Wednesday and it was my day off. No rest for the wicked though, I had so much to do housework-wise and life-wise. First up was 4 loads of laundry – honestly, who leaves their laundry to pile up to the point it requires 4 loads? Us, that’s who. In between those I had breakfast, did some blog research and prepped dinner. It’s another slow cooker meal, which makes this my second one this week alone. Can always tell I’ve had a busy/tiring week when the slow cooker makes an appearance this often!
Hands up if you still have ham leftover from Christmas celebrations! Because we do. Oh boy do we ever. If you remember from my Christmas post, we had a huge ham for just the two of us and we ended up taking the meat off, and freezing batches of meat and the whole hock. As much as I have loved knowing we plentiful food, it has been a pain trying to fit other frozen goods in my tiny freezer lately and last night I decided enough was enough.
You may be thinking “well, why didn’t you just eat it sooner, Laura?” Because we ate ham every day for about 2 weeks after Christmas. And my tastebuds had a no-ham policy for a while after that. That’s why. But today I was feeling ready to tuck into it again, and defrosted the hock and a good chunk of ham overnight ready for our dinner tonight.
The hock was so big, I had to cut right through the joint to get it in there. Usually I leave these jobs to Jared (it’s great having a qualified butcher as a boyfriend sometimes), but he was at work so I had to do it myself. I’m not going to lie, it wasn’t the most pleasant experience I’ve ever had, but I got through it. Jared was so proud of me when he got home. He knows how squeamish I am when it comes to things like that!
After my joint cutting incident, I popped it all on a bed of chopped veggies, split peas and added some homemade chicken stock, pepper and a hearty dollop of my uncle’s famous chilli jam. It’s really the bee knees, and we put it in everything! If you don’t like chilli, you can omit the chilli jam/paste, or if you do like a bit of spice and don’t have any chilli jam, just swap it for 2 sliced chillies instead. Also, you’ll notice that I didn’t add any salt. Our ham was pretty salty as it was, so I felt that anymore would have been too much.
I cooked it all down for about 8 hours and holy sh*t it smelled good. I had it cooking on our dining table in the living room (the troubles of minimal power point slots in the kitchen) and the aroma that filled our apartment was to die to for. It was honestly so hard to concentrate on assignment-ing (at least, that’s my excuse anyway).
End result – a spicy, hearty and nourishing soup. I think it would’ve been great with some crusty sourdough for dipping purposes, but even just by itself it was great! I have a feeling I’ll be making this a fair few times come winter! Now, while I’ve still got you here, I just wanted to let you all know that I’ve been so incredibly happy with all the love and support I’ve been getting both on here and on Instagram (my account is @onedishaway if you’re not already following me on there). It was scary transitioning over from my old blog to this one, but I’ve not once regretted my decision and I just wanted to say thank you for all my old friends and new for supporting me by giving back to you guys with two things.
Firstly – A monthly giveaway. Yep, I’ll be giving something different away every month as of next month.
Secondly – I will also be sending out monthly newsletters to all subscribers which will contain exclusive recipes, interviews and discount vouchers or codes to some of my favourite health stores/café/restaurants that won’t be on the blog, it will be just for subscribers only!
The way to be in the running to receive a Thank You Pack is to be a subscriber. Most of you already are, so that’s all the hard work out of the way. If you’re not already a subscriber, just head to the section to the right of my blog, enter your email address and you’re done! Honestly, that’s it! Then at the end of the month I will randomly select an email address out of my subscribers list and announce it in my newsletter, which will be due out the first Monday of every month (next month’s will be out April 6th). And no, it doesn’t when you subscribe. I will select an email address out of the entire subscribers list each month, regardless of when you joined.
So. Prizes! My first little Thank You Pack will be a bunch of delicious goodies from Good Food For Me’s online store. Brooke, over on Good Food For Me has been a friend to me on Instagram since I first started up my old account and since then she has gone on to start her own online business from scratch and I couldn’t be more proud to be supporting it and promoting it. Not only that, but in my first newsletter, it will contain a very special 10% off discount code to use in the Good Food For Me shop as well! Awesome, right??I’m sorry if I sound like an awful infomercial (no, you won’t get a free set of steak knives if you subscribe within the next 15mins), but I’m just so excited with this new stage of my blogging life. It feels amazing to be able to give back to you, the people who give me inspiration and motivation each and every day to continue doing what I love! I don’t care if that sounds cheesy, but it’s honestly true.
So please join the One Dish Away subscribers family so I can provide even more to you from this point forward!
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 and 1/2 cup green split peas, rinsed
- 1 large ham hock
- 4 cups chicken stock (homemade/organic is best)
- 2 cups water
- 1 tablespoon chilli jam/paste*
- Cracked pepper to taste
- 1-2 cups diced ham (optional)**
- Place diced veggies and split peas into a slow cooker.
- Nestle ham hock into the middle of the veggies and split peas.
- Pour over stock and water and add chilli jam and pepper to the slow cooker.
- Place lid on, turn heat setting to low and cook for 8 hours.
- If using extra ham, add in the last 10mins of cooking to re-heat.
- Remove ham hock from the pot when done, discard bone and skin, shred the ham, place back into pot and stir well before serving up.
- *Depending on the jam or paste used, this can be quite spicy. Adjust according to preference (or omit altogether if you do not like spicy food). If you don't have any chilli paste or jam, please feel free to replace with 1-2 fresh chillies sliced.
- **The ham hock I used had very little ham attached it as it was the bone leftover from a previous roasted ham, so I had to add extra. If your hock has plenty of meat attached to it, you won't need any extra.