Do not whatsoever add salt it does not need it.
To start the stock, cover the ham hock with cold water and soak overnight.
Drain off the soaking water, and cover the ham hock with the measured cold water, bring to the boil and skim off any scum, then add the carrots, onions and celery, leave simmer gently (we call this ticking over) for about 30 minutes, then add the peppercorns and bay leaf, lightly simmer 2 hours until the ham is cooked through.
Watch it carefully; you do not want the stock to reduce too much, strain off the stock.
Put the ham to one side, and discard the vegetables and flavourings the ham you can use for soups, sandwiches and even salads.
For pea and ham soup you will need about 1 1/2 litres of stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Litre (457g)|
|Recipe Makes: 3|
|Calories from Fat: 276 (42%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 183mg||56 %|
|Sodium 2502.1mg||86 %|
|Potassium 1642.5mg||43 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 20.6g|
|Protein 69.2g||99 %|
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Calories per serving: 651
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