What Side Dish Goes with Ham and Scalloped Potatoes?

Ham and scalloped potatoes already do a lot of heavy lifting on the plate. Creamy, salty, rich. But without the right sides, the whole meal can feel one-dimensional.

Figuring out what side dish goes with ham and scalloped potatoes comes down to balance. You need something that cuts through all that richness, whether it is a bright vegetable, a crispy bread, or a cool salad.

This is especially true for holiday meals like Easter dinner or Christmas, where the table is already loaded with comfort food and you do not want five heavy dishes competing with each other.

Below, you will find 10 side dish recipes that actually work with this classic pairing. From roasted asparagus to corn casserole, each one brings something different to the table, and none of them require hours in the kitchen.

Best Side Dishes for Ham and Scalloped Potatoes

Roasted Asparagus

Why It Works with Ham and Scalloped Potatoes

Ham and scalloped potatoes are rich. Heavy. Creamy. You need something on the plate that cuts through all of that.

Roasted asparagus does exactly that. The slightly bitter, earthy flavor balances the saltiness of the ham, while the crisp texture gives your mouth a break from all that soft, cheesy potato.

It is one of those vegetable sides that works for Easter dinner, Christmas ham, or just a Tuesday night when you have leftover holiday ham sitting in your fridge.

How to Make It

Trim the woody ends. Toss the spears with olive oil, salt, and pepper. Roast at 400F for about 12 minutes.

That is it. Took me years to stop overcomplicating asparagus, and honestly the simple version wins every time.

Flavor and Texture Profile

Snappy, slightly charred edges. Tender but not mushy. The natural sweetness that comes out during roasting pairs well with glazed or honey baked ham.

Best Seasoning and Variations

• Garlic and Parmesan for a savory kick
• Lemon zest and butter for a bright finish
• Balsamic glaze if you want something a bit more special
• Wrapped in prosciutto for a ham-on-ham situation (sounds weird, works great)

Serving Tips

Thicker spears hold up better when roasting. If you only find thin ones, reduce the cook time by a few minutes so they do not turn to mush.

Serve right out of the oven. Asparagus does not sit well, and nobody wants soggy spears next to their scalloped potato casserole.

Green Bean Casserole

Why It Works with Ham and Scalloped Potatoes

Look. There is a reason this shows up at every single holiday meal. Green bean casserole brings a different kind of creaminess than the potatoes, plus that crunchy fried onion topping adds a texture you will not find anywhere else on the plate.

The mild flavor of green beans does not compete with the ham. It just fills in the gaps.

How to Make It

The classic route uses canned cream of mushroom soup, frozen green beans, and French’s fried onions. Mix, bake at 350F for about 25 minutes, top with onions, bake 5 more minutes.

If you want to make it from scratch (and you should at least once), use fresh mushrooms, heavy cream, and blanched green beans. The difference is real.

Flavor and Texture Profile

Creamy, savory, with a crunch on top. The mushroom base adds umami depth that complements baked ham really well.

Best Seasoning and Variations

• Add crumbled bacon for extra salt and smoke
• Swap fried onions for Parmesan breadcrumbs
• Stir in a splash of soy sauce for deeper flavor
• Use fresh green beans instead of canned for better snap

Serving Tips

Make this ahead if you need oven space. Assemble everything except the onion topping, refrigerate, then bake when ready. Add the onions in the last 5 minutes so they stay crispy.

Steamed Broccoli

Why It Works with Ham and Scalloped Potatoes

Sometimes the best side dishes for ham dinner are the simple ones. Steamed broccoli is light, fresh, and takes about 5 minutes.

When you already have a heavy main like scalloped potatoes and ham casserole sitting on the table, you do not need another rich dish fighting for attention. You need green. You need clean. You need broccoli.

How to Make It

Cut into florets. Steam for 4 to 5 minutes until bright green and just tender. Do not steam it until it turns that sad olive color. Nobody wants that.

