25 Best Side Dishes for Ham

glazed roaster oven ham on a white platter

5 from 1 vote

25 best side dishes for ham, including salads, roasted vegetables, casseroles, potatoes, breads, and more. One of my favorites is this Paula Deen Corn Casserole recipe. It's soft, fluffy, and decadent, and a classic side dish for Easter, Thanksgiving, and Christmas.

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 371kcal

Author: Cara Lanz

Ingredients

1 15.25 oz. can corn, drained
1 14.75 oz. can creamed corn
1 cup sour cream
1 stick melted butter ½ cup
1 box Jiffy corn muffin mix
1 ½ cup shredded cheddar cheese

Instructions

Preheat the oven to 350 and spray an 8x8, 9x9, or similar sized baking dish with nonstick cooking spray.
Combine the drained can of corn, can of creamed corn, Jiffy mix, and sour cream in a large mixing bowl. Add the melted butter and stir until combined.
Pour the corn mixture into the prepared pan. Bake for 45 minutes or until set and golden brown.
Add the shredded cheddar cheese to the top and bake for 5 more minutes or until the cheese is melted.
Let stand for 5-10 minutes before serving.

Video

Notes

Make Ahead

Unbaked

Prepare the corn casserole mixture and place it in the baking dish. Do not add the cheese. Store covered in the refrigerator for up to one day. Before baking, let it sit at room temperature for 30 minutes. Bake as directed until set and golden brown-- it may need a few extra minutes of baking time. Add the cheese and bake for 5-10 more minutes until the cheese is melted.

Baked

Refrigerator. Prepare and bake as directed, except for the cheese. Let it cool completely. Cover in plastic wrap and refrigerate for up to 2 days. When ready to reheat, let it sit at room temperature for 30 minutes. Cover it in foil and warm it in a 350 degree oven until warmed through to 165 degrees, 20-25 minutes. Remove the foil, add the cheese and bake for 5-10 more minutes until melted.

Freezer. Prepare and bake the casserole as directed, except for the cheese. Let it cool completely and cover it in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator. When ready to reheat, let it sit at room temperature for 30 minutes. Cover it in foil and warm it in a 350 degree oven until warmed through to 165 degrees, 20-25 minutes. Remove the foil, add the cheese, and bake for 5-10 more minutes until the cheese has melted.

Nutrition