18 Flavorful Ham and Chicken Recipes for Every Occasion

Craving something hearty, flavorful, and fuss-free? Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or just craving comfort food with a twist, ham and chicken are your go-to proteins for delicious versatility. From smoky skillet meals to creamy casseroles, we’ve rounded up 18 mouthwatering recipes that’ll satisfy every craving. Ready to dig in? Let’s get cooking!

Creamy Ham and Chicken Alfredo Pasta

This comforting pasta dish combines tender chicken, smoky ham, and a velvety Alfredo sauce for a weeknight dinner that feels indulgent yet comes together in minutes.

Ingredients:

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 cup diced cooked chicken
• 1 cup diced ham
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chicken, ham, and garlic; sauté for 3-4 minutes until fragrant.
3. Pour in heavy cream, stirring gently. Simmer for 2 minutes until slightly thickened.
4. Stir in Parmesan cheese, black pepper, and salt until the sauce is smooth and coats the back of a spoon.
5. Toss cooked pasta with the sauce until evenly coated. Garnish with parsley before serving.

The magic here is how the salty ham amplifies the richness of the Alfredo, while the chicken keeps it hearty enough for a main dish. No one will guess it took just 20 minutes!

Tip: For extra depth, add a pinch of nutmeg to the sauce – it’s a classic Alfredo enhancer that plays beautifully with the ham.

Grilled Ham and Chicken Skewers with Pineapple

These sweet and smoky skewers are a crowd-pleaser—juicy chicken, salty ham, and caramelized pineapple come together for a flavor-packed bite.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 oz cooked ham steak, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (about 1-inch pieces)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Add the chicken and ham, tossing to coat. Marinate for at least 20 minutes (or up to 2 hours).
2. Thread the skewers, alternating chicken, ham, and pineapple chunks, leaving a little space between pieces for even cooking.
3. Preheat the grill to medium-high (about 400°F). Grill the skewers for 4–5 minutes per side, turning once, until the chicken reaches 165°F and the pineapple is lightly charred.

The smoky-sweet glaze clings perfectly to each bite, while the pineapple adds a juicy brightness that cuts through the richness. Tip: For extra flavor, brush the skewers with any remaining marinade during the first minute of grilling (discard afterward).

Ham and Chicken Casserole with Cheese

This hearty casserole combines smoky ham, tender chicken, and gooey cheese for a comforting dish that’s perfect for weeknight dinners or potlucks.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup cooked ham, diced
• 2 cups elbow pasta, uncooked
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the elbow pasta according to package directions until al dente. Drain and set aside.
3. In a large bowl, mix the condensed cream of chicken soup, sour cream, milk, garlic powder (1 tsp), black pepper (1/2 tsp), and salt (1/2 tsp) until smooth.
4. Stir in the shredded chicken, diced ham, cooked pasta, and shredded cheddar cheese until evenly coated.
5. Spread the mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the casserole.
6. Bake for 25–30 minutes until bubbly and the topping is golden brown.

The crispy breadcrumb topping adds the perfect crunch to this creamy, cheesy casserole—no one will guess it comes together so quickly!

Tip: For extra flavor, swap the cheddar cheese for pepper jack or add a pinch of smoked paprika to the breadcrumb topping.

Spicy Ham and Chicken Jambalaya

This one-pot jambalaya packs a punch with smoky ham, tender chicken, and just the right kick of heat—perfect for a weeknight dinner that feels like a celebration.

Ingredients:

• 1 tbsp olive oil
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz smoked ham, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add chicken and ham; cook for 5 minutes until chicken is lightly browned. Pour in diced tomatoes with juices and 2 cups chicken broth, scraping up any browned bits.
3. Stir in 1 cup rice, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, and 1/4 tsp cayenne (if using). Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with sliced green onions.

The magic here? The rice soaks up all the smoky-spicy flavors while staying perfectly fluffy—no mushy grains in sight!

Tip: For extra depth, sear the ham in the pot first until crispy, then set aside and add it back with the tomatoes.

Ham and Chicken Pot Pie with Flaky Crust

This hearty pot pie combines tender chicken, smoky ham, and creamy vegetables under a buttery, flaky crust—comfort food at its finest.

