Ham and Broccoli Custard Bake – Easy Old-Fashioned Leftover Ham Recipe

A Simple Casserole Mom Made Whenever We Had Leftover Ham

This old-fashioned Ham and Broccoli Custard Bake came from a newspaper clipping that Mom saved years ago. It was one of those simple recipes that gave leftover ham a completely different purpose.

Whenever we had leftover ham, Mom would find different ways to use it. If a recipe was especially good, she kept it and made it again. This was one of those recipes worth keeping.

Tender broccoli and savory ham are combined with sautéed onion and garlic, then covered with a lightly seasoned egg custard made with cream and a touch of nutmeg. Parmesan cheese is sprinkled over the top before everything is baked until the custard is set.

It is an easy, comforting casserole made with ingredients you probably already have in your kitchen.

Ingredients:

3.5 to 5 c. frozen broccoli
1 onion, minced
1 clove garlic, minced 
3 Tbsp. olive oil
1 1/2 c. ham, cubed into small pieces
2 tsp. parsley
3 eggs
1 1/2 tsp. Worcestersore sauce
2 tsp. parsley
salt and pepper to taste
1/8 tsp. nutmeg
1/4 c. whipping cream
2 Tbsp. Parmesan Cheese

Directions:

Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish and set it aside.

Cook the frozen broccoli according to the package directions. If the broccoli pieces are particularly large, you can cut them into smaller, bite-sized pieces. Drain it well.

In a cast-iron skillet over medium heat, warm the olive oil.

Add the minced onion and sauté until translucent and tender, about 5–7 minutes.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown.

Gently stir the drained broccoli into the onion and garlic mixture until everything is evenly combined.

Transfer the broccoli mixture to the prepared baking dish.

Scatter the cubed ham evenly over the top of the broccoli mixture.

In a medium bowl, beat the eggs with the Worcestershire sauce, parsley, salt, pepper, and nutmeg until well combined and slightly frothy.

Stir in the whipping cream or half-and-half.

Pour the egg mixture evenly over the ham and broccoli.

Sprinkle the Parmesan cheese over the top.

Bake for 25–30 minutes, or until the custard is set and the center is no longer jiggly.

The broccoli should remain tender-crisp, and the top should be lightly golden.

Allow the casserole to rest for about 5 minutes before serving.

Tips for the Best Success:

• Drain the broccoli well. Frozen broccoli can release quite a bit of water as it cooks. Excess moisture can make the custard watery, so give the broccoli a good drain before adding it to the skillet.
• Use cooked ham. This is a great recipe for leftover baked ham, holiday ham, or a ham steak that has already been cooked.
• Don't overbake it. The egg mixture should be set but still tender. Overbaking can make the custard rubbery.
• Cut the ham into small cubes. Smaller pieces distribute the ham throughout the casserole and make each serving easier to eat.
• Let it rest before serving. Giving the casserole a few minutes to cool allows the custard to finish setting.

Variations and Substitutions:

• Add 1/2 cup shredded cheddar cheese to the broccoli mixture. 
• Use different cheeses like Swiss, Gruyère, or Monterey Jack for some or all of the Parmesan.
• Substitute fresh broccoli florets for frozen. Steam or blanch until just tender before using.
• Add sauté sliced mushrooms along with the onion for extra savory flavor.
• Add a diced bell pepper.
• Instead of whipping cream use half-and-half or evaporated milk.  

Serving Suggestions: 

Serve it with:

• Crusty homemade bread or dinner rolls
• A simple green salad
• Sliced tomatoes
• Applesauce
• Roasted or baked potatoes
• A light fruit salad

How to Store Leftovers: 

• Refrigerate:  Cover leftover casserole and refrigerate for up to 3–4 days.
• Reheating:  Reheat individual portions in the microwave until warmed through, or reheat larger portions in a 325°F oven until heated.

Frequently Asked Questions:

Can I make this ahead?
Yes. You can assemble the casserole several hours ahead, cover it, and refrigerate it until you're ready to bake.

For the best texture, I recommend taking the casserole from the refrigerator while the oven preheats. You may need to add a few extra minutes to the baking time if the casserole is still quite cold.

Can I use leftover holiday ham?
Absolutely! This is one of the reasons this recipe is so useful. It's a wonderful way to turn leftover ham into an entirely different meal.

Can I use fresh broccoli instead of frozen?
Yes. Cook the fresh broccoli until just tender before adding it to the recipe. Avoid cooking it until very soft because it will continue cooking in the oven.

Why is my casserole watery?
The most common reason is excess moisture from the broccoli. Make sure the cooked broccoli is thoroughly drained before adding it to the baking dish.

Can I use milk instead of cream?
You can, although the cream or half-and-half gives the custard a richer and creamier texture. If using milk, whole milk would be preferable.

Can I freeze this casserole?
Egg-based casseroles can change texture after freezing and thawing, so I recommend enjoying this one fresh or refrigerated rather than freezing it.