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Does eating ham, bacon and beef really increase your risk of developing type 2 diabetes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> That lunchtime staple, the humble ham sandwich, has come in for a bashing in the press recently. According to <a href="https://www.theguardian.com/society/article/2024/aug/20/two-slices-of-ham-a-day-can-raise-type-2-diabetes-risk-by-15-research-suggests">many</a> <a href="https://www.dailymail.co.uk/health/article-13761253/Eating-ham-daily-linked-increase-risk-diabetes.html">reports</a>, eating two slices of ham a day can increase your risk of developing type 2 diabetes. But what’s the science behind these headlines? The research offers a more complex picture. <a href="https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00179-7/fulltext">A new study</a> from the University of Cambridge highlighted an association between developing type 2 diabetes and eating processed meat like ham and bacon, and red meat such as beef and lamb. This led to headlines suggesting the risk was mainly linked to <a href="https://www.telegraph.co.uk/news/2024/08/21/ham-sandwich-processed-meat-fresh-risk-link-type-2-diabetes/">ham sandwiches</a>. This seems to have come from the <a href="https://www.cam.ac.uk/research/news/red-and-processed-meat-consumption-associated-with-higher-type-2-diabetes-risk">press release</a>, which used ham as the example to quantify the amount of processed meat associated with a 15% increased risk of developing type 2 diabetes over ten years. The research found that this risk was linked to eating an extra 50g of processed meat every day, which happens to equate to two slices of ham. A useful example thus appears to have been taken up by the media as the main cause, perhaps ignoring some of the key messages coming from the study. So, can processed and red meat really increase your risk of developing type 2 diabetes? The <a href="https://www.diabetes.org.uk/diabetes-the-basics/types-of-diabetes/type-2/diabetes-risk-factors">biggest risk factors</a> linked to developing type 2 diabetes are being over 40, having family members with type 2 diabetes, being of South Asian or African descent, or having a higher body weight – and especially a larger waist. <figure><iframe src="https://www.youtube.com/embed/EsOBcx2bJqU?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> The Cambridge study used data from nearly 2 million people from 31 studies. Participants were followed for an average of ten years. During this time, around one in 20 people developed type 2 diabetes. The research suggested that a 10% increase in the probability of developing type 2 diabetes was associated with every 100g of additional red meat eaten daily. Eating half as much extra processed meat every day was linked to an even greater increased risk of developing the disease. This is not the <a href="https://ajcn.nutrition.org/article/S0002-9165(23)66119-2/abstract">first time</a> that both processed and red meats have been linked with an increased risk of developing type 2 diabetes. However, the key strength of the Cambridge study was that it tried to control for many of the other factors linked to the disease, including smoking, having a higher body weight, dietary intake and exercise. However, the size of the increased risk is modest, considering few people included in the study ate 50g or more processed meat per day – meaning moderate ham consumption is likely to have <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9908545/">no meaningful effect</a> on your risk. <h2>What’s the link?</h2> Processed meat has been linked to increased risk of type 2 diabetes because of its nitrate and salt content – additives that are used to cure many processed meats. Nitrates and salt in processed meats have also <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/">been linked to</a> an increased risk of developing colon cancer. In fact, the World Health Organization classifies the additives as <a href="https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat">group 1 carcinogens</a>, which means they can cause a range of cancers. The mechanism linking processed meat to cancer seems to be similar to how it might be linked to type 2 diabetes. During digestion, processed meat produces <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294997/">N-nitroso chemicals</a>, which can damage cells. This can lead to inflammation and affects how insulin, the hormone that controls blood glucose (sugar), works. This in turn can lead to <a href="https://www.niddk.nih.gov/health-information/diabetes/overview/what-is-diabetes/prediabetes-insulin-resistance">insulin resistance</a>, when cells in your muscles, fat and liver don’t respond well to insulin and can’t easily take up glucose from your blood. Red meat, meanwhile, is <a href="https://www.healthline.com/nutrition/healthy-iron-rich-foods">rich in iron</a>. Research suggests that people with <a href="https://www.diabetes.org.uk/diabetes-the-basics/related-conditions/haemochromatosis-diabetes#:%7E:text=So%20a%20rise%20of%20iron,GP%20as%20soon%20as%20possible.">high levels of iron</a> are more likely to develop type 2 diabetes. However, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8744124/#:%7E:text=The%20WHO%20has%20recognised%20iron,being%20affected%20with%20this%20condition.">low levels of iron</a> are more of a health concern for the general population. Another potential link regarding red meat could be the way it is cooked. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521980/">Previous studies</a> have suggested that charred meat, cooked over an open flame or at high temperature, is also linked to an increased risk of developing <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5911789/">type 2 diabetes</a>. Charring meat leads to formation of toxic chemicals such as <a href="https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/heterocyclic-amine#:%7E:text=Heterocyclic%20amines%20are%20aromatic%20compounds,of%20reactions%20called%20Maillard%20reactions.">heterocyclic aromatic amines</a> and harmful compounds like <a href="https://www.healthline.com/nutrition/advanced-glycation-end-products">advanced glycation end products</a>, both of which have been linked to <a href="https://pubmed.ncbi.nlm.nih.gov/21709297/">insulin resistance and type 2 diabetes</a>. <h2>Bye-bye barbecues and bacon butties?</h2> The key message is reduction, rather than avoidance. The UK government nutritional recommendations offer sound advice: limit your combined intake of red and processed meat to no more than <a href="https://www.nhs.uk/live-well/eat-well/food-types/meat-nutrition/#:%7E:text=Red%20meat%20and%20processed%20meat&text=If%20you%20currently%20eat%20more,%2C%20veal%2C%20venison%20and%20goat.">an average of 70g per day</a>. But these guidelines also suggest that red meat can be a valuable source of iron. So, if you decide to stop eating red meat, you should eat alternative sources of iron such as beans, lentils, dark green vegetables and fortified cereals. This needs to be done as part of a carefully planned diet. Non-meat sources of iron are more difficult for our bodies to absorb so should be eaten with a source of vitamin C, found in green vegetables and citrus fruit. The best advice to reduce your risk of developing type 2 diabetes is to maintain a healthy weight – consider losing weight if you have a higher body weight – and be as physically active as possible. A healthy diet should be based on plenty of vegetables, fruit, beans, peas, lentils, nuts and seeds, along with some wholegrain foods, some dairy products, fish and white meat (or vegetarian alternatives) – plus moderate amounts of red meat and minimal processed meat. This will help reduce your risk of type 2 diabetes, <a href="https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating">heart disease</a>, and <a href="https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/diet-and-cancer/does-having-a-healthy-diet-reduce-my-risk-of-cancer">many cancers</a> – as well being more <a href="https://www.bda.uk.com/static/539e2268-7991-4d24-b9ee867c1b2808fc/a1283104-a0dd-476b-bda723452ae93870/one%20blue%20dot%20reference%20guide.pdf">environmentally sustainable</a>. But if you have a penchant for ham sandwiches, rest assured you can continue to indulge as an occasional treat. It’s your overall lifestyle and diet that really matter for your health and risk of developing type 2 diabetes.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237346/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, Visiting Academic, Aston Medical School, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/does-eating-ham-bacon-and-beef-really-increase-your-risk-of-developing-type-2-diabetes-237346">original article</a>. </div>

