2 cups leftover Hatfield Ham, cut into bite sized pieces
1/2 tsp dried tarragon
1/4 cup Parmesan cheese
1/4 heavy cream
1 lb ziti or other short pasta shape
Begin heating water in a large pot for the pasta.
Melt the butter in a large skillet on medium low heat. Add the onions, and let cook for 5 minutes without moving, then stir once. Cook another 5 minutes until the onion begins to caramelize.
Add the olive oil along with the peas and chicken broth. Stir to combine with the onions. Cover and cook another 5 minutes.
Start cooking the pasta according to package instructions.
After the peas have cooked for 5 minutes, stir in the Hatfield Ham along with the tarragon. Cover and cook another 5 minutes or so, as the pasta finishes cooking.
When the pasta is cooked to your liking, reserve 1/4 cup of the cooking water. Drain the pasta and toss immediately the ham and peas mixture. Stir in the cheese followed by the cream. Add half of the reserved cooking water, and a bit more if it looks like it needs more liquid. Plate the pasta and enjoy!
Hatfield® Hams are always fully cooked so there’s no need to worry if the ham has been cooked enough. In this recipe, you are simply try to heat up the ham and have that delicious ham flavors mesh with the other ingredients.
You could use more or less ham depending on what you actually have leftover. I would say you would want at least 1 1/2 cups of ham for this amount of pasta.
If you have leftover peas already cooked, add them at the same time as the ham as they have already been cooked.
Keywords: ham, leftover ham, ham pasta, Easter leftovers