I cooked a piece of smoked gammon in the slow cooker with brown sugar and have a fair amount of leftovers. I tried this over Christmas and it was delicious, but unfortunately this time the meat was a bit disappointing - probably due to the quality. I must go to the butchers next time.
My question is what to do with the ham? I did wonder about a good soup recipe, but I've looked online and remain seriously uninspired. Any ideas?
Our winter favourite at the moment goes as follows....
Chunky Bacon/Ham and Bean Broth
8oz Chunky Smoked Bacon or leftover ham 6oz green lentils 3 pints stock 1 large onion 1 trimmed head of celery, chopped 1 bunch parsley, chopped 1 can cannellini beans, drained (and rinsed if in salt water) seasoning (mostly pepper)
- Cook off the onion and celery with the bacon in a little oil - Add lentils, stock and half the chopped parsley - Season, cover and simmer for around 40 minutes until the lentils are tender - Check seasoning, add the drained beans and the rest of the chopped parsley. Heat through and serve
i sweat an onion or two and celery, two or three stalks, add a whole bag of yellow split peas, top up with water/stock. If you have a hock or ham bone then put that in too, or you can add bits of ham leftovers or a small gammon joint.
Obv fish out the bone and shred the meat and you can whizz it or not as you please if you like it smooth or chunky
or go a bit more Ribolitta ..... onions/celery/garlic/tinned toms, carrots, beans, ham bone/meat and then about half an hour before serving or so put in any green veg, kale or cabbage, maybe some snapped green beans.