Chunky Ham Stew

This chunky ham stew is the leftover-ham rescue recipe every fridge needs after Easter or Christmas. Simmered in chicken broth with basic mirepoix vegetables and finished with a quick cornstarch slurry, it lands on the lighter end of the stew spectrum (no cream, no butter, no heavy flour roux).

The method is straightforward but the order matters. Vegetables, ham, and seasonings go in together so the ham releases its smoky salt into the broth while the carrots cook through. Frozen peas come in at the end because prolonged simmering turns them gray and mushy. The cornstarch slurry added last gives the broth just enough body to coat a spoon without turning it into gravy.

At under 100 calories per serving, this stew sneaks into lean dinner territory while still feeling like real food. Stretch it further by adding a cup of diced potatoes or cooked barley.

Kitchen Tips

• Use diced ham steak or leftover bone-in ham cubes. Deli ham is too thin and breaks down in the broth.
• Mix the cornstarch with cold water first, not hot broth. Cornstarch clumps instantly in hot liquid.
• Add the slurry gradually, stirring constantly. You can always add more; you can’t remove it once in.
• Taste before salting. Ham and chicken broth both carry significant sodium already.

Variations

• Add diced potatoes, parsnips, or sweet potatoes for more substance.
• Stir in a can of white beans for extra protein and fiber.
• Finish with a splash of cream and a handful of fresh parsley for a richer presentation.