Ham Pasta Recipes: Creamy Ham and Pea Pasta

Creamy ham and pea pasta pairs short pasta with tender pieces of ham, sweet peas, and a simple cheddar-Parmesan sauce. It is a flexible, family-style stovetop dinner that makes good use of cooked ham and comes together without a long bake or complicated ingredients.

Ingredients

12 oz (340 g) short pasta, such as shells, penne, or rotini
4 quarts (3.8 L) water, for cooking the pasta
1 tablespoon (17 g) fine salt, for the pasta water
1 tablespoon (15 ml) olive oil
2 tablespoons (28 g) unsalted butter
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
2 tablespoons (16 g) all-purpose flour
1½ cups (360 ml) whole milk
1 cup (240 ml) heavy cream
1 teaspoon (5 g) Dijon mustard
¼ teaspoon (0.5 g) ground nutmeg
2 cups (280 g) cooked ham, cut into bite-size pieces
1½ cups (200 g) frozen peas
1 cup (100 g) finely grated sharp cheddar
½ cup (45 g) finely grated Parmesan
1 teaspoon (5 ml) lemon juice
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, cut the ham into pieces, and grate the cheeses if they are not already grated. Measure the milk, cream, flour, mustard, and seasonings before you start cooking. Grated cheese melts more smoothly than thick shreds, and having everything ready makes it easier to keep the sauce from getting too hot while you finish the pasta.
Boil the pasta water. Bring the 4 quarts (3.8 L) of water to a rolling boil in a large pot. Add the salt, then stir in the pasta. Cook according to the package directions until just al dente, usually about 9 to 11 minutes. Stir once or twice during the first few minutes so the pieces do not stick together. Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta; do not rinse it, since its starchy surface helps the sauce cling.
Start the sauce while the pasta cooks. As the pasta boils, warm the olive oil and butter in a large skillet or saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent but not browned. Add the garlic and cook for about 30 seconds, just until fragrant. If the garlic starts to darken, lower the heat; browned garlic can make the sauce taste bitter.
Make a smooth cream sauce. Sprinkle the flour over the onion mixture and stir constantly for 1 minute so the flour is coated in the fat. Slowly pour in the milk while whisking, then whisk in the cream. Add the Dijon mustard and nutmeg. Bring the sauce to a gentle simmer, stirring and scraping the bottom and corners of the pan, and cook for 3 to 5 minutes, until it lightly coats a spoon. Avoid a hard boil, which can make a cream sauce separate or reduce too quickly.
Heat the ham and peas safely. Stir the cooked ham and frozen peas into the sauce. Bring the mixture back to a gentle simmer, stirring so everything heats evenly. If using leftover cooked ham, the ham-and-sauce mixture must reach 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers; check with a food thermometer in several spots. The peas should be hot and bright green. If the sauce thickens before the ham is hot throughout, add a splash of reserved pasta water and continue heating gently.
Finish with cheese and pasta. Turn off the heat and stir in the cheddar and Parmesan a handful at a time until melted. Add the drained pasta, lemon juice, and black pepper, then toss well. If the sauce seems too thick, add reserved pasta water 1 tablespoon (15 ml) at a time until it looks glossy and coats the pasta. Taste before adding extra salt, because ham and both cheeses can already be salty.
Serve promptly. Divide the pasta among four bowls and scatter the chopped parsley over the top. Add another grind of black pepper or a small pinch of Parmesan if you like. The sauce will thicken as it stands, so bring the reserved pasta water to the table or keep a little nearby in case you want to loosen individual servings.

Tips

Choose ham with a texture you enjoy. Leftover roast ham gives the dish meaty, uneven bites, while a thick-cut ham steak is easy to cube. Deli ham works in a pinch; cut it into wider strips and add it only after the sauce has thickened so it does not break up while stirring. Avoid very sweet glazed ham if you do not want a sweet-savory flavor.
Keep the sauce at a gentle simmer. Once the dairy goes into the pan, moderate heat is enough. Whisk as you pour in the milk to prevent flour lumps, and stir regularly as the sauce thickens. If you see small oily beads or a grainy texture, take the pan off the heat and whisk in a spoonful of warm pasta water.
Use pasta water a little at a time. The cheese sauce firms up quickly, especially if the pasta waits in a colander. Starchy cooking water helps it loosen without making it watery, but adding too much at once can dilute the flavor. Reserve the water before draining and add it by the tablespoon while tossing.
Check the ham before using leftovers. Use cooked ham that has been refrigerated promptly and stored for no more than 3 to 4 days. If it has an off smell, unusual texture, or an uncertain storage history, discard it rather than relying on reheating to make it safe.

