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Use Your Leftover Ham Before You Lose It Tonight - A Fast, Comforting Skillet Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked ham, diced (about 8–10 ounces)
  • 8 ounces short pasta (penne, rotini, shells)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas (no need to thaw)
  • 1 cup milk (whole or 2%)
  • 1/2 cup chicken broth (or water)
  • 3/4 cup shredded cheese (cheddar, Swiss, or Monterey Jack)
  • 2 tablespoons cream cheese (optional, for extra creaminess)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Salt to taste (go light—ham is salty)
  • 1/2 cup breadcrumbs (panko preferred)
  • 1 tablespoon butter, melted (for the topping)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than the package time). Drain and set aside.
  2. Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  3. Add ham and peas: Toss in the diced ham and peas. Cook 2 minutes to warm the ham and take the chill off the peas.
  4. Build the sauce: Pour in milk and chicken broth. Stir in Dijon, black pepper, and smoked paprika. Bring to a gentle simmer.
  5. Melt in cheese: Lower heat, add shredded cheese and cream cheese (if using). Stir until smooth. Taste and add salt only if needed.
  6. Combine with pasta: Add the drained pasta to the skillet. Stir so everything is coated. If it looks thick, splash in a bit more milk or broth.
  7. Make the topping: In a small bowl, mix breadcrumbs with melted butter until evenly moistened.
  8. Finish under the broiler (optional): If your skillet is oven-safe, sprinkle breadcrumbs over the pasta and broil 1–2 minutes until golden. If not, toast breadcrumbs in a dry pan and sprinkle on top before serving.
  9. Garnish and serve: Top with parsley. Serve hot, with a squeeze of lemon if you like brightness.