Glazed Gammon / Ham With Yellow Split Pea Puree
- Ready In:
- 6hrs 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 1⁄2 lbs boneless ham, preferably smoked
- 200 g yellow split peas, dried
- 1 large onion, roughly chopped
- 2 carrots, sliced
- 5 cloves
- 2 bay leaves
- 1 1⁄4 liters water, just over 5 US cups
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
directions
-
The night before:
- put the gammon/ham in a bowl, cover with cold water & put in your fridge, do the same with the split peas but don't put them in the fridge.
- The next day, drain & rinse the split peas and put them in a pan with the onion, carrots, cloves, bay leaf & water. Bring to the boil and continue boiling for 10 minutes, removing any scum that forms.
- Drain and rinse the meat and put into the slow cooker/crock pot, set to high.
- Pour in the split pea mix and cook for 6 - 7 hours.
- Remove the meat - take off the rind if it has one. Cover the meat with mustard and then drizzle the maple syrup over (I use honey).
- The recipe says to then grill (broil?) the ham, but I find it much easier to pop it into the oven (about 350f) whilst I boil/steam some veggies.
- Drain the split peas, reserving the liquid, and mash them.
- Spoon onto the plates and cover with slices of ham.
- Serve the reserved stock in a jug (I added gravy granules to thicken it).
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RECIPE SUBMITTED BY
Tina and Dave
United Kingdom