Ingredients
500g (1.1 lb) Smoked gammon joint
2 Onions, peeled (one halved, one chopped)
2 Garlic cloves, peeled and chopped
1kg (2.2 lb) Frozen peas
15g (3 tsp) Fresh mint leaves, chopped
Sea salt and freshly ground black pepper, to taste
Olive oil, for softening onions (optional)
Instructions
To Cook on the Hob:
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Place gammon and 1 halved onion in a saucepan with 1 litre (4½ cups) water. Simmer for 1 hour until tender.
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Remove the gammon, discard the onion, and keep the liquid.
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In the same pan, heat olive oil, add chopped onion and garlic, and soften.
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Add 750ml (3¼ cups) ham stock, peas, mint, salt, and pepper. Boil for 10 minutes.
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Blend until smooth. Adjust consistency with more stock if needed.
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Shred the gammon, stir it into the soup, and serve hot.
To Cook in the Slow Cooker:
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Place gammon and onion in the slow cooker with 1 litre water.
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Cook on HIGH for 4 hours or LOW for 6 hours.
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Remove gammon, discard onion, and keep liquid.
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Sauté chopped onion and garlic (in the cooker or a pan).
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Add 750ml (3¼ cups) ham stock, peas, mint, salt, and pepper. Cook on HIGH for 30 mins.
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Blend, adjust thickness, and stir in shredded gammon.
Notes
- Pre-soaking (optional): Soak the gammon in water for 1–2 hours if you want less salt.
- Type of gammon: Smoked adds more depth; unsmoked gives a lighter taste.
- Short on time? Use precooked ham and ham stock.
- To freeze: Cool completely, store in airtight containers, and freeze for up to 3 months. Defrost overnight and reheat thoroughly.
- Prep Time: 5 min
- Cook Time: 1 hrs 10 min