Courtney Roulston's Christmas ham banh mi

Not sure what to do with your leftover Christmas ham? Courtney Roulston brings you her irresistible ham banh mi. It’s the perfect way to ensure nothing goes to waste, and tastes pretty good too!

4

10m

Note: + cooling & 20 mins standing time

10m

Ingredients

  • 300-350g Christmas ham, sliced
  • 1 long white baguette
  • 2 tbs chicken liver pâté
  • 1/4 cup (75g) whole-egg mayonnaise
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/4 bunch coriander
  • 1 long red chilli, thinly sliced (optional)

Quick pickles

  • 1 cup (250ml) rice wine vinegar
  • 1/2 cup (110g) white sugar
  • 1/2 tsp salt
  • 2 large carrots, peeled, cut into long matchsticks
  • 2 daikon or white radish, peeled, cut into long matchsticks

Method

STEP 1

To make the quick pickles, place the vinegar, sugar and salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Set aside to cool slightly.

STEP 2

Place the carrot and daikon or radish in separate heatproof bowls and carefully pour the vinegar mixture evenly over the vegetables. Set aside for 20 mins to develop the flavours. Drain. 

STEP 3

Heat a non-stick frying pan over medium-high heat. Cook the ham for 2-3 mins each side or until lightly browned and crispy. Transfer to a plate. 

STEP 4

Use a serrated knife to split the baguette lengthways (don’t cut all the way through). Spread 1 cut side of the baguette with pâté and the other with mayonnaise. Fill baguettes evenly with cucumber, carrot, radish, ham, coriander and chilli, if using. Cut into 4 even portions to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.