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A man’s unusual reaction to a ham roll five years on

A UK-based father who claims he “cannot stop farting” after eating a ham roll in 2017, has launched a legal bid for $350,000. Tyrone Prades, 46, says the snack sparked life-changing flatulence which wakes him at night and embarrasses him in public. The ham sandwich’s victim reports he had a severe tummy ache within hours of consuming it at a Christmas market, and was then bed-bound for five weeks, his lawyers have allegedly told the High Court. He and others who ate at the same stall were said to have been infected with salmonella. Within hours of eating the ham roll, he had stomach cramps, fever, vomiting and diarrhoea, the court heard. His lawyer, Robert Parkin, said he was sick for months and was still flatulent five years on with churning noises in his gut. “The claimant continues to suffer from excessive flatulence, which causes him a great deal of embarrassment. “The symptoms are, primarily, fatigue and altered bowel function associated with ‘churning’ within his abdomen and flatulence. The claimant’s stomach continues to make frequent churning noises to the extent his sleep can become disrupted.” Mr Parkin claimed the ham had been contaminated with salmonella bacteria and other customers also fell ill. The barrister added: “The extent of the symptoms has been life-changing.” He said the stall was closed and deep-cleaned following Public Health England investigation. Mr Prades, of Chippenham, Wilts, is suing the operator, Frankfurt Christmas Market Ltd, for at least £200,000 (AU$347,014), although the company denies any blame. The company’s barrister, Philip Davy, admitted council environmental health officers found e.coli on a knife but no salmonella. The case will now go on trial at a later date. Image: Getty

