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Daily Discussion Thread: Monday, 24 February 2025 (aussie.zone)

submitted 5 months ago by briongloid@aussie.zone to c/melbourne@aussie.zone

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[–] TheWitchofThornbury@aussie.zone 3 points 5 months ago

I reckon you'd need to make the base stock with a ham bone - they're cheap at butchers shops. With the pease, onion, carrot and bay leaf as per usual but cook it for longer. A slow cooker would be perfect for the job. Then add the chopped sliced ham to the soup at the end. No need to add salt then, the sliced ham will have enough. Just using the sliced ham only you'll lose out on the glorious gelatinous mouthfeel of a proper pea & ham soup, and it won't set to a jelly like a ham bone/ham hock soup would.