Instruction

• Put the gammon in a very large pan with 2 litres water and bring to the boil
• Remove from the heat and drain off the water – this helps to get rid of some of the saltiness
• Recover with 2 litres cold water and bring to the boil again
• Put everything but the frozen peas into the pan and bring to the boil
• Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at
• As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid
• When the ham is tender enough to pull into shreds, it is ready
• Lift out the ham, peel off and discard the skin
• While it is still hot (wear a clean pair of rubber gloves), shred the meat
• Remove bay from the soup and stir in the frozen peas
• Simmer for 1 min, then blend until smooth
• Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead
• When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead
• Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter