Mustard ham, Egg and chips

 Sainsbury's used to do a decent ham, egg and chips, but they seem to be outsourcing their restaurant facilities. This is not a difficult meal to make for yourself, even if you haven't got a deep fat fryer. I chipped some potatoes and soused them in a little vinegar, salt, and some rapeseed oil for half an hour while the oven was heating up. Spread across a roasting tray and cooked for about forty minutes at 180 deg C. (watch progress by eye!). The egg was cooked in a skillet on the hob. 

Mustard Ham Salad

Boiled potato, grated carrot, mustard ham, baby leaf salad, coriander leaf.

The coriander leaf was mixed with the baby leaf salad, and dressed in some olive oil. Served with a little American mustard.

 

Mustard Ham Omelette

A simple omelette cooked as an accompaniment to mustard-breaded ham. Served with sliced salad tomatoes.

The omelette was cooked in a small pan with chopped chives. About three minutes each side, in sunflower oil. Dress with freshly ground black pepper.

Mustard Ham Omelette

Cooked with a base of small onions and shredded tomato, stir-fried until soft. The mustard ham  was steamed for twenty minutes before being added to the onions and tomato.

I used one onion, one salad tomato, and three eggs for this dish. The mustard ham offcuts were about 200g altogether.

Cooked in an omelette pan for five minutes after adding the ham. The eggs were whisked with chervil and paprika and salt, and added to the pan.

Cooked under glass for around ten minutes at a medium heat. Then transferred to the grill, and cooked for another ten minutes or so, until puffed up.

Served with a sweet brown pickle. Excellent!

Leek, Lentil, and Mustard Ham Soup

A simple soup made with a limited number of ingredients - One large leek, half a cup of red lentils, 150g of fine beans, chopped, fresh basil leaves,  and 100g of mustard ham trimmings. Supplemented with ham stock, and white pepper.

The leek was topped and tailed, chopped in half, and then finely chopped transversely. Added to a pot of boiling water, along with the half cup of red lentils. The chopped (Kenyan) fine beans were added shortly afterwards (they cook quicker than the leek).

The ham trimmings were diced into smaller chunks, and added to the soup base after the pot had been simmering for at least thirty minutes (forty-five minutes is better), and the contents had been mashed.

Cooked for a further forty-five minutes at a low heat under glass. No herbs or spices, apart from the finely chopped basil leaves,  though you could add some paprika, oregano, or coriander, according to taste.

Mustard Ham Salad with Black Olives

A delicious and quick salad, made with mustard ham, baby leaf salad (rocket, chard, purple lettuce, spinach), pitted black olives (in brine), shredded salad tomato, and sliced red pepper.

Wash the baby leaf salad, and dress in a little olive oil and freshly ground black pepper. Add the shredded tomato, sliced red pepper, and the black olives, and stir together.

The delicately flavoured mustard breaded ham came from Aldi's. Serve with two slices.

This combination is adaptable to almost any variety of ham or roast pork. I chose not to add any herbs, but basil and oregano would be good choices.