seconds.

Whether you’re planning a big Easter feast, a Christmas dinner, or just a lovely Sunday roast (because ham isn’t just for holidays, is it?), I’ve got you covered with side dishes that actually work in a real kitchen with real people who have opinions. Lots of opinions. Especially when you’re cooking for children who think vegetables are suspicious.

Why the Right Side Dishes Matter (More Than You Think)

Here’s something I’ve learned after years of hosting family dinners: ham is salty, often sweet from the glaze, and quite rich. If you pair it with only rich, heavy sides, everyone feels a bit sluggish after dinner. But if you balance it out with some fresh, tangy, or lighter options? Magic happens.

Think of it like this: ham is the lead singer in a band, but it needs the bass, drums, and guitar to really make the song work. You want sides that complement the ham without competing with it, that add different textures and flavours to keep every bite interesting.

And practically speaking? The right sides can be prepped ahead, leaving you free to actually enjoy your guests rather than being stuck in the kitchen stress-sweating over whether the gravy’s thick enough. Been there, done that, own several stress-stained aprons.

The Potato Department: Because Who Doesn’t Love Potatoes?

Let’s start with the obvious winner: potatoes. I mean, we’re talking about the most versatile vegetable in existence (yes, I know tomatoes exist, but hear me out). Potatoes with ham is like tea and biscuits – it just works.

Scalloped Potatoes (The Crowd-Pleaser)

Scalloped potatoes are absolutely my go-to when I want to impress. Thinly sliced potatoes (about 3mm thick if you’re being precise) layered with cream, garlic, and cheese, then baked until golden and bubbling. The edges get all crispy whilst the middle stays creamy, and honestly? People lose their minds over these.

Pro tip from a Mom of four: Use a mandoline slicer if you have one. Your potatoes will be uniformly thin, which means they cook evenly. Also, you can make these the night before, cover with cling film, and just pop them in the oven when needed. This has saved my bacon (or ham, in this case) more times than I can count.

For a 23cm x 33cm (9×13 inch) dish, you’ll need about 1.4kg (3 lbs) of potatoes, 475ml (2 cups) of double cream, and a generous 200g (2 cups) of grated cheese. Trust me on the cheese amount – don’t skimp.

Mashed Potatoes (The Ultimate Comfort)

Sometimes you just want proper, old-fashioned mashed potatoes, don’t you? Creamy, buttery, maybe with a hint of garlic if you’re feeling fancy. They’re like a warm hug on a plate.

The secret to truly excellent mashed potatoes? Use starchy potatoes like Maris Pipers (or Russets if you’re in the US), don’t over-mix them (unless you fancy wallpaper paste), and be generous with the butter. I’m talking at least 115g (½ cup) of butter for every 900g (2 lbs) of potatoes. Add warm milk gradually until you get the consistency you want.

My kids will actually eat vegetables if I pile them on top of mashed potatoes, so there’s that bonus too.

Roasted Baby Potatoes

For something a bit less heavy, roasted baby potatoes are brilliant. Halve them, toss with olive oil, sea salt, fresh rosemary (I grow it in the garden – it’s practically indestructible, which makes it perfect for me), and roast at 200°C (400°F) for about 35-40 minutes until crispy.

The contrast between the fluffy interior and crispy exterior is absolutely gorgeous with ham. Plus, they’re easier to make than mashed or scalloped – just chuck them in the oven and forget about them until the timer goes off.

Sweet Potato Casserole

Now, I know this is a bit more American, but hear me out. Sweet potato casserole with a pecan and brown sugar topping (or marshmallows if you want to go full American Thanksgiving) is incredible with ham. The sweetness complements the salty ham, and it brings something different to the table.

For about 1.4kg (3 lbs) of sweet potatoes, you’ll want 4 tablespoons of butter, 120ml (½ cup) of milk, 100g (½ cup) of brown sugar, and a topping made from 75g (¾ cup) of chopped pecans mixed with more brown sugar and a bit of flour. Bake at 180°C (350°F) for about 25-30 minutes.

The Green Stuff: Vegetables That Actually Taste Good

Right, vegetables. With four kids, I’ve become something of an expert in making vegetables that people actually want to eat. Here are my tried-and-tested winners that pair beautifully with ham.

Roasted Asparagus (Spring’s Best Friend)

Asparagus and ham is one of those classic combinations that exists for a good reason. In spring, when British asparagus is in season, there’s nothing better. Trim the woody ends (just bend them – they’ll snap where they should), toss with olive oil and sea salt, and roast at 220°C (425°F) for about 12-15 minutes.

