General Chat

Ooh Sandie, I make pea and Ham Soup, and is now one of our favourites. I can buy a ham hock to boil of the Cold meat counter in M***sons, for £1.78 approx. I then boil it and save the stock after skimming and turn into the soup. I make a meal of some description from the meat, but save the little bits. Some of these i put back into the soup after it has been blitzed. Other bits I freeze then at any time I use these to make homemade Pineaple and Ham Pizza, put towards a Chicken and Ham Pie, serve in Omelettes, aor anywhere else requiring Ham to cook. To me, these are the most worthwhile buy I have found for ages, and I only seem to be able to get them in M*****sons.

Julia in Derbyshire

PS. Also meant to say, I put it in the base of a Quiche. It is suprising just what you can put Ham in. I also use Pulses in soups, and Pearly Barley.

Buy a large pkt of cooking bacon in Sxxxsburys for just over £1 - good value. We use it similarily to Julia.

Tell me if you make pea and ham soup, is it very salty. We like boiled ham or bacon but have been put off making soup from it because I need to keep my salt level down (BP).

Ann if soup appears to be salty cook a potato in it and then lift out - it absorbs the salt.

ok, but is pea and ham basically more likely to be more salty than the chicken soup?

Might be but depends on the ham are we talking bout a piece of gammon/ham weighin a pound or more, if so, soak overnight before cooking.

Ann, what I do is, when I get my hock home, I soak it in cold water for 24 hrs. to remove the salt. Same if you are going to boil a piece of Gammon or bake it as you do at Christmas. I too have to watch the BP.

Good Luck

Julia in Derbyshire

OK thanks, that is what I thought. the small pieces of gammon I buy to cook for us I don't soak as they are not salty.

oooh the hock one sounds nice, thing i will try that one xx