Gammon stock

Rachel021967

I used to put the gammon juice in my liver and onion casserole. My mum and I used to love this but unfortunately my husband and children turn their noses up at liver.

Trishh_2

I use it for making Lentil & Bacon soup.
Also great for pamphrey & gammon soup. Just save some of the gammon chopped up. Gorgeous!

Becles

I put a bag of yellow split peas in and leave it cooking in the slow cooker until it forms a mushy paste, called Pease Pudding.

It's a traditional Northumbrian food and tastes gorgeous spread in ham sandwiches.

FunkyFairy

I always use the gammon water as a type of gravy over the dinner.

emg

I love gammon in coke too - highly recommended! I think Nigella also uses her left over Coke to make a black bean soup so its still OS and MSE!

Brassic

I love gammon in coke too - but I love the London Particular much better (the water cooked with some yellow split peas, fried onions etc and the remainders of the ham (or some normal fried bacon) - ooooooh yummmmmy.

thriftlady_2

Trishh wrote:

I use it for making Lentil & Bacon soup.
Also great for pamphrey & gammon soup. Just save some of the gammon chopped up. Gorgeous!

What's that ?:)

I'd definitely make soup of some kind with the gammon stock. Any pulse will be great with it

Trishh_2

hi thriftlady ... It's like a Savoy cabbage .... can't really see/taste any difference in the two ... and I have used both for the soup. Maybe, what they're called, depends where they're bought? I'm N.Ireland and have seen them both, with different names

thriftlady_2

Thanks Trish:) , I have never heard of pamphrey in my life and I'm pretty well informed on all things edible;) Anyone else know anything about this ? Sounds abit like the swede/turnip question

Penelope_Penguin

Ticklemouse wrote:

I always cook my gammon in apple juice then use what's left over as a base for veg soup (with or without bits of ham in it) It tastes deelish and in fact I made another HUGE pan full today.

I also cook gammon in apple juice. I use the leftover stock for bacon and lentil soup. The bacon/salty flavour of the stock goes really well.

Penny. x