Good Old Fashioned Gammon with Pease Pudding and Carrots

Good old fashioned food has make a come back - this is Gastropub food!
The public houses in the UK known as pubs, used to years ago, serve pints of beer and a packet of crisps was about their limit in the way of food.  
There was always a man with a stall selling fish - cockles and prawns and stuff.  You hardly ever see this now, I assume because of supermarkets fresh fish is widely available.  Also, due to the low cost we can buy alcohol nowadays they have had to serve food in a big fashion.  Most pubs are now serving a wide variety of top quality food.   
Pease pudding, traditionally produced in England, especially in the industrial North Eastern areas.
It's made from split peas is easy enough to make yourself but I bought mine in a tin!  Produced under the brand name 'Foresight' pease pudding has been going since I was a kid - yes, yes that's quite sometime! 

No real recipe for this one - just a nice big piece of gammon or bacon.  
Put the gammon joint into boiling water (no salt as the gammon is its self salty).
Pop a lid on and simmer for about 45 mins per kilo plus 30 minutes.
Mine was 750g and I cooked it for 75 minutes - it was fine.
Slice some carrots and throw them in with the gammon.  
When the gammon is almost done tip the tin of pease pudding into a tin and heat through.  You'll find it's quite a thick consistency, so just add a few spoonfuls of the cooking water from the bacon. 
Serve the gammon sliced with the carrots, pease pudding and some boiled potatoes.
You can even fry the leftovers and top with a fried egg:
 

4 comments

  1. Traditional yum! We have the same thing back home in Canada, except we call it a Jigs Dinner. (Newfie Delight!)

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  2. Pease Pudding in a tin! Shame on you, ha ha! There's a great recipe in Jamie Oliver's first naked chef book, it's well worth a try...

    I love pease pudding and I'm spoiled for choice as pretty much every butcher up here in Sunderland sells their own. It's great in a ham sandwich made with 'stottie cake' or warmed in a sausage butty.

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  3. Jan, you just can't go wrong with some of the good old traditional favourites.

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  4. This takes me back to my childhood Jan when mom would make "sloppy peas". I have a feeling they are different than pease pud but both are delicious.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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