Major's easy ham & pea soup. Support Your Club & Buy Direct. The finest ham is generally cooked on the bone and hand carved. Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been.
When the ham has part cooked in the casserole, take it out and remove the sticky skin. Coat with maple syrup and add to the oven! Keep basting every now and again and you'll end up with a maple syrup gammon that is just divine. You can have Major's easy ham & pea soup using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Major's easy ham & pea soup
- You need 4 cup of split peas.
- It’s 1 lb of diced cooked ham.
- It’s 4 medium of peeled, diced potatoes.
- It’s 2 of peeled, diced carrots.
- Prepare 8 cup of water.
- You need 1 pinch of salt.
It takes a bit of time but really, it's minimal effort. In our family, we're all major fans of the "crispy black bits" and will fight over it often. Ham hock is an essential cornerstone of British cuisine, when you really think about it. From the simple pleasures of a good ham and cheese sandwich, to a glorious roast ham at Christmas, we often take the briny, fatty pleasure of a good piece of ham for granted.
Major's easy ham & pea soup instructions
- add water, peas and ham to crock pot.
- cook 4-6 hours on low.
- add potatoes and carrots.
- cook another 1-2 hours.
- add salt and stir before serving.
We associate ham hock with comfort food in this country, but our collection of ham hock recipes features some very technical dishes. Apricot Ham Steak Ham is a versatile main menu item that's a standby with all country cooks. One of the best and easiest ways to serve ham slices is topped off with a slightly sweet glaze, like this apricot version. —Scott Woodward, Shullsburg, Wisconsin Now that you've got a delicious and easy ham glaze picked out, here's what you need to know. If you've got a crowd-size ham, just double the recipe. Remember to score a crisscross pattern into the rind of your ham before applying.