Ham and Pease Pudding
Ingredients
- 1.6kg British Ham/ Corner Gammon Joint or Collar/ Hock of Bacon
For the Pease Pudding:
- 450g Dried Split Peas
- 50g Butter
- 1 Egg
- Seasoning
- Optional - 2 tbsp Chopped Fresh mint
Method
If using a bacon joint soak over night in cold water.
Soak peas over night then drain, cover with fresh cold water and simmer for about 1 hour until softened and cooked.
Put meat joint in a pan, cover with cold water and boil for 1 hour.
Finish meat in the oven to brown at 180C Gas 5 for 40 mins.
Drain the peas well and liquidise. Mix in the other pease ingredients and season to taste.
Place in an ovenproof dish and bake, covered for 30 mins at 180C Gas 5.
Tips
Cold left over meat and pease pudding can be cooled quickly then refrigerated and used cold for salads and sandwiches.
A bacon joint is more economical than a gammon joint but does need soaking overnight in cold water to remove some of the salt