Ham Tetrazzini

I have an announcement to make. This is the last of the holiday ham, although honestly we're not celebrating too much because really who ever gets tired of ham. I figured if you can make chicken or turkey tetrazzini from leftover poultry then surely ham tetrazzini would work as well. I mean it's just a glorified carbonara without the eggs isn't it?

I sauteed some onions and mushrooms then made a roux and added some chicken stock and milk to the mix. When it was all thick and yummy, in went some sharp cheddar along with a little sherry, some roasted red peppers and freshly chopped parsley. After a little taste test, I added a little salt (but go gentle, because the ham is salty too), a lot of coarse ground pepper and a dash of hot sauce then some cooked linguini joined the mix along with the ham.

Transfered to my lovely new little Le Creuset gratin dish that I got for my birthday and topped with a little more cheese and some panko crumbs, it hit the oven for 30 minutes and dinner was served. Score!

Ham Tetrazzini (an original from JBug’s Kitchen)

3 tablespoons butter

1/2 cup chopped onion

4 ounces sliced mushrooms

1/4 cup flour

1 cup low sodium chicken stock

1 cup whole milk

1 cup shredded cheddar

Dash salt

1/2 teaspoon coarse ground black pepper

1/2 teaspoon hot sauce (or to taste)

2 tablespoons chopped fresh parsley

1/4 cup chopped roasted red pepper

2 tablespoons dry sherry (optional)

2 cups diced cooked ham

4 ounces linguini or spaghetti, cooked to al dente and well drained

1/2 cup shredded Italian blend cheese (or parmesan)

2 tablespoons panko crumbs

Preheat oven to 375. Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and sauté until mushrooms have given up all their liquid and are softened. Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly. Add shredded cheddar along with salt, pepper, hot sauce, parsley, red pepper and sherry. Stir in ham and cooked spaghetti. Transfer to prepared casserole dish. Top with shredded cheese and sprinkle with panko. Bake for 25 minutes or until mixture is bubbling and top is golden. Serves 4 to 6.  Download Ham Tetrazzini

Comments

[Nanan]

Lovely - my mouth is salivating!!!!!! I adore ham! Nice little dish!

[June]

Thanks Lea. It was a great, super quick dinner, for sure!

[Sophia]

You're killing me here! I made the pork tenderloin in BOMB sauce last night and properly bombed it. Between begging dogs, burning bacon, bourbon all over the counter, it didn't come out too bad.

And then I was going to make the calamari tonight but after seeing this ham thing I have to make this first. Curse you! But my little Jbug's recipe book is filling up fast! PLEASE put out a cookbook soon.

[June]

Sophia, I sure hope you didn't let that spilled bourbon go to waste - I've been known to lap up a bit of it myself. Dawgs be darned ...tee hee. As for the cookbook - I keep talking myself out of doing one and need convincing (in person). LOL

[Sophia]

So I made this, substituted chipotle peppers and wowzers!!!!!!!! That was damn delish and I used 2.5 % milk too. Yummy yummy yummy. Makes me want to cook another ham just for this.

[June]

Sounds to me like you made a better version. I'm gonna' try yours next time.