Bacon, Cheese & Chive Stuffed Ham

I am so excited when a friend presents a challenge for me to create a simple dish that won’t spike blood sugar and will fill hungry families–but without too much fuss.

When she also showed me the coolest idea ever using a loaf of bread, we wondered out loud if the same concepts could be applied to an oopsie roll instead of to a bread round. Unfortunately, oopsie rolls, being meringue-type breads, would likely fall to pieces under the weight of so much terrificness in the form of bacon, ham, cheese and a dressing.

Thankfully, there are more savory, filling meal options out there when the bread is abandoned totally as a component. I had an idea, so last night at 10pm, I drove to the store and procured a ham, some chives and sour cream. I was so excited, I even woke up early to set to work (can you tell I get really excited about some of my crazy ideas?).

Tip: Many pre-shredded cheeses contain starches and added ingredients that prevent proper melting. Shred your own for best results.

(This is the stuffed ham lounging by the pool. Stop lounging, ham! You have mouths to feed.)

Instead of the bread, I went with a quality, store-brand ham in natural juices that won’t trigger any of my husband’s MSG sensitivities. Rather than ranch dressing (from the other recipe, which tends to be a bit too salty–especially when paired with a processed ham), I went with a from-scratch sour cream dressing so creamy and fresh you’ll want to stick your finger in for frequent tastes.

The added bonus of this recipe is that you can add as much or as little of the ingredients/toppings as you’d like, depending on your needs in terms of calories and/or fat. You can also sub in lower fat cheeses and sour cream if necessary (just look out for hidden sugars).

Tip: This dish is Atkins induction friends, only 2.5 net carbs, gluten-free, sugar-free, and makes great leftovers.

I have been asked for more images of the process in the creation of my recipes, so I have been working hard to create a more fun and user-friendly user experience .

Unfortunately, the lighting in my ‘cave of a kitchen’ is so dismal that the images captured in the room are not similar looking to ones taken in better lighting. I have been playing with lighting and with the apertures and ISO, and I’m hopeful I’ll be able to take more consistent pictures in the near future. As a perfectionist, it is so hard for me to share less than the most amazing images with you, but I appreciate your patience while I work to better my skills.

Tip: Don’t need the rest of your chives? Freeze the rest of the chopped herb in ice cube containers filled with water and then thaw before next using.

Above are most of the simply wonderful ingredients used to make this dish (I decided against using the red pepper and the mayonnaise at the last minute because I wanted more fresh and subtle flavors). The ingredients I did not use shows that I’m not even sure of my direction when I get started in the kitchen. A lot of my finished recipes are a “taste as I go” experiment.

Tip: Use a small cheese grater (or a sharper cheese) for more cheese flavor without the volume.

Bacon, Cheese & Chive Stuffed Ham

Sour cream dressing:
1 cup sour cream
2 Tbsp white vinegar
4 Tbsp sweet yellow onion, minced
1/4 tsp organic sea salt
1/4 tsp black milled pepper

For the Ham:
1 pound (16 ounce) ham
4 Tbsp butter, melted
2 Tbsp sweet yellow onion, chopped
12 ounces bacon, cooked and chopped
1-1/2 cups shredded cheddar
1/4 cup chopped fresh chives, chopped

Prepare sour cream dressing by combining sour cream, onion, vinegar, salt and pepper in a bowl. Refrigerate for 30 minutes. (You can also make this dressing the night before.)

Preheat oven to 325 degrees F.

With a sharp knife, place uncooked ham face down on a cutting board (rounded end up) and slice in both directions, careful not to cut through all the way through to the bottom. Gently spread sections apart and brush melted butter inside on the surfaces.

Tip: Don’t think your family will appreciate thicker fingers of ham? Use a thin-sliced or spiral sliced ham and stuff that instead.

Cook for 20 minutes at 325. Remove ham to rest on counter for 10 minutes.

Preheat oven to 375 degrees Fahrenheit.

Carefully place ham in aluminum foil using a sturdy spatula. Spread sections apart gently. Between sections, spoon in 3/4 of the sour cream dressing, reserving the rest for service. Gently press the onion, 3/4 of the bacon chunks, and 1 cup of the cheese between the wedges. Wrap ham with foil and bake in the oven for 15 minutes.

Remove ham from the oven and carefully unwrap foil. Place ham on a serving dish. Serve warm, topped with the rest of the cheese, bacon bits and fresh chives. Serve remaining sour cream dressing on the side. Use a sharp knife to remove sections according to desired portions, from small, fingerlings of ham to larger slices.

Serves 6-8.

