Recipe of the day: Three ways to spruce up your leftover gammon 

Sometimes, when planning for our Christmas feats, we tend to over plan leading to a surplus that most of us don’t know what to do with. Thankfully, we were able to find a few recipes for what to do with your leftover gammon. 

Breakfast croissant bake

This indulgent brunch recipe can be made using either ham or turkey, as well as any cheese leftover from your cheeseboard. 

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You will need: 

• 6 frozen all butter croissants
• 10g unsalted butter, very soft
• 80g leftover ham
• 10 medium eggs, 6 lightly beaten
• 150ml semi-skimmed milk
• 2 tsp Dijon mustard
• 80g Cheddar, grated
• 80g Brie, roughly chopped
• 2 tsp olive oil
• 1 tbsp roughly chopped fresh parsley, to serve (optional)

Method: 

Cook the croissants according to pack instructions, leave to cool, then roughly tear into pieces. Turn the oven down to gas 4, 180°C, fan 160°C. 

Lightly grease a 1-litre baking dish with the butter, add the torn croissants and ham and toss together. 

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Whisk the beaten eggs with the milk, mustard and some seasoning until well combined, then stir in two-thirds of the cheese. Pour the mixture over the croissants and allow to sit for 15 mins. Scatter over the remaining cheese, then loosely cover with foil and cook for 20 mins. 

Remove the foil and continue to cook for another 10-15 mins until golden and set. 

Meanwhile, fry the remaining eggs in the oil until the whites are set and crisp with runny yolks. Serve the croissant bake with the eggs on top and a scattering of parsley, if you like.

This recipe was found on realfood.tesco.com

Prawn and ham dumplings

You will need: 

• 20 wonton wrappers (from selected supermarkets and Asian food shops)

Filling: 

• 100g pork mince
• 50g leftover ham, very finely chopped
• 1/2 tsp soy sauce
• 1/2 tsp caster sugar
• 2 tsp cornstarch, plus extra to dust
• 1 tbsp sesame oil
• 50g leftover cooked prawn meat, chopped
• 1 bunch coriander, roots only, washed, very finely chopped
• 1/4 tsp ground white pepper
• Prawn and chilli oil
• Heads and shells of 16 prawns
• 1 cup (250ml) sunflower oil
• 1 tsp white sesame seeds, toasted, plus extra to serve
• 1 small garlic clove, finely chopped
• 1 tsp crushed Sichuan pepper
• 1 tbs light soy sauce
• 1 tsp finely chopped ginger
• 1/2 tsp ground chilli powder (optional)
• 4 cup (60ml) Chinese black (chinkiang) vinegar (from Asian food shops)
• 1 tsp sesame oil

To serve

• Shredded Long green shallots
• Baby coriander leaves

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Method

Preheat oven to 180°C. Grease a baking tray and line with baking paper.

For the prawn and chilli oil, spread prawn heads and shells across prepared baking tray and roast for 25 minutes or until cooked through and crisp. Using a mortar and pestle, pound heads and shells until coarsely crushed. 

Transfer crushed heads and shells to a saucepan, add sunflower oil and place over low heat. Cook until oil starts to simmer, then remove from heat and stand for 1 hour to infuse. Strain through a fine sieve into a bowl. Add all remaining ingredients and stir to combine.

To make the filling, combine all ingredients with 11/2 tsp prawn and chilli oil in a bowl, stirring until well combined.

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To make the dumplings, place a wonton wrapper on a work surface and place 2 tsp filling in centre. Brush wonton edges with a little water, then fold over into a triangle and press firmly to seal. Bring the corners of the long folded edge into the centre, brush with water and press together. Transfer to a tray dusted with extra cornstarch and repeat with remaining wonton wrappers and filling.

Bring a large saucepan of water to the boil. In batches, add wontons and cook for 3 minutes or until cooked through.

Using a slotted spoon, transfer wontons to a bowl and toss in 1/4 cup (60ml) prawn and chilli oil (remaining oil can be stored, covered and chilled, for up to 1 week; drizzle over noodles, rice dishes and fish or scallops). Serve immediately, scattered with extra sesame seeds, shallots and coriander.

This recipe was found on delicious.com

Creamy leftover gammon alfredo

You will need: 

• 1 Tbsp olive oil
• 250 g leftover gammon, cut into chunks or shredded
• 2 Tbsp maple syrup (optional)
• 50 g butter
• 4 garlic cloves, chopped
• 5 g thyme
• 1 cup cream
• 1x 250 g bag tagliatelle or fettuccine pasta
• 1 lemon, halved
• Sea salt and freshly ground black pepper, to taste
• Parmesan, grated, for serving

Method

Heat the olive oil in a pan and sauté the gammon over a high heat until crisp and golden brown . Add the maple syrup and toss to coat.

Remove leftover gammon from the pan and set aside. Reduce the heat and add the butter and 1 T olive oil to the same pan. Fry the garlic for a few seconds, then add the thyme and cream and simmer for 5 minutes. Season to taste.

Cook the pasta until al dente, reserving some of the cooking water. Toss the pasta through the hot sauce in the pan to coat, adding 1 T pasta water at a time until glossy. Serve hot out of the pan with lots of grated cheese and the gammon.

This recipe was found on taste.com