Vegetable and Ham Slice

The smell of this slice baking always reminds me of weekend brunches when my apartment would be full of friends and the windows fogged up from all the cooking. I first made it on a rainy Sunday when I had an overflowing vegetable crisper and some leftover ham from a sandwich platter. Now it is my go to when I need something that feels special but does not require hours of standing at the stove.

Last summer I brought this to a picnic at the park and watched skeptics turn into converts after one bite. The combination looks so cheerful with all those colors peeking through the golden crust.

Ingredients

• Grated zucchini: Squeeze it in a clean towel or paper towels until no more liquid comes out this prevents the slice from becoming soggy
• Grated carrot: Adds natural sweetness and keeps the texture tender
• Red bell pepper: Finely diced so it distributes evenly throughout the batter
• Onion: Finely chopped to avoid large chunks in every bite
• Baby spinach: Chopped so it wilts nicely into the mixture without overwhelming the other flavors
• Ham: Diced into small cubes for salty bites throughout
• Cheddar cheese: Grated freshly melts better than pre shredded cheese
• Eggs: Room temperature eggs incorporate more evenly into the batter
• Milk: Whole milk creates the most tender texture but any milk works
• Olive oil: Adds moisture and a subtle fruitiness that complements the vegetables
• Self raising flour: The leavening is already built in for reliable rising
• Baking powder: Even though the flour is self raising this extra boost ensures a good rise
• Salt and pepper: Essential to balance the sweetness from the vegetables
• Chives or parsley: Fresh herbs add brightness that dried herbs cannot replicate

Instructions

Preheat your oven:

Set it to 180°C (350°F) and grease a 9x5 inch loaf pan lining the bottom with baking paper makes removal effortless

Whisk the wet ingredients:

Beat the eggs milk and olive oil in a large bowl until the mixture is uniform and slightly frothy

Add the vegetables and ham:

Toss in the squeezed zucchini grated carrot chopped spinach bell pepper onion ham and cheese stir until everything is evenly distributed

Mix the dry ingredients:

In a separate bowl sift together the self raising flour baking powder salt and pepper to remove any lumps

Combine everything:

Fold the dry ingredients and chopped herbs into the vegetable mixture stopping as soon as the flour disappears

Bake the slice:

Pour the batter into your prepared pan smooth the top and bake for 40 minutes until golden and a skewer comes out clean

Cool before slicing:

Let it rest in the pan for 10 minutes then transfer to a wire rack this prevents it from breaking apart when warm

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My mother in law asked for the recipe after trying it at a family gathering which is the highest compliment I could hope for.

Making It Your Own

Swap the ham for cooked bacon or leave it out entirely for a vegetarian version. Sometimes I add corn kernels or diced mushrooms when I want to change things up. The recipe is forgiving enough that you can use whatever vegetables you have on hand.

Serving Suggestions

This slice travels beautifully and actually tastes better the next day as the flavors have time to meld. I pack it for lunch with a simple green salad and some cherry tomatoes. A dollop of tomato relish or a spoonful of chutney on the side adds a nice acidic contrast.

Storage and Make Ahead Tips

Wrap the cooled slice tightly in plastic wrap and refrigerate for up to three days. You can also freeze individual slices wrapped well for up to two months and thaw them overnight in the refrigerator. To reheat simply warm it in a 160°C oven for 10 minutes or microwave individual slices for 30 seconds.

• The slice can be assembled the night before and stored in the fridge ready to bake in the morning
• Press a piece of plastic wrap directly onto the cut surface to prevent it from drying out in the fridge
• Slice it while still slightly warm but let it cool for the full 10 minutes first for clean cuts

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Whether for a crowded brunch table or a quiet lunch alone this slice never fails to make the day feel a little more special.

Recipe FAQs

→ Can I make this vegetable and ham slice vegetarian?

Simply omit the ham and add extra vegetables like corn kernels, diced mushrooms, or bell peppers to maintain the texture and volume.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. The slice actually tastes better the next day as flavors meld together.

→ Can I freeze this slice?

Yes, wrap individual portions tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ What can I substitute for self-raising flour?

Use all-purpose flour with 1½ teaspoons baking powder per cup. The slice will rise just as beautifully.

→ Why do I need to squeeze the zucchini dry?

Removing excess moisture prevents the slice from becoming soggy. Grated zucchini releases quite a bit of liquid, so squeezing ensures the texture stays light and firm.

→ Can I add different vegetables?

Feel free to experiment with grated sweet potato, corn, diced mushrooms, or finely chopped broccoli. Keep the total vegetable quantity similar for best results.