Boiled gammon (ham) with pease pudding is an old fashioned classic British dish.
But you may wonder, what is pease pudding? It's made with split yellow peas, water, salt, turmeric and paprika.
*Post updated November 2024
Making it from scratch is time-consuming as split peas must be soaked overnight before using in a recipe.
So, as I'm lazy I bought mine in a tin.
Produced under the brand name 'Foresight' it has been around since I was a kid, and yes that's quite some time ago!
Sometimes there's nothing quite like good old-fashioned food to fill you up and cheer you up.
Now, it may not be the best-looking dinner but don't knock it till you've tried it!
Yep, old-fashioned food has made a comeback, and it's now known as Gastropub food.
Public houses in the UK known as pubs, years ago only ever had the choice of a packet of crisps or peanuts they didn't serve anything in the way of proper food.
Back then, you'd always see a stall outside pubs selling fish, cockles and prawns. Who remembers that?! 😄
But because supermarkets now sell fresh fish and it's widely available you don't see the stalls outside pubs anymore.
Also, due to the low cost, we can buy alcohol nowadays they have had to start serving a wide variety of top-quality food.
You will need a big saucepan that's big enough to take the gammon and carrots.
A gammon joint is a type of pork cut taken from the pig's hind leg.
It is a fairly lean cut of meat, with a layer of fat on one side. The fat can be removed before cooking, or it can be left on to help keep the meat moist during cooking.
Gammon joints are sold raw here in the UK. I believe in some parts of the world it's known as ham which is already cooked.
Do let me know in the comments below!
How long do you boil gammon for?
Remove all of the packaging from your gammon. Bring to a boil. Skim the surface in the first 10 minutes of cooking.
Cover with a lid and simmer on low heat for 30 mins per 500g plus 30 minutes.
The correct internal temperature for a boiled gammon joint
The internal temperature of a boiled gammon joint in the UK should be at least 71°C/155°F
Use an instant-read digital thermometer to check.
Ingredients
- raw smoked or unsmoked gammon joint (smoked is far nicer)
- carrots - peeled and halved lengthways
- tinned pease pudding (I have no shame)! 😂
- plus plain boiled potatoes to serve
It's well worth cooking more potatoes and carrots than you need as the leftovers are delicious.
You can fry them up the next day and top them with a fried egg to make Bubble and Squeak 😋
Does anyone remember Bacon and Onion Roly Poly Pudding?
If you're looking for old-fashioned recipes how about 1940's Old Fashioned Bread Pudding?
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Gammon with Pease Pudding
Ingredients
- raw smoked or unsmoked gammon joint
- carrots - peeled and halved lengthways
- pease pudding from a tin (I have no shame)!
- boiled potatoes to serve
Instructions
- Before cooking, remove all packaging. Place the joint and carrots in a saucepan with enough water to cover. There's no need for salt as the gammon is already salty. Bring to a boil, you will need to skim the surface of the water in the first 10 minutes of cooking.
- Cover with a lid and simmer on low heat for 30 mins per 500g plus 30 minutes. See the correct internal temperature in the notes below.
- When ready, heat the pease pudding in a saucepan; you will probably want to loosen it up a little bit, if so, add a little of the cooking liquid from the gammon.
- Slice the gammon and put it onto your serving plates. Serve with plain boiled potatoes, carrots and the pease pudding. Spoon a little of the cooking water over the gammon and tuck in!
Notes
The correct internal temperature for a boiled gammon joint
The internal temperature of a boiled gammon joint in the UK should be at least 71°C/155°F
Use an instant-read digital thermometer to check.
Traditional yum! We have the same thing back home in Canada, except we call it a Jigs Dinner. (Newfie Delight!)
ReplyDeletePease Pudding in a tin! Shame on you, ha ha! There's a great recipe in Jamie Oliver's first naked chef book, it's well worth a try...
ReplyDeleteI love pease pudding and I'm spoiled for choice as pretty much every butcher up here in Sunderland sells their own. It's great in a ham sandwich made with 'stottie cake' or warmed in a sausage butty.
Jan, you just can't go wrong with some of the good old traditional favourites.
ReplyDeleteThis takes me back to my childhood Jan when mom would make "sloppy peas". I have a feeling they are different than pease pud but both are delicious.
ReplyDelete