If you’re craving a comforting, old‑fashioned supper that’s big on flavour but wonderfully easy to make, this Gingered Ham & Deviled Potatoes is just the thing. Sweet‑savory ham steaks simmer in a gently spiced ginger glaze until they’re tender and caramelized, while creamy deviled potatoes add that nostalgic, tangy richness we all love.
It’s the kind of simple, satisfying meal that feels special without any fuss — perfect for busy weeknights, cozy weekends, or whenever you want something hearty and homemade.This classic combination has been a favourite for generations, and once you taste it, you’ll understand why.
I had picked up a full center sliced ham steak at the grocery store the other day. These are a great economy for me. They usually do have one small round bone in them, but can be cut very easily into four generous pieces which makes for four meals for an individual, two meals for a couple, or one easy meal for a family of four. They are usually about 1 inch thick.
We had two pieces the other night simply pan fried with some scalloped potatoes and beans and then last night I used this delicious recipe which I adapted from one of my vintage cookbooks. The recipe comes from Better Homes and Gardens Easy Skillet Meals (1972). This volume was originally a part of a whole series of cookbooks put out by the people at BH&G. I really love vintage recipes. With a few changes they usually adapt very well to modern cooking methods and tastes. They are often quite thrifty as well.
I did adapt the recipe slightly. I cut the recipe in half to feed only two people. They cooked the ham steak whole, I chose to cut it into four individual servings, dividing it between two separate meals. They had cooked the potatoes in four individual small foil pans. I cooked the potatoes in a small casserole dish as per the photographs below.
I was really impressed with the end result. Not only did this go together quickly and easily, but it was done in not much more than half an hour. The potatoes were delicious and the ham steak came out tender and beautifully flavored and glazed. We enjoyed it with some hot butter corn on the side!
INGREDIENTS NEEDED
TO MAKE
GINGERED HAM & DEVILED POTATOES
There is nothing complicated about this! Simple ingredients put together in the most delicious way!
For the Ham:
- 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
- 1/3 cup (165g) good quality orange marmalade
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the potatoes:
- Instant mashed potatoes (enough for four servings)
- 1/2 cup (120g) sour cream
- 1 tsp prepared mustard
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 spring onions, trimmed, washed and finely chopped
- paprika to sprinkle
NOTES ON INGREDIENTS
- I used a thick, center cut ham slice/steak that I purchased in the store. You can get them for about $6 or $7. I cut it into four servings and used two on this night and two for another night, as I cut the recipe in half.
- I used Idaho Instant Mashed Potatoes and followed the directions on the package for making them.
- I used full fat sour cream.
- I used American French's mustard.
- I am not sure what the sugar added. It didn't make the potatoes sweet. Perhaps it helped to cut the vinegar flavor of the mustard a bit?
- The spring onions added a lovely depth of mellow onion flavor, and some bits of color.
- I used Bonne Maman Orange marmalade. Use a good one with plenty of orange peel.
- Make sure your spices are fresh for the best flavor.
HOW TO MAKE GINGERED HAM & DEVILED POTATOES
This is a really simple, quick and delicious meal to prepare. All you need is a cooked vegetable or salad on the side.
- Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside. (I cut the recipe in half and used a 2 cup casserole dish.)
- Make four servings of the instant mash as directed on the package. Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined. (You can use fresh mashed potatoes if you wish, but this will add to the time required.)
- Spread the potatoes into the casserole dish. Sprinkle the top with paprika. (The paprika adds color.) (You could also divide the mixture between smaller individual casserole dishes.)
- Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together. (It will not really brown. Pop under the grill for a few minutes if you want it to brown.)
- While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals. (Slashing the fatty edge helps to prevent the ham steak from curling up when you fry it.)
- Mix together the marmalade, cloves and ginger.
- Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over. (It should be just starting to turn golden brown on the underside.)
- Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through. (If you like you can flip the steaks two or three times to be sure that the glaze gets on both sides of the meat.)
- Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.
