Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot

Name: Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4 servings
Ingredients: 500 g diced unsmoked gammon; 250 g yellow split peas, rinsed and drained; 2 medium carrots, peeled and diced; 3 sticks celery, trimmed and diced; 1 large leek, washed and sliced; 400 g floury potatoes, peeled and cut into 2 cm pieces; 2 cloves garlic, finely chopped; 1 tablespoon tomato purée; 1 teaspoon smoked paprika; 1 dried bay leaf; 1.2 litres hot, reduced-salt chicken stock; 1 tablespoon fresh parsley, chopped; black pepper to taste

A hearty slow cooker pot made with diced gammon, yellow split peas, carrots, celery and potatoes in a lightly smoky stock. It thickens as it cooks, making a filling family meal with crusty bread.

Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot recipe photograph

Instructions

Rinse the yellow split peas under cold running water and check through them for any damaged peas or debris. Drain well.
Put the gammon, split peas, carrots, celery, leek, potatoes and garlic into a 3.5-litre slow cooker.
Stir in the tomato purée, smoked paprika and black pepper, then add the bay leaf and hot chicken stock. Do not add extra salt at this stage because the gammon and stock may already be salty.
Cover with the lid and cook on low for 8 hours, or until the split peas and vegetables are tender and the gammon is cooked through.
Remove the bay leaf. Stir the pot firmly for a minute to break down some of the split peas and thicken the cooking liquid. If it is thicker than you prefer, stir in a little boiling water.
Check the seasoning, scatter over the parsley and serve hot with crusty bread.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Chopping board
Sharp knife
Measuring jug
Wooden spoon

Swaps and substitutions

diced unsmoked gammon → diced smoked gammon
Use a little less smoked paprika if using strongly smoked gammon.
yellow split peas → green split peas
The colour will change and they may need a little extra cooking time.

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Family meals, Gammon, Split peas, One-pot meals, Freezer friendly, Winter recipes

Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot

A hearty slow cooker pot made with diced gammon, yellow split peas, carrots, celery and potatoes in a lightly smoky stock. It thickens as it cooks, making a filling family meal with crusty bread.

Prep: 20 min
Cook: 8 hrs
Total: 8 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Chopping board
Sharp knife
Measuring jug
Wooden spoon

Ingredients

500 g diced unsmoked gammon
250 g yellow split peas, rinsed and drained
2 medium carrots, peeled and diced
3 sticks celery, trimmed and diced
1 large leek, washed and sliced
400 g floury potatoes, peeled and cut into 2 cm pieces
2 cloves garlic, finely chopped
1 tablespoon tomato purée
1 teaspoon smoked paprika
1 dried bay leaf
1.2 litres hot, reduced-salt chicken stock
1 tablespoon fresh parsley, chopped
black pepper to taste

Substitutions

diced unsmoked gammon → diced smoked gammon (Use a little less smoked paprika if using strongly smoked gammon.)
yellow split peas → green split peas (The colour will change and they may need a little extra cooking time.)
chicken stock → vegetable stock (Choose a reduced-salt version and adjust the seasoning at the end.)

Instructions

Rinse the yellow split peas under cold running water and check through them for any damaged peas or debris. Drain well.
Put the gammon, split peas, carrots, celery, leek, potatoes and garlic into a 3.5-litre slow cooker.
Stir in the tomato purée, smoked paprika and black pepper, then add the bay leaf and hot chicken stock. Do not add extra salt at this stage because the gammon and stock may already be salty.
Cover with the lid and cook on low for 8 hours, or until the split peas and vegetables are tender and the gammon is cooked through.
Remove the bay leaf. Stir the pot firmly for a minute to break down some of the split peas and thicken the cooking liquid. If it is thicker than you prefer, stir in a little boiling water.
Check the seasoning, scatter over the parsley and serve hot with crusty bread.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Keep refrigerated for up to 3 days. Freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the refrigerator overnight. Reheat until piping hot throughout before serving.

Defrost fully in the fridge before reheating where necessary. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring several times. Add a splash of water if the pot has thickened; only reheat once.

Thin leftovers with hot stock and serve as a smoother soup, or spoon the thickened pot into a pie dish, top with mashed potato and bake until bubbling and golden.

Allergen information

Check the gammon and stock labels for allergens. Serve with gluten-free bread if required; the pot itself contains no wheat-based ingredients.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot

Instructions

Equipment needed

Swaps and substitutions

Slow Cooker Smoky Ham, Yellow Split Pea and Vegetable Pot

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

Community comments

Share how your recipe turned out