Ingredients:

• 1 store-bought or homemade pie crust (for top and bottom)
• 1 cup diced cooked chicken
• 1 cup diced ham
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish.
2. In a skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly whisk in chicken broth, then milk, stirring until thickened (about 3-4 minutes).
3. Stir in salt, black pepper, and thyme. Add chicken, ham, and frozen vegetables, mixing until coated. Pour filling into the pie crust.
4. Top with the second crust, crimping edges to seal. Cut 3-4 slits in the top. Bake for 30-35 minutes until golden and bubbly.

The smoky ham adds a rich depth to the classic pot pie, while the flaky crust shatters beautifully with every bite.

Tip: For extra shine, brush the crust with an egg wash (1 egg + 1 tbsp water) before baking.

Baked Ham and Chicken Parmesan

This hearty twist on classic chicken Parmesan layers savory ham and melty cheese for a dish that’s crispy, gooey, and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 4 slices deli ham
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Place chicken between parchment paper and pound to 1/2-inch thickness.
2. In separate bowls, place flour, beaten eggs, and breadcrumbs mixed with garlic powder, salt, and black pepper.
3. Dredge chicken in flour, dip in eggs, then coat in breadcrumb mixture.
4. Heat olive oil in a skillet over medium-high. Cook chicken 3 minutes per side until golden.
5. Transfer to a baking dish. Top each breast with 1/4 cup marinara sauce, 2 ham slices, 1/2 cup mozzarella, and 2 tbsp Parmesan.
6. Bake 15 minutes until cheese is bubbly and golden.

The ham adds a salty depth that balances the tangy marinara, while the double-cheese layer guarantees that irresistible pull with every bite.

Tip: For extra crunch, broil the last 2 minutes—just keep an eye on it!

Ham and Chicken Stir-Fry with Vegetables

This quick stir-fry combines smoky ham, tender chicken, and crisp veggies for a satisfying one-pan meal that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp vegetable oil
• 1 boneless, skinless chicken breast, thinly sliced
• 1 cup diced ham
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• ½ tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until no longer pink, stirring occasionally.
2. Add 1 cup diced ham and cook for 2 minutes until lightly browned.
3. Toss in 2 cups broccoli florets, 1 sliced red bell pepper, and 2 minced garlic cloves. Stir-fry for 3–4 minutes until veggies are crisp-tender.
4. Pour in 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and ½ tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute to glaze.

The sweet-savory sauce clings perfectly to the juicy chicken and ham, while the veggies stay vibrantly crunchy. Serve over rice for a complete meal!

Tip: Swap broccoli for snap peas or green beans if you prefer—just keep the stir-fry time the same.

Slow Cooker Ham and Chicken Stew

Slow Cooker Ham and Chicken Stew

This hearty stew combines smoky ham and tender chicken in a rich, savory broth—perfect for a hands-off dinner that practically cooks itself.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced ham (about 6 oz)
• 2 cups diced potatoes (about 2 medium)
• 1 cup diced carrots (about 2 large)
• 1/2 cup diced celery (about 2 stalks)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp cornstarch + 2 tbsp water (for slurry)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Add chicken thighs, ham, potatoes, carrots, celery, onion, garlic, chicken broth, dried thyme (1 tsp), smoked paprika (1 tsp), black pepper (1/2 tsp), and salt (1/2 tsp) to a 6-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily and vegetables are tender.
3. Whisk together cornstarch and water to make a slurry. Stir into the stew, then cover and cook on HIGH for 15 minutes to thicken.
4. Ladle into bowls and garnish with fresh parsley.

The smoky ham infuses every bite with depth, while the cornstarch slurry gives the broth a velvety finish—no roux required!

Tip: For extra richness, stir in 1/2 cup heavy cream during the last 30 minutes of cooking.

Ham and Chicken Stuffed Bell Peppers

These hearty stuffed peppers are packed with savory ham, tender chicken, and melty cheese—a comforting one-dish meal that’s as easy as it is satisfying.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked chicken, shredded
• 1 cup cooked ham, diced
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the chicken, ham, rice, 1/2 cup cheddar cheese, 1/4 cup sour cream, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the filling into the peppers, packing gently. Top with remaining 1/2 cup cheddar cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden.

The smoky paprika and tangy sour cream give these peppers a rich depth of flavor, while the melty cheese pulls everything together in gooey perfection.

Tip: For extra color, use a mix of red, yellow, and green peppers—they’ll look as vibrant as they taste!

Ham and Chicken Fried Rice with Soy Sauce

This hearty fried rice is packed with smoky ham, tender chicken, and savory soy sauce—perfect for using up leftovers without sacrificing flavor!

