Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Ham and peas

Ham & peas

Ham hock, pearl barley, peas & parsley

Ham and peas

3 hrs 50 mins plus soaking overnight

Showing Off

serves 6

About the recipe

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.


nutrition per serving

567

Calories


14.5g

Fat


3.5g

Saturates


6.6g

Sugars


83.4g

Protein


22.7g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

3 higher-welfare ham hocks (roughly 2.3kg in total)

2 leeks

1 stick of celery

3 carrots

olive oil

2 fresh bay leaves

100g pearl barley

1 litre organic chicken stock

400g frozen peas

½ a bunch of fresh curly parsley

1 heaped tablespoon mint sauce

Method

  1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
  2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
  3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
  4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
  5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
  6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
  7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

Tags