Homecooked Ham And Golden Pease Pudding Recipes

HOMECOOKED HAM AND GOLDEN PEASE PUDDING

Steps:

• Traditionally, dried yellow split peas would be soaked overnight in cold water. I, however, skip this step by putting the peas into a bowl and covering with boiling water from the kettle and leaving to soak for 20 minutes. This does the same thing only in much less time.
• Preheat the oven to 200C/400F/Gas Mark 6. While the peas are soaking, peel the carrots and onion and dice together with the celery sticks into 1cm cubes. When the peas are ready, strain them and mix together with the prepared veg. Tip them all into a large oven-proof pan or dish (I use my larges 5 Litre cast iron pan) before making a well in the centre to accommodate the gammon joint.
• Remove all the wrappings from the gammon and sit it in the middle of vegetables in the pan. Measure 1 litre of cold water and mix in the pepper, dried herbs and spices (I use my Pumpkin Spice Mix in place of the Mixed Spices and find that they work well here). Pour this golden liquid over the top of the gammon and top up with more cold water, making sure that the meat is just submerged.
• Place the pan on the hob and heat over a medium heat. When the liquid is simmering, clamp on the lid and move everything into the oven to cook for two hours - carefully turning the meat over half way through to make sure that the exposed part of the mest doesn't dry out during cooking as the liquid evaporates.
• When the cooking time is up, carefully remove the pan from the oven before gently lifting the ham out of the liquid. Loosely wrap the meat in foil and place to one side to rest and fully cool down.
• Give the vegetables and liquid in the pan a good stir before carefully placing the hot pan over a medium-high heat on the stove (ladle the vegetable mixture into a clean pan if you have baked the meat in a lidded oven dish). Bring the mixture to a rolling boil and stir regularly for the next 20-30 minutes. You want to evaporate off some of the liquid and reduce the stock down a little - although it will remain loose until it has fully cooled down.
• Using a stick blender, blitz the vegetables and stock to form a smooth past. At this point, you should taste and add some salt if required. Line a medium roasting tin with a sheet of greaseproof paper - making sure it rises up the sides of the tin too. Pour the golden Pease Pudding into the tin before pressing another sheet of greaseproof paper down so that it sits on top of the mix. Allow to come to room temperature for about an hour before transferring to the fridge to fully chill and set. When fully cold and solidified, portion up and wrap in some papers and foil before freezing.
• Pease Pudding is best served when spread thickly across a wedge of stottie cake (a dense, traditional North East bread) and topped with slices of the ham. The cooked ham and Pease Pudding will keep well, covered in the fridge for around a week. The extra portions of Pease Pudding can be frozen and thawed out when required.

PEASE PUDDING AND HAM

Steps:

• Soak the ham and peas separately overnight.
• Drain and add to large saucepan with onions and enough cold water to cover.
• Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
• Remove the ham and allow to cool.
• Add the egg butter and seasoning to the peas and mix well.
• Pour into a greased pudding bowl.
• Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
• Serve warm with slices of cold ham.