Smoked Gammon & Sweet Potato

(Serves 4-6)

Ingredients:

         ¾ lb (340g) smoked gammon joint
         1 lb sweet potato (diced)
         1 onion (chopped)
         1 ½ pints (0.70 ltr) vegetable or chicken stock
         1 tsp French mustard
         1 garlic clove (fine chopped)
         1 table spoon honey
         1 tsp curry powder
         2 parsnips (chopped)
         ¼ pint (0.11 ltr) double cream
         1 Table spoon olive oil
         Salt & black pepper to taste

 

Preparation:

Soak the gammon joint in water overnight to remove excess salt, keep in a cool place.

Fry the onion, garlic & sweet potato in a saucepan for 3-4 minutes, before adding the stock and bring to the boil.

Place the gammon in the slow cooker and pour over the contents of the saucepan.

Add the other ingredients - minus the double cream - then leave to cook on ‘low’ for 7-8 hours.

Carefully remove the gammon joint and place on a chopping board.

Blitz the soup in a blender to make smooth (miss this step if a rougher consistency is required – be careful with hot soup! Cool first if necessary), then return to the slow cooker.

Remove the meat from the gammon joint, and cut into small pieces, then return to the cooker.

Add the double cream, mixing through, and cook for a further 15 minutes.

Salt & pepper to season