ham broth hot-pot with simmered greens and vegetables
This take on Jamie Oliver's English hot-pot method in Jamie at Home is our Easter craving. It's the perfect spring broth to offer warmth but springy vibes.
By: Heather Bursch
Ingredients
4lbsbone-in smoked ham, not flavored
2dried bay leaves
1bunch fresh thyme
1bunch fresh parsley
1teaspoonpeppercorns
5-7largecarrots peeled and cut daigonally into thirds
3-4largecelery stalks cleaned and cut into 2-inch lengths
1fennel bulb, leaves removed and preserved
2small shallots peeled and ends removed
12ozfingerling or new small potatoes washed and dried
1rutabaga peeled and chopped into 1-2 inch chunks
1bunch broccoli cut into large thin slices, then ends chopped into coins
Submerge your ham in a pot of water, cover it, and bring it to a quick boil. When the water is boiling, immediately drain the ham and discard the water. This will remove all the extra salt you don't need in this broth.
Tie half of your thyme and an equal amount of parsley sprigs together with a piece of kitchen string.
Mise en place all your other vegetables - fennel, carrots, shallots, celery, potatoes, rutabaga, broccoli, peas, and greens.
Return the ham to the empty pot with the herbs, bay leaves, peppercorns, and enough water to submerge your ham again. Bring to another boil.
Reduce the heat and let your ham and herbs simmer for 1 1/2-1 3/4 hours. Add the fennel, carrots, shallots, celery, potatoes, and rutabaga with the ham broth, sprinkle with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and bring to a boil. Turn the heat down and let this pot of vegetables and ham simmer again for about 45 minutes.
Test a thicker piece of vegetable to see if it's fork tender but not falling apart, then proceed. With a wire mesh strainer or slotted spoon, remove the ham and all the vegetables and place them in a large bowl or platter to rest.
Add the broccoli to the broth, bring it back to a boil, and let it simmer for 3 minutes. Then add the large handfuls of greens and sugar snap peas and cook for 2 minutes more.
While the greens are cooking, taste the broth and season to your liking! Salt and pepper will be to your taste. Add a little at a time until you feel it's just right.
Remove the broth from the stove when the broccoli and greens are just tender to your liking and bright green. Shred your ham with two forks and set on a platter or empty dish. Next, arrange the vegetables in whatever way you'd like. Serve broth with broccoli and greens at the table.
First, pass the ham and vegetables for individuals to dish up in bowls. Then, pass the broth and greens to go on top. Lastly, pass fennel fronds and extra fresh herbs, olive oil to drizzle, mustard to dollop on the top or side, and salt and pepper to taste.
We love this brothy bowl with crusty bread or homemade biscuits. Enjoy!