I was quite impressed with my hubby's initiative with that slab of ham. He's like my dad on New Year's Day: coming home from the grocery store with the finest ingredients (neither of them ever go to the store by themselves) and a meal list with enough gourmet concoctions to last throughout the day (our usual New Year's menu includes, but is not limited to, french onion soup, ebelskivers filled with cream cheese and raspberry jam, an array of fine chocolates, and an assortment of cheeses--all prepared by my dad).
Chad brushed the ham with a honey glaze, then roasted it in the oven until the honey had caramelized beautifully. Along with the honey ham, we indulged in triangles of brie cheese, green apple slices, a baguette, and prosciutto-wrapped asparagus. Yes, when the man of the house is in charge, the day-after-the-holiday meal becomes a gourmet feast.
Before church yesterday afternoon, I tossed that wonderful honey ham with angel hair and peas for a light, but filling lunch. Though my concoction was not as fancy as if a man of the house had been calling the shots, I am pleased with the delicious bowl of pasta I made using our leftovers. I've found that when adding bite-sized ingredients to pasta, it's best to use some form of spaghetti; on the other hand, fun-shaped pasta is easier to eat when the sauce is void of--for lack of a better word--chunks.
Parmesan Pasta with Honey Ham and Peas
one serving spaghetti, cooked
one tablespoon butter
1/4 cup frozen peas
1/4 cup thick ham, diced
S&P
parmesan
Melt* butter in medium saucepan over medium heat. Add remaining ingredients and cook until heated through, paying particular attention to frozen peas. Top with more S&P and parmesan.
*Or skip the saucepan dirtying: Combine all ingredients in a bowl and pop in the microwave for about two minutes. Top with more S&P and parmesan (that part is always important).