Leftover Christmas Ham, Vintage Cheddar & Buttered Leek Lasagna

A rich, cheesy bake layered with smoky ham, sweet buttery leeks, and a silky béchamel sauce. The ultimate post-holiday comfort food.

Why You’ll Love It
• Turns leftover ham into a luxury dish.
• Buttery leeks add sweetness, balancing the smoky ham.
• Cheesy béchamel makes every bite creamy and indulgent.

Ingredients

For the Leeks:
• 2 large Leeks (white & light green only), sliced
• 2 tbsp Butter

Main:
• 300–350g leftover Re & Sons Christmas Ham, chopped or shredded
• 200g Vintage Cheddar, grated (plus extra for topping)
• 250g dried or fresh Lasagna sheets

Béchamel Sauce:
• 60g Butter (approx. 4 tbsp)
• 60g Plain Flour (approx. 4 tbsp)
• 700ml Whole Milk
• 1 heaped tsp Dijon Mustard
• ½ tsp freshly grated Nutmeg
• Black Pepper
• 100g Vintage Cheddar, grated

Method

1) Butter the leeks – Melt 2 tbsp butter in a large pan, add leeks, and cook over medium-low heat until soft and sweet (10–12 mins). Set aside.

2) Make the béchamel – Melt 60g butter in a saucepan. Stir in flour and cook for 1–2 mins. Gradually whisk in milk until smooth and slightly thickened. Stir in mustard, nutmeg, black pepper, and cheddar. Taste and adjust seasoning.

3) Assemble – Preheat oven to 180°C (fan). In a baking dish, layer:
- Spoonful of béchamel
- Lasagna sheets
- Buttered leeks, ham, grated cheddar
- More béchamel
- Repeat until all ingredients are used, finishing with béchamel and extra cheddar.

4) Bake – Cover with foil and bake for 35–40 mins. Remove foil and bake for 10–15 mins more until golden and bubbling. Rest 10 mins before serving.

Now that’s proof leftovers can be pure comfort food!