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.
HAM & PEASE PUDDING
A homey, heartwarming staple, close to my British heart - pease pudding is a lentil spread, that marries perfectly with roast ham. A North Eastern British treasure - learn why!
Provided by Lee
Categories Appetizer Condiment Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Add all the pease pudding ingredients to a pan and cover with 4 cups water. Bring to a boil, then reduce the heat to low and simmer, uncovered for 1 - 1 1/2 hours until the lentils are tender and not grainy.
- Remove the bacon and bay leaves, and carefully pour away any liquid - it'll make the pease pudding too watery. Using a hand blender, blitz into a smooth puree.
- Add the vinegar and check for seasoning, adding a little salt or pepper as you see fit. Decant to a bowl, cover with plastic wrap and refrigerate for a couple of hours or overnight.
- To serve, spread liberally on bread and add slices of ham.
Nutrition Facts : Calories 123 kcal, Carbohydrate 21.3 g, Protein 8.6 g, Fat 0.5 g, SaturatedFat 0.1 g, Sodium 17 mg, Fiber 10.3 g, Sugar 1.6 g, ServingSize 1 serving
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
Steps:
- Tip the peas into a bowl, cover with cold water and leave to soak overnight.
- Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
- Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
SAVORY PEASE PUDDING
A traditional English dish commonly served with ham or boiled beef. Also lovely served cold, spread on a chunk of bread and topped with a thin slice of ham. Prep time does not include the overnight soaking.
Provided by Molly53
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Brush a 4-cup ovenproof dish with melted butter or oil.
- Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
- Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
- Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
- Bake for 30 to 45 minutes or until pudding sets.
- Serve warm.
Nutrition Facts : Calories 530.5, Fat 10, SaturatedFat 4.8, Cholesterol 121.8, Sodium 97.9, Carbohydrate 78.7, Fiber 32.3, Sugar 11.4, Protein 34.2
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
PEASE PUDDING AND HAM
I love traditional recipes and this one comes from the north east of England, and definitely comes under the cover of slow cooking, but it is sooo worth it ,timing does not include overnight soaking. Using ham on the bone allows the natural gelatine to be released which helps with the peas pudding plus any meat cooked on the bone has more flavour
Provided by WicklewoodWench
Categories Ham
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 477.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 61.7, Sodium 87.6, Carbohydrate 73.7, Fiber 29.9, Sugar 11.4, Protein 30.1
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