Honey Glazed Ham & Gruyère Cream Pasta

Honey Glazed Ham & Gruyère Cream Pasta

This pasta does something that most weeknight dinners don't — it feels like a restaurant meal without any of the work that usually implies. The Gruyère gives the sauce a nutty, slightly sweet richness that's a world apart from what you get with cheddar or Parmesan alone. The honey glaze on the Opa's ham creates a sweet-salty undercurrent that runs through the whole dish. And a small grating of nutmeg is the ingredient most people skip and shouldn't — it's what gives the sauce depth without anyone being able to name why.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Main Course

Cuisine

American

Ingredients

• 2 cups Opa's Honey Glazed Ham, diced into 1/2-inch cubes
• 12 oz fettuccine (the wide noodles hold the cream sauce properly — penne works but you'll lose some sauce between bites)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan, plus more for finishing
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 1 cup fresh spinach
• 1/2 cup peas, frozen and thawed
• 1/2 cup reserved pasta water
• Fresh thyme leaves for garnish

Directions

1. Cook the pasta. Boil in well-salted water until al dente. Reserve 1/2 cup of the pasta water before draining — you'll need it.
2. Build the flavor base. In a large skillet, melt the butter over medium heat. Add the diced Opa's Honey Glazed Ham and cook 3-4 minutes until the edges begin to caramelize. The honey glaze will catch slightly in the pan — that's what you want. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Make the sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in the Dijon, black pepper, and nutmeg. Add the Gruyère and Parmesan, stirring steadily until the sauce is smooth and the cheese is fully melted. Don't rush this — low, steady heat keeps the sauce silky rather than grainy.
4. Bring it together. Add the drained pasta, spinach, and peas. Toss until everything is coated and the spinach begins to wilt. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches a glossy, clinging consistency. Cook another 2-3 minutes until the spinach is fully wilted and the peas are warmed through.
5. Serve. Plate in shallow bowls. Finish with shaved Parmesan, a few fresh thyme leaves, and cracked black pepper. A light drizzle of olive oil is optional but adds a nice finish.