Ingredients
Scale
- 2 cups leftover ham, diced into bite-sized cubes
- 8 oz short pasta (rotini, penne, or bow ties work best)
- 2 cups chicken or vegetable broth (water works in a pinch)
- 1 cup milk (any kind you have)
- 1 cup frozen peas or chopped broccoli
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1/4 cup shredded cheddar or parmesan cheese
Instructions
- Start by dicing your leftover ham into uniform half-inch cubes. If your ham has a lot of glaze or fat, feel free to trim it or leave it for extra flavor. Place a large skillet or deep pan over medium-high heat. Add the diced ham to the dry pan and cook for 3 to 4 minutes. You want the edges to get slightly browned and crispy. This step renders out a little fat and intensifies the smoky flavor of the meat, which acts as the base for your entire sauce.
- Pour the dry pasta directly into the skillet with the ham. Add the broth, milk, garlic powder, and onion powder. Stir everything together to ensure the pasta is mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pan with a lid and let it simmer for about 10 to 12 minutes. Stir the mixture every few minutes to prevent the pasta from sticking to the bottom. The pasta will absorb the flavorful liquid and create a natural sauce as it cooks.
- Once the pasta is tender and most of the liquid has thickened into a creamy sauce, stir in the frozen peas or broccoli. These only need about 2 minutes to heat through. If the sauce looks too thick, splash in a little extra milk or water. If you are using cheese, sprinkle it on top now and stir until melted. Season with a generous amount of black pepper and a pinch of salt if needed—remember that ham is already quite salty! Spoon the mixture into bowls and serve immediately while steaming hot.
- Cook Time: 25 minutes