Perfect right when you have Christmas ham lying around.
Tips and variations
- Christmas ham or cooked ham both work perfectly — cut into cubes or strips for better mouthfeel.
- Quickly fry the ham in butter before adding the cream; this gives caramelised edges and more flavour.
- Add a handful of frozen peas in the last 2 minutes for colour, sweetness and a little texture.
- Reserve some pasta water for the sauce — the starch binds the cream and gives a smoother consistency.
- Freshly grated Parmesan on top makes a big difference; never use pre-grated from a bag.
🍷 Wine tips
Barbera d’Asti — Pasta with ham is a simple, satisfying dish that suits a light, fruity red. Barbera d’Asti — low in tannin, fruity and fresh — is the classic choice. Dolcetto from Piedmont or a light Chianti are equally good alternatives.
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Pasta with ham
Ingredients
Method
- Boil Pasta and add frozen green peas when there are approx. 5 min. again of the cooking time
- Fry garlic with butter for 1-2 min.
- Add the ham and let it warm through
- Pour in cream and zest from the lemons and simmer for a few minutes.
- When the sauce is simmering, add the Parmesan.
- Salt and pepper to taste
- Pour the water off the pasta / peas and mix it well with the sauce
Nutrition
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Let us know how it was!FAQ
Osso buco is made from cross-cut veal shank, with the bone left in. The marrow in the center bone is considered a delicacy and is traditionally scooped out and eaten with the braised meat.
Osso buco needs to braise low and slow for 1.5 to 2 hours until the meat is very tender and falling off the bone. The longer it cooks gently, the more flavorful and tender it becomes.
Gremolata is a condiment made from lemon zest, garlic, and fresh parsley. It is sprinkled over osso buco just before serving to add brightness and cut through the richness of the braised meat.