Ham stroganoff is a satisfying dinner combining tender al dente pasta, chunks of cooked ham, and a creamy mushroom gravy! It's one of my favorite comfort food recipes that you can make with leftover ham! You'll love this uniquely flavorful twist on the traditional stroganoff recipe!
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Easy Leftover Ham Stroganoff Recipe
I look forward to holiday leftovers as much as the original dish, and this stroganoff is always first on my list of leftover ham recipes! Like beef stroganoff, it has a rich and creamy mushroom gravy and is served over tender egg noodles.
The ham offers a salty and savory pop of flavor that complements the earthy mushroom gravy beautifully. It's cozy fall or winter comfort food that the whole family will enjoy!
🥘 Ingredients
- Butter - 2 tablespoons of butter or a butter substitute.
- Ham - 2 cups of cooked ham sliced into chunks. Leftover ham or ham steaks work wonderfully.
- Flour - 2 tablespoons of all-purpose flour.
- Mushrooms - 6-8 ounces of cleaned and sliced fresh mushrooms.
- Seasoning - ¼ teaspoon each of salt & pepper to taste. Plus, the same amount of garlic powder and onion powder (or an onion powder substitute).
- Broth - 1 ½ cups of low-sodium chicken broth or a chicken broth substitute.
- Dijon - 1 tablespoon of Dijon mustard or a Dijon mustard substitute.
- Peas - 6 ounces of thawed frozen peas.
- Sour Cream - 16 ounces of sour cream or a sour cream substitute.
- Egg Noodles - 16 ounces or one pound of uncooked egg noodles. You can swap out for other pasta varieties like fettuccine, linguine, penne, or bowtie!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Using leftover cooked ham means this easy stroganoff whips up in a flash! You'll need your measuring utensils, a large skillet, a silicone spatula, a pot, and a colander to get started.
This makes 6 hearty servings of stroganoff. We love having the leftovers for lunch the next day!
Make The Gravy Sauce
Step 1: Saute the ham. Add 2 tablespoons (28 grams) of butter to a large skillet over medium heat. Once melted, add 2 cups (280 grams) of ham and saute it until warmed through.
Step 2: Add mushrooms and seasoning. Add 6-8 ounces (170 grams) of sliced fresh mushrooms, 2 tablespoons (15 grams) of all-purpose flour, ¼ teaspoon (0.75 grams) each of salt, pepper, onion powder, and garlic powder. Stir to combine. Cook off the flour taste for 2-3 minutes.
Step 3: Make the gravy. Pour in 1 ½ cups (355 milliliters) of chicken broth and 1 tablespoon (15 grams) of Dijon mustard and bring to a low simmer. Let simmer for 5 minutes or until thickened, then add the 6 ounces (170 grams) of frozen peas and simmer for another 2-3 minutes to warm them through.
Assemble and Serve
Step 4: Add sour cream. Remove from heat and stir in 16 ounces (453.59 grams) of sour cream until creamy. Cover while you boil the noodles.
Step 5: Boil the noodles. Meanwhile, cook 16 ounces (453.59 grams) of egg noodles as directed on the package. Drain the noodles (without rinsing) and add them to the sauce. Toss to combine.
Step 6: Let set. Cover and remove from heat. Let set for 10 minutes to thicken before serving.
💭 Angela's Pro Tips & Recipe Notes
- Ham is salty as-is. So, it's a safe idea to begin with less salt than written, then taste and adjust the seasonings at the end as needed.
- Fresh mushrooms like cremini or white button mushrooms work well. You can also use a mix of different mushrooms for more flavor.
- Greek yogurt makes a great alternative to the sour cream in this recipe. In either case, use the full-fat versions for the richest gravy.
- A sprinkle of fresh parsley will add a much-needed pop of color for presentation's sake!
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🥡 Storing & Reheating
Let your leftover ham stroganoff cool completely, then transfer it to an airtight container in the fridge for up to 4 days.
Freezing
Once cooled, you can freeze your leftovers in a Ziploc freezer bag for 2-3 months (squeeze out as much excess air as possible). Thaw frozen leftovers in the fridge overnight before reheating.
Reheating
Add the leftovers to a large skillet or frying pan over medium-low heat. Stir frequently until warmed through. You can quickly reheat individual portions of ham stroganoff in the microwave.
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📖 Recipe Card
Ham Stroganoff Recipe
Ingredients
- 2 tablespoon butter
- 2 cups ham (cooked and sliced into chunks)
- 2 tablespoon all-purpose flour
- 6-8 oz fresh mushrooms (sliced)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups chicken broth (low-sodium)
- 1 tablespoon Dijon mustard
- 6 oz frozen peas (thawed)
- 16 oz sour cream
- 16 oz egg noodles
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Gravy Sauce
- Add 2 tablespoon butter to a large skillet over medium heat. Once melted, add 2 cups ham and saute it until warmed through.
- Add 6-8 oz fresh mushrooms, 2 tablespoon all-purpose flour, ¼ teaspoon each, salt & pepper to taste, ¼ teaspoon garlic powder, 1 tablespoon Dijon mustard, and ¼ teaspoon onion powder and stir to combine. Cook off the flour taste for 2-3 minutes.
- Pour in 1 ½ cups chicken broth and 1 tablespoon Dijon mustard and bring to a low simmer. Let simmer for 5 minutes or until thickened then add the 6 oz frozen peas and simmer for another 2-3 minutes to warm them through.
Assemble and Serve
- Remove from heat and stir in 16 oz sour cream until creamy. Cover while you boil the noodles.
- Meanwhile, cook 16 oz egg noodles as directed on the package. Drain the noodles (without rinsing) and add them to the sauce. Toss to combine.
- Cover and remove from heat. Let set for 10 minutes to thicken before serving.
Notes
- Ham is salty as-is. So, it's a safe idea to begin with less salt than written, then taste and adjust the seasonings at the end as needed.
- Fresh mushrooms like cremini or white button mushrooms work well. You can also use a mix of different mushrooms for more flavor.
- Greek yogurt makes a great alternative to the sour cream in this recipe. In either case, use the full-fat versions for the richest gravy.
- For presentation's sake, a sprinkle of fresh parsley will add a much-needed pop of color!
- Let your leftover ham stroganoff cool completely, then transfer it to an airtight container in the fridge for up to 4 days.
- Once cooled, you can freeze your leftovers in a Ziploc freezer bag for 2-3 months (squeeze out as much excess air as possible). Thaw frozen leftovers in the fridge overnight before reheating.
- Add the leftovers to a large skillet or frying pan over medium-low heat. Stir frequently until warmed through. You can quickly reheat individual portions of ham stroganoff in the microwave, too.
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