Pancit Canton with Hamon (Easy Leftover Ham Recipe)

If you have leftover ham sitting in the fridge, this is one of the easiest ways to use it.

This pancit canton with hamon comes together in one pan with noodles, vegetables, and a simple sauce.

It's quick, flexible, and perfect after the holidays.

If you want the classic version, check out my pancit canton recipe.

Ingredients You'll Need

Notes and Substitutions

• Hamon (ham): I'm using leftover hamon because there's usually a lot of it after the holidays and this is a great way to enjoy it all over again. You can also use the usuals like pork, chicken, shrimp, Chinese sausage, or really any leftover you have - rotisserie chicken, lechon kawali, even roast pork all work well.
• Noodles: Dry pancit canton cooks directly in the sauce. Fresh lo mein works too - just rinse briefly with hot water to loosen and reduce the liquid slightly.
• Vegetables: This recipe is flexible. Feel free to add or swap in green beans, bok choy, napa cabbage, chayote, bell peppers, or snow peas. Use what's in your fridge.
• Seasonings: I use dark soy sauce, oyster sauce, and chicken base to add layers of umami. You can also use regular soy sauce and fish sauce. Pork or shrimp stock also works.

How to Make Pancit Canton with Hamon (Step-by-Step)

Step 1: Lightly sear the ham

Heat a little neutral oil in a large wok or wide pan over medium-high heat. Add the hamon and cook just until warmed through and lightly browned around the edges.

Transfer to a plate and set aside.

Step 2: Mix the sauce

In a bowl or measuring cup, combine:

• 3 cups water
• 2 tablespoons soy sauce (regular or dark)
• 1 tablespoon oyster sauce
• 1 teaspoon chicken base (or bouillon).

Stir everything together, then set aside. Keep extra hot water nearby in case you need to add more later.

Step 3: Sauté the aromatics

In the same pan, add a little more oil if needed.

Sauté the garlic and onion over medium heat until softened and fragrant.

Step 4: Cook the vegetables

Add the carrots and the chopped stalks of the Chinese celery. Cook for about a minute.

Step 5: Add the sauce

Pour in the prepared sauce and bring to a boil. Taste and adjust seasoning if needed before adding the noodles.

Step 6: Add the noodles

Add the dried noodles directly to the boiling sauce. Keep tossing to coat and prevent sticking, for 3-5 minutes until the noodles are tender and most of the liquid is absorbed.

Add more hot water as needed if the pan dries out before the noodles are fully cooked.

If using fresh lo mein:
Rinse briefly under hot water to loosen and separate the strands, then drain well. Add to the pan here - you'll need less liquid since fresh noodles absorb less.

Step 7: Add quick-cooking vegetables and ham

Add the shredded cabbage and snap peas. I like to blanch the snap peas briefly in hot water with baking soda first to keep them bright green and crisp.

Toss just until the vegetables are slightly wilted.

Add the leafy tops of the Chinese celery and ham. Toss until the ham is heated through.

Step 8: Season and serve

Season with black pepper and top with scallions.

Serve your pancit canton with hamon with calamansi or lemon juice.

Cooking Tips

• Use a wide pan or wok so the noodles don't crowd.
• Keep hot water nearby in case the pan dries out before the noodles are fully cooked.
• Don't overcook the noodles - toss just until tender and coated with sauce.
• Add the cabbage and snap peas at the end so they stay slightly crisp.
• Taste before serving and adjust with soy sauce or calamansi if needed.

Best Ways to Use Leftover Ham

If you have extra ham in the fridge, there are so many easy ways to use it. Here are some of my go-to ideas:

• Pancit: Toss it into noodles like this pancit canton with hamon for a quick meal.
• Fried rice: Chop it up and mix it into adobo fried rice or garlic rice for something simple and filling.
• Omelet: Add it to eggs for an easy torta-style breakfast.
• Soup: Use it in simple soups or noodle dishes to add more flavor.

Recipe FAQs