A simple supper dish using leftover baked ham. Cut leftover cooked ham into chunks, pulling apart into smaller sized bits to get a rustic “pulled ham” appearance.
Fry a chopped onion and a chopped bulb of fennel until starting to soften, then add the pulled ham chunks together with a wine-glass of dry white wine and a can or
two of beans, depending on how many you’re going to feed – I used a mixture of butter beans and borlotti beans. Season well with freshly-ground black pepper (it shouldn't
need any salt, as the ham will probably be salty enough). Bring to a simmer and cook gently for a few minutes until everything is piping hot and the sauce amagalmates and
reduces slightly. Stir in some coarsely chopped flat-leaf parsley to serve.