If your tribe is like ours, then you are currently eating up leftover Easter ham for every meal. Mid week it will really get to be boring! But I've got a great recipe for you, one that will get everyone back to the table with smiles on their faces! Even the mister, who as you know hates most everything, loved this. And he actually requested I make it again! Something he rarely does!
The first time I made this I cut up the ham into chunks, which made it really easy and guaranteed a bite of ham in every bite. The mister said I was feeding him baby food..."Why is everything all chopped to pieces? Is it too much to ast that I get a slab of ham for dinner?" Yes, a slab. And ast...he can't say ask with a k, he says it with a t...his grasp of the English language has always brought me great joy!
Since I make this casserole with leftover ham, slabs are hard to come by! I use whatever is left and line the bottom of the pan with it - but sometimes I ignore his caveman tendencies and cut it all into bite-sized pieces...which I prefer, it suits my lady-like demeanor - so you do whichever way you like or maybe even don't add ham at all! It's dang good either way!
I think you can see why this is so good...Parmesan cheese, which is mixed in with the orzo and peas and then more is sprinkled on top. Maybe what you can't see is the lemon-y flavor the orzo has - it's bright and refreshing making this the perfect week-night meal for this time of year...or anytime really!
Inside the cheese is ooey-gooey, outside it's a bit crispy, my favorite part! Try this one, I'm pretty sure your family will love it as much as mine.
Spring Pea, Orzo and Ham Bake - Pots and Pins
1 lb. dry orzo pasta (two cups)
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon fresh thyme leaves
1 lemon, zested
juice of half a lemon
6 to 8 slices ham or 2 cups diced
1 1/2 cups frozen peas
2/3's cup grated Parmesan cheese, divided in half
salt and pepper to taste
Spray an 8 x 10-inch baking dish with cooking spray, set aside. Preheat oven to 350 degrees.
In a large pot, bring chicken broth to boil, add orzo, garlic and thyme. Cover with lid and turn down to a simmer and cook for 8 to 10 minutes or until pasta has absorbed the broth and is tender. Remove lid and add lemon zest, lemon juice, and peas and stir until combined. Stir in 1/3 cup of the grated Parmesan. Season with salt and pepper to taste. (If you're using diced ham, add it now to the pot and stir to combined.)
Place ham slices in bottom of prepared dish, overlapping and allowing to go up the sides a bit. Spoon orzo mixture over ham, smooth with the back of a spoon. Sprinkle remaining 1/3 cup of Parmesan cheese over top. Bake in 350 degree oven for 20 minutes or until heated through. Serves 6.
This dish can be made ahead of time; kept in refrigerator until ready to bake. Bake for 40 minutes or until heated through. This dish can also be frozen, put in oven directly from freezer, cover with foil and bake for one hour or until heated through.