Nutritional information per 1/6 of recipe: Calories: 537, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 335 g, Fat: 43.3 g

Nutritional information per 1/8 of recipe: Calories: 402, Carbohydrates: 1.8 g, Fiber: 0 g, Net Carbohydrates: 1.8 g, Protein: 24.95 g, Fat: 35.5 g

Ooh la la! It is easy to slice off sections served up with the extra toppings leftover from stuffing the ham. The toppings, because they are so amply dispersed throughout the ham, come with every piece. My skeptical daughter tasted the dish you see pictured and told me it reminds her of a baked potato without the potato. Score one for mommy. I love it when my kids are happy.

Tip: Make the dip the night before for even better onion-infused flavors.

One more picture of the ham from the top because it is so lovely and colorful. I will definitely make this again because it’s so much more fun than just a ham with a side of green beans. The kids also feel that this is something pretty special as well. Imagine how neat this would look at a barbecue!

A wedge of the ham on a plate, waiting for my kids. It was eaten shortly after this image was taken, so I’m glad I didn’t turn my back right away!

As a post script, the handle of my oven door fell off in the middle of baking! It’s extreme baking at its finest. Apparently I have a Hulk-like grip when I’m working with appliances and bacon. Bonus points for the Halloween towel in August. (It is just a loose screw, and it happens about 2-3 times per year, depending on oven use.)

So what do you think?

Is this a dish you might make? Do you enjoy more pictures of the process, even if I’m still working to create better consistency in the images, or do you prefer images of just the finished product?

I am happy to do whatever helps you. I am here to help you love your food, but I want you to enjoy the process as well, so please let me know what you think.

Print Friendly, PDF & Email


  1. Mmmmm! Looks yummy!

    How do you think this would be using a pork roast instead of ham??

  2. My handle broke too! And I love the pics of the process.

  3. Being a photo nut,the more pictures the better. I’m going to try this one sometime this month and it might become our new simple Thanksgiving dinner this year.

  4. Looks wonderful, I personally like all of your pictures. Question I have is if you use a pre-cooked ham could you eliminate the 1st bake time of 20 mins?

    • If the ham is pre-cooked, you still want to heat it or bring the ham to room temperature prior to stuffing. Cutting it while cold is important, though. I think it holds together better.

  5. This looks amazing! I do love all the pictures you provide not sure if I would try without the yummy detailed image. Thanks for all you do! Sherry

  6. Gladiolia says

    Wow! Jamie, you have out done yourself!
    This not only looks fantastic, delicious and amazing….it is a reflection of your superior creativeness! Yes, imwill make this the next time I have a party…(it is too much food for one!)

    So sorry about your oven door….when I read that I became scared, my new fridge and stove are being delivered tomorrow! I do not want that to happen to me! I am giving away the over 22 year old appliances (they came with the condo) but seriously, if we are committed dieters, we need to cook on good appliances…which make cooking a joy!….and therefore we love being in the kitchen more….hence, we cook better for ourselves, we cook better for our families and for our health and enjoyment! Right? Good luck with the repair!

    I love your photos….yum! Is the word that comes to mind!

    Have a delicious day,

    • Thank you so much Gladys! I hope you enjoy you new refrigerator.

      • Thank you!

        And it just hit me!

        You were inspired by the OUTBACK’s BLOOMING ONION… shape! Perhaps!
        This is the BLOOMING HAM and CHEESE!

        I think it is just fantastic! I wish hams came in smaller chubs!

        Thank you for your good wishes….I know cooking will be more fun!…tomorrow!
        With new cuisinart stainless cookware too! I splurged!

        Please keep those Dr. A. IF ideas coming….sadly, I am one of those people who must be on Induction continuously or I do not lose at all.


  7. Jamie, this looks wonderful. I have been searching for a ham without added sugar and haven’t been able to find one. I see this is a Select brand – do those come from a Safeway (Von’s, Pavilions here in CA)?
    Can’t wait to try this.

    • Nancy, mine comes from Safeway. It’s the only ham I’ve found that doesn’t seem to cause MSG headaches for my husband or issues with my kids (so far). We are so sensitive to things it seems anymore.

      • On my way to look for one – dinner tomorrow night. Already have a pot roast going for today, why I am making that I don’t know, it is supposed to be 108 here today!!!

        • That is too hot, sister. I know for the first time ever, I am looking forward to cold weather in Colorado. I am so over the heat and humidity and lack of rain (all but heat are unusual for CO in the summer).

          • Jamie – just wanted you to know we just finished this for our dinner. I loved it , and my husband really loved it. When we started dinner, he said “this is marvelous”! And when we finished he told me that it was a “keeper”! So I guess we will be having this fairly often. The only change I would make is to double the sour cream dressing, that was really delicious. It was really worth running the oven, even though it was 108 degrees today! Thank you so much.

          • Nancy, I am so glad! Thank you so much for your kindness an for taking the time to let me know what you thought of it. I am so so happy. 🙂

  8. Karen Gale says

    OMG … this looks AMAZING!!!! My mouth is watering just thinking about it!!

