White Wine & Mustard Ham Fettuccine

Christmas leftovers don’t have to live in a sad container at the back of the fridge. That beautifully glazed ham you enjoyed over the holidays can be transformed into a quick, comforting, and slightly indulgent meal—like this creamy fettuccine. Whether diced, shredded, or sliced, leftover ham pairs perfectly with a rich sauce, a splash of white wine, and a sprinkling of cheese. Add in some pantry staples or a few seasonal vegetables, and you’ve got a dinner that feels fresh and festive without any extra cooking fuss.

Serves: 4 | Prep: 10 mins | Cook: 15–20 mins

Ingredients:

• 350g fettuccine pasta

• 1 tbsp olive oil

• 1 small shallot or onion, finely chopped

• 2 cloves garlic, minced

• 250g leftover ham, diced

• 1/2 cup dry white wine (optional, or use chicken stock)

• 300ml cream

• 1 tsp Dijon mustard

• 1/2 cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped, for garnish

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Drain, reserving 1/2 cup of pasta water.

2. Sauté aromatics: Heat olive oil in a large pan over medium heat. Add shallot or onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds.

3. Add ham & wine: Stir in diced ham, then pour in white wine. Let it simmer for 2–3 minutes until slightly reduced.

4. Make the sauce: Lower the heat, stir in cream and Dijon mustard, and simmer gently for 2–3 minutes. Add Parmesan cheese and stir until melted. If the sauce is too thick, loosen with a splash of pasta water.

5. Combine pasta and sauce: Toss the drained pasta in the sauce until well coated. Season with salt and pepper to taste.

6. Serve: Garnish with chopped parsley or chives and extra Parmesan. Serve immediately.

Festive Tip: Add a handful of peas or blanched asparagus tips for colour and a touch of green—it makes it feel a little more “Christmas left-over chic”!

Ham Storage Tips

• Fridge: Leftover cooked ham can be stored in an airtight container or tightly wrapped in foil/plastic wrap for 1-2 weeks.

• Freezer: For longer storage, wrap ham in freezer-safe foil or place in a freezer bag. Label with the date. Frozen cooked ham can last 1–2 months for best quality.

• Thawing: Thaw frozen ham in the fridge overnight before using in recipes. Avoid leaving at room temperature for safety.