I never quite know what to do with leftover ham. OK, I can always build soup, or use it in a quiche, or just fry it up for breakfast. But sometimes I am in the mood for pasta. (Sometimes! Now that’s an understatement if I ever made one! Because I am ALWAYS in the mood for pasta!) Anyway, the other evening I had a pasta craving, but was totally aware that in our refrigerator, a hunk of ham was languishing and really needed to be eaten. And not just any ham, but a small chunk of Black Forest ham. My favorite.

So, with a little angel on one shoulder lecturing me to not be wasteful, and a red, demon-like character with small horns protruding from his head, an arrowhead pointed tail, and a pitchfork in his hand yammering in my other ear that I should ignore my conscience, I went online for inspiration. And I found this recipe on the damndelicious.net site. And that’s what this dish turned out to be. Damned Delicious! And, ever so easy and quick to prepare. So, many thanks to Chungah for this great recipe.

Not only did I use up the ham, I got my pasta fix too. A win/win situation. And, I now have a perfect way to serve leftover ham. Because as we all know – the holidays are on their way. And I don’t know about you, but after working several days setting a menu, doing the grocery shopping, preparing the dishes, serving the food, and then doing the cleanup after hosting an event, I’m one pooped gal. And not for just that one day. I’m bushed for a couple days thereafter. But somehow, we still need to eat during my recuperative period. And frankly, this dish is so easy to make that I’m already planning to use the leftover ham from either Christmas dinner or another meal I plan to serve sometime around that time for just this dish.

So, if you too plan to serve ham during the holidays, don’t forget this recipe. Because the KISS principal is always in vogue. Keep It Simple Sister (or Sir). And truly, I don’t have any doubts that you will find this recipe a snap to prepare. And that everyone in your family will enjoy eating this dish. The flavor is fairly mild, so even the youngest at table should have no problem gobbling it down.  

Peace and love to all.

2 T. unsalted butter

2 cloves garlic, minced

2 T. unbleached all-purpose flour

1 c. chicken broth

½ tsp. dried thyme

¼ tsp. dried basil

pinch seasoned salt

freshly ground black pepper

¼ c. half and half

¼ c. freshly grated Parmesan

½ c. frozen petite peas

1 c. diced ham

4 oz. spaghetti broken in thirds, cooked al dente (save some of the cooking water)

Melt the butter in a skillet over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour until it and the garlic are both a light golden brown, about 2 minutes.

Gradually whisk in the chicken broth, dried thyme, dried basil, seasoned salt, and pepper. Cook, whisking constantly, until well blended, about 1-2 minutes.

Stir in the half and half and Parmesan and cook until slightly thickened, about 1-2 minutes. If the mixture is too thick, add some of the pasta cooking water until desired thickness is obtained. Taste and adjust seasoning.

Stir in the peas and cook for 1 minute. Then add the ham and al dente spaghetti. Toss to combine. Serve immediately.