We enjoyed this with some hot buttered corn on the side. Any vegetable would work, as would a salad or some coleslaw.
HINTS & TIPS FOR SUCCESS
✨ Choose thick‑cut ham steaks Thicker steaks stay juicy and caramelize beautifully in the gingery glaze. Thin slices can dry out quickly.
✨ Score the edges to prevent curling A few small cuts around the fat edge help the steaks stay flat in the pan and brown evenly.
✨ Don’t rush the glaze Let the ginger mixture bubble gently so it reduces and clings to the ham. This is where the flavor really develops.
✨ Use fresh ginger for extra brightness If you love a bit of zing, grate in a little fresh ginger along with the ground. It adds a lovely warm heat.
✨ Warm your dairy before mixing the deviled potatoes Warm milk, cream, or butter blends more smoothly and keeps the potatoes fluffy instead of pasty.
✨ Taste and adjust the seasoning Deviled potatoes love a little extra mustard, salt, or pepper depending on your preference. Add a touch at a time until they sing.
✨ Add a splash of pickle juice or vinegar for tang If you want a brighter flavour, a teaspoon of pickle brine or cider vinegar perks the potatoes right up.
✨ Garnish for colour and freshness A sprinkle of paprika, chives, parsley, or even a few crispy fried onions makes the whole plate look extra inviting.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF HAM STEAKS WORK BEST FOR THIS RECIPE?
Thick‑cut, center-cut fully cooked ham steaks work beautifully. They stay juicy during cooking and soak up the marmalade and ginger glaze without drying out.
CAN I USE FRESH GINGER INSTEAD OF GROUND GINGER?
Yes! Fresh ginger adds a brighter, slightly sharper flavor. Use about 1 teaspoon of finely grated fresh ginger in place of the ground ginger. In the past I have also used a knob of preserved stem ginger in syrup, finely chopped. This works very well with the marmalade.
DO I NEED TO USE INSTANT MASHED POTATOES?
No, feel free to use regular mashed potatoes. (Four servings.) Stir in the sour cream, mustard, onions, sugar and salt as required for this recipe and proceed as per recipe instructions.
CAN I DO THE POTATOES AHEAD OF TIME?
You can certainly put the potato dish together earlier in the day. Cover and refrigerate. When you are ready to cook them, bring to room temperature and proceed to bake as per the recipe instructions.
WHAT KIND OF MUSTARD SHOULD I USE?
The recipe originally uses French's American mustard. Dion would work well also. Grainy mustard would add a tiny bit of texture.
CAN I COOK THE HAM STEAKS IN THE OVEN INSTEAD OF ON THE STOVETOP?
Yes — bake them at 350°F (180°C) for about 20 minutes, brushing with the ginger glaze halfway through. Finish under the broiler for a minute or two to caramelize the top.
CAN I DOUBLE OR HALVE THE RECIPE?
Absolutely, just make sure to use appropriately sized pans. If you need to cook the ham steak pieces in batches do so. It is preferred that they caramelize rather than steam. I halved the recipe myself, quite successfully. Cook times will remain the same, unless you are doubling. In that case you may need to add a few additional minutes to the potato dish.
A FEW OTHER VINTAGE RECIPES TO ENJOY
Are you as much of a fan of Vintage Recipes as I am? If so you might also enjoy the following!
LAZY DAISY MEATBALLS - These delicious meatballs and gravy were a part of a Vintage Menu that I cooked from the Betty Crocker Good and Easy Cook Book, which was published in 1954. The tasty menu consisted of tender meatballs in gravy, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise cake for dessert. Everything was very tasty.
VINTAGE GRIDDLE CAKES - This recipe for Griddle Cakes comes from the Better Homes & Gardens Cookbook, published in 1943. These were some of the best pancakes I had ever made or eaten. They were light and fluffy and puffed up very nicely, without deflating after they were cooked. Always a bonus! They have become my favorite pancakes! Delicious with some maple syrup, a pat of butter and some grilled sausage on the side!
