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It might rain after Christmas and this is the perfect lunch dish if there is a slight chill in the air.

Method

  1. Use ham from the Christmas leg of ham or sliced ham.
  2. Cook the fettuccine according to the package instructions, rinse and drain.
  3. Place the cooked fettuccine in a mixing bowl.
  4. Mix the olive oil and mustard together and pour over the fettuccine, toss lightly.
  5. Add the ham and divide amongst four bowls.
  6. Serve with black olives and parmesan cheese.

NZ Ham, Fettuccine & Mustard

Clock
Preparation: 5 mins
Cooking: 15 mins
Serves: 4

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Ingredients

  • 2 cups strips of New Zealand Ham
  • 300 g dried fettuccine
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon grainy mustard
  • Black olives
  • Parmesan cheese

As featured in the Nov/Dec 2009 issue of "In My Kitchen" magazine.

View all recipes that use the Ham cut
View all recipes that use the Boil method

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