Spicy Ham and Mushrooms

Spicy Ham and Mushrooms

My husband and I are in a celebratory mood!

I’m thrilled to announce the birth of our fifth grandchild (third granddaughter) just last week. God is good. New babies are such a miracle and always point me straight back to the Creator.

I’m also excited to commemorate Easter this Sunday. Billy and I are both doing the study of John in Bible Study Fellowship, and this week we are examining the crucifixion and resurrection of Jesus. Perfect timing!

Speaking of Easter, we are hosting Easter dinner at our house. The whole family will be here  along with some long-time church friends who also happen to be the in-laws of my youngest son. We share the aforementioned grandbaby.

Although I don’t plan to serve ham this Easter, I know many of you do. (My menu will probably include these Beefy Sausage-Filled Pinwheels.) Whenever ham is on the menu, we seem to have plenty of leftovers. This recipe is a perfect way to recycle some of that ham. It’s simple and quick to pull together. I like to serve it over mashed cauliflower but it would be delicious served over grits, mashed potatoes, rice, or pasta. Don’t hesitate to play with the seasoning to suit your taste. You could also sub canned mushrooms for fresh if you are looking to pull dinner out of your pantry.

Spicy Ham and Mushrooms
 
Author:
Recipe type: Entree
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
A great way to use leftover ham to make a new and delicious meal
Ingredients
  • 2 tablespoons butter
  • 4 scallions, coarsely chopped
  • 8 ounce package white button mushrooms, sliced
  • 1-1/2 cup coarsely chopped ham
  • 1-1/2 cup marinara or spaghetti sauce
  • 1 teaspoon cajun seasoning (I like Tony Chacheres)
Instructions
  1. Melt butter in medium skillet. Add scallions and mushrooms and saute until soft, approximately 3-4 minutes.
  2. Add ham and marinara along with seasoning. Simmer until sauce is thickened to your preference. For me, that's about 15-20 minutes.
  3. Serve over mashed cauliflower, mashed potatoes, pasta, grits, or rice.

Tip of the Day:  If you don’t have time or like a fresher taste, strain your marinara instead of cooking it down on the stove. Pour sauce into a coffee filter-lined colander and let it sit on the counter until it is the thickness you prefer. It doesn’t take long.

Just for fun and because I know some of these old posts may be new to some of you, I’m including some other ideas for leftover ham and other Easter-related foods.

Ham Salad Sandwiches
Ham Salad Sandwich Spread with a Basil TwistPost-Easter Ham and Veggie Fried Rice
Post-Easter Ham and Veggie Fried RiceDeviled Eggs the Whole Family Will Eat
Sweet and Sour Deviled EggsChallah from the Bread Machine
Challah from Your Bread MachineSlow Cooker Pulled Ham
Slow Cooker Pulled Ham and Honey Mustard Barbecue Sauce

 

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