Sometimes I’ll add a squeeze of lemon juice or a sprinkle of parmesan at the end. The slight bitterness of asparagus cuts through the richness of ham perfectly.

Green Bean Casserole (Not Just for Americans)

I’ll admit, green bean casserole isn’t traditionally British, but my British husband has been completely converted. It’s green beans in a creamy mushroom sauce, topped with crispy fried onions. What’s not to love?

For about 450g (1 lb) of green beans, you’ll make a sauce with 285g (10 oz) of mushroom soup (or make your own with mushrooms, cream, and a bit of flour), top with those crispy fried onions, and bake until bubbly. It’s comfort food at its finest.

Honey-Glazed Carrots

Carrots might seem boring, but not when you roast them with honey, butter, and fresh thyme. Cut them into similar sizes (about 5cm/2 inches), toss with 2 tablespoons each of honey and melted butter, add some thyme sprigs, and roast at 200°C (400°F) for 25-30 minutes.

The natural sweetness of carrots gets amplified by the honey, and it works beautifully with both the salty and sweet elements of glazed ham. Even my pickiest eater will have at least three carrots, which I count as a massive win.

Brussels Sprouts (Don’t Skip These!)

I know, I know. Brussels sprouts have a bad reputation. But roasted Brussels sprouts with bacon and balsamic vinegar? Game-changer. Halve about 700g (1½ lbs) of sprouts, toss with olive oil, salt, and pepper, add 115g (4 oz) of chopped bacon, and roast at 200°C (400°F) for 25-30 minutes. Drizzle with balsamic glaze at the end.

The crispy edges, the bacon (everything’s better with bacon), and the tangy balsamic make these absolutely irresistible. I’ve converted so many Brussels sprouts sceptics with this recipe.

Creamed Spinach (Steakhouse Style)

This one’s a bit indulgent, but sometimes you need that. Sauté fresh spinach with garlic, add some double cream and a touch of nutmeg, and let it get all creamy and gorgeous. It’s rich, but a little goes a long way, and it’s absolutely divine with ham.

The Cheesy Carb Situation: Mac and Cheese

Can we talk about macaroni and cheese for a moment? Because mac and cheese with ham is one of life’s true pleasures. The creamy, cheesy pasta, the salty ham – it’s comfort food heaven.

For a proper crowd-pleaser, make a cheese sauce with 60g (4 tablespoons) of butter, 60g (4 tablespoons) of flour, 950ml (4 cups) of milk, and about 450g (4 cups) of shredded cheese (I use a mixture of sharp cheddar and Gruyère for maximum flavour). Stir into 450g (1 lb) of cooked macaroni, top with breadcrumbs, and bake until golden.

The trick is to slightly undercook your pasta before mixing it with the sauce, as it’ll continue cooking in the oven. Nobody wants mushy mac and cheese.

Salads: Because We Need Something Fresh

After all those rich, creamy sides, we need something fresh and bright to cut through the richness. These aren’t your sad, wilted lettuce salads – these are proper, flavourful salads that people actually want to eat.

Winter Slaw with Apple and Cabbage

Shred some red and white cabbage, add thinly sliced apple (Granny Smith works brilliantly), and dress with a mixture of mayo, a splash of apple cider vinegar, a touch of honey, and some celery seeds. The crunch and tanginess are perfect with ham, and it’s nice and light.

This is particularly good with leftover ham sandwiches the next day, if you’re lucky enough to have leftovers.

Rocket Salad with Pomegranate and Feta

For something a bit more elegant, rocket (or arugula if you’re stateside) with pomegranate seeds, crumbled feta, and a honey-mustard dressing is absolutely lovely. The peppery rocket, sweet-tart pomegranate, and salty feta create this really interesting flavour profile that works beautifully with ham.

Make the dressing with 1 tablespoon each of Dijon mustard and honey, 3 tablespoons of olive oil, and 1 tablespoon of red wine vinegar. Shake it up in a jar and you’re done.

The Bread Basket: Because Carbs

No ham dinner is complete without something to soak up all those delicious juices and sauces. Here’s what works:

Buttery Dinner Rolls

Soft, pillowy dinner rolls with plenty of butter are absolutely essential. You can make them from scratch (there are loads of excellent recipes online), or if you’re short on time, those frozen ones you bake yourself work brilliantly. Just brush them with melted butter as soon as they come out of the oven.

