There is a limit to just how much sliced ham you can eat during the Holiday season. As always we have a lot of leftover honey baked ham day after Christmas. I’ve always tried to think of ways to add it to various dishes or create new ones with it.

This time, I made creamy pasta with ham, peas and mushroom.

First, cook your pasta (spaghetti) according to package directions, drain and set aside. Note: Add 1/2 cup frozen peas in the last 2 minutes of cooking.

Heat a pan and add 2 tbsp. olive oil and pat of butter and saute one medium chopped white onion and cook until translucent. Then add a handful of sliced white mushrooms and continue cooking until it has released it’s juices. Remove from pan and set aside. In the same pan, add a cup of honey baked ham cut into thin strips and fry until just brown on the edges and set aside.

Get a medium sized skillet and heat 1/4 cup butter until melted. Stir in 1/4 cup all purpose flour and cook for 1 minute until bubbly. Then gradually whisk in 2 cups milk. Continue cooking under low heat until sauce has thickened. Season with salt and white pepper. Add in your mushroom/onion mixture and your ham and stir until well combined. Place your cooked pasta with peas into the sauce and gently stir everything together.

Arrange pasta into serving bowls and grate some parmesan cheese on top before serving.