Ham

Warm it gently in a covered pan with a splash of water, or add it to a hot dish just before serving. It is already cooked, so it only needs heating through.

Gammon is cured pork leg sold uncooked; once cooked, it is called ham. Simmer a gammon joint gently until cooked through, or roast it according to its weight and the cooking instructions, then rest it before carving.

For neat slices, choose a boneless joint labelled cooked ham and ask for it to be cut to the thickness you want. For a stronger cured flavour, choose a dry-cured ham; Parma ham is usually eaten in thin slices without further cooking.

Keep sliced ham covered in the fridge and use it within three to four days of opening. If it smells sour, feels sticky or has changed colour, throw it away.

Yes. Freeze it in small portions, with baking paper between slices so they separate easily, and use it within two months for the best texture. Defrost it in the fridge.

Add diced ham to pea soup, macaroni cheese or an omelette, or wrap slices around asparagus before baking. Parma ham also works well with melon or wrapped around chicken.

For a similar savoury, meaty filling, use sliced roast pork or turkey. For a meat-free option with a smoky flavour, try grilled aubergine or smoked tofu.