Glazed OSB Gammon & Pease Pudding

gammon joint

🥗Healthier: turkey ham

💰Cheaper: pork shoulder

Turkey ham is lower in fat, while pork shoulder is often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index, while corn syrup is typically cheaper.

Start by preparing the peas pudding: mix the soaked split peas, diced potato, herbs, and diced onion together.

Line a bowl with a clean tea towel and place the mixture inside.

Gather the corners of the tea towel and tie it tightly with string to hold the peas pudding together.

In a large pan, add the gam, onion halves, herbs, and the peas pudding, then cover with cold water.

Bring the water to a boil, skim off any surface impurities, cover with a lid, and let simmer for 1 hour and 20 minutes.

Check the water level during cooking and add boiling water if it drops below the ingredients.

After 1 hour and 20 minutes, remove the gam from the boiling water and place it in a roasting tin.

Remove the string from the gam and carefully cut off some of the fat from the skin, leaving some on.

Score the top of the fat in a crisscross pattern, then brush marmalade generously over the top.

Place the gam in the oven at 180°C for about 30 minutes to roast.

While the gam is roasting, remove the peas pudding from the broth and let it rest in a bowl.

Strain the broth into a larger saucepan and bring it to a boil over medium heat.

Reserve a couple of ladles of the cooking broth for later use in the sauce.

Add your choice of vegetables (carrots, broad beans, runner beans) to the boiling broth and cook them through.

Add the peas pudding back into the broth with the vegetables to warm it through.

Once the gam is sticky and ready, remove it from the oven and let it rest on a board.

To make the sauce, add the reserved broth to a saucepan over medium heat and reduce it down.

Add a teaspoon of mustard powder to the sauce and scrape up the sticky juices from the roasting pan.

Once the sauce has reduced, pour it into a gravy boat for serving.

Slice the gam for serving and prepare the peas pudding by snipping it free from the cloth and placing it back into a bowl.

Add butter and a teaspoon of mustard powder to the peas pudding and mash it together until smooth.

Strain the vegetables and add a bit of the broth on top to keep them juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens