Pea and ham soup

freyasmum

The last time I cooked a bacon joint all it said on the pack was to rinse it under the tap, but then I would've done that anyway. When I cooked it, it wasn't salty at all.

I certainly wouldn't think you would have to soak it overnight

Lx

trying-very-trying

If it's too salty when cooked, you can add a whole raw potato, let the potato cook, then remove.
I think the op bought a ham shank, so it probably didn't come with instructions, but if it was me I would just bung it in the pot.

Poet_2

tine wrote: »

LOL good question... Normally I can smell it when I unwrap the ham. If in doubt then wash well or soak in water overnight. You can always add salt to the final product, much more difficult to remove it from the soup if the ham was too salty

that's why i always boil it for 5 mins then chuck the first boil water away.

Are some pieces of ham more salty then others then? Wonder why that would be the case?

If you buy it from a butcher, they'd be able to tell you/advise you. Most joints from supermarkets would have a label on with advice.

I'm craving pea soup now, think I'll make some next week

MrsTinks

Depends on how long it's been salted for and more importantly how well rinsed it's been afterwards I like getting mine from the butchers...

elly2

The joint was from a local butchers place but was vacum packed with no label so am trying out poet's recipe.the ham shank is cooking as i type but judging by the time i dont know whether to make the soup tonight or cool the liquid and make the soup tomorrow if i leave it to cool will i need to put it in the fridge overnight?

Poet_2

i'd try and do the soup tonight if you can, then put the soup in the fridge and reheat the soup (thoroughly) when you want to eat it. Failing that it would probably be okay to leave the liquor in the pan overnight as long as it's got a lid on it but if you let it cool then reheat it tomorrow for soup I wouldn't then reheat it a third time, so best to eat all your soup in one go if you're leaving it till t'row- does that make sense?

poodlehorse

Pea and ham? From a chicken? Now that's clever.

Sorry that ages me a bit but all day I have seen this thread and this old advert jumps into my head.

elly2

Poet wrote: »

i'd try and do the soup tonight if you can, then put the soup in the fridge and reheat the soup (thoroughly) when you want to eat it. Failing that it would probably be okay to leave the liquor in the pan overnight as long as it's got a lid on it but if you let it cool then reheat it tomorrow for soup I wouldn't then reheat it a third time, so best to eat all your soup in one go if you're leaving it till t'row- does that make sense?

yes poet that makes sense thanks, there is a lot of liquid and i dont want to use it all as it would just get wasted so could i freeze half.i did leave it in the pan overnight but did not add anything to it.or could i make the soup up today and then freeze it in portions

Poet_2

I wouldn't like to say, my mum always told me never to reheat anything 3 times. You could try it, just don't blame me if you get the trots

I think you'll probably be okay but don't sue me if you get ill!

sparklewing

My work provides home made soup every lunch time so have been experiencing loads of new kinds for the bargainous(though more expensive than taking my own in price) of 30p a day and one of the ones I have there that I've never tried before is pea and ham and I love it. Does anyone have a recipe so I can make a batch for snacking on at home please?