Food & Wine

Ham, gruyère & mustard pull-apart bread

This delicious bread is fun to share and an excellent way to use up some leftover ham. Serves: 6-8 Ingredients: <ul> <li>¾ cup milk</li> <li>50g butter, chopped</li> <li>3 teaspoons caster sugar</li> <li>3 teaspoons active dry yeast</li> <li>375g plain flour</li> <li>¼ teaspoon salt</li> <li>2 eggs</li> <li>250g ham, chopped into small pieces</li> <li>½ red onion, finely sliced</li> <li>1½ cups grated gruyère cheese</li> <li>½ cup fresh sage leaves, chopped</li> <li>¼ cup mayonnaise </li> <li>2 tablespoons wholegrain mustard </li> </ul> Method: <ol> <li>Place milk and butter in a small saucepan and place over low heat until butter has melted. Cool to room temperature. </li> <li>Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.</li> <li>Place flour, salt, eggs and yeast mixture in an electric mixer with a dough hook attached and beat until smooth, about 5 minutes. Transfer dough to a lightly greased bowl, cover with plastic wrap and leave 30 minutes or until doubled in size.</li> <li>While the dough is rising, prepare the remaining ingredients: chop the ham, slice the onion, grate the cheese and chop the sage. Combine mayonnaise and mustard in a small bowl. </li> <li>Roll out dough on a floured surface to a 30 x 25cm rectangle. Spread mustard mixture over dough then sprinkle over the ham, red onion, cheese and sage.</li> <li>Roll up dough, starting from the longest edge. Cut into 10-12 rounds and place in a lightly greased baking dish – we used a 30cm round dish but a rectangle or even a baking tray is fine.</li> <li>Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200°C.</li> <li>Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm. </li> </ol> Written by Natalie Oldfield. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth via NZ House and Garden.

Food & Wine

Chunky ham and vegetable broth

There’s nothing we love more in the middle of winter than a healthy, hearty soup, and this recipe for chunky ham and vegetable broth is just that. Serves: 6 Ingredients: <ul> <li>1kg ham bone or ham hock</li> <li>10 cups water</li> <li>2 sticks celery, sliced</li> <li>2 carrots, peeled and sliced</li> <li>1 onion, finely chopped</li> <li>3/4 cup barley</li> <li>1 leek, sliced</li> <li>1 zucchini, sliced</li> <li>2 potatoes, peeled & chopped</li> <li>2 turnips, peeled & cubed</li> <li>Salt & pepper to taste</li> <li>½ cup parsley finely chopped to garnish</li> <li>Crusty bread to serve</li> </ul> Method: <ol start="1"> <li>Place the ham bone and water into a large saucepan and simmer for 1 ½ hours. Remove bone from the pot and tease the meat from the bone and chop into chunks.</li> <li>Return the meat to the pot along with barley and prepared vegetables and simmer for an additional 50-60 minutes until barley is tender.</li> <li>Season to taste and garnish with parsley.</li> <li>Serve hot with crusty bread.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Creamy ham and cauliflower pasta bake

