Leftover ham and gammon recipes

The quickest ways to use leftover ham or gammon are ham and cheese quesadillas (13 minutes), ham fried rice (20 minutes) and creamy ham and pea pasta (25 minutes). Below are seven ideas for the meat left from a baked ham, glazed gammon or Christmas joint, with metric quantities, fan-oven temperatures and a swap for each. Check the storage section first.

These are recipe ideas. Nobody has cooked them yet, so taste as you go and adjust timings to your own hob and oven. Ham is already seasoned, so taste before you add salt.

How long does leftover ham keep?

Cool leftovers quickly. The UK Food Standards Agency (FSA) says to get them into the fridge within 1 to 2 hours, then eat them within 48 hours or freeze them. In the US, USDA FSIS says cooked leftovers keep 3 to 4 days in the fridge and 3 to 4 months in the freezer.

Reheat any dish made with ham until it is piping hot all the way through, which means 74C (165F). The USDA FoodKeeper lists times for other foods. Sources are linked at the end of the post.

Seven leftover ham and gammon ideas

Creamy ham and pea pasta

Ham, peas and a light cream sauce is a classic combination, and it uses the odd bits of meat from the bone.

Photo: TUBARONES PHOTOGRAPHY on Pexels

• Serves 3
• Prep 10 min
• Cook 15 min

Ingredients:

• 200g cooked ham or gammon, diced
• 250g tagliatelle or penne
• 150g frozen peas
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 150ml double cream or crème fraîche
• 40g parmesan or mature cheddar, grated
• 1 tbsp oil

Method:

1. Cook the pasta to the packet time, adding the peas for the last 3 minutes. Keep a mugful of the water.
2. Fry the onion in the oil for 5 minutes, then add the garlic for 30 seconds.
3. Add the ham and cream and simmer for 3 minutes until piping hot (74C).
4. Toss through the drained pasta, peas and cheese, loosening with a splash of the pasta water.

Swap it: use spinach, leeks or broccoli in place of the peas.

Keeping it: chill within 1 to 2 hours and eat within 48 hours (FSA). Reheat until piping hot.

Ham fried rice

A fast supper that turns a few slices of meat and a bowl of chilled rice into a full plate.

Photo: FOX on Pexels

• Serves 2
• Prep 10 min
• Cook 10 min

Ingredients:

• 150g cooked ham, diced
• 250g cooked rice, chilled
• 2 eggs, beaten
• 100g frozen peas or sweetcorn
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1 tbsp oil

Method:

1. Heat the oil in a wok or large frying pan until very hot.
2. Add the eggs and stir for 30 seconds until just set. Push them to one side.
3. Add the rice and peas and fry for 3 minutes, breaking up any lumps.
4. Add the ham, soy sauce and spring onions. Stir for 3 minutes until piping hot (74C).

Swap it: use pineapple chunks for a sweet-and-savoury gammon version, or leftover roast veg.

Keeping it: best eaten straight away. Because it contains rice, chill any left within 1 hour of cooking and eat within 24 hours (FSA), or freeze it within 1 hour. Reheat once only, until steaming hot all the way through.

Ham and cheese quesadillas

The quickest idea here, and it works with thick slices of gammon too.

• Serves 2
• Prep 5 min
• Cook 8 min

Ingredients:

• 120g cooked ham, chopped
• 4 flour tortillas
• 120g cheddar, grated
• 2 spring onions, sliced
• 1 tbsp wholegrain mustard
• 1 tsp oil

Method:

1. Spread the mustard over two tortillas. Top with the ham, cheese and spring onions, then cover with the other tortillas.
2. Heat the oil in a frying pan over a medium heat.
3. Cook each quesadilla for 3 to 4 minutes per side until golden and the cheese has melted.
4. Cut into wedges and check the middle is hot all the way through.

Swap it: use mozzarella and a spoonful of chutney, or add sweetcorn.

Keeping it: eat fresh. Chill the leftover ham within 1 to 2 hours and use it within 48 hours.

Leftover ham and a fridge of other bits? Snap it and PantryAI writes recipes for all of it. Try what's in my fridge or the AI recipe generator.

Ham, leek and potato bake

A one-dish supper in a creamy mustard sauce, good for using up leftover boiled potatoes.

