EspañolThis is not your ordinary spaghetti with ham and cream sauce. This spaghetti is festive, creamy, rich, ideal for your holidays and other celebrations. You have to try it!
This is my mom's recipe. She makes it every year during the holiday season. It's so yummy and popular that she actually makes a double quantity each year, so everybody can have leftovers. And we have a large family.
The beauty of this spaghetti with ham is that you can actually prepare it one day before or the morning of your party, which frees up your time for other activities. Just put it in the oven before serving.
About the Cheese
One quick note about the cheese. This dish is better if you use Oaxaca cheese, which usually comes in a ball form, has tangy overtones, and is easy to shred. It also melts easily.
If you live in México you won't have any issues finding it, if you live in the USA check your local Mexican markets.
You may be able to find it also at regular supermarkets like Kroger, Safeway, Foods 4 Less, and Walmart. Look for brands like El Mexicano, Cacique and VVSupremo.
If you have leftover ham from your Thanksgiving or Christmas celebrations, this is a great dish to use it in.
Enjoy!
Spaghetti with Ham and Cream Sauce
12 portions
Prep time: 20 minutes – Start to finish: 45 minutes
Ingredients
- 1 lb dry spaghetti
- 1 tablespoon salt
- 5 tablespoons butter, divided
- 1 lb ham, chopped
- 1 lb shredded Oaxaca or Manchego cheese*
- 1 1/2 cups sour cream or Mexican cream
- 1 teaspoon chicken bouillon
- Italian parsley to taste, finely chopped
- 3/4 cup condensed milk
Utensils
- Large pot
- Collander
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Oven proof baking dish or a Dutch oven
Process
Pre-heat oven to 400 degrees F.
Cook spaghetti according to the instructions on the package. Add the salt to the water.
Grease an oven-safe plate with one tablespoon of butter. Chop the other three tablespoons in small chunks, set aside.
Cover the bottom of the greased plate with 1/3 of the spaghetti, add 1/3 of the sour cream, 1/3 of the chicken bouillon, 1/3 of the chopped ham, 1/3 of the shredded cheese, 1/3 of the parsley, and 1/3 of the chopped butter.
Repeat and repeat. You will end with three layers.
Pour the evaporated milk on top and bake for 20-30 minutes or until cheese is melted.
Enjoy!
Print the Spaghetti with Ham and Cream Sauce Recipe
Spaghetti with Ham and Cream Sauce
Ingredients
- 1 lb dry spaghetti
- 1 tablespoon salt
- 5 tablespoons butter divided
- 1 lb ham chopped
- 1 lb shredded Oaxaca or Manchego cheese*
- 1 1/2 cups sour cream or Mexican cream
- 1 teaspoon chicken bouillon
- Italian parsley to taste finely chopped
- 3/4 cup evaporated milk
Utensilios
- Large Pot
- Collander
- * Measuring cups
- * Measuring spoons
- Oven proof dish or Dutch oven
Instructions
- Pre-heat oven to 400 degrees F.
- Cook spaghetti according to the instructions on the package. Add the salt to the water.
- Grease an oven-safe plate with one tablespoon of butter. Chop the other three tablespoons into small chunks, set aside.
- Cover the bottom of the greased plate with 1/3 of the spaghetti, add 1/3 of the sour cream, 1/3 of the chicken bouillon, 1/3 of the chopped ham, 1/3 of the shredded cheese, 1/3 of the parsley and 1/3 of the chopped butter.
- Repeat and repeat. You will end with three layers.
- Pour the evaporated milk on top, cover with aluminum foil and bake for 20-30 minutes or until cheese is melted.
Nutrition
Notes
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