A few slices of ham become a quick, rich supper when folded into a butter-flour sauce with frozen peas and spooned over toast. The ham is the star here, stretched with cream and dairy into something warm enough for a weeknight.

Serves 2. 25 minutes, 15 at the stove.

About 380 calories a serving, 6 g protein, 15 g carbohydrate, 33 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need a few slices ham, 2 tablespoons [28 grams] butter, 1 tablespoon [8 grams] flour, to taste salt, to taste pepper, 1 cup [150 grams] frozen peas, 1 cup [240 milliliters] heavy cream.

1. Chop a few slices of ham into bite-size pieces. Melt 2 tablespoons butter in a skillet over medium-high heat, then stir in 1 tablespoon flour until it smells toasted, about 2 minutes.2 min
2. Pour in 1 cup heavy cream and 1 cup frozen peas, stirring often, until the cream thickens and coats the back of a spoon, about 5 minutes.5 min
3. Fold the chopped ham into the sauce and season with salt and pepper. Let it warm through for 1 minute, then spoon over toasted bread.1 min

Note Swap the peas for diced carrot if you have it. The sauce keeps in the fridge for two days and reheats gently on the stove; toast fresh bread to serve. A green salad or sliced tomatoes on the side brighten the plate without much effort.

A half joint of ham breaks down into supper for two when you roast it in a hot pan with onions and make a quick pan sauce. The meat goes tender and pulls apart into shreds that soak up all the flavour; this is kitchen efficiency at its best.

Serves 2. 45 minutes, 15 at the stove.

About 280 calories a serving, 10 g protein, 9 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 ham half joint, 2 tablespoons oil, to taste salt, to taste pepper, 1 large onion, 2 cloves garlic, 1 tablespoon butter, 3 tablespoons wholegrain mustard, 1 cup chicken stock.

1. Heat 2 tablespoons oil in a large heavy pan over medium-high heat. Score the skin of the ham half in a crosshatch pattern, then set it skin-side down in the hot pan and leave it alone for 6 minutes until the skin begins to brown and crisp. Flip it and brown the other sides for 2 minutes each.12 min
2. Slice 1 large onion into thick wedges and tuck them around the ham along with 2 minced garlic cloves. Pour 1 cup chicken stock around everything, season with salt and pepper, cover the pan, reduce heat to medium, and cook for 25 minutes until the meat is fork-tender and pulls apart easily.25 min
3. Lift the ham onto a warm plate and let it rest while you finish the sauce. Increase the heat to high and let the stock reduce by half, about 3 minutes, then whisk in 3 tablespoons wholegrain mustard and 1 tablespoon butter until the sauce is glossy. Taste and adjust seasoning.3 min
4. Shred the ham directly into the pan with two forks, fold it into the sauce, and spoon it over plates or rice.

Note Swap mustard for vinegar or cider if that suits your mood. Leftovers keep three days in the fridge and reheat gently on the stove; stretch them into a ham and lentil soup by adding stock and tinned lentils. Serve with rice, potatoes, or crusty bread and a simple salad.

Ham heel makes a creamy braise with eggs, the quickest dinner when you want something hearty and complete. The tough end becomes tender in the sauce, and you'll have no waste from the bone.

Serves 2. 35 minutes, 20 at the stove.

About 510 calories a serving, 21 g protein, 41 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 ham heel, 3 tablespoons butter, 3 tablespoons flour, to taste salt, to taste pepper, 4 eggs, 1 small onion, 1 1/2 cups whole milk, 2 slices bread.

1. Dice 1 small onion and chop 2 cups of meat from the ham heel, leaving the bone and skin. Heat 3 tablespoons butter in a wide skillet over medium-high and cook the onion until soft, about 3 minutes, then add the ham and cook 2 minutes more.5 min
2. Sprinkle 3 tablespoons flour over the ham and onion, stir to coat, and cook 1 minute until the flour loses its raw smell. Pour in 1 1/2 cups whole milk slowly, stirring to break up lumps, and bring to a simmer.3 min
3. Lower the heat to medium-low and simmer the cream sauce 10 minutes, stirring often, until it thickens enough to coat the back of a spoon. Taste and add salt and pepper as needed.10 min
4. While the sauce simmers, toast 2 slices of bread and crack 4 eggs into a small bowl. When the sauce is thick, pour the 4 eggs into the center, then gently stir them through so they poach in the hot sauce, 2 to 3 minutes, until the whites are set but yolks still soft.5 min
5. Divide the toast between 2 plates and pour the creamed ham and eggs over each slice. Serve at once.

Note Swap the ham heel for any leftover cooked ham or even diced smoked sausage if you have it. Leftovers keep three days covered in the fridge and reheat gently on low heat; add a splash of milk to loosen the sauce. Serve with a green salad or roasted greens alongside.