These Ham and Potato Foil Packets are an easy, crowd-pleasing dinner or camping staple. Each packet combines smoky ham, tender diced potatoes, and gooey melted cheddar, all cooked on the grill, in the oven, or over a campfire for a meal that delivers maximum flavor with virtually no cleanup.
Making foil packets is a great way to simplify dinner: prep is quick, cleanup is minimal, and everyone can customize their own packet. This version uses leftover diced ham for a smoky, savory boost, but you can easily swap proteins or make it vegetarian by substituting mushrooms or extra vegetables.
Why You’ll Love Ham and Potato Foil Packets
These packets are perfect when you need a fuss-free meal. The ham releases savory juices that mingle with melted butter and mustard to steam the potatoes until tender. When you open the foil and sprinkle on fresh cheddar, it melts into delicious, gooey goodness. They can be cooked on a sheet pan in the oven, tucked into the grill, or nestled in campfire coals.
They’re also very flexible: change the cheese, add extra vegetables, or adjust the seasoning to suit your family. Ready in about 30 minutes, budget-friendly and low-effort, foil packets turn pantry basics into a satisfying main course.
Ingredients
- Diced ham – about 2 cups, cut into bite-size pieces
- Yellow potatoes – 1 ½ pounds, diced into bite-size pieces
- Butter – 2 tablespoons, melted (unsalted preferred)
- Dijon mustard – 1 tablespoon (or yellow mustard)
- Salt and black pepper – ½ teaspoon each, or to taste
- Shredded cheddar cheese – 1 ½ cups, freshly shredded for best melting
- Chopped chives – 2 tablespoons, optional garnish
See the instructions below for full cooking details and serving tips.
How to Make Ham and Potato Foil Packets
Step 1 – Preheat the grill to medium-high (about 450°F) or preheat your oven to 425°F if baking.
Step 2 – Cut four large pieces of heavy-duty foil, roughly 12 x 12 inches. Lightly coat the foil with nonstick spray or a thin layer of oil to prevent sticking.
Step 3 – In a large bowl, whisk together the melted butter, mustard, salt, and pepper until combined.
Step 4 – Add the diced potatoes and ham to the bowl and gently toss to coat each piece in the butter-mustard mixture.
Step 5 – Divide the mixture evenly among the four foil pieces. Fold up the foil edges and seal each packet tightly so steam stays inside.
Step 6 – Place packets on the grill over direct medium heat and cook 15–20 minutes, flipping once halfway through. Potatoes should be fork-tender. If baking, cook on a sheet pan at 425°F for 20–25 minutes.
Step 7 – Carefully open each packet and sprinkle shredded cheddar evenly over the hot potatoes and ham.
Step 8 – Close the packets again and let rest 5–10 minutes so the cheese melts and flavors meld.
Step 9 – Serve warm topped with chopped chives and enjoy.
Ham and Potato Foil Packets
- Prep Time: 20 mins
- Cook Time: 20 mins
- Let Sit: 5 mins
- Total Time: 45 mins
- Servings: 4
- Cuisine: American
- Course: Main Course
- Calories: 318 per serving
- Author: Carrie Barnard
Ingredients
- 2 cups diced ham (bite-size)
- 1 ½ pounds yellow potatoes, diced
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons chopped chives (optional)
Instructions
- Preheat the grill to medium-high (about 450°F) or the oven to 425°F.
- Cut four 12 x 12 inch pieces of heavy-duty foil and lightly grease them.
- Whisk melted butter, Dijon mustard, salt, and pepper in a large bowl.
- Toss potatoes and ham in the butter mixture until evenly coated.
- Divide the mixture among the foil sheets and seal into packets.
- Grill over direct medium heat for 15–20 minutes, flipping halfway, until potatoes are fork-tender. Or bake on a sheet pan at 425°F for 20–25 minutes.
- Open packets, sprinkle with shredded cheddar, close, and let sit 5–10 minutes to melt the cheese.
- Serve warm topped with chives.
Recipe Notes
You can bake these packets on a sheet pan at 425°F for 20–25 minutes. Leftovers store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warmed through.
Nutrition Facts (per serving)
Calories: 318; Carbohydrates: 32 g; Protein: 24 g; Fat: 11 g; Saturated Fat: 5 g; Sodium: 1390 mg; Fiber: 4 g; Vitamin C: 34 mg; Calcium: 202 mg; Iron: 2 mg.
Recipe Tips
- Oven Option: Bake packets on a sheet pan at 425°F for 20–25 minutes if you prefer the oven.
- Even Sizing: Dice the potatoes and ham to similar sizes so everything cooks evenly.
- Use Heavy-Duty Foil: Heavy-duty foil prevents leaks and burning; if you only have regular foil, double-wrap each packet.
Flavor Variations
- Sweet + Savory: Whisk 1 tablespoon maple syrup with 1 teaspoon Dijon and drizzle over the mixture before sealing.
- Southwest: Use pepper jack cheese and add 1 tablespoon diced green chiles.
- Loaded Baked Potato: Top with sour cream and crumbled bacon when serving.
- Vegetarian: Replace ham with sautéed mushrooms and double the herbs for a meatless packet.
Frequently Asked Questions
Cooking time depends on potato size. Check at about 15 minutes — if the potatoes are fork-tender, they are done. If not, continue cooking 5–10 more minutes.
Yes. Assemble packets up to 24 hours ahead and refrigerate until ready to cook.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warmed through.
More Easy Foil Packet Recipes
Crack Chicken Foil Packets
Steak and Potatoes Foil Packs
Foil Pack Nachos
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