Two ways to cook... ham. Recipes to suit your busy life

Vanessa Greenwood

I have two young daughters, six and eight years old, so I love having cold roast meat cuts on hand for sandwiches, and my freezer always has a stash of ham chunks for pies, quiches and pasta bakes, and for this family favourite recipe.

Recently, I walked into my local butcher and asked if I could speak to one of the butchers who cooks. The minute I saw the shoulders broaden, I knew I was speaking to the right man.

I pointed to a well-stocked fridge and asked him how he – or his mum – might cook the typical ham fillet that was in it. David was indeed a ham aficionado, his 20 minutes per pound and 20 minutes over recipe for roast ham tripping off his tongue.

For a home cook, it’s really easy to roast a 1kg ham fillet in the oven, after scoring the fat and smearing with a little mustard and honey. It’s much tastier and far better value than buying prepacked slices for sandwiches.

Gary O’Hanlon

Like most chefs, I’m a massive fan of the so-called second-class cuts of meat. Few have the versatility of ham hock though. From terrines and croquette fillers, to soups and salads, they really provide a broad range of options.

The maple Jameson glaze I’ve used here gives the ham hock a lovely deep smoky flavour and the vanilla bean apple sauce, along with the charred shallot, provides a balanced sweetness.

This dish is packed with flavour and is visually beautiful. Give your ham hock the ultimate makeover with this cracker.