Pro tip: Make extra. Everyone always wants more rolls, especially if there’s leftover ham for sandwiches.

Cornbread

Slightly sweet, slightly crumbly cornbread is gorgeous with ham. The sweetness complements the salty ham, and it’s substantial enough to count as a proper side. For an American-style cornbread, you’ll use equal parts cornmeal and flour, with a bit of sugar to make it sweet.

British friends often find American cornbread a bit sweet at first, but they always come around. Promise.

Make-Ahead Magic: Sides That Save Your Sanity

Let’s be real. When you’re cooking for a crowd (or even just a family of six like mine), anything that can be prepped ahead is gold. Here are the sides that handle make-ahead beautifully:

The Night Before:

• Scalloped potatoes (assemble, cover, refrigerate)
• Green bean casserole (assemble, cover, refrigerate)
• Mac and cheese (prepare, cover, refrigerate)
• Salad dressings (make, store in jars)
• Sweet potato casserole (prepare everything, refrigerate)

Earlier in the Day:

• Roasted vegetable prep (cut and season, store in fridge, roast when needed)
• Mashed potatoes (make them, store with a pat of butter on top to prevent browning, reheat gently)
• Dinner rolls (bake, cool, wrap in foil, reheat before serving)

During Ham Cooking Time:

• Roasted potatoes (they can go in the oven alongside the ham)
• Most roasted vegetables (use a separate tray)

The key is having a proper timeline. I write mine out like a military operation, with times and temperatures for everything. It sounds over the top, but it means I’m not panicking and forgetting to actually cook something.

Pulling It All Together: Sample Menus

Let me give you some combinations that actually work in real life:

Traditional Easter Feast

• Glazed ham
• Scalloped potatoes
• Honey-glazed carrots
• Roasted asparagus
• Buttery dinner rolls
• Simple green salad

Cosy Sunday Dinner

• Baked ham
• Creamy mashed potatoes
• Green bean casserole
• Roasted Brussels sprouts with bacon
• Cornbread

Fancy Holiday Spread (When You Want to Impress)

• Honey-glazed ham
• Potato gratin
• Roasted asparagus with parmesan
• Creamed spinach
• Mac and cheese
• Rocket salad with pomegranate and feta
• Parker House rolls

Weeknight Ham Dinner (Using Leftovers)

• Sliced ham
• Roasted baby potatoes
• Sautéed green beans
• Simple coleslaw

Tips From the Trenches (A.K.A. My Kitchen)

After hosting countless ham dinners, here’s what I’ve learned:

1. Temperature Management is Everything Keep track of what needs to be in the oven at what temperature. I use sticky notes on the oven with times written on them. Low-tech but effective.

2. Don’t Be Afraid to Buy Some Sides If making everything from scratch stresses you out, buy a couple of sides from the supermarket. Nobody needs to know, and you’ll actually enjoy your dinner rather than collapsing in exhaustion.

3. Fresh Herbs Make Everything Better A sprinkle of fresh parsley, chives, or thyme over your finished sides makes them look restaurant-quality. I keep pots of herbs on my kitchen windowsill specifically for this.

4. Presentation Matters (But Not That Much) Use nice serving dishes if you have them, but honestly? Everyone’s too busy eating to care if the green beans are in your fancy platter or just a regular bowl.

5. The Kids’ Table Strategy I always make sure there’s at least one side that I know my kids will eat without complaint. Usually this means plain mashed potatoes or buttered rolls are present at every ham dinner.

6. Account for Dietary Requirements These days, it seems like every gathering has someone with dietary restrictions. Having at least one or two sides that are vegetarian, gluten-free, or dairy-free means everyone can enjoy the meal. Roasted vegetables and salads usually work for most restrictions.

The Leftover Situation

Right, so you’ve survived your ham dinner, everyone’s full and happy, and you’re left with approximately seven tonnes of leftovers. Here’s where good side dishes continue to shine:

• Mashed potatoes become loaded potato cakes for breakfast
• Roasted vegetables get tossed into frittatas
• Mac and cheese reheats brilliantly for lunch
• Dinner rolls become the base for ham sandwiches
• Salads generally don’t keep well, so plan accordingly

I actually plan my ham dinners now with leftovers in mind. It’s a strategic thing. If I know we’ll have enough for ham sandwiches the next day, I make sure to bake extra rolls and prepare a fresh batch of coleslaw.