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Gingered Ham & Deviled Potatoes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious duo of meat and potatoes that everyone is sure to love. This can be on the table in not much more than half an hour!
Ingredients
For the Ham:
- 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
- 1/3 cup (165g) good quality orange marmalade
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the potatoes:
- Instant mashed potatoes (enough for four servings)
- 1/2 cup (120g) sour cream
- 1 tsp prepared mustard
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 spring onions, trimmed, washed and finely chopped
- paprika to sprinkle
Instructions
- Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside.
- Make four servings of the instant mash as directed on the package.
- Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined.
- Spread the potatoes into the casserole dish. Sprinkle the top with paprika.
- Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together.
- While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals.
- Mix together the marmalade, cloves and ginger.
- Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over.
- Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through.
- Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something wonderfully comforting about a pot of homemade lentil soup simmering away on the stove, especially when it’s brightened with fresh lemon and fragrant dill. This Garden Lentil Soup is simple, nourishing, and full of wholesome ingredients — the kind of everyday recipe that feels both humble and uplifting.
Tender lentils, sweet vegetables, and a sunny splash of citrus come together to create a bowl that’s hearty enough for supper yet light enough to enjoy any time of year. If you’re looking for an easy, budget‑friendly soup that delivers big flavor with minimal fuss, this one is sure to become a favorite.
We have had a few really chilly days here with temperatures in the single digits and a cold wind blowing. I decided to make us a delicious soup to try to take the chill off. We love lentils, beans and legumes, especially in soups and I had bookmarked a really delicious recipe for a lentil soup in a cookbook I have entitled "The Huckle and Goose Cookbook." I love this book. It is loaded with simple, family friendly, simple to make and delicious recipes.
I did have to send away for the French Lentils a number of weeks back, just so I had then in the larder and at the ready to make this soup. I love French Lentils. Also known as Green Lentils or Puy lentils, they are known for keeping their shape well in cooking. They have a slightly nutty and earthy flavor which I really enjoy. They do need to be soaked overnight in cold water to cover for this tasty soup! (So bear that in mind when planning!)
The soup was really easy and quick to make. It smelled fabulous while it was cooking. What a beautiful mix of vegetables and herbs! This was a lovely celebration of spring with loads of fresh herbs and vegetables. It was hearty and complex with layers of herbs, two kinds of fat (olive oil and butter) and some very delicious aromatics.
We enjoyed large bowls of this delicious soup with a scattering of chopped celery leaves on top and buttered crisp crackers on the side. This is a soup that tastes and feels healthy!
INGREDIENTS NEEDED
TO MAKE
GARDEN LENTIL SOUP WITH LEMON & DILL
There is nothing too out of the ordinary here. Simple ingredients put together in the most delicious way.
- 3 TBS olive oil, divided
- 2 TBS butter, divided
- 1 bunch of spring onions, washed cleaned and diced (alternately can use one brown onion, peeled and diced)
- 2 stalks of celery, washed, trimmed and diced
- 2 carrots, trimmed, peeled and diced
- 3 cloves of garlic, peeled and minced
- 1/4 tsp each, dried basil, rosemary, thyme, marjoram and oregano
- 1 tsp lemon pepper seasoning
- 1/4 to 1/2 tsp crushed red pepper
- 4 cups (1 liter) chicken stock
- 2 cups (1/2 liter) of water
- 1 bay leaf
- 3/4 cup (150g) French Green lentils, soaked overnight in water to cover
- 1/2 cup (100g) long-grain white rice
- the juice and zest of one lemon
- a handful of fresh dill, minced
- chopped parsley or chives to garnish (optional)
- salt and pepper to taste
NOTES ON INGREDIENTS
- I used extra virgin olive oil. I am trying to eat better for my aging health and it is recommended that people over 60 use EVOO.
- I used salted butter.
- I used a brown onion (cooking onion with brown skin.)
- I used organic celery hearts.
- My carrots were quite long and thin.
- I used farm fresh garlic purchased at Pelton's.
