Leftover Gammon

Mrs_Moc

I use left over gammon in an omelette, very tasty.

mandragora_2

Broth - yum yum yum yum yum.


Basically, a veggie soup made by cooking up whatever veg you have to hand, but especially root veg - onions, carrots, swede, potatoes. Bung in the gammon, a few herbs like bay or even dried mixed herbs, add a veg stock cube, a bit of pepper and cook.

Yum. Makes a soup or enough for a good supper with a slab of bread.

Butterfly_Brain

How about a pie or as leiela says cover it with a cheese sauce and serve with mash yum

Lobell

I chop up leftover ham and chuck it in the wok when I'm making egg fried rice.

Lou05

Hi everyone,
Ages ago I bought a big gammon (about 1.7kg I think it was) - finally decided on defrosting it last night (using up everything in the freezer at the moment so thought should get a few meals from it, 2 adults and 1 child!)
It wasnt quite defrosted so can only start cooking it at about 2.30ish this afternoon - would that be enough cooking on high in the slow cooker?
I did go through a phase of using my SC loads but then stashed it away undert he cupboard and hardly use it now!
Also, does anyone have any ideas for the left over gammon? I'm thinking of just freezing some for sarnies when cooked but does anyone else have any more interesting ideas please?!
Thanks in advance!

huston_kw

Have no idea about the SC, but I've used gammon in quiche before, chicken/or rabbit & gammon pies is so lush, my two little ones (3&4) love it and it taste better the next day as well.

cheeswright

Slices of cold gammon fried until the outside crisps slightly
served with beans and scrambled eggs - one of my favourite things about the week after Christmas!

also makes great fritters - dipped in batter and deep fried
and hash - like corned beef - but chopped up bits of gammon ( or even minced)

I also microwave it and stuff it in pitta bread with coleslaw and hot relish
and chunks make nice kebab skewers with tomatoes and courgettes - as it dosnt take much heating

leahruts

Potted Ham from the Delicious Mag. :j

Totally yummy made it as a starter for christmas last year with big hunks of granary bread. Mmmmm mmmmmm!

Ingredients

1. 200g good unsalted butter
2. 250g good cooked ham, all fat removed
3. Up to 1 heaped tsp Dijon mustard or a smaller amount of English mustard
4. Up to 1/4 tsp ground mace or freshly grated nutmeg
5. 1/2 tsp chopped fresh sage
6. 4-8 small sage leaves (optional)

Method

1. 1. Place the butter in a small pan over a low heat and let it melt gently. Rinse a clean J-cloth and place it in a sieve over a bowl, then pour the butter through the cloth and sieve very gently, trying to keep as much of the cloudy milk solids in the pan as possible. You should be left with a clear, golden liquid in the bowl. Discard the milky solids left in the pan and the cloth.
2. 2. Put the ham in a food processor and blend briefly. While blending, pour in about three-quarters of the cooled butter and blend to a paste. Season with mustard, mace or nutmeg, sage and black pepper. The mustard should give a warm background flavour and not dominate the ham. (For a more textured paste, blend half the ham in the processor and pull the rest into shreds with two forks, then mix it together.)
3. 3. Pack into 4 small ramekins, pots or glasses. Put 1-2 sage leaves on each, then spoon over enough of the remaining butter to make a thin layer. Chill until the butter sets (about 30 minutes), then cover and chill for several hours. The flavour matures if this is made a day in advance.

Chef's tip

An old-fashioned treat and just right for the summer picnic season. Or serve it in small ramekins as a first course with some wholemeal or sourdough toast and a few cornichons (baby gherkins). It will keep in the fridge for a few days and works really well with the Quick summer pickle with mustard seeds (see recipe). Use a good cooked ham on the bone for this recipe: the sort carved by hand at delis and old-fashioned butchers.

janetmw

I mostly used cold gammon sliced with salad.

Also cut into small pieces and add to pasta sauce.

Janet

tiggr212004

I cooked a joint of gammon with the idea that after we had tea with it we could use the bit left over for sarnies.... However after 2 days of sarnies I was wondering if anyone has any ideas....
I was not expecting it to last this long.... I would normally give the leftovers to the cats to give them a treat but I have quite a lot.....
Would appreciate any recipes or ideas....
My hubby is fussy about veg so any that dont contain alot of veg would be great.
Thank you
Laura