Northumberland ham broth
Northumberland ham broth is a ham and vegetable soup make with ham stock that is perfect for a cold day.
Servings: 4 people
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
Serve with crusty bread.
Tip: Why not boil a larger ham joint and use half for soup and the other half for sandwiches or a roast glazed ham?