leftover ham recipe! Don’t let that delicious holiday ham go to waste! Transform those tempting leftovers into a culinary masterpiece with this incredible recipe. We’re talking gourmet status, people! Prepare to tantalize your taste buds with a dish that’s both simple to create and elegant enough to impress. It’s time to unlock new levels of flavor from that succulent ham and discover a new family favorite. Let’s get cooking!
Ingredient Deep Dive
| Ingredient | Quantity | Notes |
|---|---|---|
| Leftover Ham, cubed | 2 cups | Try to use about 1/2 inch cubes, removing rind. |
| Shallots, finely diced | 1 large | Adds a delicate onion flavor |
| Cremini Mushrooms, sliced | 8 oz | Adds earthy depth. Can be substituted with other mushrooms. |
| Dry Sherry | 1/2 cup | Adds complexity. Substitute with dry white wine in a pinch. |
| Heavy Cream | 1 cup | Creates richness and body |
| Dijon Mustard | 1 tablespoon | Adds a tangy kick |
| Fresh Thyme Leaves | 1 tablespoon | Adds aromatic, herbal notes |
| Unsalted Butter | 2 tablespoons | For sautéing |
| All-Purpose Flour | 2 tablespoons | To thicken the sauce |
| Chicken Broth | 1/2 cup | Adds savory flavor and helps deglaze the pan |
| Salt | To taste | Seasoning |
| Black Pepper, freshly ground | To taste | Seasoning |
| Fresh Parsley, chopped | 2 tablespoons | For garnish |
Substitutions & Swaps
No shallots? Use yellow or white onion. No cremini mushrooms? White button mushrooms will work. If you don’t have dry sherry, dry white wine will do the trick. For a lighter dish, use half-and-half instead of heavy cream. If dairy is an issue, use cashew cream but add lemon juice to cut the sweetness. Try swapping thyme for sage or rosemary for a different herb profile.
Equipment Guide
You’ll need a large skillet or Dutch oven for cooking. Also, a cutting board and knife for chopping vegetables. A whisk is helpful for incorporating the flour into the sauce smoothly. Measuring cups and spoons for ingredient measurements are also essential. A serving dish/bowls for serving.
Step-by-Step Walkthrough
Step 1: Sauté the Aromatics. In a large skillet or Dutch oven, melt butter over medium heat. Add the diced shallots and cook until softened, about 3-5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, approximately 5-7 minutes.
Step 2: Create the Sauce. Stir in the flour and cook for 1 minute, stirring constantly. Slowly pour in the dry sherry (or white wine), scraping up any browned bits from the bottom of the pan. This is called “deglazing.” Cook until the sherry has reduced slightly, about 2 minutes.
Step 3: Simmer and Thicken. Gradually whisk in the chicken broth, then the heavy cream. Bring the mixture to a simmer, then reduce heat to low and cook until the sauce has thickened slightly, about 5-7 minutes. Stir in the Dijon mustard and fresh thyme leaves.
Step 4: Add the Ham. Gently fold in the cubed leftover ham. Heat through, about 2-3 minutes. Be careful not to overcook the ham, as it is already cooked.
Step 5: Season and Serve. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley. Serve immediately over pasta, rice, or mashed potatoes.
Expert Tips & Troubleshooting
Don’t overcook the mushrooms; they should be browned, not mushy. When adding flour, whisk constantly to prevent lumps from forming. Use a good quality Dijon mustard for the best flavor. If the sauce is too thick, add a splash of chicken broth or cream. If it’s too thin, simmer for a few more minutes to reduce it. Taste as you go and adjust seasonings accordingly.
Flavor Variations
Add a pinch of red pepper flakes for a hint of spice. Stir in some frozen peas or spinach for added vegetables. Use smoked paprika for a smoky depth of flavor. Stir in a tablespoon of chopped sun-dried tomatoes for a tangy twist. Top with grated Parmesan cheese or Gruyere cheese for added richness.
Storage & Reheating
Store leftover ham dish in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to loosen the sauce. Avoid microwaving, as it can make the ham tough. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
FAQ Section
Question: Can I use different types of mushrooms?
Answer: Absolutely! Use any mushrooms you like, such as shiitake, oyster, or a mix of wild mushrooms.
Question: Can I make this vegetarian?
Answer: To make this vegetarian,omit the ham and substitute vegetable broth for the chicken broth and add smoked tofu or tempeh for a smoky element.
Question: Can I freeze this dish?
Answer: Freezing is not recommended due to the cream sauce, as it may separate upon thawing. It is best to enjoy fresh.
Question: What is the best way to serve this dish?
Answer: This dish is excellent served over pasta (such as egg noodles or fettuccine), rice, polenta, mashed potatoes, or even toast. It is also great as a filling for vol-au-vents or pastry shells.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approximately 450 |
| Protein | 25g |
| Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 120mg |
| Sodium | 800mg |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 5g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.
