These low carb 3-ingredient ham bingham patties are the kind of practical party food that feels straight out of a midcentury neighborhood gathering: simple, thrifty, and surprisingly satisfying. Built from chopped ham, egg, and cheese, they come together quickly and bake or pan-cook into savory little patties with crisp edges and a soft, melty center, making them especially useful for casual autumn get-togethers, game-day trays, or an easy supper when you want something hearty without a long ingredient list.
Serve these patties warm on a platter with mustard, dill pickles, or a simple creamy dipping sauce on the side. For a fuller meal, pair them with a crisp cabbage slaw, roasted green beans, a dressed salad, or cauliflower mash; for a party spread, they fit right in beside deviled eggs, olives, and a relish tray.
Low Carb 3-Ingredient Ham Bingham Patties
Servings: 8 patties
Ingredients
2 cups finely chopped ham
Directions
1. Preheat the oven to 400°F and lightly grease a baking sheet or line it with parchment. If you prefer, you can also cook the patties in a lightly greased skillet over medium heat.
2. In a medium bowl, combine the finely chopped ham, shredded cheddar cheese, and eggs. Stir until the mixture is evenly combined and holds together when pressed.
3. Scoop the mixture into 8 equal portions and shape each one into a small patty, pressing firmly so they hold their shape. Arrange them on the prepared baking sheet or a plate if skillet-cooking.
4. Bake for 12 to 15 minutes, flipping once halfway through, until the patties are hot, set, and golden brown around the edges. If using a skillet, cook for 3 to 4 minutes per side until browned and cooked through.
5. Let the patties rest for 2 to 3 minutes before serving so the cheese can settle slightly. Transfer to a platter and serve warm.
Variations & Tips
Cheese swap: Cheddar gives a classic sharp flavor, but shredded Swiss or mozzarella also works well. Swiss leans a bit more old-fashioned and deli-style, while mozzarella makes the center extra stretchy and mild.
Texture tip: Chop the ham very finely so the patties hold together better. Larger chunks can make them crumble, while a finer chop creates a more even bite and helps the eggs bind everything neatly.
Make-ahead tip: You can mix and shape the patties a few hours ahead, then refrigerate them on a tray until ready to cook. This is especially handy when you're putting together appetizers for a gathering.
Crispier finish: For deeper browning, give the patties a minute or two under the broiler at the end of baking, watching closely. That little extra heat helps the cheese blister slightly and makes the edges especially crisp.
