After yesterday’s heavier post on my career change story and my current emotional unraveling of my professional path, today’s ham pasta recipe is much lighter.
Well, I mean, it still has pasta and it will certainly fill you up, but it’s not quite so contemplative, thankfully! I don’t often crave pasta, but if I’m in the need of some comfort food, pasta is usually a top choice! Go figure.
With Easter in a few weeks, I have ham on the brain. I actually LOVE ham. My mom only cooks it bone-in and she serves it with her homemade pear chutney, which is just to die for.
My siblings and I end up passing her little jars around during any meal with ham. And then any leftover sandwiches or the like have a slather of the chutney too. It’s also good with some mustard too – a true sweet and savory combination!
Anyway, if you have oodles of leftover ham, this ham pasta recipe is just the recipe you want. It uses up those leftovers and it’s a SUPER EASY DINNER RECIPE, which after cooking that big meal is just what we need!
Diced Ham Recipe
If we’re being honest, I’ll eat leftover, sliced ham straight out of the fridge. But that’s not everyone’s cup of tea and I can’t get through it all with just that.
There are a number of leftover ham recipes, but I tend to like those that have diced ham. The smaller pieces of ham add flavor throughout a dish and offer a great way to reheat the meat.
Or if you want to try a similar recipe with bacon, try this spaghetti carbonara! Such a classic, Italian dish!
Leftover Easter Ham Recipe
These Ham and Cheese Waffles are another favorite leftover Easter ham recipe. They’re a savory waffle that’s great at breakfast, but we like it even more for dinner. It’s super fast (perhaps faster than this ham pasta) and it reheats well (again for breakfast or dinner)!
HAM PASTA W. ASPARAGUS
This delicious ham pasta recipe is the perfect way to use up leftover ham after Easter and Christmas. You might find yourself buying ham to make it year round like I do! This diced ham recipe is a fast, easy, and fresh dinner recipe everyone will love!
- 4 tablespoons olive oil
- 2 garlic cloves minced
- 1 pound asparagus trimmed and cut into bite-size pieces
- 2 cups diced cooked ham
- 8 ounces pappardelle pasta cooking according to package directions
- Juice of 1 large lemon
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- Grated Parmesan for serving
- Heat two tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 minute, until it begins to sizzle and you can smell it. Add the asparagus and cook for 2 minutes, until it becomes bright green and softens slightly. Add the ham and cook for 1 to 2 more minutes, until heated through. Turn off the heat and add the warm, cooked pasta to the skillet.
- In a small dish, whisk together the remaining two tablespoons of olive oil, lemon juice, salt, and pepper. Pour into the skillet and toss all ingredients together. Garnish with Parmesan before serving.