Okay, folks. With Easter right around the corner, we know there’s a good chance you’ll have leftover ham. And, what are folks to do with a ton of leftover ham? Well, let me tell you… I have compiled, cooked, photographed, and tasted several recipes for you. So, starting this week and each week until Easter, I’ll show you just exactly what you can do with that leftover ham. Deal?
Now, this week’s recipe is not my favorite of the recipes. Don’t get me wrong, it’s dang good (and easy!), but my most favorite leftover ham recipe has yet to come. I just want to taunt you. So, stay tuned. I promise you don’t want to miss it! In the meantime, here’s a Ham Primavera. Oh, and, in all of these ham recipes, I used Pederson’s Natural Farms ham. It’s hands down the best ham out there. And, you can buy one right here in Comanche, Texas, at Gore Bros. Agri-Service.
Serves 4 – 6.
3 cups mixed vegetables (we used zucchini, mushrooms, broccoli, and carrots)
1/4 cup butter
1 cup Pederson’s ham, cubed
1 tablespoon fresh basil, chopped
1 clove garlic, chopped
16 ounces pasta of choice
1/2 cup sour cream
Shaved Parmesan Cheese
1. Saute the vegetables in 2 tablespoons butter until tender (about 10 minutes).
2. Add ham, basil, and garlic. Heat until warmed.
3. Meanwhile, boil the pasta according to package directions.
4. Melt butter and sour cream together over medium-low heat stirring often.
5. Toss sour cream sauce with pasta.
6. Place pasta on plates, and top with the vegetables, ham mixture, and parmesan cheese.