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
- 1.5 kg ham joint
- 200 g red lentils
- 200 g split yellow peas
- 5 carrots
- ½ turnip
- 1 leek
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
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?