Diced Ham Recipe

Trim and dice ham

Trim any thick rind or excess fat from the cooked ham. Cut the ham into uniform 1/2-inch dice so pieces heat evenly. Measure 1 lb after trimming.

Finely dice the yellow onion and mince the garlic. Chop the parsley and strip thyme leaves if using fresh.

Sauté aromatics

Heat a large skillet over medium heat. Add 2 tbs unsalted butter. When the butter is melted and starts to foam, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Brown the ham

Increase heat to medium-high. Add the diced ham to the skillet in a single layer as much as possible. Let it sit without stirring for 1–2 minutes to develop a light sear, then stir and allow additional browning for 2–3 minutes so the ham registers color on multiple sides.

Season and deglaze

Sprinkle 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 0.25 tsp salt over the ham. Stir to combine. Pour in 1 tbs chicken stock or water and use a wooden spoon to scrape any browned bits from the pan bottom (this deglazes the pan and builds flavor).

Finish flavors

Reduce heat to medium. Stir in 1 tbs fresh thyme leaves (or 1/2 tsp dried). Cook 1–2 minutes for flavors to meld. Remove the skillet from heat and stir in 1 tsp lemon juice and 1 tsp olive oil (if using) to brighten flavor. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer the diced ham to a serving bowl or plate. Sprinkle with 2 tbs chopped fresh parsley. Serve immediately over steamed rice, mashed potatoes, buttered noodles, or alongside steamed vegetables as desired.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of water or stock to prevent drying.