Boiled gammon with pease pudding
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Boiled gammon with pease pudding
The dish is heavily associated with the north-east of England, but there is a village called Pease Pottage in West Sussex, thought to have been named as such because it was the dish villagers served to convicts travelling from London to the south coast.
Serves: 10
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
693Kcal
Fat
37gr
Saturates
14gr
Carbs
26gr
Sugars
2gr
Fibre
4gr
Protein
64gr
Salt
7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g dried yellow split peas
- 1 onion, thickly sliced
- a gammon joint, at least 1.2kg (we used Taste the Difference)
- a few black peppercorns
- 2 bay leaves
- a few thyme sprigs (optional)
- 50g butter
- about 1⁄2 tsp ground white pepper
- steamed green veg, to serve (optional)
Step by step
- Start the recipe the night before (or at least 12 hours before starting cooking) by rinsing the dried peas in a colander under running water. Tip into a bowl, cover with more cold water then leave to soak for at least 12 hours.
- Drain the soaked peas and tip into a large square of muslin or a clean thin tea towel, bringing the corners together and tying with string to secure the bag – make sure to leave plenty of room for the peas to expand as they cook. Place the bag in a large flameproof casserole.
- Add the onion to the casserole then sit the gammon joint in, too. Cover everything with cold water, so that it comes above the gammon and peas by 1-2cm. Add the peppercorns, bay leaves and thyme (if using) and bring to a simmer. Skim off any foam then cover with the lid, reduce the heat and simmer gently for 2 hours or until the split peas are tender enough to mash when squeezed.
- Lift the bag of peas out of the liquid and place in a colander set over a bowl to drain for a few minutes. Unwrap the peas and mash together with the butter, white pepper and salt to taste. The pease pudding can now be served as is, with the hot ham (discard the onion and aromats) and steamed green veg if using, or packed into a basin before covering with baking paper and foil, and steamed for 30 minutes to set it (some recipes add an egg to the mashed peas before steaming).