There’s nothing more comforting on a cold winter’s night than a warm, hearty pasta bake. This delicious, veggie-packed recipe is perfect for those chilly nights. Serves: 4 Ingredients: <ul> <li>300g leg ham, roughly sliced</li> <li>400g large spiral pasta, cooked & drained</li> <li>½ cup cauliflower, cut into flowerettes</li> <li>3 spring onions, finely chopped</li> <li>1 red capsicum, thinly sliced</li> <li>50g butter</li> <li>2 ½ tablespoons plain flour</li> <li>1 cup milk</li> <li>1 cup chicken stock</li> <li>¼ cup parsley, finely chopped</li> <li>½ cup grated cheese</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180⁰C.</li> <li>Chop the slices of Australian leg ham roughly into small pieces and set aside.</li> <li>Cook the cauliflower in a large pot of boiling salted water until tender for 8-10 minutes.</li> <li>Melt the butter in a small saucepan over medium heat and add flour and cook, stirring for 1 minute. Remove the saucepan from the heat and gradually whisk in the milk and chicken stock.</li> <li>Return to heat and stir constantly over medium heat until the liquid boils and thickens. Stir in the parsley.</li> <li>Place the pasta into a deep baking dish and top with the cauliflower and ham.</li> <li>Pour the sauce evenly over the pasta, ham and cauliflower then sprinkle the surface with the grated cheese.</li> <li>Bake in the preheated oven for 15 minutes until the cheese is golden and bubbling.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Cheesy ham and pineapple tray sliders

If you are looking for a hot dinner option without the fuss, these cheesy ham and pineapple tray sliders are your answer – the perfect balance between oozing melted cheese and sweet pineapple. Makes: 6 Ingredients: <ul> <li>6 bread rolls (you can use sourdough, multigrain or wholemeal rolls</li> <li>12 slices cheddar cheese</li> <li>300g ham off the bone, shaved</li> <li>1 small pineapple, peeled, sliced thinly and cored</li> <li>A few sprigs sage</li> <li>2 tablespoons olive oil</li> <li>Tomato sauce, to serve, optional</li> </ul> Tip: Fancy it up with some prosciutto instead of the ham! If you can’t find fresh sage, use one tablespoon dried sage or some coriander instead, it marries really well with pineapple. Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>Slice rolls in half across. Place bottom pieces closely together inside a baking dish or tray. Top each with ham, 2-3 thin pineapple slices, cheddar and 2-3 sage leaves per roll.</li> <li>Cover with the other half of the bun, place a sage leaf on top and brush the tops with butter.</li> <li>Place in the oven and bake for 10-12 minutes or until the tops are golden and cheese melted. Serve immediately with tomato sauce on the side. </li> </ol> Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pumpkin soup with serrano ham and herbed rolls

This creamy pumpkin soup mixed with crispy serrano ham and herbed rolls will be the most delicious version of the soup that you have tried yet. Serves: Two Ingredients: <ul> <li>1 pumpkin</li> <li>1 tbsp olive oil</li> <li>½ brown onion</li> <li>1 clove garlic</li> <li>2 tsp cumin</li> <li>2 cups hot water</li> <li>1 tin cannellini beans</li> <li>4 slices Serrano ham</li> <li>2 bake-at-home herb rolls</li> <li>Handful parsley</li> </ul> Method: 1. Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and cut the pumpkin into 3 cm pieces. Finely chop the brown onion and parley. Peel and crush the garlic, and drain and rinse the cannellini beans. 2. Toss the pumpkin in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 35 minutes or until tender. 3. Meanwhile, heat the remaining olive oil in a large saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook for a further 1 minute or until fragrant. Transfer the roast pumpkin to the saucepan with the hot water. Bring to the boil. Reduce to a simmer and add the cannellini beans. 4. Reline the same oven tray with baking paper and place the Serrano ham on the tray in a single layer. Cook in the oven for 5-10 minutes or until crispy. Add the bake-at-home herb rolls in the last 5 minutes until warm and crusty on the outside. 5. While the Serrano ham is crisping up in the oven, remove the large saucepan from the heat and, using a stick blender, blend the mixture into a smooth pumpkin and white bean puree. Season to taste with salt and pepper. Tip: You can adjust the consistency by adding extra water. 6. To serve, divide the soup between bowls. Top with the parsley and crumble over the Serrano ham. Serve with the bread rolls on the side. Recipe courtesy of <a href="https://www.hellofresh.com.au/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Warm ham and potato cakes

