I use unsmoked gammon, usually 1.3kg,but depends on yourself how much meat you want,this recipe is for soup made with gammon as its tried and tested and always well received!( i find gammon isn't as salty as bacon joints). wash gammon thoroughly and add some water to prevent burning and for your stock later, cover with foil,place in oven on high, gas mark 9 for about 45 mins and then turn oven down to about gas mark 4/5, and roast slowly until tender and with clear juices.(i prefer to roast as i think the meat tastes better than when boiled)
I've gone for the frozen peas for this but i have used dried peas and both work equally well(if using dried peas soak them the night before)don't be put off by the thought of mushy peas as they aren't,they are simply marrowfat peas ready to go without the overnight soaking! Place the peas in a large pan and add water,enough water to cover the peas completely and then a bit more. Place on a low light and simmer gently (if you boil the peas all the shells move to the top and they need removing) I stir the peas every so often and check them for softness,( they can be simmering for an hour or so)keep covered with water until soft,spoon off any shells that may have risen to the top when cooking. Once soft, turn off the heat, you should be looking at a thicker green soup that smells glorious.
Once the gammon is cooked,place on a plate to cool, pour the juices from the roasting tin into a glass jug and set to one side to cool.
When the gammon is cool,remove all fat and rind and cut joint into thick slices, from the slices chop meat into cubes and add to the peas, take the meat juices and spoon all the fat off the top of the meat juice and discard. Add the meat juice to the peas and give it a good stir,I always try to keep at least an extra inch of fluid above the peas even when finished but its up to you how thick a soup you like,its all down to personal preference.
Your soup is now ready( its very rare that I add salt to this as i find theres enough taste already) which makes this a healthy,hearty soup-very filling and great with a bit of fresh crusty bread.
Once cold this soup can be frozen, but when defrosted you may need to add a little water as it thickens up.
I have given a rough estimate on the cooking time as ive never really timed making this, hope you enjoy.
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