Leftover ham: a tasty role


April 13, 2005|By Carol Mighton Haddix | Carol Mighton Haddix,CHICAGO TRIBUNE

Glazed and cloved, all shiny with sugar. Is there anything more impressive than a whole baked ham?

But no matter how many guests you have, they cannot finish the ham, or so it seems. Leftover ham lingers. Ham sandwiches line up.

But here is a simple dish, reminiscent of the sunny coast of Spain, to bring back ham appetites despite being made from leftovers. Seasoned with olives, splashed with orange and sprinkled with smoked almond pieces, ham turns into something new in this noodle dish.


Purchase a jar of pitted, cracked olives from the deli to save time chopping.

This is quite tangy; reduce the amount of vinegar if you like.

Andalusian Ham With Noodles

Preparation time: 20 minutes; cooking time: 20 minutes

Makes 6 servings

12 ounces egg noodles or fettuccine

1 tablespoon olive oil

1 small red onion, thinly sliced

2 cups slivered cooked ham

1 can (14 1/2 ounces) chicken broth

zest and juice of 1 orange

1 tablespoon sherry vinegar

2 teaspoons cornstarch

1 cup pitted green olives, coarsely chopped

1/2 cup chopped smoked almonds

chopped parsley

Heat a stockpot of water to a boil; cook noodles according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until lightly browned, about 8 minutes. Add ham; cook, stirring, 2 minutes. Add broth, zest and orange juice.

Mix vinegar and cornstarch in small bowl; stir into skillet. Cook until slightly thickened, 1 minute. Stir in olives and almonds. Place pasta in serving bowl; pour sauce over. Toss to mix; sprinkle with parsley.

Per serving: 415 calories; 19 grams fat; 4 grams saturated fat; 75 milligrams cholesterol; 42 grams carbohydrate; 20 grams protein; 863 milligrams sodium; 4 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper


Andalusian ham with noodles

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