A healthy leftover ham recipe that tastes like sunshine: zippy orange-lime dressing, crunchy veggies, and a salty sweet bite of ham in every forkful.
By Matt Campbell
Leftover ham has a reputation for becoming a sad sandwich situation. Not today. This is the bright and citrusy pivot that makes ham feel brand new: fluffy quinoa, crisp cucumbers, juicy orange, and a punchy orange-lime dressing that wakes everything up.
The vibe is healthy, but not “diet food.” Salty, sweet, tangy, and crunchy, with enough cozy heft to count as dinner. Also, it is meal prep gold because it holds up in the fridge and tastes even better after it hangs out for a bit.
Refrigerate: Store in an airtight container for up to 3 to 4 days. For the best texture, it is at its crunchiest in the first 1 to 2 days unless you store the cucumber separately.
Refresh leftovers: The quinoa will absorb dressing as it sits, which is great, but you may want a squeeze of lime, a drizzle of olive oil, or a spoonful of the reserved dressing to wake it back up.
Meal prep tip: If you want maximum crunch, store the cucumber separately and stir it in right before eating. You can also keep herbs separate if you are extra serious about texture.
Freezing: I do not recommend freezing this salad because cucumber and citrus get watery and weird after thawing.
Food safety note: Use only ham that has been properly refrigerated and is still within its safe leftover window. If it is already a few days old before you make the salad, plan to eat this sooner.
Yes. Brown rice, farro, barley, or couscous all work. Keep the ratio similar, about 3 cups cooked grain for 2 cups chopped ham.
It is more bright than sweet. If your oranges are super sweet, the Dijon and lime keep it balanced. If you want it sharper, add an extra teaspoon of lime juice.
Use a bit less ham, add extra cucumber, and do not add extra salt until you taste the finished salad. Citrus helps a lot, and a little honey in the dressing can round the edges.
Absolutely. Just skip the feta. For extra creaminess, add diced avocado right before serving.
Yes. Warm quinoa plus room temperature ham is great. I would still add the cucumber and herbs at the end so they stay crisp.
If segmenting feels like a project, just peel and chop them. You can also use drained canned mandarin oranges in a pinch. Avoid a lot of pith if you can, it can add bitterness.
Leftover ham is one of those ingredients that can either save your weeknight or haunt your fridge until you toss it. The first time I made this, I was trying to do the responsible thing and “use what we have,” but I still wanted a meal that felt fresh. Citrus was the answer. The second the orange and lime hit that salty ham, it stopped tasting like leftovers and started tasting like a plan. Now it is my go-to move after holidays, right alongside a slightly chaotic amount of herb chopping and a very necessary taste test or five.
Dressing note: This makes a generous amount. You will likely use about 2/3 for the salad and save the rest to refresh leftovers.
Quick tip: If you want extra crisp edges and deeper flavor, sear the chopped ham in a dry skillet for 3 to 4 minutes before adding it to the salad.
