Ham & Peas
I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
- Carbohydrate 29.1530666666667 g
- Cholesterol 0 mg
- Fat 0.669074999925 g
- Fiber 6.98800003488859 g
- Protein 5.86031666666667 g
- Saturated Fat 0.114290833322977 g
- Serving Size 1 1 -8 (144g)
- Sodium 100.479270833332 mg
- Sugar 22.1650666317781 g
- Trans Fat 0.168429374997969 g
- Calories 141 calories
Step-by-step
- The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
- Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
- Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
- Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
- Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
- When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.
A Hearty Ham and Pea Delight: A Simple Weeknight Recipe
As a busy working mom, time is always of the essence. Finding delicious, satisfying meals that don't require hours in the kitchen is a constant quest. This Ham and Pea recipe is my go-to for those nights when I crave something comforting yet quick to prepare. The beautiful thing about this recipe is its versatility. You can easily adapt it to fit your dietary preferences and the ingredients you have on hand. The rich, savory ham broth, infused with the sweetness of peas and the subtle crunch of the vegetables, is a flavor symphony that will leave you wanting more. This isn't just a meal; it's a culinary hug, perfect for a busy weeknight or a relaxed weekend afternoon.
The secret to this recipe's success lies in the ham hocks. They’re an incredibly affordable and flavourful addition, providing a depth of taste you won't find with other cuts of ham. The long, slow cooking process allows the ham's essence to infuse the entire dish, creating a broth so rich and flavorful, it's practically a meal in itself. The pearl barley adds a hearty texture, providing a lovely counterpoint to the tender peas and succulent ham. I often add a splash of white wine to enhance the depth of flavour, but it's entirely optional – the dish is fantastic even without it.
Preparation is key. Soaking the ham hocks overnight is a small step that makes a significant difference in the final result. It helps remove excess salt and allows the meat to cook more evenly. Don’t skip this step! The vegetable preparation is also straightforward. I love using a mandolin slicer for the carrots, celery, and leeks, ensuring even cooking and a beautiful presentation. However, if you don't have a mandolin, don’t worry; a sharp knife will do just fine. Remember, it's the flavours that truly matter.
Serving suggestions are endless. I often serve this dish with crusty bread, perfect for soaking up the delicious broth. A dollop of plain yogurt or a sprinkle of fresh herbs adds a fresh, vibrant touch. Leftovers are equally delightful – the flavors deepen overnight, creating an even more intense culinary experience. This recipe is perfect for meal prepping. It’s a wonderful way to ensure you have nutritious, delicious meals readily available throughout the week. I often double the recipe and freeze portions for those particularly busy weeks.
This Ham and Pea recipe is more than just a meal; it's a testament to simple ingredients and mindful cooking. It's a dish that nourishes both body and soul, a reminder that even the busiest of schedules can accommodate a delicious, home-cooked meal. So go ahead, embrace the simplicity, and savor every bite of this delightful Ham and Pea recipe. You might just find it becomes a family favorite.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add other vegetables: Feel free to experiment with other root vegetables like parsnips or turnips.
- Make it vegetarian: Substitute the ham hocks with smoked tofu or mushrooms for a delicious vegetarian version.
- Change the grains: Try using different grains such as brown rice or farro instead of pearl barley.
- Garnish generously: Fresh herbs like dill or chives make a wonderful addition.
This recipe is a testament to the magic of simple ingredients and careful cooking. It’s a versatile dish that can be easily adapted to suit different tastes and dietary requirements. Enjoy!
