Boiled ham with pease pudding

boiled ham and Pease pudding

Serves 8

  • For the ham broth

  • 2 kg higher-welfare smoked ham hock

  • 2 bay leaves

  • 3 cloves

  • 5 black peppercorns

  • 2 medium onions, peeled, halved and roughly chopped

  • 3 medium carrots, peeled and roughly chopped

  • 2 sticks celery, trimmed and roughly chopped, yellow leaves reserved

  • 12 baby carrots, washed

  • 12 baby turnips, washed and halved

  • 1 small savoy cabbage

  • For the pease pudding

  • 500 g yellow split peas, soaked overnight

  • 1 small potato, peeled and finely chopped

  • 1 small onion, peeled, halved and finely chopped

  • 1 clove garlic, peeled and finely sliced

  • 1 small bunch of fresh thyme, tied with string

  • 3 fresh bay leaves

  • 2 cloves

  • salt

  • freshly ground black pepper

  • 50 g butter

  • 1 small bunch of fresh flat-leaf parsley

Place the ham hock in your biggest pan, cover with cold water and slowly bring to the boil. Once it's come to the boil, take it off the heat and pour away the water; this will get rid of some of the saltiness from the ham.



Cover the ham with fresh cold water and add the bay leaves, cloves, peppercorns, onion, carrot and celery to the pan. Bring to the boil and skim off any foam that rises to the surface. Turn the heat down, cover with a lid, and cook for about 1 hour.

To make the pease pudding, put all the ingredients, except for the butter, into a saucepan with a good pinch of salt and pepper. Add just enough water to cover. Bring to the boil, then turn down the heat, cover with a lid and simmer for 1½ hours, until the split peas are tender.



After the ham has been cooking for 1 hour, add the baby carrots and turnips, and cook for a further 20 minutes. Get rid of any tatty outer leaves on the cabbage, remove the core and cut into 8 wedges. Add these to the pan to cook for a further 10 minutes.



By this time, your pease pudding should be ready, so take the pan off the heat and remove the bay leaves, cloves and thyme sprigs. Add a sprinkling of pepper and the butter, then mash up everything in the pan until you have a creamy but slightly rough consistency. Finely chop the parsley and stir through.



Once the ham is done, use a pair of tongs to transfer it to a sieve for a few minutes so any excess water can drain and steam off. Move it to a carving board then use two forks to pull the meat apart into nice big chunks.



Divide the pease pudding between your plates, top with some of your lovely ham then spoon over some of the broth and vegetables from the pan. Finish by sprinkling over the reserved celery leaves, and serve with a dollop of English mustard. Heaven.

Nutritional Information

Boiled ham with pease pudding

A lovely broth with veggies and ham

0 foodies cooked this
Let's hear it for good-old boiled ham, and one pan's all you need for this classic pease pudding
Serves 8
3h 35m (plus soaking time)
Super easy
Method

Pease pudding is old-fashioned, nourishing and delicious, yet, for some reason, we seem to have fallen out of love with this wonderful classic. I think that is such a shame because it's really not hard to make and is wonderfully satisfying to eat. There's no messing around with muslin bags here because everything is done in the pan.

Place the ham hock in your biggest pan, cover with cold water and slowly bring to the boil. Once it's come to the boil, take it off the heat and pour away the water; this will get rid of some of the saltiness from the ham.

Cover the ham with fresh cold water and add the bay leaves, cloves, peppercorns, onion, carrot and celery to the pan. Bring to the boil and skim off any foam that rises to the surface. Turn the heat down, cover with a lid, and cook for about 1 hour.
To make the pease pudding, put all the ingredients, except for the butter, into a saucepan with a good pinch of salt and pepper. Add just enough water to cover. Bring to the boil, then turn down the heat, cover with a lid and simmer for 1½ hours, until the split peas are tender.

After the ham has been cooking for 1 hour, add the baby carrots and turnips, and cook for a further 20 minutes. Get rid of any tatty outer leaves on the cabbage, remove the core and cut into 8 wedges. Add these to the pan to cook for a further 10 minutes.

By this time, your pease pudding should be ready, so take the pan off the heat and remove the bay leaves, cloves and thyme sprigs. Add a sprinkling of pepper and the butter, then mash up everything in the pan until you have a creamy but slightly rough consistency. Finely chop the parsley and stir through.

Once the ham is done, use a pair of tongs to transfer it to a sieve for a few minutes so any excess water can drain and steam off. Move it to a carving board then use two forks to pull the meat apart into nice big chunks.

Divide the pease pudding between your plates, top with some of your lovely ham then spoon over some of the broth and vegetables from the pan. Finish by sprinkling over the reserved celery leaves, and serve with a dollop of English mustard. Heaven.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 608 30%
  • Carbs 36.7g 16%
  • Sugar 19.7g 22%
  • Fat 25.3g 36%
  • Saturates 9.6g 48%
  • Protein 53.7g 119%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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