Pease Pudding and Overnight Stout Steeped Gammon Recipe
serves:
6Skill:
easyCost:
cheapPrep:
15 minCooking:
6 hr
(optional):
Nutrition per portion |
RDA | |
|---|---|---|
| Calories | 617 kCal | 31% |
| Fat | 16g | 23% |
| - Saturates | 5g | 25% |
| Carbohydrates | 51g | 31% |
Pease pudding is an old English dish that is made from yellow split peas, sort of like a very British dal. The peas are cooked low and slow to give a soft, melting texture and they’re typically cooked in a really flavourful ham stock to give them bags of seasoning. We’ve paired our pease pudding with a gorgeous overnight-cooked gammon that tastes of the stout it’s cooked in for a delicious sweet and sticky flavour. Pease pudding is perfect for reheating too, so you can get ahead with this recipe and make it before you need it. Simply keep the ham in its cooking liquid, and bring back to the boil (simmering the ham until hot-through) when you’re ready to serve, and warm the pease pudding on the stove. The perfect homemade ready meal!
Ingredients
- 1ltr stout
- 1kg smoked gammon
- For the pease pudding:
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1tsbp olive oil
- 500g split yellow peas, soaked overnight
- 1 bouquet garnis
- 1 ham stock cube, or 1ltr fresh ham stock
- Sauerkraut, to serve
Method
Preheat oven to 140C, Gas Mark 1. In a large pan cover the gammon in stout, topping up with water if needed, and bring to the boil. Turn down and simmer for 20mins to get the gammon hot-through. Transfer to the oven and cook for 6-8 hours.
One hour before serving fry the onion and garlic in the oil for five minutes, until soft. Add the split peas, bouquet garnis and sock cube or 1ltr ham stock. If using the stock cube cover with 1ltr cold water. Bring to a boil, turn down and simmer for one hour.
Serve the gammon with the pease pudding and the sauerkraut.
Top Tip for making Pease Pudding and Overnight Stout Steeped Gammon
You can make your own quick sauerkraut by covering finely sliced cabbage with a good squeeze of lemon juice and a large pinch of salt. Mix, cover and leave on the side overnight while the gammon cooks.
