Day 3: Waste Not Want Not Week: Gammon Joint!

Today is day 3 of 5 of my Waste Not Want Not Week on making delicious dinners from your leftover gammon or pork joint.

Yesterday I gave my recipes for delicious pulled gammon rolls in a Chinese Char Siu style and my Gammon, Cheese & mushroom dough balls.

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

Since this is day three, we want to keep the meat suitable for eating so after today’s recipes, place the rest of the meat in portions into the freezer!

Gammon Freezing

These hearty sandwiches may be best saved for Saturday morning because if anything is going to cure your hangover, these will!

Today’s recipes are:

Gammon Croque Monsieur
Croque Monsieur


Eggy Bread & Gammon Croque Monsieur roll
Eggy Bread Croque Monsieur

Gammon Croque Monsieur
Makes 2
Croque Monsieur CU

4 slices white bread, buttered
Gammon, enough to cover the bread
1 teaspoon olive oil, plus extra for brushing
150ml milk
50g grated cheddar cheese
3 tablespoons cornflour
1 tablespoon whole grain or Dijon mustard
Salt and pepper


Heat a medium saucepan and add the olive oil and milk.

Stir in the mustard , then the cornflour and cook on a low heat, stirring constantly until thick.

Add in the cheese gradually, still stirring constantly and again cook on a low heat until thick, season with salt and pepper and set aside.

Preheat your grill to a medium high heat.

Place the gammon between each set of two slices of buttered bread and brush the tops with a small amount of olive oil.

Place on a baking tray under the grill until golden brown.

Turn each over and brush again with olive oil, place under the grill until golden brown.

Next, take the cheesy sauce made earlier and spread all over one side of each thickly.

Place under the grill again until golden brown and serve!

Eggy Bread & Gammon Croque Monsieur roll
Makes 2

Eggy Bread Croque Monsieur

1 tablespoon vegetable oil
2 white bread rolls, cut in half
300g grated cheddar cheese
Gammon meat to cover rolls
200ml milk
2 large eggs
Salt & pepper
A small amount of mustard or tomato ketchup (optional)


Preheat the oven to 180oc.

Break the eggs into a bowl and whisk in the milk, salt and pepper.

Heat a large frying pan with vegetable oil to a medium heat.

Place each roll piece into the egg mixture until it has been soaked up and place in the frying pan.

Cook each side of the roll until golden brown.

Place the bottom roll pieces on a baking tray and arrange the gammon, half of the cheese and any condiments.

Place the other half of the roll on top and sprinkle over the other half of the cheese.

Place in the oven and cook for about 15 minutes, until golden brown and melted.

I’ll see you on day 4 for more gammon galore!

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