Pea and ham soup with gammon joint is a comforting, hearty dish rooted in classic British cuisine. It brings together the deep flavor of slow-cooked gammon with the natural sweetness of peas, creating a warm, nourishing bowl perfect for cold days or cozy evenings. Unlike quick-cooked soups, this one benefits from time and patience, allowing the ingredients to develop layers of flavor. From rustic kitchens to modern homes, this traditional soup continues to satisfy with its balance of taste, texture, and wholesomeness.
What Is a Gammon Joint?
A gammon joint is a cut of pork from the hind leg of the pig that has been cured like bacon. Once cooked, it is essentially ham. The beauty of using a gammon joint in pea and ham soup lies in the dual purpose it serves providing tender, flavorful meat and creating a deeply savory broth as it simmers. This makes it an excellent base for hearty soups and stews.
When simmered slowly with vegetables and split peas, the gammon joint infuses the soup with a rich, meaty depth while remaining tender enough to shred into the finished dish. Both smoked and unsmoked gammon joints can be used, depending on whether you prefer a more subtle or pronounced smoky flavor.
Ingredients for Pea and Ham Soup with Gammon Joint
The beauty of this dish is that it uses humble ingredients that work together to create something truly satisfying. Here are the essential components:
- 1 gammon joint (approximately 1-1.5 kg)
- 500g dried split peas (yellow or green)
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 sticks of celery, chopped
- 2 cloves of garlic, minced
- 1-2 bay leaves
- Fresh thyme or dried herbs
- Freshly ground black pepper
- Water or low-sodium stock (vegetable or chicken)
Optional additions include potatoes for extra heartiness or a leek for a slightly sweeter flavor. You can also garnish the soup with chopped parsley or croutons before serving.
Preparation Method
Creating a flavorful pea and ham soup with gammon joint is a slow and steady process. Here’s a simple step-by-step guide to preparing it at home:
Step 1: Soak the Split Peas
Although some split peas don’t require soaking, it’s a good idea to rinse and soak them for a few hours or overnight. This reduces cooking time and improves texture. After soaking, drain and rinse the peas thoroughly.
Step 2: Simmer the Gammon Joint
Place the gammon joint in a large soup pot or Dutch oven. Cover with cold water and bring to a boil. This first boil helps remove excess salt. After 5-10 minutes, drain and rinse the meat. Refill the pot with fresh water or stock, and return the gammon to the pot.
Step 3: Add Vegetables and Peas
To the pot, add the drained split peas, chopped onion, carrots, celery, garlic, bay leaves, and thyme. Bring to a gentle simmer and cover loosely. Allow it to cook slowly for 1.5 to 2 hours, stirring occasionally to prevent the peas from sticking.
Step 4: Remove and Shred the Gammon
Once the gammon is fully cooked and tender, remove it from the pot and set it aside to cool slightly. Shred or chop the meat into bite-sized pieces, discarding any excess fat or skin.
Step 5: Blend (Optional)
If you prefer a smooth texture, you can use an immersion blender to blend part or all of the soup. For a chunkier version, skip this step. Some cooks enjoy blending half the soup and combining it with the shredded meat for a balanced texture.
Step 6: Return Meat to Soup
Add the shredded gammon back to the pot, stir well, and let it heat through for another 10-15 minutes. Season with black pepper to taste. Salt is usually unnecessary due to the cured gammon, but you can adjust as needed.
Tips for Best Results
- Use smoked gammon for a deeper, more complex flavor.
- Skim off any foam or fat that rises to the surface while simmering for a clearer broth.
- The soup will thicken as it sits; you can thin it with a splash of stock or water when reheating.
- This soup freezes well, making it perfect for batch cooking. Store in airtight containers for up to three months.
Nutrition and Health Benefits
Pea and ham soup with gammon joint is not only filling but also nutritious. Split peas are an excellent source of plant-based protein, dietary fiber, and essential nutrients such as iron, magnesium, and potassium. When paired with protein-rich gammon, the soup becomes a balanced meal with plenty of staying power.
Gammon can be high in sodium, so it’s important to balance it with low-sodium stock or additional vegetables. The use of natural ingredients makes this soup a healthier choice than many store-bought versions, and it can be tailored to suit low-carb or gluten-free diets as needed.
Serving Suggestions
This rich and savory soup is best served piping hot with a slice of crusty bread, a warm roll, or a hunk of buttered rye. It can also be enjoyed with a light side salad for contrast. For extra indulgence, consider topping it with a dollop of sour cream, grated cheese, or even a soft-boiled egg.
Pea and ham soup is particularly satisfying during the autumn and winter months, but it’s delicious year-round. It’s also a great way to use leftover gammon or ham from a roast dinner, turning leftovers into a completely new and delicious meal.
Variations and Additions
Though traditional recipes are simple, pea and ham soup invites variation:
- Spiced: Add a pinch of smoked paprika or cumin for a different twist.
- Vegetable-rich: Include chopped leeks, parsnips, or swede for a more vegetable-heavy version.
- Creamy: Stir in a splash of cream or coconut milk for richness and a silky finish.
- With barley: Add pearl barley for extra body and fiber.
Why This Dish Stands Out
Pea and ham soup with gammon joint is more than just a meal it’s a dish steeped in tradition, practicality, and comfort. It showcases the value of slow cooking and using quality ingredients. From its savory aroma to its filling, protein-packed bite, this soup is a reminder that some of the best recipes are the simplest.
Whether you’re cooking for a family gathering, storing meals for the week, or simply craving something wholesome, this soup offers warmth and nourishment in every spoonful. The gammon joint not only provides tender meat but also creates a natural broth that can’t be replicated from a can. With just a bit of prep and a few hours of gentle simmering, you’ll have a dish that satisfies every time.