Boxing Day brunch

Use up leftover Christmas ham with this tasty recipe for a simple Boxing Day brunch

Boxing Day brunch

We all love feasting our way through the festive season, but what do you do with the leftovers? If you’ve been tucking into a Christmas ham this year, we might just have the answer!

This simple and delicious brunch recipe, courtesy of Mash Direct, combines succulent cooked ham with potatoes, eggs and indulgent cheese sauce. Enjoy!



  • New potatoes 900g, cut larger ones in half
  • Leftover glazed Christmas ham 400g, trim away fat and cut into bite-sized pieces
  • Frozen peas 100g, defrosted
  • Scallions 100g, washed, trimmed and finely chopped
  • Eggs 4
  • Salt and pepper to taste

For the cheese sauce

  • Milk 570ml
  • Plain flour 25g
  • Butter 50g, cut into cubes
  • Dijon mustard 1 tbsp
  • Grated cheddar 75g
  • Grated parmesan 40g


  • Step 1

    Place the potatoes into a saucepan with enough boiling water to cover them, add salt, and simmer for 15 – 20 minutes until tender. Drain.

  • Step 2

    To make the cheese sauce, heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to simmering point. Whisk continuously until the sauce is thick, smooth and glossy. Season.

  • Step 3

    Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.

  • Step 4

    Now, to make the poach eggs, half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set a timer for 3-4 minutes depending on how soft you like your eggs.

  • Step 5

    Tip the potatoes into a large bowl with cheese sauce, ham, peas, scallions and mix well.

  • Step 6

    Arrange onto warm serving plates, top with poached eggs and serve.