Looking for a way to use up that leftover holiday ham? This leftover ham ragu with pork roast added is the perfect recipe for such an occasion!
With as busy as our lives our right now, the simpler the weeknight dinner recipes the better. I’ve started making dishes on the weekend that I can either eat all week long or have enough leftover ingredients (like chicken or steak) to make something easy out of them. Word on the street is that ham is a popular Easter dish, and I’m sure many of you will have enough leftover ham to feed a family of four for weeks. I decided to post a recipe today that puts that leftover ham to use.
I love ragu. Sometimes I just crave red meat sauce and pasta, so this past weekend I decided to make a big batch of it for the week. Using leftover ham and a small pork shoulder or roast, this leftover ham ragu is super simple to make. It’s a great recipe to set it and forget it. The longer you cook it the better. You want that pork falling apart. The ham adds a whole new dimension of flavor to this traditional ragu. It adds texture and some most necessary fat!
This is a recipe the whole family will love, and I hope you guys love it too! Enjoy!
Beer We are kind of out of season to be pairing with oktoberfests, but I love them with tomato sauce. Tomatoes are super hard to pair with because they are extremely acidic, but I think an oktoberfest works really well in this situation. It is definitely a little bit more malty and they can sometimes have a very slight hint of sweetness which counters the acidity in this sauce. This is a great pairing, even if it is the start to spring, so give it a try when you make this recipe!
Leftover Ham Ragu
Instant Pot Pumpkin ChiliPrint Pin Rate
- 3 tbsp olive oil
- 1 large onion finely chopped
- 2 large carrots finely chopped
- 3 garlic cloves finely minced
- 1 butternut squash peeled, remove seeds, and chopped
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground cumin
- 1 tsp crushed red pepper
- salt and black pepper to taste
- 1 1/2 lb ground turkey leave out for vegetarian
- 2 tbsp chopped herbs of choice
- 15 oz can pumpkin puree
- 15 oz can fire-roasted tomatoes drained
- 15 oz can tomato sauce
- 15 oz can cannellini beans
- 1/2 cup heavy cream
- toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, green onions
- To your instant pot, heat the olive oil using the sauté setting. Add the onion, carrots, garlic, and a pinch of salt and black pepper. Cook until softened, about 5 minutes. Add the remaining ingredients up to and without the heavy cream.
- Change the setting on your instant pot to pressure cook, and set the timer to 25 minutes (the time will vary depending on what altitude you are at - use your best judgement). Pressure cook for 25 minutes. Using the quick release, release the pressure from the instant pot.
- Stir in the heavy cream and season with salt and pepper to taste. If at this moment the chili is still not packing enough heat, feel free to add some chili powder and/or cayenne pepper to taste.
- Serve the chili warm with desired toppings and fresh corn muffins.
- If you are using a slow cooker, follow all instructions aside from the use of an instant pot. Cook on high for 3 hours or low for 6 hours.