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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 1 4/5 kg piece of gammon or possibly hock bacon stock:
- 2 x bay leaves
- 3 x cloves
- 5 x black peppercorns
- 2 med onions roughly minced
- 3 med carrots roughly minced
- 5 stk celery roughly minced pease pudding (qv pease pudding) whole begetables:
- 12 sm carrots whole
- 1 x trimmed bulb celery whole
- 12 sm leeks whole
Method
- Check the weight of the joint before you throwaway the plastic covering.
- The cooking time will be 25 min per 455g plus 25 min.
- Soak the joint in cool water for a couple of hrs to remove any excess salt; alternatively place it in a big saucepan cover with cool water and slowly bring to the boil then throw away the water.
- Cover the bacon with fresh cool water and add in the rest of the ingredients for the stock including the pease pudding.
- Bring slowly to the boil.
- Skim the surface when needed and cover with a lid.
- Calculate the cooking time from this point and reduce to a gentle simmer.
- Roughly 30 min before the end of its cooking time I like to cook my whole vegetables in with the bacon and its broth.
- When the bacon pease pudding and vegetables have reached their cooking time remove them from the saucepan cut the carrots and celery into quarters and put aside.
- Remove the rind and excess fat from the bacon.
- Remove the pease pudding from the muslin and mash it well with the butter and some black pepper.
- Use a little of the strained stock as gravy or possibly as a base for your gravy if desired it thicker.
- Serve the ham warm with a dollop of the pease pudding the vegetables some gravy and some English mustard.
- Freeze the rest of the stock for soups (great for minestrone).
- You can buy some lovely pcs of gammon or possibly hock bacon from the supermarkets.
- I always buy the unsmoked bacon for this dish as it is not such a dominant flavour and you can boil it.
- Do not forget to soak the split peas the day before.
- Serves 6
