1Firstly put a medium sized stock pot on a high heat with the olive oil. Chop the onions roughly and brown. Then Peel and roughly chop the carrots, swede and potatoes.
2Place the half gammon joint into the pot with the carrots swede, potatoes and the split peas. Then crumble in the two stock cubes Into the pot and fill the pot with boiling water.
3Then turn the hob down to a low setting and just let the broth bubble up for around 3.5 hours. Pop back and give it a stir every half an hour or so and once the meat has softened break it up with a wooden spoon.
4Once the broth is ready it should be thick and all the split peas should have dispersed. Serve with warm fresh crusty bread :)
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Ice cube trays provide long-term storage.
Honey-Mustard Glazed Ham
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.