Did you know we’ve got 50% off selected gammon joints in store right now? If there was ever a time to grab one (or put an extra in the freezer), this is it.

And here’s the bonus, gammon isn’t just for Sunday lunch. One roast gives you easy lunches, fuss-free midweek dinners, and tasty snacks all week long.

Here’s how to transform your roast into a week of tasty dishes, with nothing wasted and no tired leftovers.

Start the week with a showstopper. Slow-cooking your gammon in Coca-Cola gives you a tender, juicy joint with a sweet glaze that everyone will love.

Ingredients:

· 1.5–2kg gammon joint
· 2 cans (330ml) Coca-Cola (not diet)
· 1 onion, quartered
· 2 bay leaves
· 1 tsp peppercorns
· 2 tbsp brown sugar or honey
· 1 tbsp English mustard

Method:

Place the gammon, Coca-Cola, onion, bay leaves, and peppercorns in a large pot and simmer gently for around two and a half hours until tender. Preheat the oven to 200°C, then remove the gammon from the liquid. Score the fat and brush it with mustard and brown sugar. Roast for 20–25 minutes until golden and sticky.

Serve with roast potatoes, carrots, and greens for the ultimate Sunday dinner.

Melty, comforting and perfect for Monday blues.

Ingredients:

· Leftover gammon, sliced or chopped
· 4 slices of your favourite bread
· 1 tbsp butter
· 75g mature cheddar, grated
· 1 tsp mustard or chutney (optional)

Method:

Butter one side of each slice of bread, then layer gammon, cheese, and a little mustard or chutney between the unbuttered sides. Toast in a hot pan or sandwich press for three to five minutes on each side until the bread is golden and the cheese has melted.

Serve with chips or a bowl of soup for a simple comfort meal.

Fast, filling and packed with flavour.

Ingredients:

· 2 cups cooked rice (cold works best)
· 150g diced gammon
· 2 eggs
· 1 cup mixed veg (peas, carrots, corn)
· 2 spring onions, chopped
· 2 tbsp soy sauce
· 1 tsp sesame oil

Method:

Scramble the eggs in a hot pan and set them aside. Stir-fry the gammon and vegetables for a few minutes, then add the rice along with soy sauce and sesame oil. Mix well to heat everything through, then stir the eggs back in and sprinkle with spring onions.

Add chilli flakes or a squeeze of lime for extra flavour.

A quick twist on an Italian favourite.

Ingredients:

· 250g cooked pasta (spaghetti or penne)
· 150g chopped gammon
· 2 eggs
· 50ml cream (optional)
· 50g grated Parmesan or cheddar
· 1 garlic clove, crushed
· Black pepper

Method:

Cook the pasta and save a little of the cooking water. In a bowl, whisk the eggs, cream, and cheese together. Fry the gammon and garlic in a pan for a minute or two, then add the pasta. Take the pan off the heat, pour in the egg mixture, and toss quickly until everything is coated and creamy. Add a splash of the pasta water if it needs loosening, then season with black pepper.

Simple, rich, and ready in minutes.

Finish the week with a hearty classic.

Ingredients:

· 250g leftover gammon, chopped
· 2 leeks, washed and sliced
· 1 tbsp butter
· 1 tbsp plain flour
· 200ml milk
· 100ml double cream (or cream cheese)
· 1 tsp Dijon mustard
· Ready-rolled puff pastry
· 1 beaten egg (for glaze)
· Salt and pepper

Method:

Melt the butter in a pan and cook the leeks for five minutes until soft. Stir in the flour, then slowly pour in the milk to make a smooth sauce. Add the cream, mustard, and gammon, season well, and let it thicken slightly. Pour the filling into a pie dish, top with puff pastry, and brush with beaten egg. Bake at 200°C (180°C fan) for 25–30 minutes until golden and bubbling.

Serve with peas or greens for a cosy weekend dinner.