leftover ham recipe? Don’t let that delicious centerpiece become an afterthought! Transform those savory slices into something truly spectacular. We’re talking gourmet comfort food, elevated. Imagine a dish that’s quick, easy, and bursting with sophisticated flavors. This recipe will reinvent your perception of using leftover ham, showcasing its potential in a truly unforgettable culinary experience. Get ready to impress!
Ingredient Deep Dive
| Ingredient | Quantity | Notes |
|---|---|---|
| Leftover Ham, diced | 2 cups | About 1/2 inch dice, smoked or unsmoked works well |
| Shallots, finely minced | 1/2 cup | Adds a delicate onion flavor. |
| Cremini Mushrooms, sliced | 1 cup | Adds earthy depth. |
| Dry Sherry | 1/4 cup | Amontillado or Oloroso preferred; adds a nutty complexity |
| Heavy Cream | 1 cup | For a rich and luxurious sauce. |
| Dijon Mustard | 1 tablespoon | Adds a tangy kick. |
| Fresh Thyme, chopped | 2 teaspoons | For aromatic freshness. |
| Gruyere Cheese, grated | 1/2 cup | Melts beautifully and adds nutty flavor |
| Unsalted Butter | 2 tablespoons | For sautéing. |
| All-Purpose Flour | 2 tablespoons | To thicken the sauce. |
| Salt | To taste | Season carefully. |
| Freshly Ground Black Pepper | To taste | Adds a spicy note. |
| Cooked Pasta, such as penne or rigatoni | 1 pound | Your favorite type. |
Substitutions & Swaps
No shallots? Use finely chopped yellow onion. Can’t find cremini mushrooms? White button mushrooms work just fine. If you don’t have dry sherry, dry white wine like Sauvignon Blanc is a suitable alternative. For a lighter dish, substitute half-and-half for the heavy cream. Fontina or Emmental cheese can replace Gruyere if needed. Gluten free pasta obviously can be used
Equipment Guide
You will need a large skillet or sauté pan, a saucepan for the pasta, a cheese grater, a cutting board, a sharp knife, and measuring cups and spoons. A pasta strainer is also essential.
Step-by-Step Walkthrough
1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add shallots and mushrooms and sauté until softened, about 5-7 minutes.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in sherry, scraping up any browned bits from the bottom of the pan.
5. Slowly pour in heavy cream, stirring constantly to prevent lumps.
6. Bring to a simmer, then stir in Dijon mustard and thyme. Season with salt and pepper to taste.
7. Add diced ham to the sauce and heat through.
8. Stir in cooked pasta and Gruyere cheese. Toss until the pasta is coated and the cheese is melted.
9. Serve immediately, garnishing with additional thyme or freshly grated Parmesan cheese, if desired.
Expert Tips & Troubleshooting
Don’t overcook the pasta – al dente is best. Be careful not to burn the butter when sautéing the shallots and mushrooms. If the sauce is too thick, add a splash of pasta water to thin it out. If the sauce is too thin, simmer for a few more minutes to reduce it. Taste and adjust seasoning at the end.
Flavor Variations
Add a pinch of red pepper flakes for a touch of heat. Incorporate sautéed spinach or kale for added nutrients. Include sun-dried tomatoes for sweetness and tanginess. A squeeze of lemon juice at the end brightens up the flavor. Add a touch of smoked paprika for a smokier flavor profile. Consider using different types of pasta, such as farfalle or orecchiette.
Storage & Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also reheat in the microwave, but be careful not to overcook it.
FAQ Section
Q: Can I use different types of cheese?
A: Absolutely! Fontina, Emmental, or even Parmesan cheese would work well.
Q: Can I make this dish ahead of time?
A: You can make the sauce ahead of time and store it in the refrigerator. Cook the pasta fresh just before serving to prevent it from becoming mushy.
Q: Can I freeze this dish?
A: Freezing is not recommended, as the sauce may separate upon thawing and the pasta can become soft.
Q: Can I use a different type of ham?
A: Yes, any type of leftover ham will work, but adjust the seasoning accordingly. Smoked ham will add more flavor.
Nutrition Information
| Nutrient | Amount per Serving (approximate) |
|---|---|
| Calories | 600-700 |
| Protein | 30-35g |
| Fat | 35-40g |
| Carbohydrates | 50-60g |
Disclaimer: Nutritional information is approximate and may vary based on specific ingredients used. Please consult a healthcare professional or registered dietitian for personalized advice.
