Leek and Ham Hock Pasta

Here’s a nice, soothing pasta dish to warm your cockles. Ham and leek is a very traditional combination, and this is perfect when you want something simple and filling after a long day. This leek and ham pasta is quick to make, absolutely delicious and will keep the whole family happy!

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With the creaminess of the dish coming from creme fraiche rather than actual cream, it’s a comforting dish which doesn’t feel too heavy.

its also highly customisable depending on what you have in the house – handful of frozen peas? Throw them in there! Leftover broccoli? Excellent, get it in! Some spinach? That’ll work perfectly too.

Leek and Ham Pasta – The Ingredients

  • Fresh fusilli – I always like to use fresh pasta when I’m cooking on a weeknight, because it cuts the cooking time in half. However, dried pasta will work perfectly well. You could also use penne here.
  • Garlic – required for flavour. Increase if you are a big garlic lover!
  • Leeks – leeks add a delicious mild sweetness to this dish, with that earthy background note.
  • Ham hock – I used precooked shredded ham hock, which you can buy from the supermarket. You can also use leftover roast ham – that would be delicious. Don’t use wafer thin ham or ham slices, the texture wouldn’t work in this dish.
  • Crème fraiche – adds the creamy and almost slightly sour note to the dish – it’s so easy to use for creamy sauces!
  • Parsley – use fresh. You can omit if you don’t have it.
  • Mature cheddar and breadcrumbs– this is for the cheesy topping. If you like, you can make the dish up to this point and leave off the topping, serving as a normal pasta and sauce rather than a pasta bake.

Making the pasta bake

This is a quick and easy pasta bake, where you can get all of the comfort of a delicious pasta bake but in a much shorter time. Here are my top tips:

  • The smaller you chop your leeks, the quicker they’ll take to cook, so if you’re in a hurry you can chop them into very small pieces.
  • You have the option to serve as a normal pasta and sauce, or topped with cheese and breadcrumbs and grilled. I would always do it the cheesy way! Cook under the grill until it’s golden and bubbling. If you’re feeling adventurous, these flavours can take quite a strong cheese on top – Stilton would work well!

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Leek and Ham Hock Pasta

Save This Recipe
Harriet Young
A delicious and comforting leek and ham pasta bake, topped with mature cheddar.
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • 500 g fresh fusilli
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 400 g leeks
  • 180 g cooked ham hock shredded
  • 200 ml half fat creme fraiche
  • large handful of chopped parsley
  • 40 g mature cheddar
  • 20 g breadcrumbs


  • Put the pasta on to cook in a large pan of boiling, salted water.
  • Chop the garlic and add to a large saucepan with the olive oil. Add the thinly sliced leeks and cook on a medium heat for 5 mins, until starting to soften.
  • Add the ham hock and 100ml water, and simmer for 2 minutes. Add the creme fraiche, heat through for a couple of minutes, then turn off the heat and stir in the parsley.
  • Drain the cooked pasta, reserving a cup of the cooking water, and stir the sauce into the pasta with the reserved water.
  • You could serve it like this – or pour into an oven proof dish and top with breadcrumbs and grated cheddar, then put under the grill for 5 minutes until golden brown and bubbling.
Keyword ham, leeks, pasta

5 responses to “Leek and Ham Hock Pasta”

  1. 5 stars
    WHat a delicious and flavorful pasta recipe. Love the combination of ingredients. Thanks for sharing.

  2. 5 stars
    This is one of the best pasta bakes I’ve ever made. The leeks and ham hocks work so well together! We loved this.

  3. 5 stars
    Another way to enjoy pasta, thanks for sharing.

  4. 5 stars
    Enjoyed this for dinner last night and it was a savory success! Quick, easy and delicious; the perfect meal for a busy weeknight, indeed!

  5. 5 stars
    This looks amazing! I’m really excited to try it!

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I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.