Leftover Gammon

gollygosh

mix it with some cooked leeks in a savoury sauce then make it into a pie, cook and eat now or freeze for later....yummy:D

Steve059

I'd use it in anything that asks for bacon or ham.

Another vote for pea & ham soup. I make 500ml of pea soup from just a can of mushy peas, 250ml of water and a veg' stock cube. Shred and add some of the gammon.

I do a savoury rice in stock with Worcestershire sauce that uses both bacon and ham, so I'd substitute gammon for both of these.

I also do bacon with pasta, so I'd just toss some in with the pasta. It might need a little extra virgin olive oil to take the place of the oil the bacon would've been fried in, though.

As always, recipes for the originals are available on request.

becsxxx

I'd shred and then make a cheese sauce, add frozen peas and stir it all through pasta (possibly even a pasta bake with breadcrumbs and extra cheese on top!), for a somewhat unhealthy but delicious treat!

Lilyplonk

I'd add it to the sauce for Cauliflower Cheese / Carbonara / add it to a Quiche Lorraine / Split Pea & Ham Soup - what about Rissotto, Special Fried Rice.

Everybody else is right though - you need to make a decision very quickly OR freeze immediately. If you stick it in the fridge covered with clingfilm, it'll just disappear courtesy of the family 'fridge moochers'!!!!!

BAGGY

Chicken and ham pie
Carbonara
Mixed rice
Pizza topping
sarnies
omelette
I'd deffo freeze it in slices - it can be chopped later. It never gets thrown out here.

Meadows

Carbonara
Sandwiches (freezing enough for daily use)
Pasta Bake
Shredded and warmed or added to a creamy Sauce over a jacket Potato
Quiche
with Salad
Ham & Cheese Pie/Pasty
Fried Rice
Potato Salad with diced Ham

BULGUR WHEAT

110gms (cooked) Bulgur Wheat ( A bit wet following pack instruction, would use less water or cook like rice in microwave cooker)

1/2 yellow pepper chopped (or your choice of colour)

2-3 Spring Onions chopped

Small tin of chickpeas drained & rinsed (I would actually use a large tin)

Peppered Mackerel,Tuna etc (Your Choice)

Mix ingredients together, toss in the fish

Allow the dish to chill for several hours.

(The bulgur wheat should be dry not wet, like couscous, if not dry, put the bulgur wheat in a metal sieve, put a little water in the bottom of the pan, place sieve over the top & heat the water, the steam will dry & separate the wheat).

This is a basic recipe, try adding flavoured oils, vinegars, mixed beans, left over cooked meats, cheese, fruit, nuts etc, whole baby tomatoes, almost anything goes (omit what you don’t like – add what you do – chop and change depending on what you have in and what you feel like eating).

This makes a good meal for home or to take to work and will keep at least three days in the fridge.


https://forums.moneysavingexpert.com/discussion/93741

https://forums.moneysavingexpert.com/discussion/3707261

http://www.netmums.com/coffeehouse/food-feeding-555/recipes-557/413707-left-over-gammon.html

trolleyrun

Stuffed portobello mushrooms:

Fry chopped onion(s), garlic, pepper/courgette/available veg.
Take away stalk of mushroom, chop and add to onion mix. Fry for a few minutes. Add whichever herbs/spices you like.
Using a teaspoon, scoop out the black stuff in the mushroom, add this to the onion mix.
Add the cooked gammon.
Spoon the mix into hollowed out raw portobellos, top with cheese (Brie and similar is great for this, but whatever you have available is good). Put onto baking tray and into oven for approx 15 mins.
Eat!

knittingcathy

I would slice put in a ovenproof dish fry off some leeks, make up some gravy pour over and slice boiled potatoes over the top brush with oil and put in oven till potatoes are golden. You could also add chicken or any other bits and bobs of left overs. This is a family favourite.

mi_jardin

I use mine for pea & ham soup, quiche lorraine, carbonara pasta, cold cuts with jacket potatoes and sandwiches.

Barbeduk

Reading this whilst eating pea and ham soup made with the liquid I cooked the gammon in!