Serving Suggestions

This pasta is rich and filling, so a crisp, lightly dressed salad is a natural side. Try mixed greens with a lemon vinaigrette, sliced cucumber, or shaved fennel to add a fresh contrast to the creamy sauce. Roasted broccoli, green beans, or asparagus also pair well; cook them separately so they keep their color and texture rather than overcrowding the sauce.

For a simple full meal, serve the pasta with a side of steamed vegetables and warm bread for catching any sauce left in the bowl. A sprinkle of parsley adds freshness, while extra Parmesan brings a sharper, saltier finish. If you are serving several people, warm the bowls briefly with hot water and dry them before plating; the pasta stays pleasantly warm longer that way.

Variations

Swap the peas for another vegetable. Use 1½ cups (about 225 g) of chopped broccoli florets, sliced mushrooms, or cooked green beans. Add raw broccoli to the sauce a few minutes before the ham so it has time to soften, or sauté mushrooms with the onion until their liquid cooks away. Spinach can be stirred in at the end and wilted for a minute.

Change the cheese or dairy. Gruyère, Monterey Jack, or a mild white cheddar can replace some or all of the cheddar, though each changes the flavor and melting quality slightly. For a lighter sauce, replace the heavy cream with an equal amount of whole milk; the result will be less rich and a little thinner. Keep the Parmesan if possible, since it adds savory depth. Avoid pre-grated cheese if you can, as anti-caking agents may make the sauce less smooth.

Add herbs or gentle heat. Stir in 1 teaspoon (about 2 g) of fresh thyme leaves with the garlic, or add ¼ teaspoon (0.5 g) of smoked paprika for a subtle smoky note. A pinch of red pepper flakes gives the sauce a little warmth. Start small and taste before adding more, especially if the ham is already strongly seasoned.

Make it a baked pasta. Transfer the finished pasta to a lightly buttered 2-quart (1.9 L) baking dish, top with ½ cup (50 g) of extra cheddar or breadcrumbs, and bake at 375°F (190°C) until hot and browned on top, about 15 to 20 minutes. Because the ham has already been heated in the sauce, check that the center reaches 165°F (74°C) if the dish has cooled before baking. The baked version will be firmer and less saucy than the stovetop one.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The sauce will thicken as it chills, and the pasta will continue to absorb some liquid, so the reheated texture may be less silky than when freshly made. For best results, store portions promptly rather than leaving the full pan on the counter to cool for a long time.

Reheat a portion in a covered skillet over low to medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of milk or water per serving. Stir gently and add another splash if needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer, as recommended by USDA FSIS. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the middle warms evenly; check the temperature in more than one spot.

You can freeze the pasta for up to 2 months for best quality, though cream-and-cheese sauces may look slightly separated after thawing. Thaw it overnight in the refrigerator, then reheat gently with a little milk and stir until the sauce comes together as much as possible. Do not thaw it on the counter, and discard leftovers that have been at room temperature for more than 2 hours.

Frequently Asked Questions

What kind of pasta works best with ham?

Short shapes with ridges or hollows, such as shells, penne, rotini, or fusilli, catch pieces of ham and hold the cream sauce well. Elbows are also a good choice if you want a familiar macaroni-style bowl. Long pasta can work, but it is less convenient to toss evenly with diced ham and peas.

Can I use leftover holiday ham?

Yes. Remove any tough rind or large pieces of fat, then cut the ham into bite-size pieces. Use leftovers that were refrigerated within 2 hours and have been stored in the refrigerator for no more than 3 to 4 days. Since it is being reheated in the sauce, bring the ham-and-sauce mixture to 165°F (74°C) and verify the temperature with a food thermometer.

Can I make this recipe without heavy cream?

Yes. Use 2½ cups (600 ml) of whole milk in total and omit the cream. The sauce will be lighter and less rich, so simmer it gently until it thickens and use the pasta water sparingly. You can also use half-and-half in place of the cream, but avoid boiling the sauce hard because dairy sauces are more likely to separate at high heat.

Why did my cheese sauce turn grainy?

Cheese can become grainy if it is overheated, added to a vigorously boiling sauce, or melted too quickly. Turn off the heat before adding finely grated cheese, then stir it in gradually. If the sauce is already grainy, remove it from the burner and whisk in a small splash of warm pasta water; this may improve the texture, though it may not become completely smooth again.

Can I prepare the sauce ahead of time?

You can make the sauce with the ham and peas up to a day ahead, cool it promptly, and refrigerate it in a covered container. Cook the pasta just before serving, then reheat the sauce gently until it reaches 165°F (74°C), stirring often. Add a little milk or pasta water to loosen it, then combine with the freshly cooked pasta and cheese. The finished dish is best eaten right after cooking because pasta softens as it sits in sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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