Day 2: Waste Not Want Not Week: Gammon Joint!

Today is day 2 of 5 of my Waste Not Want Not Week on making delicious dinners from your leftover gammon or pork joint.

Yesterday I gave my recipe for a meltingly tender gammon joint with home-made gravy for a gorgeous Sunday lunch.

Every day for the rest of the week there will be two recipes for you to choose from, though you can make all of these meals with the one joint alone!

Today’s recipes are:

Pulled Gammon Sandwiches,Char Siu Style
Pulled Pork Char Sui Style

Gammon, Cheese & Mushroom Dough balls!
Gammon, Cheese & Mushroom Doughballs

After yesterday’s huge meal I thought it might be fitting to have something a little lighter.

Pulled Gammon Sandwiches,Char Siu Style
Serves 2

Pulled Pork Char Sui Style CU


2 large handfuls of gammon meat pulled with a fork from the joint
5 tablespoons hoisin sauce
6 tablespoons honey
60ml dark soy sauce
3 tablespoons Chinese Shaosing wine
1/2 teaspoon Chinese five spice powder

2 soft bread rolls or sandwich bread
Optional:Coleslaw to serve


Place all of the ingredients apart from the rolls and coleslaw into a small saucepan and bring to the boil.

Continually stir until the honey has melted and everything is combined.

After a few minutes of stirring and boiling, take the mixture off of the heat and leave to cool and thicken.

Once full cooled and thickened, place half on each bun and serve with coleslaw on the side!

Gammon, Cheese & Mushroom Dough balls!
Serves 2 to 4

Gammon, Cheese & Mushroom Doughballs CU


For the pastry
200g plain flour (plus extra for dusting)
70g butter
4 tablespoons water (more or less as needed)

For the filling
75g plain flour
250ml milk
25g cheddar cheese, diced small
75g white mushrooms, chopped
30g gammon, chopped
5 small sage leaves, chopped finely
Salt & pepper


For the pastry
In a large bowl place the flour and butter.
Season with a large pinch of salt and add water a tablespoon at a time until, while kneading, it comes together as a dough.

Wrap the dough in cling film and place in the fridge.

For the filling

Place a medium sized saucepan on a medium/low heat and melt the butter.

Add all of the flour and stir off of the heat, until a yellow paste has formed.

Add in the milk, a small amount at a time and stir to combine it fully each time.

Back on the heat, add the cheese, mushrooms, ham, salt, pepper and sage and stir continually until the cheese has melted, the sauce is thick and everything is warmed through.

Leave the mix to cool completely.

Preheat the oven to 220oc.

Next, divide the pastry into 4 equal pieces and roll each out into a round on a floured surface.

Put each dough piece on a baking tray and place a quarter of the filling in the middle of each, wrap the dough around the mixture and turn over so it’s ball like shape is facing up on each.

Place in the oven and bake until golden, about 20 minutes!


Come back tomorrow for another two delicious gammon recipes!

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