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Ham & peas
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Total Time:
3 hours 50 minutes
Delicious combo of ham and peas cooked on the bone for extra flavor. A modern twist on classic ham hock with peas dish.
Ingredients:
  • 3 higher-welfare ham hocks (roughly 2.3kg in total)
  • 2 leeks
  • 1 stick of celery
  • 3 carrots
  • 2 fresh bay leaves
  • 100 g pearl barley
  • 1 litre organic chicken stock
  • 400 g frozen peas
  • ½ a bunch of fresh curly parsley
  • 1 heaped tablespoon mint sauce
Instructions:
  • Begin prepping for this dish the day before cooking by placing the ham hocks in a pot of cold water to soak overnight. The following day, drain the hocks, refill the pot with fresh water, and bring it to a boil. Discard the briny water and rinse the hocks twice. Use a food processor or mandolin to finely slice the leeks, celery, and carrots. Combine the vegetables in a casserole pan with oil, salt, pepper, and bay leaves. Sweat over medium heat for 15 minutes until soft. Include the ham hocks, pearl barley, and chicken stock, bringing it to a boil. Simmer for 3 hours until the meat is tender. Remove the ham hocks, shred the meat, and return it to the broth. Stir in the peas, parsley, and mint sauce. Serve with bread and mustard.

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