Those festive leftovers are easy, economical mealmakers after day or so of hectic entertaining and eating. There’s nothing easier than to pull the ham from the fridge and serve it sliced with a salad and some crusty bread.

But it’s on the third or fourth day we start to think, “Not ham again.” 
Here are some tips for ‘hamming it up’ with leftovers:
• Croquettes: Combine minced ham with mashed spuds and mustard, roll into small logs, dip in beaten egg to coat then in crisp breadcrumbs and fry. Serve with a hot sauce or aioli.
• Corn Fritters: Add finely diced ham to jazz up these favourite summer fritters.
• NY Reuben Sandwiches: Spread sliced sourdough with a combo of mayo, tomato sauce and chopped gherkins. Top with gruyere cheese, sliced ham and a little sauerkraut. Sandwich with another sourdough slice and pan-fry both sides in butter until golden.
• Ham Bolognese: Add minced ham to a good bolognese sauce and serve over pasta. Top with lashings of parmesan cheese and basil leaves.
• Ham & Egg Pie: No need to use bacon in a pie when there’s ham in the house.
• Frittata: Add diced ham to your favourite vegetable frittata recipe.  


I used Culley’s No3 green chilli sauce. You could mix other leftover roast veg with the spuds.

Sauce: 1 clove garlic, crushed
1 cup each: loosely packed mint and parsley leaves
1 tablespoon lemon juice
2 tablespoons olive oil
1-2 teaspoons green chilli sauce
Spuds: 600g leftover roast potatoes
2 tablespoons rice bran oil
1 clove garlic, smashed
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
plain yoghurt to top

Combine the garlic, herbs, lemon juice and oil in a small food processor or blender. Mix until fairly smooth. Add the chilli sauce. Place aside.

Using a potato masher, flatten the leftover roast spuds to about 1.5cm thickness.

Heat the rice bran oil in a non-stick frying pan. Add the garlic, cumin seeds and turmeric. Add the potatoes in a single layer. Cook for 5 minutes until the potatoes are crisp on the base. Flip over and continue cooking for 4-5 minutes. 

Place in a serving dish and dot with the spicy green sauce and plain yoghurt. Serves 4-6. 


Serve on boiled rice or noodles.

1 tablespoon canola oil
1 onion, diced
50g packet spice paste for Indian Tikka Masala
1 tablespoon tomato paste
400g can chopped tomatoes
500g skinned and boned leftover roast turkey
1/2 cup cream
2 tablespoons plain yoghurt
2-3 tablespoons mango chutney
2 tablespoons lemon juice or to taste 

Heat the oil in a saucepan on medium. Add the onion and cook until tender. Stir in the spice paste and tomato paste then add the tomatoes. Simmer for 5 minutes.

Shred or slice the turkey into smaller pieces. Add to the saucepan with the cream and yoghurt plus 1 tablespoon of the chutney. Heat through. Season with lemon juice. Serve topped with the remaining chutney. Serves 4.


A great way to enjoy leftover pudding and berries.

50g leftover Christmas pudding
2-3 tablespoons brandy
1/2-1 cup assorted berries eg strawberries (sliced), blueberries, raspberries
2 large scoops vanilla ice cream
Sauce: 50g dark chocolate, chopped
2-3 tablespoons cream
whipped cream to serve. optional

Crumble the pudding into the base of 2 serving glasses or dishes. Sprinkle with the brandy and leave to soak for an hour.

Top with the berries and ice cream. Melt the chocolate and cream together briefly in the microwave, then pour over the fruit. Top with whipped cream if using. Serves 2.


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