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I had purchased a center cut ham steak the last time I went out shopping with my sister. She did as well. We find that they are a really great and economical option when it comes to making meals. Usually you can get away with only using a half a steak (depending on what you are cooking) per meal. My sister made her ham, cheese and potato casserole with half and a quiche with the other half.
Today am using the first half of my ham steak in a delicious one pan skillet supper. I adapted the recipe from one which I found on Julia’s Eats & Treats. Not only did it look delicious, but I am a real sucker for “all-in-one” skillet meals!
By all-in-one I mean that everything cooks all in the same pan. There no need to cook the pasta separately. It cooks right in with the sauce! Simple and convenient. Not that I am lazy, but if I can cut down on the amount of dishes I need to wash, that’s even better!
I did take the liberty of cutting her recipe in half so that it only makes 3 servings. If you are wanting to feed more people simply double everything. The cook times would remain the same.
I was really pleased with how it turned out. That sauce was lush and rich and creamy, without there being a lot of fat in it. There was no need to add additional salt either. (Always a bonus for me.) It tasted perfect just as it was!!
Quick, easy, delicious and all in one pan? Works for me every time! This is a real winner of a dinner!
WHAT YOU NEED TO MAKE ONE POT HAM & PENNE SKILLET RECIPE
A few simple ingredients and a large non-stick skillet. This is a really simple recipe. I promise.
1/2 TBS light olive oil
1/4 cup (40g) finely chopped onion
1 fat clove of garlic, peeled and minced
1 1/2 cup (220g) cubed/diced cooked ham
1/4 tsp dried parsley flakes
1/4 tsp dried basil flakes
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/8 tsp white pepper
1 1/2 cups (360ml) chicken broth
1 cup (240ml) whole milk
2 TBS plain all purpose flour
8 ounces (227) uncooked penne pasta
1 cup (165g) frozen peas, thawed
1/4 cup (45g) grated Parmesan cheese
For this I used 1/2 of a center ham steak that I had bought at the local shops. It was about 1/2 inch thick, with the round bone in the center. Later this week I am going to be showing you a video on what to do with the other half. I paid $4.88 for the ham steak and for that I am getting two very generous meals. I call that economy!
I just used an ordinary brown cooking onion, about 1/2 of a medium to smallish one. I also used a tsp of already minced garlic, organic, Canadian, that I had bought at Sobey’s. This is what seems to work best for me. I find that when I buy fresh heads of garlic, they dry out before I can get them all used up.
The pasta I used was Molisana Penne Rigate. I think the Rigate means that there are little ridges runing down the sides of the pasta. Molisana is one of my favorite pastas.
I used Green Giant frozen baby peas. I poured boiling water over them in a colander and then left them to drain while I got on with the recipe.
I did sprinkle extra Parmesan cheese over top when I spooned my serving out onto my plate. I took one serving over to my next door neighbor and I will probably eat the other serving later this week.
HOW TO MAKE ONE POT HAM & PENNE SKILLET RECIPE
This is really simple to make. I have set out the steps in the photograph above. Follow from top left down and across the bottom. The finished dish is in the large photo to the top right.
Heat the oil in a large skillet over medium heat. Once warm, add the ham and the onion. Cook, stirring, until the onion has softened, without browning.
Add the garlic and cook for about 30 seconds until very fragrant. Then stir in the parsley, basil, oregano, pepper and red pepper flakes. Cook for about a minute and then add the flour, stirring to coat everything. Cook for one minute longer.
Whisk in the broth and milk. Combine well and then stir in the penne pasta.
Bring to the boil, then reduce to a simmer and cook for 10 to 12 minutes, stirring frequently. (If the sauce cooks down too much, add a bit of boiling water or hot chicken broth.)
Add the peas and simmer for about 5 minutes longer, or until the pasta is just cooked and the peas are heated through. The sauce should be rich and thick.
Sprinkle with the Parmesan cheese and serve immediately. Enjoy!
I did sprinkle extra Parmesan on my serving because, well, can you ever have too much cheese?
This was really delicious. I did have to cook mine for about 3 to 4 minutes longer than the original recipe and it was perfect. I also added about 1/3 of an extra cup of stock as I was cooking it.
It was fabulous dusted with some additional Parmesan cheese on top and a garlic stick on the side. A tossed salad would also go exceptionally well with this!
If you have a special fondness for recipes containing ham, you might also enjoy the following delicious options!
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. Its fabulous any which way!
SLOW COOKER HAM & POTATO CHOWDER – This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
Yield: 3 Servings
Author: Marie Rayner
One Pot Ham & Penne Skillet Recipe
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
This is a fabulous all in one skillet supper where the pasta cooks in the same pan as everything else. You end up with perfectly cooked pasta with lots of ham and peas, in a lush, rich and creamy sauce that everyone will love.
Ingredients
1/2 TBS light olive oil
1/4 cup (40g) finely chopped onion
1 fat clove of garlic, peeled and minced
1 1/2 cup (220g) cubed/diced cooked ham
1/4 tsp dried parsley flakes
1/4 tsp dried basil flakes
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/8 tsp white pepper
1 1/2 cups (360ml) chicken broth
1 cup (240ml) whole milk
2 TBS plain all purpose flour
8 ounces (227) uncooked penne pasta
1 cup (165g) frozen peas, thawed
1/4 cup (45g) grated Parmesan cheese
Instructions
Heat the oil in a large skillet over medium heat. Once warm, add the ham and the onion. Cook, stirring, until the onion has softened, without browning.
Add the garlic and cook for about 30 seconds until very fragrant. Then stir in the parsley, basil, oregano, pepper and red pepper flakes. Cook for about a minute and then add the flour, stirring to coat everything. Cook for one minute longer.
Whisk in the broth and milk. Combine well and then stir in the penne pasta.
Bring to the boil, then reduce to a simmer and cook for 10 to 12 minutes, stirring frequently. (If the sauce cooks down too much, add a bit of boiling water or hot chicken broth.)
Add the peas and simmer for about 5 minutes longer, or until the pasta is just cooked and the peas are heated through. The sauce should be rich and thick.
Sprinkle with the Parmesan cheese and serve immediately. Enjoy.
Did you make this recipe?
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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