Flavor and Texture Profile

Mild, slightly grassy, with a satisfying crunch if you pull it off the heat at the right time. It is the quiet hero of any ham dinner menu.

Best Seasoning and Variations

• Melted butter and a squeeze of lemon
• Garlic butter with red pepper flakes
• Cheddar cheese sauce for the kids (or you, no judgment)
• Toasted almonds and a drizzle of sesame oil for an Asian twist

Serving Tips

Serve immediately after steaming. Cold broccoli next to hot scalloped potatoes just feels wrong. If you are feeding a crowd and need to prep ahead, blanch and shock in ice water, then reheat quickly right before serving.

Roasted Brussels Sprouts

Why It Works with Ham and Scalloped Potatoes

Brussels sprouts used to be the vegetable everyone hated. Then people figured out that roasting them at high heat changes everything.

The caramelized edges bring a nutty sweetness that pairs with ham better than most people expect. And the slight bitterness is a great contrast to the creamy potato casserole.

How to Make It

Trim and halve the sprouts. Toss with olive oil, salt, pepper. Spread on a sheet pan in a single layer. Roast at 425F for 20 to 25 minutes.

The single layer part matters. Crowded sprouts steam instead of roast, and steamed Brussels sprouts are the reason people think they hate them.

Flavor and Texture Profile

Crispy outer leaves, tender center. Sweet and slightly smoky from the high heat. This is comfort food territory.

Best Seasoning and Variations

• Balsamic glaze and cranberries for holiday dinners
• Bacon and Parmesan (the crowd favorite, every single time)
• Honey and Dijon mustard for a sweet and tangy glaze
• Crumbled blue cheese after roasting

Serving Tips

Cut them roughly the same size so they cook evenly. Bigger ones get quartered, smaller ones just halved. Serve hot from the oven while the edges are still crispy.

Cornbread

Why It Works with Ham and Scalloped Potatoes

A piece of warm cornbread next to a plate of ham and cheesy potatoes is one of those classic southern sides that just feels right. The slightly sweet, crumbly bread soaks up all the leftover cream sauce on your plate.

Took me forever to figure out that cornbread is the bread you actually want with this meal. Not dinner rolls (those are fine), not biscuits (also fine). Cornbread.

How to Make It

Mix cornmeal, flour, baking powder, salt, and a bit of sugar. Add eggs, milk, and melted butter. Pour into a greased skillet or baking dish. Bake at 400F for 20 to 25 minutes.

A cast iron skillet gives you those golden, crispy edges that are honestly the best part.

Flavor and Texture Profile

Sweet, savory, crumbly. Dense enough to hold up as a side, but not so heavy it overwhelms the rest of the meal.

Best Seasoning and Variations

• Honey butter on top while it is still hot
• Diced jalapenos and cheddar mixed into the batter
• Corn kernels stirred in for extra texture
• Bacon bits folded in before baking

Serving Tips

Serve warm, sliced into squares or wedges. Leftover cornbread crumbles beautifully over salads the next day. Or just eat it standing at the counter at midnight. Your call.

Buttery Dinner Rolls

Why It Works with Ham and Scalloped Potatoes

A soft, warm dinner roll is the thing that ties an entire holiday meal together. It gives you something to tear apart while you wait for seconds. Something to soak up that creamy sauce from the bottom of the potato dish.

Every Easter dinner and Christmas dinner table needs bread. That is not up for debate.

How to Make It

If you are making them from scratch, plan ahead. The dough needs time to rise, usually about an hour. Shape into balls, let them rise again, then bake at 375F for 15 to 20 minutes until golden.

No shame in store-bought though. Especially on busy holiday evenings when oven space is already a fight.

Flavor and Texture Profile

Soft, pillowy, buttery. The kind of bread that pulls apart in layers. Light enough that it does not make an already heavy meal feel heavier.

Best Seasoning and Variations

• Brush with garlic butter right out of the oven
• Sprinkle with flaky sea salt and fresh rosemary
• Make them into pull-apart rolls with Parmesan and herbs
• Try overnight refrigerator rolls for make ahead convenience

Serving Tips

Serve in a basket with a clean towel to keep them warm. Put out softened butter, not cold butter. Nobody wants to tear a roll apart trying to spread a cold slab of butter on it.

