Waste Not Wednesday | Gammon Stock

Gammon stock

This is more a ‘don’t miss your chance’ recipe, rather than ‘not throwing stuff away when you’re not sure what to do with it’ conundrum.

Boiling up a gammon is a great way to get some lovely ham for salads and sandwiches, but the water left afterwards is precious and brilliant for making soups with. 

It can be frozen, kept in the fridge for up to a week and used like a stock cube for flavour or as a base liquid for some great soups.