Ham and potato cakes combine classic flavours into a warm and delicious cake. These cakes are easy to make and will give you a tasty and warm dinner. Serves: 6 Ingredients: <ul> <li>800g Desiree potatoes, peeled, chopped</li> <li>1 tbsp wholegrain mustard</li> <li>2 tbsp Foundtain tomato sauce, plus extra to serve</li> <li>2 tbsp chopped Flat Leaf Parsley</li> <li>1 egg, lightly beaten</li> <li>150g leftover Christmas ham, roughly chopped</li> <li>2 tbsp plain flour</li> <li>Sea Salt and Ground white pepper to season</li> <li>Vegetable oil, to shallow fry</li> </ul> Method: <ol> <li>Place potato in a saucepan of cold, salted water, bring to the boil, and then cook over medium-high heat for 10-12 minutes or until tender. Drain and cool.</li> <li>Transfer potato to a bowl and roughly mash with a fork or potato masher. Add the mustard, tomato sauce, parsley and beaten egg. Season with salt and pepper and stir to combine. Fold through ham. With damp hands, form the potato mixture into 18 even patties, about 2cm thick. Lightly dust in flour.</li> <li>Add 2cm of oil to a fry pan and place over medium heat. In batches, cook potato cakes for 2 minutes each side or until golden and warmed through. Remove with a slotted spoon and drain on paper towel.</li> <li>Serve immediately with extra tomato sauce and salad.</li> </ol> Recipe courtesy of <a href="https://www.facebook.com/FountainSauces/?fref=ts">Fountain</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Crepe galette with ham, egg and avocado

The crepe galette is a French cuisine that will soon become one of your all-time favourite dishes. Top with whatever extras you love. Makes: 2 Ingredients: For crepes <ul> <li>1/4 cup flour</li> <li>1/3 cup of buckwheat flour</li> <li>Pinch of salt</li> <li>1 egg</li> <li>1 cup of water</li> </ul> For the toppings <ul> <li>1 avocado</li> <li>2 tsp butter</li> <li>2 eggs</li> <li>4 slices of ham</li> <li>1 cup of cheese</li> <li>Salt and pepper to taste</li> </ul> For the garnish <ul> <li>2 sprigs fresh parsley</li> </ul> Method: 1. In a large bowl whisk together all ingredients for the crepes. Cover and let sit for 30 mins – 1hr in room temperature. 2. Adjust the batter to heavy cream consistency. If necessary, add water. 3. Slice avocado and set aside. 4. Pour butter into frying pan at 180°C. Pour in half of batter and tilt the pan to spread batter evenly. 5. Crack one egg in the centre of the crepe and use a spatula to spread the egg white over the crepe. 6. Place ham around the egg yolk and sprinkle ½ a cup of cheese on top. Fry for 5 minutes or until the egg white sets and cheese has melted. 7. Place half of avocado slices in the centre and fold the four edges of the crepe into the centre to make a square. 8. Sprinkle salt and pepper and garnish with parsley. Repeat steps 4-8 to make the second galette. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Ham and cheese galettes

With the strong flavour of ham and the gooeyness of melted cheese, these galettes will go down a treat with children and adults alike. Ingredients: <ul> <li>1 cup flour</li> <li>½ teaspoons sea salt flakes</li> <li>2 cups  water</li> <li>1 egg</li> <li>50g  butter</li> <li>250g grated emmental cheese</li> <li>4 slices leg ham (thin)</li> </ul> Method: 1. Combine the flour, salt and egg in a large bowl, stir to combine then slowly whisk in the water. The batter should be the consistency of light cream and if it’s too thick, slowly add more water until you get it right. 2. Heat a large non-stick frypan over a medium-high heat. Add 10g of butter, then pour half a cup of batter into the pan and quickly swirl around so it coats pan thinly and evenly. 3. Cook galette for about two minutes or until borders peel off and bottom is slightly brown. Flip over and cook the other side for a minute. Repeat with remaining mixture. Pile galettes on a warm plate. 4. Return galette to pan, sprinkle a quarter of the cheese over the surface of the galette and when it has melted add a slice of ham – roughly tearing it onto the galette so it’s in little pieces. Roll over borders and serve. Repeat with remaining galettes. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Ham and vegetable pasta bake

