Leftover Gammon

anguk

Yes you can freeze the gammon once it's cooked. I cook mine, slice it then put it in the freezer in portions for sandwiches.

bananadog

Thanks so much )

zippychick

you should find some ideas in the leftover gammon thread

I made pea and ham soup yesterday. NEVER AGAIN!:mad::eek::D It tasted bland, and it ended up EVERYWHERE and was so much more hassle than it's worth! I think i'll stick to what i know

ill merge this later
ZIP

annakat99

I cooked a lump of smoked gammon last night (with orange juice and caraway and a brown sugar glaze - WOW!) which we ate about a third of.

Another third of it will probably be sliced for sandwiches.

I'm trying to think of recipes to stretch the last third out (we don't have meat that often) - any ideas?

rachbc

I usually cube some to use in a pie (either chicken and ham or ham and egg), or with pasta (with peas in a cream sauce or in mac cheese). Its also good in a jambalaya.

hth

abaxas

Pea and 'ham' soup?
Sort of fishcakes but with the trimmings (lovely!)

Pink.

Hi annakat,

I usually use leftover gammon to make a pie or add to fried rice or pasta sauce, omelette or quiche. Don't forget to use the bone to make stock for soup.

This thread has lots more suggestions that should help:

Leftover Gammon

I'll add your thread to it later to keep the ideas together.

Pink

sonnythecat

I make rissoles with all the tiny, scrappy bits.

Mix up the ham, grated cheese and cold leftover mashed potato, salt and pepper. Form it into patties. Egg, flour and breadcrumb. Then freeze or fry straight away. Serve with peas or baked beans.

I know it sounds a bit 70s, but they taste FANNNNNNNNTASTIC.

Can also use leftover ham in pasta dishes (ham, creme fraiche, bit of pesto, bit of leftover chicken from freezer, mix with pasta), quiches and jumbled up rice with leftovers .ecipes

annakat99

Thanks everyone. I was lacking inspiration but now I have tonnes!

Tonight I'm going to throw together some sort of ham & cauliflower cheese pasta bake (have cauli that needs using).

Tomorrow something with rice.

Feeling hungry now...

squeaky

And if you don't fancy cooking it glazed next time - pease pudding can be a real winner.

Your gammon piece
LOTS of dried split peas
Water

That's it. Nothing else needed.


Chuck it all in a casserole on a low heat, or better still your slow cooker. Timing in the oven I can't tell you - but eight hours on low in an SC is fine.

The gammon, as it cooks, provides the stock that the peas cook in; so depending on just how many peas you used you'll either get a "peas porridge" (which is the target) or a thick pea soup - and it's delicious.

You take the gammon out before serving the pease pudding so you get a "freebie" meal or two from them. You do have the option of cutting a single thickish slice of the gammon and then chopping it up fairly fine and stirring it into the peas before serving so you get a "pea and ham" soup.

THEN you get to start making meals from the gammon. Or ham. Or bacon.

Oh... and... a single thin slice cut into strips and finely diced can be added to an omelette or even scrambled eggs to give them that bit more oomph. You don't need to add much at all to make a big difference.