Life and style. I know what you're thinking. Who the hell has leftover ham?

Well, it's not me. And I am pretty sure it won't be you either. But someone is throwing away ham because every year in the UK a staggering 1.

According to a Waste and Resources Action Programme (Wrap) report (pdf), that amounts to 1. Even if you’re not staggered by that, I most certainly am. The reason why I don't have much ham around is because I am determined to use up even the smallest of pieces – in anything from stir fries to soups and stews – much in the way that you would use up bacon. Even a small amount, especially smoked ham, can add an injection of flavour.

You really don't need much to liven up a frittata or pasta salad. Stuffed deli sandwich Stuffed deli sandwich. Photograph: Rachel Kelly. While the French have the pan bagnat, those from New Orleans have the muffuletta; here in my neck of the wood, I have the deli sandwich. Pickled Bell Peppers here. Actually it might be more accurate to describe it as the "all but the kitchen sink" stuffed sandwich. Essentially as it is just stuffed full of things I like – from slices of ham and cheese, to leftover potato salad, pickles and roasted vegetables. Take your favourite deli ingredients (and yes potato salad isn't traditional, but I like it) stuff them into a hollowed out loaf, wrap in foil and weight it down.

The sandwich is set aside for several hours (preferably overnight – a case of going to work while you sleep). By the time you have unwrapped the sandwich, all the ingredients have got to know each other, brought together by a little olive oil which soaks through the bread, infusing it with yet more flavour. And because this is a sandwich (or more strictly a sandwich loaf) that benefits from aging, it really is a great recipe for picnics or for taking to work. Serves 4 Ingredients: 1 rustic sourdough loafpotato salad (preferably homemade with gherkins and chopped spring onions)pestothinly sliced cured ham (a mixture of any types of ham, from a good English ham to Parma, serrano, salami, prosciutto and chorizo)homemade tomato and chilli jamslices of cheese (such as emmental, gruyère, young pecorino, provolone, goats' cheese, mild cheddar, manchego or gouda)roasted red peppers (from a jar will do)freshly ground black pepperolive oil. Other nice things to add: the classic muffuletta olive picklecapersgherkinsolivesroasted artichokes (in oil)chopped celerychopped spring onionsanchovy fillets (in oil)baby plum tomatoes, finely slicedfresh herbs (parsley, chives, basil or oregano)Take the loaf and carefully cut the top off – not too large but wide enough to get your hand inside the loaf to pull out the dough. Scoop the bread out from inside the loaf (either eat then and there, save to make breadcrumbs, feed your birds or take to the park to feed the ducks!) You should leave a "wall" of bread about 1cm thick.

Dumplings are a great budget. well with a ham-bone soup. Combine ingredients, adding. which have been browned lightly in butter may be rolled in with the ham. The Best Leftover Ham Recipes on Yummly Grilled Leftover Ham And Pineapple Sandwiches, Cheddar-broccoli Pasta Bake, Leftover Special Casserole.

If you have lots of ham left over after Easter or Christmas, these fabulous and delicious recipes will save the day. Make and share this Leftover Ham Casserole recipe from Genius Kitchen. I know what you're thinking. Who the hell has leftover ham? Well, it's not me. And I am pretty sure it won't be you either. But someone is throwing away ham because. These leftover ham recipes feature a few of our favorite soups, casseroles, and side dishes that transform ham leftovers in bold new ways.

Spread the potato salad across the bottom and then a thin layer of pesto. Start layering with all your other ingredients, starting with slices of meat, then a layer of vegetables, then cheese.

Repeat (either with the same ingredients or with a different type of meat, cheese and vegetables). Make sure that the ingredients are pushed well up to the sides of the loaf.

Press down as you layer as well. Add a grinding of black pepper between each layer. When you can add no more, drizzle over a little olive oil. Brush the bread "lid" with a little more olive oil, the place firmly on top of the loaf. Wrap the entire loaf tightly in grease- proof paper, then in kitchen foil.

Place on a clean chopping board. Place another chopping board on top of the loaf and weigh it down with heavy objects such as tins of beans. I actually use about six heavy hard- backed cookery books, as you get a good distribution of weight.

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Make sure that the weights are evenly placed or your loaf will become lopsided. Leave so that all the flavours can get to know each other. Nothing less than 1. I often turn the loaf over half way through. Not sure if it adds anything but it keep my mind at rest.)When you are ready, unwrap the compressed loaf and cut into slices about 2cm thick.

If you have used a round loaf, then cut into generous wedges.)2. Braised broad beans, peas and ham Braised broad beans, peas, and ham. Photograph: Rachel Kelly.

There is a traditional Roman dish of braised broad beans with guanciale. The Spanish are very fond of broad beans with ham too. The combination of sweet peas with salty ham is something of a classic too. I couldn't decide whether to use broad beans or peas and in the end decided to have both. This is a simple dish that is just full of my favourite things to eat. Serves 2. Ingredients: olive oil.

Pod the broad beans. Steam them either in lightly boiling water or in the microwave for 3 minutes. Drain and hold under cold running water. Then remove the skins. They may pop out of their skins quite easily. Alternatively use the point of a sharp knife to make a small nick in the skin and then squeeze.

Heat about 2 tablespoons of olive oil in a pan. Add the shallots and spring onion slices with a pinch of salt. Gently cook for 3 minutes before stirring in the garlic. Continue to cook for 3 minutes. Add the chicken stock and bring to the boil.

Add the shelled broad beans, peas and a splash of sherry. Reduce to a simmer and cook for 4 minutes or until the peas are cooked through. If it looks as if there is too much liquid then raise the heat to reduce. Check the seasoning. Dish the bean and pea mixture onto two plates. Top with a poached egg and strips of ham.

Sprinkle with chopped spring onion tops. Tips: Replace the poached eggs with soft- boiled eggs, halved. For extra flavour and crispness, flash fry the ham before tearing into strips and serving.

Replace the eggs with flakes of hot- smoked salmon or trout. It really does work! Ham and egg cups Ham and egg cups. Photograph: Rachel Kelly. This is one of my favourite quick breakfasts.

Nothing could be simpler – just ham and eggs baked together in muffin tins. I used serrano - 2 slices per cup)eggsgruyère cheese, gratedsalt and freshly ground black pepperchopped chives (or the green parts of spring onions), to serve.

Pre- heat the oven to 2. C/Gas Mark 6. Lightly coat a muffin tin with vegetable oil. Wipe each cup with kitchen paper to remove any excess oil. Poke the ham into each muffin mould.

I needed 2 slices (with the edges hanging over the tops) – but you may need more or less depending on how big the slices of ham are. Sprinkle each ham cup with a little grated cheese.