Gammon stock

Steph998

Here's a great recipe for the best soup in the world. Don't mention the cabbage or they wont eat it. Just call it winter vegetable....

One large savoy cabbage, or bag of spring greens (cheaper)
three leeks
knob of butter or Buttery/Olive oil
smart price bacon bits/scraps (not smoked...too salty)
four huge potatoes, diced
two pints ham stock, or whatever you need to cover veg
seasoning
Lea & Perrins

Heat some oil or butter in a large soup pan/stock pan, and cook the bacon for about five mins. (Chop off any big bits of fat so you are just using the bacon.) Add the chopped leeks, and cook for another five mins. Add the diced potato. Turn the heat down, put a lid on and sweat the veg and bacon for about ten mins. Then add the cabbage or spring greens, roughly chopped, it will look like a lot, but when you add the water it will shrink. So add enough stock to cover all the veg, ( put in a couple of ham stock cubes, it really makes a difference) and simmer for about twenty mins. Then liquidise the whole lot, and add some Lea & Perrins to taste.

FAB SOUP!

chalky_75

On Christmas Eve I roasted a gammon joint it was wrapped in foil but there was lots of lovely juices and I swished out the roasting pan with boiling water to make a big bowl of "stock" This has been in the freezer ever since and now I wonder if any of you good people can tell me if it is good for the bsais of a soup ( I use chicken stock usually ) If any one has a recipe please point me in the right direction.

I amm a bit worried it may be too salty. It is very rich and brown

Pretani

I've also got some gammon stock in the freezer. If it's not too salty it should be fine to use. I plan to use some of it when I'm making ham fried rice or stir-frys and the rest would make good stock for pea and ham soup.

nesssie1702

It should make a good basis for a soup provided it's not too salty. If it is, a whole peeled potato in the stock while it's simmering will absorb some of the excess salt.

It would be a great base for a nice bacon and lentil soup or pea and ham as Pretani suggests

maypole

You could also dilute it with water.

When I do a gammon joint, I usually soak it first and discard the water, before cooking it and I think that takes some of the salt out.

angelavdavis

I would definitely use it as a basis for lentil soup or split pea soup. As suggested, it might need watering down if its a bit salty.

A real winter warmer!

xxvickixx

Ohh Bacon and Lentil soup...(dribbles a bit!)

I wish I had some bacon that needed using up!

maryb

I fry an onion in a bit of butter then add a small teaspoonful of curry powder, some sliced leeks and carrot, a bit of chopped leftover gammon and a small handful of pulses (the soup mix bags are great for this sort of thing) then add the leftover gammon stock. It cooks in the pressure cooker in about 20 minutes, not sure how long you'd need to do it on the hob. The little bit of curry powder makes all the difference and the whole family really likes this soup even though they can't stand lentils normally

hayley_jayne

Can you do anything with the stock left from cooking a joint of gammon in the slow cooker.

I have lentils in the house.

Any ideas??

xx

tattoed_bum

lentil soup with the gammon stock would be lovely ,just check it isnt to salty if it is just add a couple of spuds to your soup to reduce the saltyness