Ultimate leftover ham salad with crispy stuffing

Name: Ultimate leftover ham salad with crispy stuffing recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 yellow peaches, halved, stones removed, cut into wedges; 80.00 ml extra virgin olive oil; 250.00 ml leftover stuffing, finely chopped; 1 bunch rocket; 400g sliced leftover ham; 125.00 ml mint leaves, chopped; 1 eschalot, thinly sliced; 40.00 ml leftover ham glaze (see recipe notes); 20.00 ml white wine vinegar; 2 tsp wholegrain mustard

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15m

10m

Ultimate leftover ham salad with crispy stuffing — Ben Dearnley

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by Lucy Nunes

Delicious Team

Nov 20, 2025

This recipe is great for using up all your festive leftovers. But if you’re missing some elements like the stuffing, simply replace it with some croutons. And if all your glaze was used up on the ham, use a little marmalade instead (see recipe notes). This recipe is supposed to make your life easier, not harder!

4 yellow peaches, halved, stones removed, cut into wedges
2 tbs extra virgin olive oil
1 cup leftover stuffing, finely chopped
1 bunch rocket
400g sliced leftover ham
1/2 cup mint leaves, chopped
1 eschalot, thinly sliced

Leftover glaze dressing

2 tbs leftover ham glaze (see recipe notes)
2 tbs extra virgin olive oil
1 tbs white wine vinegar
2 tsp wholegrain mustard

Method

1.

Heat a barbecue or chargrill pan on high. Gently toss peaches and 1 tbs oil in a large bowl and season with salt flakes and freshly ground black pepper. Cook for 3-4 minutes, until charred and starting to soften. Set aside.
2.

Meanwhile, heat remaining 1 tbs oil in a medium frypan over medium heat. Cook stuffing, tossing occasionally, for 6-7 minutes, until golden and crispy. Drain on paper towel.
3.

To make the dressing, combine all ingredients in a jar with a lid and season to taste. Close lid and shake to combine. Check seasoning.
4.

To serve, arrange rocket, ham, grilled peaches, mint and eschalot on a serving plate. Drizzle over dressing and sprinkle with crispy stuffing to serve.

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Recipe Notes

Instead of ham, you can use leftover roast turkey or pork. Instead of stuffing, chop up leftover bread or brioche and toast with some chopped nuts. We used peaches, but this salad would also work with other stone fruit, such as nectarines or plums. Or use some berries instead. The glaze gives a beautiful sweetness to the dressing, but you could use marmalade, maple syrup or simply honey.