- 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
Ingredients
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.
Ingredients
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.
