Northumberland Ham Broth Recipe
This Northumberland ham broth recipe is perfect for enjoying on a cold night. Discover how to make this traditional recipe from North East England.
What could be more comforting on a cold night than a bowl of home made soup? This traditional Northumberland ham broth is perfect for a cold snap. Many homes across the North East serve this on a Friday night.
The soup takes a while to make, filling the house with a lovely aroma. Serve with crusty bread for an ideal winter warmer.
Northumberland ham broth
Food from North East England tends to be filling and cheap to make. Men working on ships or down a pit need food to fuel them for the hard work ahead.
The main source of meat was pork. This is cheaper than beef or lamb. A ham shank could always be found on the table for making sandwiches with pease pudding. It is not surprising that Northumberland ham broth is made with ham. It also contains grated vegetables and lentils.
Read more: Traditional recipes from North East England
The end result is a broth that is so thick you can stand your spoon up in it. It makes a perfect filling meal for a winter day. If you like your soup thinner just add more water.
What is broth?
Broth is a soup made by simmering meat in liquid, often with the addition of cereals like pearl barley.
One of the more well known broths is Scotch broth. This is made by simmering mutton with pearl barley and vegetables for a filling meal.
Northumberland broth is different from Scotch broth as it uses ham as the main ingredient and is much thicker.
How to make Northumberland ham broth
Northumberland ham broth begins with a ham shank. Traditionally the shank would have a bone in it. These days most ham joints are boneless but they work just as well.
If the joint is salty it is a good idea to soak it overnight and then drain the water. Most ham joints are fine to use without soaking.
Put the ham joint in water and bring to the boil. Boil for around three hours until the meat is starting to fall apart. The water should be a rich ham stock.
Take the ham out of the water and shred it. Add the ham back into the water with the lentils and split peas. Grate the carrots, turnips and leek into the broth and simmer until the vegetables are soft.
Serve the Northumberland ham broth with crusty bread for a filling lunch.
Top Tip: Why not cook a larger ham joint and keep half for sandwiches or to make a roast ham.
Read more: Marmalade glazed ham
Northumberland ham broth recipe
Northumberland ham broth
Ingredients
- 1.5 kg ham joint
- 200 g red lentils
- 200 g split yellow peas
- 5 carrots
- ½ turnip
- 1 leek
Instructions
- If the ham is salty leave it to soak overnight. You may also want to soak the split peas.
- Put the ham in a pan and cover with water. You will need about 3 litres
- Bring the ham to the boil and simmer for around three hours until tender.
- Remove the ham from the water, shred the meat and put back in the pan
- Peel the turnip and carrots and grate into the pan.
- Grate the leek and add to the pan with the lentils and split peas
- Bring the soup back to the boil and simmer until the vegetables are soft, around 30 minutes
Notes
Can I make ham broth in the slow cooker?
Yes you can. You might want to boil the ham in advance to make the ham stock. Alternatively use pre-cooked ham and add ham stock into the slow cooker with the vegetables. You will need to cook for around five hours so the lentils and split peas go soft.
How long will the ham broth keep?
The ham broth will be fine for two or three days kept in the fridge. Normally it will not last that long as it tends to get eaten quickly.
Can I freeze ham broth?
Yes ham broth will freeze well. Make sure it is properly cool before placing in the freezer.
It is a good idea to freeze the broth in batches of different portion sizes so you only need to defrost as much as you need. Freeze the portions in plastic containers to make it easy to store in the freezer.
How do I know if my ham is salty?
You might be wondering how to know if the ham is salty before you cook it.
If you live in the UK you probably do not need to soak the ham. Most gammons have a mild cure. It is a good idea to read the instructions on the ham shank and follow the advice there.
If you are still not sure just cut a small piece from the ham joint and boil it for a few minutes until cooked. Taste the ham and you can see how salty it is.
If you live in the US then the hams tend to be cured in salt which makes them very salty. Soak the ham for 48 hours, changing the water every eight hours.
Why not pin the recipe for later?
Northumberland broth is a good way to use up left over ham. When you boil a ham keep aside the ham stock and freeze it. This way you can make the broth whenever you fancy it.
Have you ever made Northumberland broth before? Let me know below.
My fella used to make this all of the time but we’ve not had it in ages. I think I will have to get nagging and get him in the kitchen. hehehe
Yours sounds delicious x
Thank you. It has become a family favourite now, do simple to make
I’ve never tried Northumberland broth, but it sounds tasty. Perfect comfort food for winter.
It is the perfect soup for a cold winter day, really filling and tasty
This is what my mam made and finding the recipe give to my daughter is great when I tell people what I make they have never had it and call it a casserole but thank god I’m not made it Northumberland broth will be making it this week I chop my veg not grate but will try it grated
It works just as well if you chop the veg, grated just makes it a little thicker and less chunky
Do you simmer covered or uncovered? I’m worried uncovered will lead to the water dropping leaving the ham exposed.
I usually simmer uncovered, mainly because my big pan does not have a lid! If the water goes down I add a little bit more water.
Simmering covered should keep the water level consistent.
Gateshead raised Birmingham now, Used this time honoured recipe on the Turkey leftovers, same as for ham. Just add three Chopped onions, three chicken stock cubes, dollop of Bovril dollop of Marmite, shake of Worcester Sauce. Job done. Want a lovely bit of Northern foodie history?? Check out Carlin Peas. Fascinating. Back in the day every pub on Tyneside would supply free on Carlin Sunday
Glad it worked nicely for you. Carlin peas – interesting, I had never heard of these. Will have to investigate!
You say ‘if the joint is salty’ but how do you tell if it is too salty before you cook it?
Thanks for the recipe, close to my mother’s but she included potato cut into small cubes. It can easily be customised with your own preferences.
Usually in the UK most gammon joints do not need presoaking as they are mildly cured, rather than covered in salt. The easiest way is to take a little tiny piece off and let it simmer for a few minutes in water until it’s cooked and then taste it. If it’s too salty let the joint soak for a while.
Potato is a good addition. You can easily add anything else you fancy, it’s a great soup for using up leftover vegetables.
This is not a recommendation but a recollection of how my mother did it, wiped her finger over it then tasted it.
my mum always made broth and the whole family still do but we put potato in ours and consider this to be Norhumbrian as we all live in south Northumberland
It’s one of those recipes that has different ingredients depending on what is at hand and family tradition. Potato would work really well.
Absolutely delicious! The perfect winter warmer and low calories too. Win-win!
So glad that you loved it
Great recipe, works a treat, filling and delicious, costs next to nowt and feeds the five thousand, well 5 a thousand times! in two days.
So glad you enjoyed it!
Best broth you can get, love your website
My mam used to make a broth and would talk about “a bone for the broth” she died many years ago now but I remember it being the tastiest soup that I ever had. I have never been back to Northumberland since I was 16 and never knew how it was made. So I will give it a try later in the week.
made in the slow cooker added suet dumplings as mum used to make
Dumplings sound lovely, will have to add them in next time
Hello,
I have never made it before and I am 72 years old. But, I originate from the north, north East and I remember my mother made it when my siblings and I were young. I remember how I loved it and her asking the butcher for a big bone for the broth. I left home at 16 without ever knowing how it was made. I will be making it on saturday if not tomorrow. My mother would serve it with stotty cake. Delicious.
Bones for the broth don’t seem to be a thing now. I hope you enjoyed the broth when you made it.