Have Leftover Ham?...MAKE These! 3 Easy Ham Recipes

Ingredients

• 8 oz Rotini Pasta (dry, about 2 cups; cook al dente)
• 0.5 cup Mayonnaise (regular or light)
• 4 Tbsp Sour Cream (full‑fat for best texture)
• 0.33 cup Buttermilk (low‑fat)
• 2 tsp White Wine Vinegar (adds tang)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 1 tsp Black Pepper
• 1 Tbsp Fresh Dill (chopped)
• 2 Tbsp Fresh Parsley (chopped)
• 1 cup Leftover Ham (cubed)
• 1 pint Cherry Tomatoes (halved)
• 1 cup Cheddar Cheese (cubed, sharp preferred)
• 1 large Green Onion (sliced thin)
• 1 large Avocado (diced; toss with 1 tsp lemon juice to prevent browning)
• 1 tsp Lemon Juice (fresh)
• 2 large Hard‑Boiled Eggs (cooled, peeled, quartered)
• to taste Freshly Ground Black Pepper (for garnish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the rotini and cook for about 7 minutes, or until al dente. Drain in a colander and rinse briefly with cold water to stop cooking; set aside to cool.

   Time: PT10M

   Temperature: 100°C

2. Prepare the Buttermilk Ranch Dressing

   In a small bowl, combine 0.5 cup mayonnaise, 4 Tbsp sour cream, 1/3 cup low‑fat buttermilk, 2 tsp white wine vinegar, 0.5 tsp each garlic powder, onion powder, and salt, and 1 tsp black pepper. Stir in 1 Tbsp chopped dill and 2 Tbsp chopped parsley until smooth.

   Time: PT5M

3. Toss Pasta with Dressing

   Transfer the cooled rotini to the large mixing bowl. Pour the ranch dressing over the pasta and toss gently until every piece is evenly coated.

   Time: PT2M

4. Prepare the Mix‑Ins

   While the pasta cools, cube the ham (1 cup), halve the cherry tomatoes, cube the cheddar cheese, slice the green onion, dice the avocado and toss with 1 tsp lemon juice, and quarter the hard‑boiled eggs.

   Time: PT8M

5. Hard‑Boil the Eggs

   Place the eggs in a pot of water, bring to a medium boil, then lower heat and simmer for 10 minutes. Immediately transfer to an ice‑water bath for 2 minutes, then peel. This yields firm whites and bright yolks.

   Time: PT14M

   Temperature: 100°C

6. Combine All Ingredients

   Add the cubed ham, cherry tomatoes, cheddar cheese, and sliced green onion to the dressed pasta. Gently fold to distribute. Transfer the mixture to a wide serving bowl, then arrange the avocado cubes and egg quarters on top for visual appeal. Sprinkle with extra black pepper if desired.

   Time: PT3M

7. Serve or Chill

   Serve immediately at room temperature or cover and refrigerate for up to 4 hours. The salad tastes best chilled but can be enjoyed slightly warm if preferred.

   Time: PT0M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

45g

Fat

35g

Fiber

4g

Ingredient Substitutions

• Instead of Rotini Pasta: fusilli, penne
• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Buttermilk: milk with a splash of lemon juice
• Instead of White Wine Vinegar: apple cider vinegar
• Instead of Garlic Powder: fresh minced garlic (use less)
• Instead of Onion Powder: finely minced onion
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Dill: tarragon
• Instead of Fresh Parsley: cilantro
• Instead of Leftover Ham: cooked turkey, cooked bacon
• Instead of Cherry Tomatoes: grape tomatoes
• Instead of Cheddar Cheese: Swiss, Monterey Jack
• Instead of Green Onion: chives
• Instead of Avocado: ripe mango cubes
• Instead of Lemon Juice: lime juice
• Instead of Hard‑Boiled Eggs: hard‑boiled tofu cubes for vegans

Equipment Needed

• Large Pot
• Colander
• Mixing Bowl (large)
• Small Bowl
• Whisk or Fork
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Serving Bowl (wide)
• Ice Bath Container (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Cooking pasta al dente to avoid mushiness
• Hard‑boiling eggs using the ice‑bath method for easy peeling
• Tossing pasta with dressing before adding mix‑ins to ensure even coating
• Keeping avocado and egg separate until final plating to prevent browning and maintain presentation

Chef Tips from the Video

• Use chilled pasta for a fluffier texture
• Fresh herbs make a huge difference; if unavailable, use dried herbs at 1/3 the amount
• Add a pinch of smoked paprika to the dressing for a subtle smoky note

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended; texture of pasta and avocado will degrade

Room temperature: Can sit out for up to 2 hours during a buffet

Make-Ahead Tips

• The ranch dressing can be made up to 2 days ahead and kept refrigerated
• Cooked pasta can be cooled, tossed with a little oil, and stored separately
• Hard‑boiled eggs keep well peeled in the fridge for up to a week

Frequently Asked Questions