  9. I love all the photos Jamie! It looks great and delicious. I’m looking forward to trying it. 🙂

  10. I am visual and I really love pics along the way. I see Sunday dinner now. Thanks so much!~~ Sheatina

  11. Love this recipe and LOVE all the pictures!! Thanks for another good one to try… 🙂

  12. I know what I’m making for dinner tonight!! This looks good. Reminded me of a bloomin onion with yummy extras.

  13. You are an inspiration! Definitely LOVE, LOVE, LOVE your recipes, and of course, who wouldn’t love the step by step pics and instructions!!!! THANK YOU! Only one thing would make it better….if YOU came and cooked it FOR me! LOL

  14. WOW thia looks amazing and makes me want to go shopping for a ham!! Love the extra pictures of the process, thank you for taking the extra time.

  15. This looks delish. I am the lone ranger here as far as eating this way so it is not likely I would make this. I do appreciate pictures.

  16. zandra morris says


  17. yes Loooove the extra pictures Jamie, being a visual person, it gives me a better understanding of your food perfectionness…. yes it is a word!!!

  18. Boy, pork sellers would probably love to post this recipe on their website : ) How yummy!

    It really does holler out, stuffed baked potato. I’d probably do that for the rest of the family and just eat it plain myself. I’m a low carb eater, p3 hcg protocol right now.
    Always appreciate your blog and recipes! thank you.

  19. This looks great!! I will not be making it however and for this reason: there is NO WAY I would be able to get my hands on a piece of ham like that without it being stuffed with preservatives and such and my hubby dearest too is very sensitive to these things. I could try at a biological butchers shop but them I daren’t think of the cost. So, thanks for the brilliant and good photo’d because they are all I can have 🙁 I do notice though that your chive rings are HUGE compared to what we have here ^_^ x

  20. I’m so hungry now! I love baked potato toppings. (Well, baked potatoes too, but I’ve had enough of those in my life.) I will be making this as soon as it cools down enough in the desert to make me want to use the oven again! Plus, my DH loves ham! I think this will be a winner around our house.

    Thanks for sharing and the time you put into getting these things out to us!

  21. crazywoman/Billie says

    That sounds & looks REALLY good!!! Might just have to try that sometime, if I can find a ham like that.
    But another thought I had, is sometime when I’ve baked a big ham,,,,, Making up the sour cream sauce, and ladle some of it, and put the “stuffing” ingredients on top of some of the ham slices, and heat. (Sounds easier too me, and I’m about easy. I’m a lazy cook. Don’t like to cook!!! Wish I did, but I’ve tried to convince myself that I do, and it just doesn’t work!!! OH, I DO cook, but I don’t like to do it! If I can find an easier way, and still have good food, I’ll do it. LOL

    Thanks for the pics and the recipe!!!! Yep, it sure looks/sounds good!

  22. This looks amazing!!! I KNOW my family would love this. Thank you for all that you do to make awesome low carb recipes for all of us. We appreciate you!

  23. Very interesting recipe … Not seen anything like this before 🙂

  24. Oh!!! This sounds wonderful! Since my hubby is allergic to both beef and pork, I’ll try it with a turkey ham.

    LOVE the pictures of the process!!!! Thanks for sharing your creative genius! 🙂

  25. I love the extra pictures. I was trying to figure this one out and they really helped. I am SO making this – it looks FABULOUS!

  26. I’m making this right now!

  27. Stellar Miller says

    I just tried this. It was fantastic! It made enough for lunch for the next few days too. Especially since I started with a much larger ham than called for. Trying to figure out if this will work with the Smithfield ham that I get bat Christmas.

  28. I made this Saturday night!!! Holy Hamhock, batman!!! It was awesome!!!! I used a bigger ham end, but kept the sauce the same and increase the cheese and bacon. I left out the onion (kept them in the sauce), my husband doesn’t like the taste of raw onion. This was a big hit at my house and will be done a lot!!!

    Awesome recipe!!! Thank you for all you do to share with us!!!

    • I am so glad you enjoyed this recipe. It’s just so much fun to make, and it looks cool. Besides, who would ever think of stuffing a ham? I mean, other than us…

  29. Nina Valença says

    That is/was delicious, Jamie!
    I made this recipe for a Easter Pot Luck and there was no leftover, and I made a whole peace of ham, not just half as you posted. Simple and delicious!
    And btw your blog is wonderful!


  30. This looks good and I am hoping that I can find a ham without any extras! What do you serve as a side dish? I am a family of 5 and they are big eaters? I love all you recipes but maybe you could give some few suggestions on what to serve on the side of these amazing recipes! Tried the cauliflower pizza crust was great!


  1. […] You could add anything to this dip, from fresh summer veggies to bacon. I even used the dressing on this stuffed ham. […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!