I love ham, both as leftovers from a nice roast (which I can't do here) or to buy a thick slab at the meat counter and toss it into various dishes all week.
A big, 'Spiral Cut Ham' was always our holiday tradition when we lived in the US. The best part was the leftovers.
If you do that… and have leftovers…..
This is a quick, colorful, skillet dinner.
Pasta with Ham and Peas
10oz ham 300gr, 10.6oz
1 red bell pepper 160gr, 5.6oz
1 onion 145gr, 5.2oz
1 tbs olive oil 13.5gr, .48oz
1 1/2 cup peas 240gr, 8.5oz
1/2 cup chicken stock 120gr, 4.2oz
2.5 – 3 oz creamy goat cheese a bit more than 1/2 container Chavrie or Chevraux 90gr, 3.1oz
1 tbs Dijon-style mustard 15gr, .52oz
1/2 tsp paprika
1 tsp thyme
1oz shredded cheese 30gr, 1oz
1 cup dried pasta, – penne, rigatoni 90gr, 3.2oz
Cook pasta according to package directions. Cook pasta a minute less than usual and let it finish in the sauce.
While pasta cooks: Roughly chop onion and pepper. Cut ham into bite-size pieces. Heat oil in large skillet. Add onion and pepper and sauté until tender, about 5 minutes. Add ham, paprika and sauté 5 minutes longer. Add chicken stock, thyme, mustard and stir to combine. Add peas, cover and simmer until peas are tender, about 5 minutes. Add goat cheese and stir until melted and combined. Add pasta and stir to coat. Sprinkle with cheese and serve.
Entire Recipe / per serving
Calories: 1538 / 769
Total Carbohydrates: 136 / 68
Dietary Fiber: 28 / 14
Total Fat: 61 / 30.5
Saturated Fat: 23 / 11.5
Cholesterol: 253 / 126.5
Protein: 95 / 47.5
Calcium: 601 / 300.5
Sodium: 4645 / 2322.5
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as
the unit of weight; with an approximate conversion to ounces.