Ham And Peas Pudding Broth

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Plan ahead to make a restorative traditional slow-cooked broth that hits the spot.

Cook time: 2 hrs and 0 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

900g lean unsmoked gammon joint
250g quick soak dried peas (soak for 2 hours) or overnight it, according to the packet instructions
2 carrots, peeled and left whole
2 onions, peeled and cut in half
900ml water
1 turnip, peeled and cut in half
Black pepper (no salt)
300ml cider
2 bay leaves

Method

Step 1

Rehydrate peas by following pack instructions (usual soaking time is around 2 hours for quick soak variety or overnight for longer version).

Step 2

Place gammon in large pan with rehydrated peas and the remaining ingredients.

Step 3

Bring to the boil, skim off the scum and reduce to a gentle simmer with lid on for about 1½-2 hours, until gammon is tender and almost flaking and the peas have broken down and are ‘mushy’.

Step 4

Remove rind and fat from gammon and serve in bowls with broken chunks and peas pudding broth and crusty bread for dunking!

Method

Step 1

Rehydrate peas by following pack instructions (usual soaking time is around 2 hours for quick soak variety or overnight for longer version).

Step 2

Place gammon in large pan with rehydrated peas and the remaining ingredients.

Step 3

Bring to the boil, skim off the scum and reduce to a gentle simmer with lid on for about 1½-2 hours, until gammon is tender and almost flaking and the peas have broken down and are ‘mushy’.

Step 4

Remove rind and fat from gammon and serve in bowls with broken chunks and peas pudding broth and crusty bread for dunking!

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