• Serves 4
• Prep 15 min
• Cook 40 min

Ingredients:

• 250g cooked ham, diced
• 500g cooked potatoes, sliced 5mm thick
• 2 leeks, sliced
• 20g butter
• 200ml double cream
• 100ml milk
• 1 tbsp wholegrain mustard
• 60g cheddar, grated

Method:

1. Heat the oven to 180C fan.
2. Soften the leeks in the butter for 6 minutes.
3. Mix the cream, milk and mustard in a jug.
4. Layer the potatoes, leeks and ham in a 20cm baking dish, pour over the sauce and scatter with cheese.
5. Bake for 30 minutes until bubbling, golden and piping hot throughout.

Swap it: use cauliflower or broccoli florets, lightly cooked, for half the potato.

Keeping it: cool within 1 to 2 hours, chill, and eat within 48 hours (FSA). It can also be frozen.

Ham and split pea soup

A thick, old-fashioned soup. If you have a gammon cooking liquid, taste it first because it can be very salty. Dilute it with water if so.

• Serves 4
• Prep 10 min
• Cook 50 min

Ingredients:

• 150g cooked ham, diced
• 200g dried split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 1 celery stick, diced
• 1.2 litres unsalted stock or water
• 1 bay leaf
• 1 tbsp oil

Method:

1. Fry the onion, carrots and celery in the oil for 8 minutes.
2. Add the split peas, stock and bay leaf. Bring to the boil, then simmer for 40 minutes until the peas break down.
3. Remove the bay leaf. Blend half the soup for a thicker texture if you like.
4. Stir in the ham and heat for 5 minutes until piping hot (74C).

Swap it: use red lentils, which cook in about 20 minutes, in place of the split peas.

Keeping it: cool in shallow tubs, chill within 1 to 2 hours, and eat within 48 hours or freeze in portions.

Ham, cheese and spring onion frittata

A baked-or-grilled egg dish that suits brunch or a light supper.

• Serves 3
• Prep 10 min
• Cook 15 min

Ingredients:

• 120g cooked ham, diced
• 6 eggs
• 80g cheddar, grated
• 3 spring onions, sliced
• 100g cooked potato, diced (optional)
• 1 tbsp oil
• 2 tbsp milk

Method:

1. Heat the grill to medium-high.
2. Whisk the eggs, milk and most of the cheese.
3. Warm the oil in an ovenproof frying pan, add the ham, onions and potato and cook for 3 minutes.
4. Pour in the eggs. Cook over a low heat for 6 minutes until the edges set.
5. Sprinkle over the remaining cheese and grill for 3 to 4 minutes until set and golden.

Swap it: use leftover cooked broccoli, peppers or spinach.

Keeping it: chill within 1 to 2 hours and eat within 48 hours (FSA). Reheat until piping hot.

Ham and sweetcorn fritters

Crisp little pancakes to serve with a fried egg or salad.

• Serves 3
• Prep 10 min
• Cook 12 min

Ingredients:

• 120g cooked ham, finely diced
• 150g plain flour
• 1 tsp baking powder
• 1 egg
• 150ml milk
• 150g sweetcorn
• 2 spring onions, sliced
• 2 tbsp oil

Method:

1. Whisk the flour, baking powder, egg and milk into a thick batter.
2. Stir in the ham, sweetcorn and spring onions.
3. Heat the oil in a frying pan. Drop in spoonfuls of batter and cook for 2 to 3 minutes per side until golden and cooked through.
4. Keep the finished fritters warm in a low oven while you fry the rest.

Swap it: use grated courgette, squeezed dry, in place of the sweetcorn.

Keeping it: best fresh. Chill any left within 1 to 2 hours and eat within 48 hours.

Related reading

• How to reduce food waste at home
• Pantry meals for dinners from store cupboard staples.
• 5-ingredient meals for short shopping lists.
• The PantryAI pantry app to keep track of what is in your fridge and cupboards.

Sources

• UK FSA: How to chill, freeze and defrost food safely
• UK FSA: Home food fact checker
• US USDA FSIS: Leftovers and food safety
• USDA FoodKeeper

Photo: TUBARONES PHOTOGRAPHY on Pexels (cover and pasta). Photo: FOX on Pexels. Photos are for illustration and do not show these exact ideas.