Fresh Garden Salad

Why It Works with Ham and Scalloped Potatoes

After a plate loaded with creamy potato casserole and salty ham, your body is basically begging for something fresh. A garden salad answers that call.

It is the lightest thing on the table, and it creates balance. Without it, the whole meal can feel like one big heavy block of food sitting in your stomach.

How to Make It

Mixed greens, cherry tomatoes, cucumber, shaved red onion, and a simple vinaigrette. That is the base. Takes maybe 10 minutes.

The key is making the dressing yourself. Olive oil, red wine vinegar, a little Dijon, salt, pepper. Shake it in a jar. Done.

Flavor and Texture Profile

Crisp, cool, slightly tangy from the vinaigrette. It is meant to refresh your palate between bites of the heavier dishes.

Best Seasoning and Variations

• Add crumbled feta or goat cheese
• Toss in candied pecans or walnuts for crunch
• Swap vinaigrette for a balsamic poppy seed dressing
• Add sliced strawberries and spinach for a spring version

Serving Tips

Dress the salad right before serving. Greens wilt fast once they are coated. If you are prepping ahead, keep the dressing on the side and toss at the table.

Glazed Carrots

Why It Works with Ham and Scalloped Potatoes

Glazed carrots bring a sweetness to the plate that mirrors the glaze on a honey baked ham. They bridge the gap between the savory potatoes and the sweet-salty ham in a way that feels intentional.

Plus, kids eat them. And at a family dinner, that matters more than most people admit.

How to Make It

Peel and slice the carrots into uniform pieces. Cook in a skillet with butter and brown sugar until tender and coated in a sticky glaze. About 15 minutes total.

Make sure all your carrot pieces are roughly the same size. Otherwise, some will be mushy while others are still raw in the middle.

Flavor and Texture Profile

Sweet, buttery, tender but not falling apart. The brown sugar caramelizes and creates a light coating that makes them feel like more than just a vegetable.

Best Seasoning and Variations

• Maple syrup instead of brown sugar for a deeper sweetness
• Fresh thyme or rosemary tossed in at the end
• A pinch of cinnamon for warmth
• Orange juice and zest for a citrus version

Serving Tips

These can be made ahead and reheated in a skillet with a splash of water. They actually get a little better as the glaze sets. One of the few sides that improves with a quick reheat.

Creamed Peas

Why It Works with Ham and Scalloped Potatoes

Old fashioned creamed peas are one of those side dish recipes that people forget about until they see them on a holiday table. Then suddenly everyone remembers how good they are.

The mild sweetness of peas works beautifully with salty ham. And the cream sauce, while rich, is lighter than the potato casserole so it does not overwhelm the plate.

How to Make It

Melt butter in a saucepan. Whisk in flour, then slowly add milk to make a white sauce. Season with salt and pepper. Stir in frozen peas and cook until heated through.

Five ingredients. Fifteen minutes. This is one of the easiest sides you will ever make for a pork dinner.

Flavor and Texture Profile

Creamy, slightly sweet, with the pop of individual peas in every bite. It is gentle comfort food at its best.

Best Seasoning and Variations

• Add pearl onions for a classic combo
• Stir in diced carrots for color and extra flavor
• Fresh mint at the end for a spring touch
• A little nutmeg in the white sauce (trust the process on this one)

Serving Tips

Serve warm in a bowl alongside the main plate. Creamed peas thicken as they cool, so if you make them ahead, add a splash of milk when reheating to bring back the right consistency.

Corn Casserole

Why It Works with Ham and Scalloped Potatoes

Corn casserole is basically cornbread’s richer, softer cousin. It brings a subtle sweetness and a pudding-like texture that rounds out a ham and potato spread perfectly.

At my table, this is the dish that disappears first. Every time. It surprises me every time, too, because it is so simple to throw together.

