Leftover ham makes a whole new meal the next day: gluten free ham tetrazzinni with hearty cheddar cheese sauce and sturdy Tinkyada spaghetti.
On Sundays when company comes to visit, I often make a ham because it goes a long way and is always enjoyed by all. Sometimes there’s enough leftovers to make a whole new meal the next day. I cut up the ham the night before and, in no more than 15 minutes, I can prepare gluten free ham tetrazzinni, ready to pop in the oven.
I prefer ham with no added nitrates or nitrites, no artificial ingredients or preservatives. You may find this one at Whole Foods.
This dish is similar to my turkey tetrazzini except I doubled the mushrooms because my husband loves a lot of mushrooms and stirred in hearty cheddar cheese for a wonderful sauce. You may want to try Tinkyada spaghetti this time as I did. I love that it is never mushy and always tastes quite delicious.
Enjoy! Have a happy healthy week.
Gluten Free Ham Tetrazzini
Ingredients
- 12 oz gluten free Tinkyada spaghetti cook according to package directions
- 1 lb. mushrooms sliced
- 1/4 cup + 3 1/2 tblsp. butter
- 1/2 cup Bob’s Red Mill gluten free all-purpose flour
- 2 cups gluten free chicken broth
- 2 1/2 cups of milk
- 2 tblsp. of sherry
- 3 cups leftover nitrite free ham cut into bite size pieces
- 3 drops of lemon juice
- 3 pinches of nutmeg
- 1 tsp. salt
- dash of pepper
- 1 1/2 cups cheddar cheese
- 1 cup gluten-free panko breadcrumbs
Instructions
- Preheat oven to 400°F.
- Butter a 3 quart casserole dish.
- Cook the mushrooms in 1 1/2 Tblsp. of the butter over medium heat, stirring, about 5 minutes. Set aside.
- In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for one minute. Remove from the heat.
- Slowly whisk in the broth until smooth.
- Then whisk in the milk and heat on a medium flame, whisking constantly, simmering for one minute. Then stir in the sherry and simmer for one more minute.
- Remove from the heat. Season with lemon juice, nutmeg, salt and pepper to taste. Add the spaghetti, ham, cheddar cheese and mushrooms to the sauce and toss.
- Transfer the entire mixture to the buttered casserole.
- In a separate pan melt 2 tablespoons butter and then mix in 1 cup panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the tetrazzini.
- Bake uncovered on the middle rack of the oven until the sauce is bubbly and the top is golden, about 20 minutes. Then put under the broiler for 1 minute to brown the top a little bit more.
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Cia from Cia Says says
I don’t really understand the gluten free diet but I am curious as to how this tastes.
Barbara says
Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment.
Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
Many folks who have not been specifically diagnosed with celiac disease have found that avoiding gluten helps with what ails them.
I have experimented with many gluten free products so that my family and friends enjoy tasting my recipes whether or not they need to avoid gluten.
Gluten free doesn’t mean flavor free 🙂
Mary says
Looks delicious! I wish I could smell it from my screen… Will have to give the recipe a try sometime.
Barbara says
Ha ha That would be some fresh technology to be able to smell the food! 🙂
Alana says
I can get nitrate free ham from a local supplier that sells at our farmers market – so fortunate! This sounds delicious, with the gluten free panko bread crumbs and cheese. Crusty!
Barbara says
I just love local farmer’s markets! That’s terrific.