Sandwich Meat

horsechestnut

Freeze the cooked,sliced meat in individual portions and you can use it straight from frozen. It will have defrosted by lunchtime.

daffodiltulip

Don't forget to get your fingers into all the nooks and crannies of left-over roasts! You can also get narrow strips from a leftover burger, or even sausages and meatloaf. The meat, mince, will go further aswell since you mix it with other stuff, onions, breadcrumbs etc. As for slicers, you never know your luck, there are all sorts of things you can get from Freecycle.

forzaitalia

Thanks to everyone for this great post. Sarnies can be boring and I hate packet ham so this has given me lots of ideas. Can't wait to try a nice ham hock or gammon joint (British of course!). I'm hungry now!:rotfl:

leiela

I cooked a ham today, for our tea it was lovely yum but i've still got LOADS left and i want to try and make it go as far as poss as money is VERY tight atm.

1. i want to save some for the kids sandwiches but i boiled it and then stuck it in the oven to crisp off the skin, and some of the edges went quite crispy.. it was fine for tea but i think it might be abit dry on a butty, any idea's?? for me id just mix the scraps with abit of mayo but the kids don't like it, anything else i can use to make a moist sandwich filling??

2. i've got a pea soup already underway using the ham water :T

3. Im going to use some scraps to make quiche.

4..... what about the rest of it?? i've still got a reasonably large chunk any ideas?

Pink.

Hi leiela,

When it's in a sandwich the ham will be fine and will soften but if you really aren't happy that it's suitable cut the edges off and add them to the quiche. For the rest of it, try this thread:

Leftover Gammon

I'll add this to your thread from yesterday on cooking ham for sandwiches as you may get more help there.

This thread may help too:

Ham economics

Pink

SunnyGirl

leiela wrote: »

I cooked a ham today, for our tea it was lovely yum but i've still got LOADS left and i want to try and make it go as far as poss as money is VERY tight atm.

1. i want to save some for the kids sandwiches but i boiled it and then stuck it in the oven to crisp off the skin, and some of the edges went quite crispy.. it was fine for tea but i think it might be abit dry on a butty, any idea's?? for me id just mix the scraps with abit of mayo but the kids don't like it, anything else i can use to make a moist sandwich filling??

2. i've got a pea soup already underway using the ham water :T

3. Im going to use some scraps to make quiche.

4..... what about the rest of it?? i've still got a reasonably large chunk any ideas?

I did a gammon for tea today too :rotfl: it was delicious. Got some in the fridge for sandwiches, quiche etc too. Pretty pleased that it fed 6 of us :T How about doing ham & cheese sandwiches for your kids? You could use hard cheese, grated, or cream cheese it'll make the ham more moist IFYSWIM? As a last resort if they like tomatoe sauce how about putting a smear of that on the sandwiches too? My Mum used to use this trick with me all the time although it's never worked with my lot

troubrs

I often buy way too big a chicken for Sunday roast & slice up all the remaining nice meat for sandwiches/baguettes (great with some bacon & mayonnaise & a bit of salad & tomato). The less nice meat gets cut into chunks & added to mayonnaise with hot curry powder & added to a salad box, & everything else gets made into stock & thickened with blended carrots (plus whatever leftover veg from Sunday lunch) for soup.

Middlers

Did anyone actually say how to cook a gammon or ham hock in a SC?

leiela

Middlers wrote: »

Did anyone actually say how to cook a gammon or ham hock in a SC?

I think i did! but just in case i didn't :-

Put it in a pan bring to boil, take it off the heat and throw the water away, (if you don't have time for boiling it just wash it well but be warned it might be abit salty )

Once you've done that put the hock/joint in the slow cooker. Add some water i usually add just enough to go about 2/3rd's up the meat and leave for a few hours .. 3-6 hours depending on the size of the joint.

when it's done don't throw the water away use it to make a nice soup (i add soup mix (split peas,barley lentils etc), scraps of ham, any leftover veg and a teaspoon of curry powder and leave to cook in the SC for a few hours (usually overnight if i did the hock during the day) .. yum!!

flea72

ScoobieGirl wrote: »

Hi,

I often see rec's for buying whole birds and using it all - rubber chicken etc on this board. But although whole birds are cheaper per lb, when I cooked one, stripped it and weighed the meat I had got off it to see how much cheaper - it wasn't! it was about the same as chicken breasts! :eek: It was a medium bird and I'd stripped it well, but didn't include the skin. Has any one else tried this?

I know you have the bonus of the carcas for stock, but by the time you've costed the effort & fuel gone into roasting it in the first place it doesn't seem worth it I think I'll stick to thighs & drumsticks & breasts when they are on offer.

depends on what you pay for either - sainsburys and morrisons both do huge chickens for £5 each. which costwise, is similar to about 3 breasts in most supermarkets. i know i havent costed it up personally, but theres no way a 3kg chicken would have the same amount of meat as 3 standard chicken breasts

Also i suppose weight doesnt come into it. if being tight i could get 3 meals out of 3 chicken breasts, but even from a small chicken you could make 3meals from the meat, let alone more using the stock, and a small chicken costs alot less than 3 breasts. If buying a large chicken i would expect to make 5 'meat based' meals, plus stock, something i couldnt do with only 3 pre-prepared breasts

Flea