How to Make It

Mix together a box of cornbread mix, a can of whole kernel corn (drained), a can of creamed corn, sour cream, eggs, and melted butter. Pour into a greased baking dish. Bake at 350F for 45 to 50 minutes.

That is the whole recipe. Five minutes of prep and the oven does the rest.

Flavor and Texture Profile

Sweet, custardy, somewhere between cornbread and a souffle. Soft in the center, slightly golden on top and around the edges.

Best Seasoning and Variations

• Diced green chiles for a Southwestern kick
• Shredded cheddar mixed into the batter
• Crispy bacon pieces folded in before baking
• A drizzle of honey on top right after it comes out

Serving Tips

Let it rest for 10 minutes after baking before you scoop it. It sets up as it cools and slices much cleaner. Serve warm, not hot. If you are planning a big holiday meal with pot roast or pulled pork alongside the ham, this casserole works with those too.

FAQ on What Side Dish Goes With Ham And Scalloped Potatoes

What vegetable goes best with ham and scalloped potatoes?

Roasted asparagus and steamed broccoli are top choices. Both are light enough to balance the creamy potato casserole without competing with the ham. Green beans and glazed carrots also work well for holiday meals.

What bread should I serve with ham and scalloped potatoes?

Cornbread and buttery dinner rolls are the most popular picks. Cornbread brings a slight sweetness that pairs with ham, while soft rolls are perfect for soaking up leftover cream sauce from the potatoes.

What is a light side dish for ham and scalloped potatoes?

A fresh garden salad with a simple vinaigrette is your best bet. It cuts through the richness of the meal and adds a crisp, cool contrast that keeps the whole plate from feeling too heavy.

Can I make side dishes ahead of time for a ham dinner?

Yes. Green bean casserole, corn casserole, and glazed carrots all reheat well. Assemble them the day before, refrigerate, and bake when ready. Salads and rolls are better prepared the same day.

What side dishes work for Easter dinner with ham?

Roasted asparagus, creamed peas, and dinner rolls are classic Easter dinner sides. They are seasonal, simple, and complement both the ham and scalloped potatoes without taking too much oven space.

What side dish goes with ham and scalloped potatoes for Christmas?

Roasted Brussels sprouts, green bean casserole, and cornbread are strong Christmas dinner choices. These comfort food sides match the richness of the meal and hold up well on a crowded holiday table.

How many side dishes should I serve with ham and scalloped potatoes?

Two to three sides is the sweet spot. One vegetable, one bread, and optionally a salad. More than that and the table gets crowded, and half the food ends up untouched.

What is an easy side dish for ham and scalloped potatoes?

Steamed broccoli with garlic butter takes about 5 minutes. Corn casserole needs only 5 minutes of prep before it goes in the oven. Both are simple and crowd pleasing for a weeknight or holiday dinner.

Are there low carb sides that go with ham and scalloped potatoes?

Roasted asparagus, steamed broccoli, and roasted Brussels sprouts are all low carb options. They add color and nutrients to the plate without piling on extra carbs alongside the already starchy potatoes.

What salad pairs well with ham and scalloped potatoes?

A spinach salad with strawberries and balsamic dressing works beautifully. So does a simple mixed greens salad with red onion and vinaigrette. The acidity from the dressing balances the salty, creamy main dishes.

Conclusion

Picking what side dish goes with ham and scalloped potatoes really comes down to what your plate is missing. If everything is heavy and creamy, go green. If it feels plain, add something sweet or crispy.

Roasted vegetables like Brussels sprouts and asparagus bring freshness. Cornbread and dinner rolls give you something to tear apart. A quick salad keeps things from tipping into food coma territory.

None of these sides require a ton of effort. Most take 30 minutes or less, and several can be made ahead for busy holiday cooking days.

Whether you are putting together a Thanksgiving spread, a simple weeknight ham dinner, or feeding a crowd at a potluck, the right side dishes turn a good meal into one people actually talk about afterward.