HAM LEFTOVERS

HOW TO STORE THEM

The most useful of leftover meats. There’s sometimes confusion about the differences between ham and gammon but both are pork hind quarters and however they’ve been cured, once the raw gammon is cooked, it’s referred to as ham.

If, like me, you boil your gammon before finishing off in the oven, make sure to keep hold of the cooking liquor. It makes a flavoursome stock for soups and gravies. I also ladle a little over my tupperware of sliced ham to keep it moist in the fridge and to protect it during freezing.

HOW TO TRANSFORM THEM

h Aside from making sandwiches (including my favourite Twixmas toastie, the monte cristo, with egg and cheese), ham can be chopped and added to creamy pasta dishes, sliced thickly and coated in breadcrumbs for frying, used in soups, salads and terrines. h For a brilliant New Year’s Eve starter, try making potted ham by mixing shredded ham with clarified butter, chopped parsley or tarragon and your choice of seasonings such as yellow mustard seeds or a dash of Dijon. For a smoother texture, pulse in a food processor. Pack tightly into small dishes and chill until firm then serve with warm toast and cornichons or pickled red onions.

HAM AND CHEDDAR ROAST POTATO GRATIN

A delicious way to use up leftover roast potatoes and ham.

METHOD h Heat one tbsp of olive oil and a knob of butter in a large frying pan and cook two sliced onions along with two sliced garlic cloves and one tbsp of chopped rosemary, sage or thyme for 10 minutes until golden. h Slice 750g of leftover roast potatoes and arrange in a baking dish layering up with the golden onions, 200g of chopped, cooked ham and about 100g of grated Cheddar or other cheese. h Whisk together a 150ml tub of double cream and 150ml of milk with some seasoning and grated nutmeg. h Pour over the potatoes and bake at 190C/170C fan/gas mark 5, for 30 minutes or so until piping hot and golden brown, covering with foil if it starts to brown too quickly. h Serves four to six.