Seasonal Considerations

The brilliant thing about side dishes for ham is that you can switch them up depending on the season:

Spring: Asparagus, new potatoes, peas, spring greens, radishes Summer: Green beans, corn on the cob, tomato salads, summer squash Autumn: Brussels sprouts, butternut squash, sweet potatoes, root vegetables Winter: Hearty gratins, creamed vegetables, winter salads with pomegranate

This means you can have ham dinners year-round without getting bored, which is good news if your family loves ham as much as mine does.

Final Thoughts on side dishes for ham (And Why This Matters)

Here’s the thing about side dishes for ham: they’re not just supporting actors. They’re what makes the meal memorable. They’re what turns a nice dinner into a feast, a regular Sunday into something special.

And honestly? They’re what brings everyone to the table. My kids might be lukewarm about the ham itself, but they’ll race to the table if they know there’s mac and cheese. My husband will help with the washing up if there are roasted potatoes. It’s all about finding what works for your family.

The best ham dinners I’ve hosted haven’t been the ones where I stressed about making everything perfect. They’ve been the ones where I had a good mix of sides, everything was warm when it needed to be, and I actually sat down to enjoy the meal with my family rather than running back and forth to the kitchen like a headless chicken.

So whether you’re planning a big holiday feast with seventeen different sides, or just a simple Sunday dinner with ham, potatoes, and some veg, make it work for you. Use this guide as a starting point, pick the sides that sound good to you, prep what you can ahead of time, and don’t be afraid to take shortcuts where they make sense.

Your ham will be delicious. Your sides will be gorgeous. And you’ll actually get to enjoy the dinner you worked so hard to make.

Frequently Asked Questions

What are the most popular side dishes for ham? The absolute classics are scalloped potatoes, mashed potatoes, green bean casserole, roasted asparagus, and dinner rolls. These are popular for a reason – they balance the salty, sweet flavour of ham beautifully and provide a nice variety of textures. Mac and cheese is also incredibly popular, especially with families who have children.

Can I prepare side dishes for ham ahead of time? Absolutely! Many sides actually benefit from being made ahead. Scalloped potatoes, green bean casserole, and mac and cheese can all be assembled the night before and just popped in the oven when needed. Mashed potatoes can be made several hours ahead and reheated gently with a bit of extra butter or cream. Salad dressings keep well in the fridge for days. The key is knowing which sides reheat well and which need to be served immediately.

What vegetables go best with ham? Green beans, asparagus, Brussels sprouts, carrots, and green vegetables all pair wonderfully with ham. The slight bitterness or freshness of these vegetables cuts through the rich, salty flavour of the ham. Roasted vegetables work particularly well because the caramelization adds another layer of flavour. Don’t forget about salads too – a crisp, fresh salad provides a lovely contrast to both the ham and the richer sides.

How many side dishes should I serve with ham? For a regular family dinner, 2-3 sides is perfectly adequate. For a holiday meal or when you’re hosting guests, aim for 4-6 different sides to give people variety. A good rule of thumb is to have at least one potato or starchy side, one or two vegetable sides, something fresh like a salad, and bread of some sort. This gives you a nice balance of flavours and textures.

What’s a good side dish for ham that’s not potatoes? If you’re looking to avoid potatoes, try mac and cheese, roasted vegetables like asparagus or Brussels sprouts, green bean casserole, or a hearty salad. Cornbread is also brilliant with ham and provides that comforting, starchy element without being potato-based. Rice pilaf or quinoa salads can also work well if you want something a bit different.

Are there any quick and easy side dishes for ham? Absolutely! Roasted baby potatoes take about 40 minutes and require minimal prep – just halve them, toss with oil and seasoning, and roast. Simple sautéed green beans with garlic are ready in about 15 minutes. A bag of mixed salad leaves with a quick homemade dressing takes five minutes. Even mashed potatoes are quite quick if you cut the potatoes small – they’ll cook in about 15 minutes. Don’t feel like everything needs to be complicated!

Ready to Create Your Perfect Ham Dinner?

Whether you’re planning a massive holiday feast or just a lovely family dinner, these side dishes for ham will help you create a meal that everyone remembers (for all the right reasons). Mix and match based on what your family loves, what’s in season, and how much time you have.

What are your favourite sides to serve with ham? Do you have a family recipe that everyone requests? Drop a comment below and share your ham dinner wisdom! And if you found this guide helpful, please share it with anyone else who’s planning a ham dinner – we’re all in this together, trying to get good food on the table without losing our minds in the process.

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