- I used Better than Bullion Chicken stock concentrate, reconstituted.
- I purchased my French lentils online via Amazon.
- I used Ben's converted long grain white rice.
- I did not have any fresh dill, nor could I find any in the shops (the curse of living in a rural community) so I used about 1/2 TBS dried dillweed
- I also could not find any fresh parsley or chives, so I added a bit of dried to the soup and garnished the soup with chopped fresh celery leaves.
HOW TO MAKE
GARDEN LENTIL SOUP WITH LEMON & DILL
I don't find it very difficult to make soup from scratch. This is a quick to make soup from scratch. Do make sure you soak the lentils overnight. This will help to soften them and shorten the cook time of the soup.
- Add 1 TBS each of the olive oil and butter to a large saucepan. Heat over medium heat until the butter starts to foam. (DO not let the butter brown.)
- Add the onion, carrots and celery. Sauté for 5 minutes until beginning to soften, without coloring. Add the garlic, herbs, lemon pepper, crushed chilis and 1/2 tsp salt. Cook and stir for 30 seconds longer. (Don't let the garlic start to brown or it will turn bitter. Heating the herbs helps to enhance their flavors.)
- Add the stock and water along with another 1/2 tsp of salt, and some cracked black pepper. Drop in the bay leaf, broken in half. (Breaking the bay leaf in half helps to release more of it's flavor.)
- Bring to the boil. Reduce to a simmer and add the drained lentils and rice. Give it a good stir, partially cover and simmer for about 20 minutes. (Drain the lentils first and give them a good rinse.)
- Check to see that the rice and lentils have softened. You may add another cup of stock or water if you think the soup is too thick. (My lentils and rice were perfectly cooked. I did add a bit more stock as I wanted a looser soup.)
- Taste and adjust seasoning as required. Add the lemon zest and juice and minced dill. Turn off the heat, cover and let sit for five minutes for the flavors to meld. (The lemon zest and juice adds a lovely brightness and fresh flavor!)
- Serve in heated bowls with a drizzle of olive oil on top and a scattering of minced parsley and or chives. (I was unable to get fresh herbs so I stirred some dry parsley and chives into the soup with the dill and lemon and garnished the soup with finely chopped celery leaves.)
🌿 Hints & Tips for Perfect
Garden Lentil Soup with Lemon & Dill
Sauté the vegetables well
Let the onions, carrots, and celery soften and take on a slight golden edge before adding anything else. This builds a deeper, sweeter base of flavor.
Rinse the lentils
A quick rinse removes dust and helps them cook more evenly. Green or brown lentils hold their shape best for this style of soup.
Watch the liquid level
Lentils absorb broth as they simmer. If the soup thickens more than you like, simply add a splash of hot stock or water to loosen it.
Add the lemon at the end
Stir in the lemon juice right before serving. Adding it too early can dull its brightness — you want that fresh, sunny lift.
Use fresh dill if possible
Dill loses its flavor quickly when cooked for long periods. Add it at the end so it stays vibrant and aromatic.
Taste and adjust
Lentils love seasoning. A pinch more salt, an extra squeeze of lemon, or a handful of fresh herbs can bring everything into balance.
Make it your own
This soup is wonderfully adaptable — add spinach, peas, or zucchini; swap in barley for the rice; or stir in a spoonful of Greek yogurt for creaminess.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO SOAK THE LENTILS FIRST?
Yes, this recipe requires that you soak the lentils overnight in cold water to cover.
CAN I USE A DIFFERENT VARIETY OF LENTILS?
You could, but the texture of the soup would be greatly altered. If you want a clearer broth and distinct lentils, stick with green or brown. I would not use red as they will break down too much and create a sludgy soup.
WHEN SHOULD I ADD THE LEMON JUICE?
Add it right at the end. Lemon loses its brightness if simmered too long, and this soup really shines when the lemon is fresh and vibrant.
CAN I SUBSTITUTE DRIED DILL FOR FRESH?
