Leftover Ham Magic

We had a smoked ham for Easter dinner that provided a considerable amount of flavorful leftovers. Most of my recipes come from others with my variations but I woke up thinking of this dish.








1.5 cups of leftover ham, diced
12 artichoke hearts, rough chopped
3 Tbs unsalted butter, divided
1/2 yellow onion sliced thin
1/2 Poblano pepper, sliced thin and cut into 2 inch pieces
3 garlic cloves, diced
1/4 tsp of ground or grated nutmeg
2 Tbs of capers, drained
1/2 cup dry white wine
1 cup heavy cream
1/2 cup sour cream
1 cup Chicken broth
1 lbs package of microwaveable golden potatoes, cooked and quartered
1 lbs of Tagliatelle or Pappardelle or any ribbon pasta you like
1 Tbs key lime juice
1 tsp of smoked paprika
Salt and Pepper to taste


  1. Prepare ingredients before beginning.
  2. Bring 2 of the Tbs of butter to foam in a large saucepan on medium high heat.
  3. Add onions, capers and peppers and cook until they soften but not browned
  4. Add artichoke hearts and garlic..stirring to warm and fragrant; Add chicken broth;
  5. Add cubed ham and wine; stirring gently; add potatoes.
  6. Reduce heat to medium low and gently stir in heavy cream and sour cream while cooking pasta.
  7. Bring 8 cups of water to a boil and cook pasta to taste (I like al dente) and drain pasta reserving 1 cup of pasta water;
  8. In a large bowl, add cooked pasta; stirring in the last tablespoon of butter
  9. Add key lime juice and nutmeg to the sauce; taste and add salt and pepper, as needed.
  10. Mix sauce into pasta adding pasta water as needed to get the consistency you like.
  11. Sprinkle the smoked paprika on top and serve.