Page 46 - Demo

46 Ham Shank BrothPreparation time:10 minutesCooking time:4 hoursServes: 4Ingredients1.5kg ham joint200g pearl barley200g yellow split peas5 carrots1 small turnip1 leek3 litres of water1 tsp dried marjoram1 tsp dried thyme1 tsp dried rosemary200g self raising flour100g shredded suetPinch of saltWaterThere is nothing better than a thick hot broth on a cold winter%u2019s day. This broth uses the traditional north east staples of ham and yellow split peas, and would have been a low cost way to create a proteinrich meal. An added bonus is that cooking it will fill your home with a fabulous aroma.Instructions1. Leave the ham to soak overnight if it is salty (changing the water up to 3 times if possible), and soak the spilt peas.2. Put the ham in a large pan and cover with water. Bring to the boil then let it simmer for 3 hours until the meat is tender.3. Take out the ham, shred into small pieces and put it back in the pan.4. Peel the carrots and turnip, chop finely (or grate) and add them to the pan. Chop the leek and add with the spilt peas, pearl barley and herbs.5. Bring the pan back to the boil and simmer for around 40 minutes or until the vegetables are cooked.6. For the dumplings, sift the flour and put it in a bowl with the suet and salt. Mix them together, then add water a little at a time until it creates a firm dough. Divide into balls and add to the broth with 20 minutes of cooking time remaining.7. Serve into bowls with some flat cake.Save the gissies: Use pease pudding as the base rather than ham. Add it to the water and start at step 4.