Heavenly Ham Tetrazzini with a Ghosted Maple Twist
Al Wood
Introduction
Looking for a cozy meal that brings a little sweetness to your savory favorites? Our Ham Tetrazzini with a twist of Wood's Ghosted Maple Syrup offers a delightful balance of flavors that will transform your dinner table into a place of comfort and joy.
Why Add Maple Syrup?
Infusing traditional Ham Tetrazzini with Wood's Ghosted Maple Syrup not only enhances the dish with a unique sweetness but also deepens the flavor profile, adding complexity that complements the salty ham and creamy sauce beautifully.
Ingredients Spotlight
- Ghosted Maple Syrup: Adds a hint of smoky sweetness.
- Diced Ham: Provides a hearty, savory bite.
- White Mushrooms and Garlic: Build a rich, earthy foundation.
- Cream Cheese: Creates a luxuriously creamy texture.
Simple Steps to Culinary Bliss
This dish comes together in just a few simple steps. Begin by sautéing the ham with maple syrup, then build the sauce with wine, broth, and cream cheese. Combine with pasta, top with breadcrumbs, and bake to golden perfection.
Serving Suggestions
Perfect for a weeknight dinner or a comforting meal on a chilly day, this Ham Tetrazzini can be served with a side of steamed vegetables or a crisp green salad to add a fresh contrast to the rich and creamy pasta.
Heavenly Ham Tetrazzini with a Ghosted Maple Twist
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
6-8
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
- 12 ounces spaghetti, broken in half
- 1 tablespoon olive oil for pasta water
- 6 tablespoons salted butter, divided
- 2 cup diced ham
-
3 tablespoons Wood's Ghosted Maple Syrup
- 8 ounce white mushrooms, quartered
- 4 cloves garlic, finely chopped
- ¾ cups dry white wine
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (8-oz.) package of cream cheese, cubed
- 1 cup frozen green peas
- 1 cup shredded white cheddar cheese or Swiss cheese
- 1 cup grated parmesan cheese, divided
- ½ teaspoon ground black pepper, plus more to taste
- Nonstick cooking spray
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 350°F.
- In a large pot of water add the olive oil and cook the pasta 2 minutes less than the package instructions. Reserving about ¾ cup of pasta water, drain the pasta, rinse, and set aside.
- In a large pot over medium heat, melt 1 tablespoon of butter. Stir in the ham and sauté until golden and fragrant, 3 to 5 minutes. Add the Ghosted Maple Syrup and cook for 1 minute, stirring constantly. Remove the ham to a plate.
- In the same pot, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms and salt, and sauté until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half, 3 to 5 minutes.
- Sprinkle in the flour, and cook until the flour is blended with the butter, 2 to 3 minutes. Slowly pour in the broth and stir, cooking for another few minutes until the sauce thickens.
- Reduce the heat to medium-low. Gradually add the cream cheese, stirring until combined. Do not boil the sauce. Add the ham, peas, cheddar cheese, and ¾ cup of parmesan. Stir to combine. Add the pepper and salt, to taste.
- Add the cooked spaghetti and stir to combine. Add the pasta water to loosen the sauce. (Add up to ½ cup of water, as needed.)
- Meanwhile, heat 2 tablespoons of butter until melted. Stir in the breadcrumbs and the remaining ¼ cup of parmesan.
- Spray a large (3-quart or 13-by-9-inch) baking dish with nonstick cooking spray. Pour the mixture into the pan. Drizzle the top with another ¼ cup of pasta water to keep the spaghetti from drying out. Sprinkle with the breadcrumb mixture.
- Bake until the casserole is bubbly and the crumbs are golden brown 20 minutes. Allow to rest for 5 minutes before serving, sprinkled with parsley, if you like.
