Name: Boiled Gammon Pease Pudding: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 210 min
Yield: 8-12 servings
Ingredients: 2-3 kg Smoked Gammon Joint (bone-in or boneless, your preference); 1 Large Onion, peeled and quartered; 2 Carrots, peeled and roughly chopped; 2 Celery Sticks, roughly chopped; 1 Bay Leaf; 1 tsp Black Peppercorns; Water, enough to cover the gammon; 500g Yellow Split Peas, rinsed thoroughly; 1 Large Onion, finely chopped; 150g Cooked Ham Hock or Bacon, diced (optional, but adds great flavour); 2 tbsp Butter or Lard; Salt and Black Pepper, to taste; Fresh Parsley, chopped (for garnish); A piece of muslin cloth or cheesecloth; 2 tbsp Honey or Maple Syrup; 1 tbsp Dijon Mustard; 1 tbsp Brown Sugar

Boiled gammon pease pudding: a culinary hug from the past! Have you ever craved a dish that embodies comfort, tradition, and a hearty dose of flavour? Then look no further. This classic combination, often enjoyed in the UK, is more than just a meal; it's a journey back to simpler times, a celebration of resourceful cooking, and a testament to the enduring appeal of simple, honest ingredients.

Pease pudding, with its humble origins as a staple food for the working class, has a rich history intertwined with British culinary heritage. Made from split peas, it was a nutritious and affordable source of protein. Paired with boiled gammon, a cured and cooked ham, it creates a symphony of textures and tastes that is both satisfying and deeply comforting. The saltiness of the gammon perfectly complements the earthy sweetness of the pease pudding, creating a balanced and unforgettable flavour profile.

People adore this dish for its unpretentious charm and its ability to evoke feelings of warmth and nostalgia. The creamy, almost velvety texture of the boiled gammon pease pudding is incredibly appealing, while the gammon provides a savoury counterpoint. It's also a surprisingly convenient meal to prepare, especially if you're looking for something hearty and filling without spending hours in the kitchen. So, are you ready to experience the magic of this time-honoured classic? Let's get cooking!

Ingredients:

For the Gammon:

2-3 kg Smoked Gammon Joint (bone-in or boneless, your preference)
1 Large Onion, peeled and quartered
2 Carrots, peeled and roughly chopped
2 Celery Sticks, roughly chopped
1 Bay Leaf
1 tsp Black Peppercorns
Water, enough to cover the gammon

For the Pease Pudding:

500g Yellow Split Peas, rinsed thoroughly
1 Large Onion, finely chopped
150g Cooked Ham Hock or Bacon, diced (optional, but adds great flavour)
2 tbsp Butter or Lard
Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish)
A piece of muslin cloth or cheesecloth

Optional Glaze for the Gammon (if desired):

2 tbsp Honey or Maple Syrup
1 tbsp Dijon Mustard
1 tbsp Brown Sugar

Preparing the Gammon:

Soaking the Gammon (Important for Saltiness): Place the gammon joint in a very large pot or container. Cover it completely with cold water. If your gammon is particularly salty (check the packaging), you might want to change the water every 4-6 hours over a 24-hour period. This helps to draw out excess salt. If it's a milder cure, a single 12-hour soak should suffice. Don't skip this step, unless you really like your gammon very salty!
Boiling the Gammon: After soaking, drain the gammon and rinse the pot. Return the gammon to the pot and add the quartered onion, chopped carrots, chopped celery, bay leaf, and black peppercorns. Cover the gammon completely with fresh cold water.
Simmering to Perfection: Bring the water to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for approximately 20 minutes per 500g of gammon, plus an extra 20 minutes. So, for a 2kg gammon, that would be around 1 hour and 40 minutes. It's better to err on the side of slightly overcooked than undercooked, as the gammon will be more tender.
Checking for Doneness: To check if the gammon is cooked through, insert a meat thermometer into the thickest part of the joint. It should register at least 70°C (160°F). Alternatively, you can use a skewer; if it inserts easily with no resistance, it's likely done.
Resting the Gammon: Once cooked, carefully remove the gammon from the pot and place it on a large plate or cutting board. Cover it loosely with foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute, resulting in a more succulent and flavourful gammon. Don't discard the cooking liquid! We'll use some of it for the pease pudding.

