In my previous post I told you to keep the leftover water from the beautiful gammon you’re going to cook this Christmas. I recommend you keep it because this is one of the best ways to make a really flavorsome pea and ham soup. All that water contains the key to putting the ham into the pea….
All the seasoning that is added when boiling the ham, once blitzed up creates a heat that takes this soup to the next level. It’s such a waste to throw away meat, so chop any leftover gammon into small cubes and throw into this delicious soup for a lovely wholesome meal. I recommend making this dish the same day or alternatively freezing the liquid plus the content inside until you are ready to use it.
- Gammon joint (pick your size)
- 1 large white onion roughly chopped
- 1 large carrot peeled and chopped
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 bay leave
- 2 cups of frozen peas
- Chicken/veg stock cube (if the water is seasoned enough, then avoid adding)
- 1 large potato
1. Add the gammon joint to a large pan with cold water covering the joint completely. Bring to a boil, then drain (this is to remove excess salt).
2. Add the peppercorns, onion, carrot, bay leaves, mustard and coriander seeds to the pan with the gammon. Refill the pan with water then bring to a boil once again (Depending on how big the gammon is, you will be left over with a different amount of water, so top it up to about 2.5 litres). Reduce the heat and cook for around 20 minutes per 500g.
3. Remove the gammon (see my Christmas Gammon recipe to finish cooking this)
4. If the gammon stock is not seasoned enough, bring to the boil and add a stock cube.
5. Turn down to a simmer then add the peas and potato, cooking for around 15-20 minutes until the potato is soft.
6. Blitz in a blender or even better using a hand blender in the pan until smooth. The peppercorns, mustard and coriander seeds once blitzed will transform the flavour of the dish.
7. Add the chopped ham and warm through on a simmer
8. Tuck in!