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Leftover Ham And Noodles

Leftover Ham And Noodles

Delores Roberts

Wonderful way to use up that small amount of ham that won't feed the family, but just cannot be thrown out!!! It can be ready in 30 minutes, and is a family pleaser. I like to make this the day before, and let the flavors blend. Reheat, and serve with a green salad and hard rolls.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet


  1. In a medium saucepan, combine ham, black pepper, garlic, and 1 1/2 quarts water. Bring to a boil, reduce heat, and simmer for 15 minutes.
  2. Add onion and celery; continuing cooking until vegetables are tender, about 5 minutes.
  3. Add noodles, and cook until al dente. Serve hot.
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This was good and easy but very bland so I did a few things diffrently. I added lots of fresh garlic and salt pepper and a bay leaf. While the soup part was cooking I added the bone from the ham, to add flavor. My girls ate it with parm cheese on it and really liked it.


Simple preparation - one pot and a nice change from all of the ham casseroles with cheese and cream soups in them. My son is allergic to dairy so this was perfect for him. And, he ate the vegetables (I added carrots, too) - tender but not soggy. Next time, I think I'll substitute broth from the ham for some of the water to add more flavor. I'll definitely make this again!


I used 12oz of noodles and it was enough for us.