Is it better to boil gammon/ham or roast it? Several years ago, we did an unscientific experiment with a large gammon/ham cut into smaller ones cooked different ways. The conclusion was to boil then roast to finish. This makes a great presentation, fat studded with cloves and a brown sugar and mustard glaze but not so good for the next day. Pressure cooking in apple juice produces a sweet and moist gammon/ham with a mahogany finish that can be used in many recipes. NOTE: Prepare the gammon/ham the night before.
Here are the amazing recipes from Leftovers By Design that use this lovely ham…
By steaming the vegetables first the crepes do not get overcooked in the oven but are crisp and covered with melted cheese. The wholegrain mustard gives the crepes a nice kick but is not as sharp as yellow mustard. If you can get Cojack cheese then use that instead.
Quick cassoulet without the duck, unless you have some confit duck legs then chuck them in. The roasted garlic really makes this taste fantastic. The recipe takes about an hour to make but compared to 4-6 hours for authentic cassoulet this is quick.
This is the first recipe I ever made in a microwave oven over 30 years ago. This version has been adapted for the stove, but it is a delicious quick and filling meal using store cupboard and leftovers. The rice I use is made from konjac flour, but this recipe also works with a cooked packet of microwave rice.
Pearl barley is not just a substitute for rice but a healthy replacement. The main drawback is the cooking time which is much longer for pearl barley unless you use a pressure cooker. To replace the starch you normally get from the rice this recipe uses a pea puree which adds a lovely sweetness.
Finally, a thin and crispy crust that will hold a good quantity of topping and can be eaten in your hand like pizza should be, but not made with wheat flour. This recipe uses onions, mushrooms and ham which is a personal favourite.
Crust – who likes that stuff anyway. Use mushrooms with flavour like chestnut.