For just the three of us, I bought a huge ham for Christmas thinking we’d be eating ham all year. Funny how delicious and easy ham is for a main course, sandwich, or just a snack. By the time I made this Ham Tetrazzini recipe by Spicy Southern Kitchen, the ham was gone. We ate it all. Wow. I’m tempted to buy another one. Who says who can’t order a huge hunk of ham any time of year?
Instead, I made this recipe with a ham steak, which is pretty easy to find at the grocery store and relatively inexpensive unless you buy the organic, uncured kind that I feel compelled to buy. I think it tastes better, but it’s probably just my imagination. Buy whatever ham you want.
This recipe is definitely a make again. The only change I made was to leave out the mushrooms since the boys won’t touch them with a 6-foot pole. I also didn’t cook the frozen peas because I didn’t want them to get mushy. Another thing I noticed is that the recipe didn’t give me any cooking times so I decided to add that to the recipe to help you guys out. I like to be able to time things and I’m sure some of you do too.
By the way, tetrazzini is totally old school and I’m okay with that. You should be too. I remember my grandmother telling me how much she loved it. And what’s not to love? It’s got meat. It’s got carbs. It’s got cheese. These are all good things.
Gather your ingredients. Dice up an onion and some ham. Measure out your peas and cheeses.
Boil some spaghetti. You can use any kind of pasta so I think fettuccine or even egg noodles would have worked. The tall boiling pot I like to use encourages me to break the pasta in half. Frankly, I prefer shorter spaghetti. I know I’m “breaking” the rules. Not sorry.
I waited for my pasta to be done before making the sauce, but you can get a head start if you like. In a skillet, melt some butter and add your onion. Cook for about 5 minutes.
Add the soup, milk, and peppers. I actually ran out of white pepper so I added more than the prescribed black pepper. I actually don’t know why you need both black and white pepper, but let’s go with it.
Mix that all up and then add your ham, peas, and cheeses.
Stir it all up and cook until it’s melted, which is about a minute or two.
The recipe said to salt it to taste, but I think it’s perfect without any additional salt because of the ham and cream of chicken soup.
Drain your cooked pasta and add it to the skillet. Mix it up.
Put some onto a plate. Throw some parsley on it to make it look pretty. Voila! Dinner is served!
What I liked about this dish is the creaminess without it being too rich. You can sub out milk for cream, but with the cheeses you don’t really need to do that. The smokiness of the ham adds another depth of flavor that is salty and comforting. Definitely go retro and make this.
- 8 ounces spaghetti
- 2 tablespoons butter
- 1/2 medium onion diced
- 10.75 ounces cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1 1/2 cups ham diced
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- Cook spaghetti according to package directions in salted water.
- Melt butter in a large skillet. Add onion and cook until onion is soft, about 5 minutes.
- Add soup, milk, and both peppers to the skillet and mix well.
- Add ham, peas, cheddar cheese, and Parmesan cheese and stir and cook over medium heat until cheese is melted, about 1-2 minutes.
- Add drained pasta to the pan and mix well.