• Sally

Too much leftover ham

On Thanksgiving we typically don't have leftovers because we always go to Julie's. Shana and I use to spend the weekend and us three girls would make turkey pot pies and turkey tetrazzini. I almost look forward to those leftovers more than the turkey day.

This year we had ham and I have a lot left over. I found a couple ham recipes that look good. I make this one last night it was really good.

Fettuccini with Peas and Ham


  • 12 ounces dried fettuccine

  • 1 1/2 cups fresh or frozen baby peas

  • 2 tablespoons butter

  • 2 shallots, finely chopped

  • 1 cup whipping cream

  • 2 cups chopped smoked ham or cooked ham

  • 1/2 teaspoon salt

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 cup freshly grated Parmesan cheese, divided

  • Garnishes: chopped fresh chives, lemon zest

Step 1

Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.

Step 2

Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.

Step 3

Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.

Here is another recipe that looks good but I have not tried it yet.


  • 2 tablespoons salted butter

  • 1/4 cup finely chopped yellow onion

  • 2 teaspoons minced garlic

  • 4 1/2 cups water

  • 1 teaspoon table salt

  • 1 1/2 cups uncooked yellow stone-ground grits

  • 2 (8-oz.) pkg. cubed boneless ham, drained and patted dry with paper towels

  • 1 (8-oz.) pkg. shredded sharp Cheddar cheese

  • 1 (8-oz.) pkg. shredded extra-sharp Cheddar cheese

  • 1 cup whole milk

  • 1 cup fresh corn kernels (from about 2 ears)

  • 1 1/2 teaspoons chopped fresh thyme

  • 1/4 teaspoon black pepper

  • 4 large eggs, lightly beaten

Step 1

Lightly grease a 3-quart baking dish. Preheat oven to 350°F.

Step 2

Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes. Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes.

Step 3

Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish.

Step 4

Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.

ham and cheese casserole

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