15-Minute Curry Ramen with Leftover Ham

A super easy curry ramen recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}

Curry ramen topped with leftover ham

Now that you’ve made the holiday ham and had your dinner party, what to do with the leftovers? A few days ago I shared how to make a quick an easy leftover ham fried rice that tastes even better than Chinese takeout. Today I want to share another super fast recipe that turns your leftover ham into a scrumptious one-pot meal.

How to make instant ramen taste even better

Instant ramen might be one of the greatest inventions. You simply need to boil some water and cook the noodles with the packaged seasoning, then you’ll have your dinner ready in 5 minutes.

However, with 10 minutes and a few more ingredients, you can turn the classic college dorm food into a gourmet-level dinner.

My recipe uses a very simple curry base made with butter, garlic, coconut milk, and some broth to create a thick and hearty ramen soup. Then throw in the instant ramen, some greens, and a few slices of leftover ham. You’d be surprised how rich and delicious the end result is.

This recipe is perfect when cooking for one, but you can easily increase the serving size using the same method.

Curry ramen topped with leftover ham close up

Cooking process

(1) Combine the butter, garlic and curry powder in a saucepan.

(2) Gently saute the mixture to release the fragrance.

(3) Add the coconut milk and bring it to a simmer.

P.S. – I noticed that adding coconut milk first will blend the curry flavor better and create a more rounded taste.

(4) Add the broth and bring it to a simmer. Add the ramen and baby bok choy. Cook for 3 minutes and then serve!

P.S. – You can also add the ham during this step so the ham will be hot when the noodles are done. I heated the ham in the microwave, so the final dish would have a more beautiful look.

Instant ramen cooking step-by-step

Cooking notes and how to alter the recipe

Add an egg into the ramen

I included a soft-boiled egg in the recipe so the finished dish would have that ramen look.

To simplify the process, you can simply crack an egg when you add the ramen noodles, to make a soft poached egg. The egg white should be cooked, while the yolk should be runny after 3 minutes. However, if you find the egg too runny, you can transfer the noodles into the serving bowl using a pair of tongs (or chopsticks), and let the egg cook a bit longer in the broth. So your noodles won’t be overcooked.

Other veggies that work

If you don’t have baby bok choy, you can use other veggies, as well. For example, kale, broccoli, spinach, bean sprouts, and collard greens all work in this recipe.

If you’re using spinach or bean sprouts, you should add them at the last minute because they cook very fast.

How to heat up the ham

You can heat up the ham in the ramen broth, as instructed in the recipe. This is the fastest way.

I heated my ham up in the microwave, so the finished dish would have a more appealing look.

If you want the dish to be fancier, you can heat up the ham with a bit of oil in a nonstick pan. It will crisp up the ham and render off the extra fat while heating it through. It’s perfect when you use glazed ham such as this Pineapple Glazed Ham. The glaze will be caramelized and create a super delicious result.

Toppings

This recipe creates a rich broth. Combined with the ham, you don’t really need a lot of toppings other than some green onion to add a touch of freshness.

If you happen to have some homemade chili oil, you can add a drizzle to further add fragrance and some spiciness.

For added spiciness, you can also add any other hot sauce you prefer.

I didn’t add any salt to the broth. I think the salty ham lends enough saltiness to the dish. If you wish to adjust the seasoning, feel free to add a pinch of salt or a drizzle of soy sauce at the end of cooking.

Ramen topped with ham, egg, and baby bok choy

Other easy one-bowl recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

15-Minute Curry Ramen with Leftover Ham | A super easy recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}

15-Minute Curry Ramen with Leftover Ham

A super easy curry ramen recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}
You can make this dish gluten-free by using rice noodles. Note that in this case, you should soak or cook the noodles in a separate pot according to the instructions on the package.
4.75 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Chinese
Keyword: comfort food
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 948kcal
Author: Maggie Zhu

Ingredients

  • 1 egg , soft-boiled (Optional)
  • 1 tablespoon butter
  • 1 clove garlic , minced
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1 cup broth (chicken or beef)
  • 1 pack instant ramen seasoning packet discarded or saved for another dish
  • 1 baby bok choy , cut to bite size pieces
  • 3 slices leftover ham
  • 1 tablespoon green onion , chopped
  • Homemade chili oil (Optional)

Instructions

  • (Optional) If you’re making the soft boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.
  • Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so.
  • Add the coconut milk. Bring to a boil over medium heat.
  • Add the broth. Let cook until boiling again.
  • Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.
  • Top with the soft-boiled egg, if using. Garnish with green onion. You can use some homemade chili oil or a pinch of chili flakes to spice up the broth.
  • Enjoy the ramen as a main dish while hot!

Nutrition

Serving: 1serving | Calories: 948kcal | Carbohydrates: 41.9g | Protein: 19.8g | Fat: 82.3g | Saturated Fat: 64g | Cholesterol: 64mg | Sodium: 1258mg | Potassium: 956mg | Fiber: 9.7g | Sugar: 9.1g | Calcium: 110mg | Iron: 8mg
15-Minute Curry Ramen with Leftover Ham | A super easy recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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11 thoughts on “15-Minute Curry Ramen with Leftover Ham

  1. V. S.

    Oh yum , simply so easy and delicious ! I always discard the seasoning packet right into the trash . My favorite now is your combination to put into the Raman noodles . Shrimp, garlic and ginger is fantastic as well, along with toasted sesame oil . Thank you for your time and sharing 😋😋😋

    Reply
  2. Anna

    Hi Maggie,

    is there a chance to substitute the coconut milk as I don’t like the flavor. I would like to try this recipe a lot. Your ham looks so delicious!!!

    Reply
    1. Maggie Post author

      Hi Anna, I think you can use another plant milk (almond or soy) to replace the coconut milk. The soup will be thinner than using coconut milk, so you can add a bit extra curry powder at the end, if you prefer.
      Another option is to stir in heavy cream or Greek Yogurt at the end of the cooking to thicken the soup. Just be careful, they will separate if you cook it, so only add it towards the very end, after you turn off the heat.
      Another though is adding some condensed milk (only a tablespoon or so since it’s so sweet). It stands heat better so you can add it at the beginning.

      Reply