There’s only three ways I regularly cook gammon, which is in this pulled style, classic roast gammon with veg and gravy or gammon steaks with chips and egg. I’m not a fan of the campfire stew that many declare their love for; it’s far too salty which results in an evening of pouring several glasses of water down my neck. However, I do reminisce on some of the recipes I used to make before I started changing some of my eating habits and this is adapted from one of my favourite cookbooks called Two Greedy Italians. I do love this book but most of the recipes are a struggle to alter for a fat free life, but this isn’t the first soup of theirs that I have tweaked before. If you loved my Kale, Cheese and Poorman’s Bread Soup, then you’ll probably love this recipe too.
It’s very light and delicately flavoursome and also works well with a swirl of fresh lemon juice or a dash of lemongrass paste for even more depth. My tip is to test mixing the flavours in small eggcup size portions, then go ahead on a grander scale. It makes rather a lot and doesn’t taste too salty at all considering it’s gammon and you’ll find it’s a very thrifty way to serve; what is more, I even plucked out the cabbage from my own garden, making me feel proud of what I had made.
Recipe – Serves 6-8
(Note: You will need a large slow cooker)
500g smoked gammon (all fat removed)
2 red onions, chopped
1 large potato, peeled & diced
1 400g tin of chopped tomatoes
1 fennel bulb, roughly chopped
3 carrots, peeled & sliced
1 small leafy cabbage, roughly chopped or torn up
5 chicken stockcubes
1/2 tsp fennel seeds
1 tsp ground coriander
2 tsp ground cumin
2 litres of water
- Chuck everything in to your slow cooker and set to low overnight or high for 4 hours. Note I don’t think it’s possibly to overcook this.
- Now tear up the gammon in to small bite size chunks and serve.
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