The meal that keeps on giving! Take a cooked pork butt and bake it in the oven at 180c or 350f for about an hour. Take it out and score through the fat and cover in Dijon mustard and then brown sugar. Pop it back in the oven for a further 45 minutes. Remove from the oven and then there are numerous ways you could go.
We started on a traditional route and had slices of the hot ham with parsley sauce, mashed potatoes, broccoli and corn. And let me tell you it was a hit for all! The following day we went to my favourite bakery for a delicious Asiago loaf and had this simply buttered, with a good dollop of Dijon and some sliced tomatoes, all topped off with slices of cold ham.
Next we made a big batch of Minestrone Soup with a large bowl of diced ham thrown in at the end. It was a good batch and has fed us all happily for two lunches this week.
Finally, this evening I am making ham and cheese croquettes for supper. Watch this space for how they turned out… Fingers, toes and whatever else you’ve got crossed please!
I love that you can get so many meals out of one ingredient, not just economically, but from a diversity perspective too. It does force you to be a little creative with the leftovers that you don’t wolf down in the first sitting… And that’s a good thing!