Low Carb Ham & Cheese Bakes

Low Carb Ham & Cheese Bakes

These Low Carb Ham & Cheese Bakes are the kind of thing my dad would quietly slide into the oven before company showed up, just so he could “taste test” a few while they were still molten and bubbly. They’re made with only three ingredients, but come out warm, melted, and impossibly savory—basically the cozy, cheesy edges of a casserole in every bite.

This is a no-fuss, Midwestern-style crowd-pleaser that works for brunch, game day, or a quick appetizer when you’re juggling work, kids, and guests all at once.

Serve these ham and cheese bakes straight from the casserole dish while they’re still hot and the cheese is browned and bubbling. I like to pair them with a simple green salad or raw veggies and ranch to keep things low carb but still feel like a full spread. They’re great alongside scrambled eggs for breakfast-for-dinner, or with a bowl of tomato soup if you’re not strictly low carb.

Set out toothpicks or small tongs so people can grab pieces easily, and maybe some spicy mustard or hot sauce on the side for dipping.

Servings

6 servings

Ingredients

• 1 pound thinly sliced deli ham (preferably large, round slices)
• 2 cups shredded white cheddar cheese, divided
• 1/2 cup heavy whipping cream

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease a medium ceramic casserole dish (about 8×10 inches or similar) with butter or nonstick spray so the cheese doesn’t stick too much.
2. In a small bowl or measuring cup, whisk together the heavy whipping cream with 1 cup of the shredded white cheddar cheese until mostly combined. The mixture will be thick and slightly lumpy, which is perfectly fine.

3. Lay a single layer of sliced ham over the bottom of the casserole dish, slightly overlapping the pieces so there are no gaps. Tear slices as needed to fit the corners.
4. Spoon a few tablespoons of the cream-and-cheese mixture over the ham layer and spread lightly. Full coverage isn’t necessary—just distribute it evenly.
5. Add another layer of ham slices on top, folding or loosely crumpling them slightly to create crispy browned edges while baking. Repeat layering the ham and cream mixture until all ingredients are used, finishing with a ham layer on top if possible.

6. Sprinkle the remaining 1 cup of shredded white cheddar cheese evenly across the top layer. This creates the golden, bubbly crust during baking.
7. Bake on the middle oven rack for 18–22 minutes, or until the cheese is melted, bubbling around the edges, and browned on top. For extra browning, broil for 1–2 minutes while watching carefully.

8. Remove from the oven and let rest for about 5 minutes before serving. This helps the cheesy layers firm up slightly for easier slicing and serving.
9. Cut into squares or scoop portions directly from the dish. Serve warm while the cheese is still gooey and the edges are crisp.

Variations & Tips

For a little extra kick, sprinkle freshly ground black pepper or red pepper flakes over the top before baking. Smoked white cheddar or smoked ham also adds a deeper savory flavor.

To keep the recipe very low carb, check the deli ham label carefully and avoid varieties with added sugars or honey.

You can assemble the casserole several hours ahead of time, cover, and refrigerate until ready to bake. If baking directly from the refrigerator, add a few extra minutes to the cooking time.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or toaster oven for the best texture and crispy edges.