A dish filled with cooked leftover ham and vegetables on a table with a serving spoon

Leftover Ham & Vegetable Bake

Get your leftover ham and veg into one tasty dish to help tackle food waste one step at a time.

55 minutesServes 4-6

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Use up any leftover cooked ham and vegtetables from last night’s dinner in this tasty dinner bake meal idea to save any food from going in the bin unnecessarily.

This Leftover Ham & Vegetable Bake recipe can be adapted to make a smaller or larger bake, depending on how many you are feeding and how much leftovers you need to use up.

The best bit about this recipe? It’s topped with a crunchy breadcrumb for added texture, which we’ve made up using the last slices of our Baker Street Brown Sliced Loaf in the kitchen. Delicious!

Top tip

If you don’t have cooked leftover veggies, just use up some of the bits and pieces you have in the fridge and lightly cook them first – green beans, leeks, savoy cabbage, kale or peas would work well.

Ingredients

2 slices Baker Street Brown Sliced Loaf
1 tbsp butter, melted
1 tbsp chopped parsley
30g butter
30g plain flour
400ml milk
Salt and pepper
Pinch ground nutmeg (optional)
1 tsp mustard (optional)
1 tsp chopped parsley
75g cheddar cheese, grated
2-3 handfuls leftover boiled potatoes
4-5 handfuls leftover cooked vegetables
1 handful leftover cooked ham or gammon

Steps

First make the breadcrumbs. Its easiest to tear the slices of Baker Street Brown Sliced Loaf into chunks then blitz for a few seconds in a small food processor. Or you can rub the bread against a coarse grater. Tip into a bowl and mix with 1 tbsp melted butter and 1 tbsp parsley, then set to one side.
Preheat the oven to 170ºC fan / 190ºC conventional / Gas Mark 5.
Next make the sauce. In a saucepan melt the 30g butter then stir in the flour. Cook over a low heat for one minute, stirring all the time, then add a splash of milk and stir well. Gradually add the rest of the milk, stirring well in between each addition, until you have a smooth sauce.
Increase the heat and cook, stirring continuously for about 5 minutes until the sauce thickens. Then turn off the heat, season with salt, pepper and nutmeg and stir in the mustard, parsley and cheese. Set aside off the heat.
Chop up the cooked leftover vegetables into bite-sized pieces (we’ve used cauliflower, broccoli & carrots), if needed and slice the potatoes. Add all the vegetables to an ovenproof dish with the diced ham. Pour over half the sauce and stir gently then pour over the rest of the sauce.
Scatter the breadcrumbs over the top of the bake. Place on a baking tray and bake in the oven for 25-30 minutes or until golden and piping hot throughout.
Serve with extra slices of bread on the side.