If you are going to boil a ham joint, why not make some pea & ham soup at the same time.
BOILED HAM plus PEA & HAM SOUP
For 2 servings of soup
1 ham joint
500ml of water
125g of peas
Ground black pepper to taste
Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions.
Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.
Remove the ham.
If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Season with the pepper. Continue to cook for another couple of minutes.
ADDITIONS & ALTERNATIVES
You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.
Shred some of the ham and add it to the soup before serving.
Omit the ham and make pea soup.
Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.