Leftover Ham Ramen

This easy leftover ham ramen makes for a quick Asian-inspired dinner that is perfect for using leftover ham from the holidays. Using packages of ramen noodles without the seasoning packets cuts down on cook time, and a flavorful homemade broth makes this ramen taste restaurant-worthy.

Potstickers or sweet potato sushi would make a fabulous appetizer to your ramen.

Jump to:

• Easy Ramen Noodles With Ham
• 🥘 Ingredients
• 🧂 Substitutions & Additions
• 🔪 How To Make Leftover Ham Ramen
• 💭 Angela's Pro Tips & Notes
• 😋 More Delicious Ham Recipes
• 📖 Recipe Card
• 💬 Reviews

Easy Ramen Noodles With Ham

This incredibly comforting homemade ramen made with leftover ham is a family favorite for after the holidays. To get a warm bowl of this savory Japanese soup, you usually need to travel to a restaurant (or settle for the overly-salty packaged stuff), but not anymore!

I repurpose the packaged noodles and some leftover hard-boiled Easter eggs, and pair it with a homemade umami broth that will keep you totally content with staying in for dinner!

🥘 Ingredients

You may need to make a quick trip to the store, but all of these ingredients are easy to locate. Many can be found on the Asian foods aisle at the supermarket.

• 1 tablespoon Butter - For sauteing the ham, ginger, and garlic. You could use olive oil, but butter gives more flavor.
• 1 teaspoon Sesame Oil - Be sure to measure it out because sesame oil can be overpowering.
• 1 pound Ham - Your ham should be already cooked, I used leftovers from Easter. I also cut mine into strips, but you could dice the ham if you prefer.
• 1 tablespoon Ginger - Freshly grated or finely minced ginger is best. If using frozen grated ginger it is the equivalent of 1 cube.
• 2 teaspoons Garlic - About 2 average-sized cloves, minced.
• 4 cups Chicken Broth - If you want more ham flavor, make ham stock with any leftover bones and use that instead!
• ⅓ cup Soy Sauce - More to taste, if desired.
• 2 tablespoons Hoisin Sauce - If you can't find hoisin, try one of these hoisin sauce substitutes.
• 2 tablespoons Rice Vinegar - Rice vinegar is slightly sweeter than other vinegars. If you don't have any on hand, add a small pinch of sugar to apple cider vinegar, rice wine vinegar, or sherry vinegar, and use that in its place.
• 9 ounces Ramen Noodles - 3 standard-sized packages of ramen noodles, toss out the flavor packets.

🧂 Substitutions & Additions

• Hard Boiled Egg(s) - Make enough for each serving to have 1-2 halves of the egg.
• 2 tablespoons Chili Paste (optional) - More or less to taste. This is also found on the Asian foods aisle and is generally near the hoisin sauce.
• 1 tablespoon Siracha (optional) - For those that like a bit more spice (especially when combined with chili paste).
• ¼ cup Shiitake Mushrooms - These generally are sold dried, but will rehydrate when cooking in the broth.
• ½ cup Carrots - 1-2 shredded carrots (depending on size), or buy a bag of pre-shredded carrots.
• ½ cup green onions - About half a bunch, sliced. Chives could also be used.
• Sesame Seeds - For sprinkling over top of the ramen. I used a blend of white and black sesame seeds.
• Bok Choy Leaves - I use just a few leaves, but you can use as many or as little as you like.

🔪 How To Make Leftover Ham Ramen

To make your ramen you will need a skillet, a saucepan, and measuring spoons/cups.

1. Brown the ham. In a skillet over medium heat melt 1 tablespoon of butter with 1 teaspoon of sesame oil until it just begins to bubble. Add 1 pound of sliced or diced cooked ham and brown for 2-3 minutes. Use tongs to transfer the browned ham to a plate and set aside.
2. Saute. Add 1 tablespoon of ginger and 2 teaspoons of garlic to the pan juices and saute for 1 minute before adding the remaining broth ingredients (4 cups chicken broth, ⅓ cup soy sauce, 2 tablespoons hoisin sauce, and 2 tablespoons rice vinegar). Whisk to combine, bring to a low boil, then reduce the heat to low just to keep it warm.
3. Boil noodles. Meanwhile, bring a saucepan of water to a rolling boil and boil the ramen noodles for 3 minutes. Once tender, remove them from heat, drain the water, and rinse them under cold water to halt the cooking.
4. Assemble. Portion the noodles into bowls and pour the broth over the top. Add the browned ham, desired toppings, and any optional ingredients (hard-boiled eggs ,2 tablespoons chili paste, 1 tablespoon sriracha, ¼ cup shiitake mushrooms, ½ cup carrots, ½ cup green onions, sesame seeds, and bok choy leaves), and serve (*see note).

💭 Angela's Pro Tips & Notes

• Additions to the broth, like chili paste or sriracha, can be added when combining the broth ingredients. Other optional ingredients, with the exception of the egg, can be added at the end or cooked briefly in the broth, if desired.
• Prefer soft-boiled eggs? Cook the ramen as directed above and allow the broth and noodles to set aside while you boil an egg (or more) for 6 ½ minutes. Plunge directly into an ice bath and peel as soon as the eggs are comfortable to handle, between 30 seconds to a minute.
• Storing leftovers: Leftover ham ramen can be kept in an airtight container in the fridge for 1-2 days. If the ham has already been stored for awhile before making the ramen, it is best to enjoy it right away.
• Freezing: The broth can be made ahead and frozen in an airtight container for up to a month. Thaw in the fridge overnight before using. I do not recommend freezing your soup with all of the additions and toppings because they will become significantly less fresh, even mushy.
• Reheating: To reheat, simply put your ramen in the microwave for 40-50 seconds, depending on how much is in the container. Do not reheat leftovers more than once. Each time the leftover ham is reheated it increases risk of food-borne illness.

😋 More Delicious Ham Recipes

• Air Fryer Grilled Ham and Cheese
• Ham and Potato Casserole
• Cauliflower Ham Pasta Casserole
• Crockpot Creamy Ham Potato Soup
• Ham Loaf
• Ham and Pea Pasta

📖 Recipe Card