Preparing the Pease Pudding:

Preparing the Split Peas: Rinse the yellow split peas thoroughly under cold running water until the water runs clear. This helps to remove any excess starch.
Creating the Pease Pudding Bundle: Place the rinsed split peas in the center of a large piece of muslin cloth or cheesecloth. Add the finely chopped onion and diced ham hock or bacon (if using). Gather the edges of the cloth together and tie them tightly with kitchen twine to form a bag. Make sure the bag is securely tied, as you don't want the peas to escape during cooking!
Cooking the Pease Pudding: Take some of the cooking liquid from the gammon (about 1-1.5 liters). If you don't have enough, supplement with fresh water. Pour the liquid into a clean pot. Gently lower the pease pudding bag into the liquid, ensuring it's completely submerged. If necessary, add more water to cover.
Simmering the Pease Pudding: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for approximately 1.5 - 2 hours, or until the split peas are very soft and have broken down. Check the water level periodically and add more if needed to keep the pease pudding bag submerged.
Checking for Doneness and Seasoning: After 1.5 hours, carefully remove the pease pudding bag from the pot. Untie the bag and transfer the contents to a bowl. Use a fork or potato masher to mash the split peas into a smooth, creamy consistency. Season generously with salt and black pepper to taste. Remember that the gammon cooking liquid is already salty, so start with a small amount of salt and add more as needed.

Optional Gammon Glaze:

Preparing the Glaze: While the gammon is resting, you can prepare a simple glaze to add extra flavour and a beautiful sheen. In a small bowl, whisk together the honey (or maple syrup), Dijon mustard, and brown sugar until well combined.
Glazing the Gammon: Preheat your oven to 200°C (400°F). Remove the foil from the rested gammon. Using a sharp knife, score the fat on top of the gammon in a diamond pattern. This helps the glaze to penetrate the meat. Brush the glaze evenly over the entire surface of the gammon.
Baking the Glazed Gammon: Place the glazed gammon in a roasting pan and bake in the preheated oven for 15-20 minutes, or until the glaze is golden brown and bubbly. Keep a close eye on it to prevent the glaze from burning.
Resting Again (Briefly): Remove the glazed gammon from the oven and let it rest for another 5-10 minutes before carving.

Serving:

Carving the Gammon: Carve the gammon into thin slices using a sharp carving knife.
Plating: Serve the sliced gammon hot, accompanied by a generous spoonful of the pease pudding. Garnish the pease pudding with a sprinkle of fresh chopped parsley.
Accompaniments: Boiled potatoes, steamed greens (like cabbage or kale), and a dollop of mustard or piccalilli are classic accompaniments to boiled gammon and pease pudding.

Conclusion:

So there you have it! Boiled gammon with pease pudding – a truly comforting and satisfying dish that's steeped in tradition. I know it might sound a little… different… at first, but trust me, the combination of the salty, savory gammon and the creamy, earthy pease pudding is an absolute revelation. It’s a hearty meal that’s perfect for a chilly evening, and once you try it, I think you'll agree that it's a must-try for any adventurous home cook. But why is this recipe a must-try? Well, beyond the incredible flavor profile, it's also surprisingly simple to make. While it does require some simmering time, the actual hands-on preparation is minimal, leaving you free to relax and enjoy the aromas filling your kitchen. Plus, it's a fantastic way to use up leftover gammon, transforming it into a completely new and exciting meal. And let's not forget the pease pudding! It's a delicious and nutritious side dish that's packed with protein and fiber, making it a healthy and wholesome addition to your plate. Now, let's talk about serving suggestions and variations. Traditionally, boiled gammon with pease pudding is served with a generous dollop of mustard, which adds a lovely tang that cuts through the richness of the meat and pudding. But don't be afraid to experiment! A sprinkle of fresh parsley or chives can add a pop of color and freshness. Some people also enjoy serving it with pickled onions or beetroot for an extra layer of flavor. For variations, you could try adding different herbs and spices to your pease pudding. A pinch of nutmeg or a bay leaf during cooking can add a subtle warmth and depth of flavor. You could also experiment with different types of peas, such as marrowfat peas or split peas, to create a slightly different texture and taste. If you're feeling adventurous, you could even add a touch of smoked paprika to the gammon for a smoky twist. Another great variation is to use the boiled gammon and pease pudding as a filling for pies or pasties. Imagine flaky pastry filled with tender gammon and creamy pease pudding – it's the ultimate comfort food! You could also use the gammon and pease pudding to make a hearty soup or stew. Simply add some vegetables, broth, and herbs, and you'll have a warming and satisfying meal that's perfect for a cold winter day. Ultimately, the beauty of this recipe is that it's incredibly versatile and adaptable to your own tastes and preferences. Don't be afraid to get creative and experiment with different flavors and ingredients. The most important thing is to have fun and enjoy the process of cooking. So, what are you waiting for? I urge you to give this boiled gammon pease pudding recipe a try. I promise you won't be disappointed. It's a delicious, comforting, and surprisingly easy meal that's perfect for any occasion. And once you've made it, I'd love to hear about your experience! Share your photos, tips, and variations in the comments below. Let's create a community of gammon and pease pudding enthusiasts! I can't wait to see what you come up with. Happy cooking!