Laufa dropped over a 2.5 kg leg of ham with the bone in , `enough ` she said , `here you take it `.
I unwrapped the ham and leaving the skin intact placed the whole ham leg in the stock pot .
The ham is already cooked but so are the ham hocks you buy in winter to make your pea and ham soup , but we still cook them .
I then added enough cold water to just cover the leg of ham and slowly bought it to a slow simmer , and continued to simmer the ham for 4 hours .
In a separate bowl I placed 2 cups of dried red lentils and covered them with 4 cups of cold water and allowed these to soak overnight .
This morning I removed the self detached skin on the ham from the pot and slowly reheated the ham and stock to a slow simmer and added the drained lentils .
I occasionally skimmed the surface , during the morning and continuing to simmer , the meat slowly dropped away from the bone . Do not remove the bone .
I then added 2 finely chopped onions , 1 medium carrot shredded , 2 slicks of celery finely sliced . 100gm of cooked shredded chicken , 1 small uncooked cauliflower processed into a rice like form and 1/4 of an uncooked cabbage very finely sliced .
Gently stir to combine and continue to simmer for 1 hour , stirring occasionally .
Remove from the heat and cover with a lid .
Stir the soup well to warm through and serve with fresh crusty bread .
I unwrapped the ham and leaving the skin intact placed the whole ham leg in the stock pot .
The ham is already cooked but so are the ham hocks you buy in winter to make your pea and ham soup , but we still cook them .
I then added enough cold water to just cover the leg of ham and slowly bought it to a slow simmer , and continued to simmer the ham for 4 hours .
In a separate bowl I placed 2 cups of dried red lentils and covered them with 4 cups of cold water and allowed these to soak overnight .
This morning I removed the self detached skin on the ham from the pot and slowly reheated the ham and stock to a slow simmer and added the drained lentils .
I occasionally skimmed the surface , during the morning and continuing to simmer , the meat slowly dropped away from the bone . Do not remove the bone .
I then added 2 finely chopped onions , 1 medium carrot shredded , 2 slicks of celery finely sliced . 100gm of cooked shredded chicken , 1 small uncooked cauliflower processed into a rice like form and 1/4 of an uncooked cabbage very finely sliced .
Gently stir to combine and continue to simmer for 1 hour , stirring occasionally .
Remove from the heat and cover with a lid .
Stir the soup well to warm through and serve with fresh crusty bread .
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