Using leftover Christmas ham in a toastie is a no-brainer – but this recipe, brings multiple cheeses into the mix and glazes the toastie itself for an extra-hedonistic take on the classic.

Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients 

• 100g gouda, grated
• 100g salted butter, room temperature
• 8 slices sourdough tin loaf bread
• 50g butter, chopped
• 3 white stems of leek, finely chopped
• Dijon mustard
• 200–300g sliced leftover Christmas ham, cut no thicker than ½ cm
• 300g Comté, grated coarsely
• 300g cheddar, grated coarsely
• 1 jar black cherry jam, or leftover ham glaze
• Pinch of salt

Method:
In a bowl, fold the grated gouda through the butter with a fork until it’s mixed well. Spread your butter and gouda mixture on one side of each slice of sourdough, then place bread on a chopping board, butter-side down. Set aside.

In a frying pan, melt 50g of butter on low–medium heat. Once melted, add leek and cook down until the leek is translucent and soft (3–5 minutes). Once ready, place your cooked leeks into a bowl and set aside.