We have a good amount of ham leftover from our New Year’s Day dinner and I have several recipes in mind to use it up.
Dinner redux – Reheat and eat the same meal again
Ham Tetrazzini – made last night based on a recipe found on AllRecipes 
Ham and wild rice quiche – from a foodie friend – that’s what’s for dinner tonight
Split pea soup – our favorite and the reason for the bone-in ham in the first place.
There will still be more ham left which I will freeze and use when I get inspired again. Suggestions are welcome!
Ham Tetrazzini – serves 4
6 oz string pasta – cooked in salted water, drained (reserve ½ cup pasta water to use to thin sauce if necessary)
1 T unsalted butter
¼ cup chopped onion
1 clove garlic, minced or pressed
2 oz fresh mushrooms, sliced
1 can condensed cream of mushroom soup (really!)
½ cup water
1 cup cubed ham
½ cup frozen peas
1 T diced pimento
½ cup shredded cheese (I used fontina)
2 T minced fresh parsely
In a large skillet sauté onion, garlic and mushrooms until lightly browned. Add ham, soup, water, peas and pimento and stir to incorporate. Add cheese and parsely. When pasta is ready, add to the skillet and stir until mixed well. Serve in pasta bowls.