Here's a great way to use up leftover ham - with asparagus as a fettuccine dish. Perfect as a light dinner with a green salad and bread.
Delicious, although I used previous reviewers' tips to modify this recipe. I sauteed chopped onions & mushrooms (1/3 C. each) in butter & crushed garlic, then removed pan from heat and added the ham, 1/3 C. chopped artichoke hearts, and the cooked asparagus (cut into smaller chunks, btw). To cut fat I used 2% milk (with 1 1/2 Tbsp. flour to thicken), then stirred the sauce into the veggie-ham mix before adding the whole thing to the cooked pasta. Tip: Top each serving with ground black pepper & slivers of fresh parmesan-- YUM! PS-- Made more like 6-8 servings for us. Great for freezing! - 17 Apr 2006 (Review from Allrecipes USA and Canada)
I've been making this recipe for years now. I dice up a steak of ham. I line a small glass baking dish heavily with foil. I put in the ham and add 2T Butter, 2T Honey, 3T Brown Sugar. I put it in a preheated oven at 350 and I let the butter and sugar melt together. I wrap the foil into a ball and let the ham get carmalized. I take the ham out of the foil and add it to the pasta sauce. YUM YUM YUM! - 10 Oct 2002 (Review from Allrecipes USA and Canada)
I'm compromising with my husband on this one. I didn't care for it at all (WAY too rich, even using half and half instead of heavy cream), but my husband thought it good. If I make this again (doubtful), I'd definitely use regular milk, half the butter and go from there. - 31 Mar 2005 (Review from Allrecipes USA and Canada)