Fresh dill gives the soup its signature flavor, but dried will work in a pinch. Use about one‑third the amount and add it earlier in the cooking so it has time to soften and bloom.
MY SOUP IS TOO THICK, WHAT CAN I DO TO THIN IT?
Lentils absorb liquid as they cook. If the soup thickens more than you like, simply stir in a splash of hot water or stock until it reaches your preferred consistency.
CAN I ADD EXTRA VEGETABLES?
Absolutely. This soup is wonderfully flexible — spinach, peas, zucchini, or even a handful of chopped kale all work beautifully.
HOW LONG WILL THIS SOUP KEEP?
It keeps well for 3–4 days in the fridge. The flavors deepen as it rests, but you may need to add a bit more broth when reheating.
CAN I FREEZE THIS SOUP?
Yes! Lentil soups freeze very well. Just cool completely, portion into air tight freezer containers, label, date, and freeze for up to 3 months.
A FEW OTHER TASTY SOUPS TO ENJOY
We are great lovers of soup in this house. Especially homemade soups. Here are a few other tasty soup recipes you might also enjoy!
STONE SOUP - This is a humble, budget‑friendly cabbage, tomato, and rice soup that turns simple ingredients into something wonderfully comforting. Slowly sautéed cabbage becomes sweet and golden before simmering with tomatoes, herbs, and rice until everything is tender and flavorful — the kind of thrifty, nourishing bowl that proves a little bit of this and a little bit of that can become something truly magnificent. My children loved this when they were growing up.
WHITE BEAN & HAM SOUP - This soup is simple, hearty, and deeply comforting — a pot of tender white beans simmered with a smoky ham hock, sweet vegetables, and a fragrant blend of herbs until everything becomes rich, savory, and soul‑warming. It’s the kind of old‑fashioned, from‑scratch soup that fills the kitchen with cozy aromas and delivers pure homemade goodness in every spoonful.
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Yield: six servings
Garden Lentil Soup with Lemon & Dill
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A hearty and delicious soup with bright fresh flavors. Plan ahead as the lentils need to be soaked overnight.
Ingredients
- 3 TBS olive oil, divided
- 2 TBS butter, divided
- 1 bunch of spring onions, washed cleaned and diced (alternately can use one brown onion, peeled and diced)
- 2 stalks of celery, washed, trimmed and diced
- 2 carrots, trimmed, peeled and diced
- 3 cloves of garlic, peeled and minced
- 1/4 tsp each, dried basil, rosemary, thyme, marjoram and oregano
- 1 tsp lemon pepper seasoning
- 1/4 to 1/2 tsp crushed red pepper
- 4 cups (1 liter) chicken stock
- 2 cups (1/2 liter) of water
- 1 bay leaf
- 3/4 cup (150g) French Green lentils, soaked overnight in water to cover
- 1/2 cup (100g) long-grain white rice
- the juice and zest of one lemon
- a handful of fresh dill, minced
- chopped parsley or chives to garnish (optional)
- salt and pepper to taste
Instructions
- Add 1 TBS each of the olive oil and butter to a large saucepan. Heat over medium heat until the butter starts to foam.
- Add the onion, carrots and celery. Sauté for 5 minutes until beginning to soften, without coloring. Add the garlic, herbs, lemon pepper, crushed chilis and 1/2 tsp salt. Cook and stir for 30 seconds longer.
- Add the stock and water along with another 1/2 tsp of salt, and some cracked black pepper. Drop in the bay leaf, broken in half.
- Bring to the boil. Reduce to a simmer and add the drained lentils and rice. Give it a good stir, partially cover and simmer for about 20 minutes.
- Check to see that the rice and lentils have softened. You may add another cup of stock or water if you think the soup is too thick.
- Taste and adjust seasoning as required. Add the lemon zest and juice and minced dill. Turn off the heat, cover and let sit for five minutes for the flavors to meld.
- Serve in heated bowls with a drizzle of olive oil on top and a scattering of minced parsley and or chives.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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