Ingredients:

• 2 cups cooked white rice (day-old works best)
• 1 cup diced cooked ham
• 1 cup diced cooked chicken
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in the ham and chicken, cooking for 2 minutes until lightly browned.
3. Add the peas and carrots and green onions, stirring for 1 minute. Toss in the cooked rice, breaking up clumps with a spatula.
4. Pour in the soy sauce, sesame oil, garlic powder, and black pepper. Stir-fry for 3–4 minutes until everything is evenly coated and heated through.
5. Fold the scrambled eggs back into the rice. Serve immediately.

The double hit of protein from ham and chicken makes this fried rice satisfying enough for a main dish, while the toasty sesame oil adds depth without overpowering.

Tip: For extra crunch, sprinkle with additional sliced green onions or a drizzle of sriracha!

Ham and Chicken Quesadillas with Salsa

These hearty quesadillas are packed with smoky ham, tender chicken, and melty cheese—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup diced ham
• 1 1/2 cups shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup fresh salsa (plus extra for serving)

Instructions:

1. In a bowl, toss the shredded chicken and diced ham with the garlic powder (1/2 tsp), smoked paprika (1/2 tsp), and salt (1/4 tsp).
2. Heat a large skillet over medium heat and brush with 1/2 tbsp olive oil. Place one tortilla in the skillet and sprinkle half with 3/4 cup Monterey Jack cheese. Top with half the chicken-ham mixture and 1/4 cup salsa, then fold the tortilla over.
3. Cook for 3–4 minutes per side until golden and crisp, pressing lightly with a spatula. Repeat with the remaining oil, tortilla, cheese, and filling.
4. Slice into wedges and serve warm with extra salsa on the side.

The smoky paprika and salty ham balance the bright salsa beautifully, while the double-layer tortilla ensures maximum crunch without falling apart.

Tip: For extra gooeyness, mix a spoonful of cream cheese into the filling before cooking.

Ham and Chicken Chowder with Corn

This creamy, smoky chowder is the ultimate comfort food—packed with tender chicken, salty ham, and sweet corn for a bowl that’s hearty but never heavy.

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced cooked ham
• 1 cup shredded cooked chicken
• 1 (15-oz) can corn kernels, drained
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add ham, chicken, and corn, stirring to combine. Sprinkle 3 tbsp flour over the mixture and cook for 1 minute, stirring constantly.
3. Slowly pour in 3 cups chicken broth and 1 cup whole milk, stirring to prevent lumps. Bring to a simmer.
4. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
5. Remove from heat and stir in 1/4 cup chopped parsley. Serve hot.

The smoky paprika and sweet corn balance the richness of the ham and chicken, making every spoonful satisfying without weighing you down.

Tip: For extra creaminess, swap half the milk for heavy cream—just stir it in at the end to avoid curdling.

Ham and Chicken Salad with Grapes and Walnuts

This hearty, sweet-and-savory salad is a crowd-pleaser, with juicy grapes and crunchy walnuts adding the perfect contrast to tender ham and chicken.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup cooked ham, diced
• 1 cup seedless red grapes, halved
• 1/2 cup walnuts, roughly chopped
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the chicken, ham, grapes, and walnuts.
2. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, black pepper, and lemon juice until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
4. Fold in the fresh parsley just before serving.

The sweetness of the grapes and the toasty crunch of walnuts make this salad anything but ordinary—it’s a refreshing twist on classic chicken salad.

Tip: For extra texture, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before adding them to the salad.

Ham and Chicken Enchiladas with Green Sauce

These hearty enchiladas are packed with smoky ham, tender chicken, and a tangy green sauce that’ll have everyone reaching for seconds.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup diced ham
• 1 ½ cups shredded Monterey Jack cheese, divided
• ½ cup sour cream
• 1 (10 oz) can green enchilada sauce
• 8 (6-inch) flour tortillas
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix chicken, ham, 1 cup Monterey Jack cheese, sour cream, ½ tsp cumin, ½ tsp garlic powder, and ¼ tsp salt.
2. Warm tortillas in a dry skillet or microwave for 15 seconds to soften. Spoon filling evenly onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour green enchilada sauce evenly over the top, then sprinkle with remaining ½ cup cheese. Bake for 20–25 minutes until bubbly and golden.
4. Garnish with fresh cilantro before serving.

The combo of salty ham and creamy chicken melts into the zesty green sauce, making these enchiladas irresistibly rich yet balanced.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on it!

