5 genius everyday ways with gammon

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5 genius everyday ways with gammon

If you think that gammon should only be enjoyed during the festive season, think again. Clement Pedro has four inventive recipes that will change the way you look at gammon for good. Hint: gammon mac ‘n’ cheese.

You may think that gammon only has its place on the table at Christmas time, but you’d be wrong. It’s available all year round and adds deliciousness to a host of meals.

When you consider how much meat you get for the price you pay per kilogram and how little wastage there is, it’s fair to call it an inexpensive cut of meat. It’s a wonder we don’t use it more often, especially when there’s so much more you can do with it besides glazing it and serving it at your Christmas table. So get your gam’on!

Gammon mac ‘n’ cheese

The next time you make mac ’n’ cheese, take it to the next level by adding chunks of cooked gammon. Not only do you bulk up your already amazing mac ’n’ cheese with extra gammon goodness, but you’ll also be adding a subtle smoky flavour to the dish – mac ’n’ cheese level 1000!

Bonus midweek pasta dish!

Mix cooked pasta with Woolies fresh cheese sauce and roughly chopped, cooked gammon. Top with crumbled blue cheese and serve. Four ingredients – done!

Gammon ramen

Prepare two-minute noodles as you normally would. Add thin slices of cooked gammon to the dish and watch your fellow diners slowly slip into a delicious food coma.

Show them you really love them by adding a spoonful of this magic paste!

In a pestle and mortar pound together 6 T roughly chopped coriander, 1 garlic clove, 1 x 3 cm piece ginger roughly chopped, 1 red chilli, 1 t coarse sea salt, 1 t brown sugar, 2 t fish sauce and 1 t sesame oil. Add a squeeze of lime juice and add a spoonful to each bowl.

This paste is delicious on anything – ANYTHING!

Not yo mama’s cheese-and-ham sandwich

Thickly slice any bread you like (I prefer kitke) then top with a few slices of mature Cheddar for sharpness, some mozzarella for meltiness, a few slices of gammon, thinly sliced pickles followed by another round of cheese.

Heat a knob of butter and some olive oil in a pan over a medium heat. Once the butter has melted, add the sandwiches and toast for 1 minute on each side. Slice in half and serve immediately.

Green eggs and ham

Place a thick slice of gammon on a heated griddle pan and cook until char lines appear. Turn over and do the same to the other side. Poach or crisply fry an egg and place it on the griddled gammon. Finish off with a bit of Woolworths fresh basil pesto.

Discover more glorious gammon recipes here.

Clement Pedro Article by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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