With veggies, pasta and ham, this heart-warming bake is the perfect dinner for any occasion. Ingredients: <ul> <li>200g dried pasta of your choosing</li> <li>2 teaspoons olive oil</li> <li>1 small leek, trimmed, halved, washed, thinly sliced</li> <li>100g button mushrooms, thinly sliced</li> <li>1 garlic clove, crushed</li> <li>1 cup peas</li> <li>150g sliced lean leg ham, chopped</li> <li>4 eggs, lightly beaten</li> <li>¼ cup finely grated parmesan cheese</li> <li>½ cup grated extra-light tasty cheese</li> </ul>

Food & Wine

Delicious glazed ham

Whether you’re preparing for a big family meal or just want to try something new for your Sunday roast, this easy-make ham glaze with set your meal apart. Ingredients: <ul> <li>1 ½ cups (510g) IXL Breakfast Marmalade</li> <li>¼ cup (60ml) maple syrup</li> <li>2 tablespoon brown sugar</li> <li>1 tablespoon Dijon mustard</li> </ul> Method: <ol> <li>Place all the ingredients in a saucepan over medium-high heat. Stir until the sugar dissolves.</li> <li>Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10-15 minutes or until the glaze thickens slightly.</li> <li>Pour into a sterilised jar and store at room temperature.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au</a> to order your copy now. Related links: <a href="/lifestyle/food-wine/2016/01/cheese-pull-apart-bread/">Cheesy pull-apart bread</a> <a href="/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/">Mashed potato with spring onions and crispy bacon</a> <a href="/lifestyle/food-wine/2016/01/massaman-curry/">Massaman curry</a>

Food & Wine

Ham cheese pinwheels

An easy snack to make for parties or when the grandchildren are over, these ham and cheese pinwheels are a delight to eat. Makes: 20 Ingredients: <ul> <li>2 sheets frozen ready-roll puff pastry, thawed</li> <li>¼ cup tomato paste</li> <li>100g sliced ham</li> <li>1 cup grated cheddar cheese</li> <li>1 egg, whisked</li> </ul> Method: <ol> <li>Lightly flour a surface and unroll pastry. Spread a layer of tomato paste evenly over pastry, leaving a 1cm border around the edges. Arrange ham slices evenly over top. Scatter grated cheese over.</li> <li>Brush edges of pastry with egg. Roll pastry as tightly as possible. Wrap each roll in plastic wrap and refrigerate for at least an hour. </li> <li>Preheat oven to 180°C Line two baking trays with baking paper.</li> <li>Using a sharp knife cut each roll into 10 slices. Place cut side up on lined trays. Brush each pinwheel with egg. Bake for 10 to 15 minutes or until puffed and golden. Serve warm or cold. </li> </ol>

Food & Wine

Brussels sprouts with ham and caramelised onions

You would never think this dish would be so tasty with Brussel sprouts in it – but it is! To entice people who hate Brussel sprouts, upgrade them with ham and caramelised onion. Serves: 4 Ingredients: <ul> <li>50g of country ham, thinly sliced</li> <li>2 tablespoons olive oil, divided</li> <li>500g fresh Brussels sprouts, trimmed and halved</li> <li>500g brown onions, thinly sliced</li> <li>2 tablespoons honey</li> <li>Salt and pepper to season</li> </ul> Method: 1. Heat one tablespoon of oil in a fry pan over medium heat. Sauté ham for three minutes or until crisp. Remove from pain and drain on paper towel. 2. Add Brussel sprouts to pan. Cook, stirring occasionally, for seven minutes or until lightly browned. Season with salt and transfer sprouts to a bowl. Wipe pan clean. 3. Heat remaining one tablespoon of oil in pan. Add onions and cook for 10 minutes or until caramelised and tender. Stir in honey and season with salt and pepper. 4. Add Brussel sprouts back in pan and mix well for one to two minutes or until thoroughly heated. Top with ham. Serve.

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