If you are wondering what to do with the last of the Christmas ham, here is the recipe for you.
If your ham has a bone, the first thing to do is make stock. Basically remove all the meat, put the bone in a large pot, cover with water. Add an onion, bay leaf, peppercorns, celery stick and a carrot. Cover and gently boil until the liquid has halved in volume. Remove for heat. Strain. Keep covered in the fridge until required. If it turns to jelly, you know it's going to be good!
If your ham has no bone, you can buy fresh stock from the Moore Wilsons or your local supermarket.
Best served with hot crusty bread and a glass of Crabbies Alcoholic Ginger Beer
. My absolute favourite summer refresher.
11/2 ltr ham stock
1 garlic clove, finely diced
2 carrots, diced
1 onion, finely diced
3 celery sticks, diced
1 large potato, finely diced
2 c green beans, chopped
2 tins white beans, drained and rinsed (squash 1/3 of beans)
2 c frozen peas
21/2 c ham, cubed
1 c fresh mint, roughly chopped
In a large pot heat a little oil. Add garlic, carrots, onion, celery and potato.
Sauté for about 10 minutes.
Add stock, bring to the boil.
Add green and white beans. Simmer for 10 minutes or until vegetable tender.
Add the peas and ham.
Boil for a further 5 minutes. Season to taste.
Stir through mint.
Available from Moore Wilsons