Cooked ham

Cooked ham is already cooked, so you can eat it cold. If you want it warm, heat it gently in a frying pan for a minute or two per side; prolonged cooking can make it dry and salty.

Use a lightly oiled pan over a medium heat and warm the slices briefly, turning once. For a softer result, add a splash of water and cover the pan for a minute.

Keep it covered in the fridge and use it within the time stated on the pack. If it was bought loose or has no guidance, aim to eat it within two days of opening; freeze portions you will not use in time.

Chop it into an omelette, pea soup or potato salad, or add it to a cheese and ham toastie. Stir it into pasta just before serving so it warms through without becoming tough.

Pair it with mustard, cheese, eggs or pickles in a sandwich, or serve it with potatoes and peas for a simple hot meal. Its savoury saltiness also works well with sweet chutney or pineapple.

Yes, but bacon needs cooking first and usually brings more fat and a stronger smoky, salty flavour. For a closer swap in a cold sandwich or salad, use leftover roast pork or cooked turkey.

Turkey ham has 15.2 g of protein per 100 g, compared with 21 g in cooked ham.

A few thin slices, about 50 g, is a practical portion for a sandwich; that provides 57 kcal.