In the aftermath of Christmas, there’s always a surplus of gammon joints on special offer in the supermarkets. I bought one and cooked it up with some roast potatoes and a good dollop of parsley sauce.
So now to the left-overs – a big hunk of cooked gammon sitting in the fridge waiting for something more interesting than a sandwich filling.
1 cup green split peas (soaked overnight)
1 small onion, chopped
1 clove garlic, chopped
500ml chicken stock
2 bay leaves
1 sprig of fresh thyme
1 tsp sugar
Salt and pepper to taste
A good-sized hunk of cooked gammon or ham roughly chopped.
Add the peas, stir and then pour in the chicken stock. Add the bay leaf and thyme, a teaspoon of sugar and a good grinding of black pepper. Don’t add the salt just yet or the peas might not soften up properly.
Bring to the boil and then simmer gently for 40 mins or so after which time the peas should be soft and some of them will have broken down a bit. Watch the water and top it up if things start to get a bit thick – it can catch really easily if you’re not careful.
Add the ham and add to the pan to warm through. Add the salt once the ham’s had a chance to warm.
Sometimes I add a dash of cream if there’s some kicking about in the fridge.
Serve with some crusty bread.