So here's a quick and easy - always a bonus - and rather luxurious way to deal with those leftovers, in this case, it's the familiar sight of Baked Ham.
It won't matter how small your ham was there's always going to be leftovers and rather than make boring old ham sandwiches, make Croque monsieur.
Croque Monsieur is a grilled ham and cheese sandwich. It also gets a little extra flavour in the form of Dijon mustard. My decadent substitution is this - Truffle Mustard.
One whiff of this and you'll be hooked though I know people will be rolling their eyes as they do to truffle honey but it is seriously their loss.
Look inside and you'll see the lovely flecks of truffle through the mustard - the flavour in this isn't derived by a chemical, it's from the real thing.
To assemble the croque-monsieur - take slices of a good bread, I used some leftover kibbled sour dough for a little texture. Spread the mustard on both sides and then cover one side with thick slices of ham.
Next up is the cheese. There's a couple of ways you can do this - a simple way is to just use either Gruyère or Emmental or you can go the béchamel route. In some areas a béchamel type sauce will be made and this is spread over the ham and also over the top.
As I've got some leftover béchamel in the fridge, I've done it both ways.
In this first example, I've topped the ham with a mix of thick béchamel and grated Gruyère and then grilled it in the sandwich press.
In this version, it's sliced Gruyère over the ham and cooked as above. Once done, spread the top with béchamel and a light sprinkling of grated Gruyère - place this under a griller to brown the top.
It's cheesy, easy and delicious!