Ham and corn chowder
Melt 30g butter in a pot over a medium heat. Add 1 chopped onion, 2 chopped carrots and 2 celery stalks for 4-5 minutes until tender. Add 900ml ham or chicken stock, 5 diced medium potatoes, ¾ tsp dried oregano, ½ tsp dried thyme and 1 bay leaf. Season with salt and plenty of black pepper. Bring to a boil over a medium-high heat. Turn the heat to medium, cover with a lid and simmer for 18-20 minutes until the potatoes are very tender, stirring occasionally. Stir in 300g ham and 1 x 198g tin of sweetcorn. In a separate saucepan, melt 60g butter over a medium heat. Add 60g flour and cook for two minutes, stirring constantly. Gradually add 720ml milk, whisking constantly. Bring to a boil, then remove from the heat and pour the milk mixture into the soup pot. Stir together and serve warm topped with bacon and chives.
sundEasy cheese, ham and tomato quesadilla
Heat 1 tbsp oil in a non-stick pan over a medium heat. Spread tomato purée over one half of a large tortilla wrap and scatter with a handful of cooked shredded ham and a handful of grated cheese. After about 30 seconds, fold the tortilla over to cover the filling and press down so that the melting cheese glues the two halves together. Cook the quesadilla for 2-3 minutes in total, flipping halfway, until the outsides are golden and the cheese inside has melted completely. Turn out onto a chopping board and allow to cool slightly, then cut into triangles. Serve with salad or wrap up for packed lunches.
Ham and Gruyère breakfast toasts
Preheat the grill to a high heat and lightly toast 2 slices of sourdough. Line a rimmed baking tray with tin foil. Spread each slice of toast with Dijon mustard, then top each with 1 thick-cut slice of leftover cooked ham and 1-2 slices of tomato. Scatter over grated Gruyère and sprinkle lightly with dried oregano. Season with salt and pepper, then arrange on the prepared baking tray and place under the grill until bubbling. Top each slice with a fried egg and serve immediately.
Hearty ham and bean soup
Heat 1 tbsp olive oil in a large pot over a medium-high heat. Cook 2 chopped celery stalks, 2 peeled and chopped carrots and 1 large onion for 5-6 minutes until tender. Add 3 crushed garlic cloves and cook for one minute longer. Add 2l chicken stock, a leftover ham bone and 600g shredded cooked ham. Add 2 x 400g tins of cannellini, butter or borlotti beans, 4 tbsp of fresh parsley, 2 tsp dried thyme and plenty of black pepper. Bring to a boil, then reduce to a simmer. Cover the pan and simmer for 2-3 hours. Remove the ham bone and serve hot.
Sweet and sour pineapple fried rice
In a small pan over a medium-high heat, combine 2 tbsp honey, 3 tbsp pineapple juice (from 1 x 410g tin of pineapple), 3 tbsp soy sauce, 2cm piece of grated fresh ginger and 1 tbsp rice vinegar. Whisk until fully combined and allow to bubble for 2-3 minutes. Remove from the heat and set aside. Heat 1 tbsp vegetable oil with 1 tsp sesame oil in a large pan or wok over a medium-high heat and cook 1 chopped onion for 3-4 minutes. Add 1 deseeded, chopped red pepper and cook for another three minutes. Remove from the pan and set aside. Heat 1 tbsp vegetable oil in the same pan over a medium heat. Pour in 2 beaten eggs and cook into a thin omelette. Remove from the pan when just cooked and chop into strips. Add 250g cooked chopped ham to the hot pan and cook for two minutes just until heated through. Remove from the pan. Heat 1 tbsp sesame oil in the pan. Add 600g day-old cooked rice and stir-fry for 4-5 minutes. Add the tinned pineapple chunks with 2 tbsp juice, 2-3 tablespoons soy sauce to taste and 1 tsp rice vinegar. Return the vegetables, ham and shredded omelette to the pan with the rice and stir to combine. Top with spring onions, coriander and sesame seeds and drizzle with the sweet and sour sauce.