I started by roasting the gammon in the slow cooker - thanks to a really good recipe from http://allrecipes.co.uk/recipe/23464/slow-cooker-gammon.aspx
The author suggests that the sauce is a bit runny- but I want it like that to save it as the base for my Sussex Cassoulet so I drained it off, and we had the delicious soft gammon with roast potatoes and cauliflower cheese.( 5 meals served.)
Second meal for five is a simple quiche lorraine- fill a pastry shell with chopped leftover gammon, grated cheddar cheese,3 eggs beaten with some milk (or cream if you must) and bake in a moderate oven 180 degrees until firm and golden.
Now for the Sussex Cassoulet!
Leftover gammon, cut into chunks
1 tin butter beans
leftover roasting juices from gammon
2 tbsp soft brown sugar or treacle
1 tbsp red wine vinegar
1 carton chopped tomatoes (with added chilli or arrabiatta if you can get them)
1 chopped onion
stale bread (made into breadcrumbs)
cheese for sprinkling (cheddar or parmesan)
1. Fry the onion until soft
2. Fry sausages until browned
3. Place onion, drained butter beans, tomatoes, roasting juices, sausages and ham into a casserole dish
4. Add sugar, vinegar and any other seasonings you like (but no salt as the roasting juices are very salty)
5. Cook until bubbling through (about 30 mins at 180 degrees)
6. Sprinkle with breadcrumbs and grated cheese and put back in the oven until the cheese has melted and browned.
This easily served five with nothing more than some crusty bread with it.
The remaining 3 meals took the form of picnic sandwiches for three of us on a weekend trip away.
Not bad, eh?