Ham and Chicken Pizza with Mozzarella

This hearty pizza combines smoky ham, tender chicken, and melty mozzarella for a crowd-pleasing dinner that’s ready in a flash.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup pizza sauce
• 1 cup shredded cooked chicken
• 1/2 cup diced ham
• 2 cups shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet or pizza pan with olive oil.
2. Roll out pizza dough on a floured surface to a 12-inch circle. Transfer to the prepared pan and brush edges with 1 tbsp olive oil.
3. Spread pizza sauce evenly over the dough, leaving a 1-inch border. Sprinkle with garlic powder, oregano, and black pepper.
4. Layer shredded chicken and diced ham evenly over the sauce, then top with mozzarella cheese.
5. Bake for 15–18 minutes until the crust is golden and cheese is bubbly. Let cool 2 minutes before slicing.

The double-protein punch of ham and chicken makes this pizza extra satisfying, while the garlic-infused sauce ties everything together.

Tip: For a crispier crust, preheat your baking sheet in the oven before adding the dough.

Ham and Chicken Lasagna with Béchamel Sauce

This creamy, hearty lasagna layers tender ham and chicken with rich béchamel for a comforting twist on the classic.

Ingredients:

• 9 lasagna noodles, cooked al dente
• 2 cups shredded cooked chicken
• 1 cup diced ham
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually add warm milk, whisking constantly until smooth. Simmer for 3–4 minutes until thickened. Stir in salt, black pepper, and nutmeg.
2. Layer the lasagna: Spread 1/2 cup béchamel in a 9×13-inch baking dish. Top with 3 noodles, half the chicken, half the ham, 1/2 cup béchamel, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining béchamel, mozzarella, and Parmesan.
3. Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The nutmeg-kissed béchamel ties everything together, making each bite luxuriously creamy without overwhelming the savory ham and chicken.

Tip: Let the lasagna rest for 10 minutes before slicing—it’ll hold its layers beautifully!

Ham and Chicken Tacos with Avocado Crema

These hearty tacos are a fun twist on taco night, combining smoky ham and tender chicken with a creamy avocado topping that’ll have everyone reaching for seconds.

Ingredients

• 1 cup diced cooked ham
• 1 cup shredded cooked chicken
• 8 small flour tortillas (6-inch)
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion

Instructions

1. In a blender, combine the avocado, sour cream, lime juice, garlic powder, and 1/4 tsp salt. Blend until smooth, then set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the ham and chicken, stirring occasionally, until warmed through (about 3–4 minutes).
3. Warm the tortillas in a dry skillet or microwave for 20 seconds until pliable.
4. Assemble tacos: Spread a spoonful of avocado crema on each tortilla, top with the ham-chicken mixture, then sprinkle with Monterey Jack cheese, cilantro, and red onion.

The creamy avocado crema balances the salty ham and juicy chicken perfectly, while the fresh cilantro and onion add a bright crunch. It’s a crowd-pleaser that comes together in minutes!

Tip: For extra kick, stir a dash of hot sauce into the avocado crema before blending.

Ham and Chicken Meatballs in Teriyaki Glaze

These juicy meatballs combine smoky ham and tender chicken, all coated in a sticky-sweet teriyaki glaze—perfect for game day or a weeknight twist on meatball night.

Ingredients:

• 1 lb ground chicken
• 1 cup finely diced ham
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce, divided
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tbsp vegetable oil
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground chicken, ham, panko, egg, 1 tbsp soy sauce, ginger, and garlic. Roll into 1.5-inch balls (about 20).
3. Bake: Arrange meatballs on the sheet, brush with oil, and bake for 20 minutes until firm and lightly browned.
4. Glaze: In a skillet over medium heat, whisk teriyaki sauce, remaining 1 tbsp soy sauce, and honey. Simmer 2 minutes until thickened. Toss baked meatballs in glaze until coated.
5. Serve: Garnish with scallions. Serve warm over rice or with toothpicks for appetizers.

The ham adds a salty depth that balances the sweet glaze, while keeping the chicken ultra-moist. Tip: For extra caramelization, broil glazed meatballs for 1–2 minutes before serving.

Conclusion

With 18 delicious ham and chicken recipes, this roundup has something for every occasion—whether it’s a cozy family dinner or a festive gathering. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which dish you loved most, and share this article on Pinterest so others can enjoy these flavorful meals too. Happy cooking!