Yorkshire Broth
A deeply comforting traditional North Yorkshire broth packed with tender shredded ham, plump pearl barley, yellow split peas, and hearty root vegetables.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •large stockpot
- •chopping board
- •chef's knife
- •slotted spoon
- •ladle
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 8 g
- protein
- 34 g
- calories
- 440 kcal
Instructions
- 1
Place the ham shank into a large stockpot and pour over the cold water.
- 2
Bring to the boil over high heat, skimming off any foam from the surface.
- 3
Reduce the heat to low, cover with a lid, and simmer gently for one hour.
- 4
Add the rinsed pearl barley, yellow split peas, thyme sprigs, and bay leaves.
- 5
Simmer uncovered on low heat for 30 minutes until the pulses begin to soften.
- 6
Stir in the diced onions, carrots, swede, and sliced leeks.
- 7
Simmer for a further 30 minutes until the vegetables and barley are completely tender.
- 8
Lift the ham shank onto a board using a slotted spoon and cool slightly.
- 9
Shred the tender meat away from the bone, discarding excess fat and skin.
- 10
Return the shredded ham to the broth and season with cracked black pepper.
- 11
Discard the bay leaves and thyme stems, then stir through the chopped parsley.
Chef's tips
Avoid adding salt to the pot during cooking because cured ham shanks release plenty of natural saltiness. If the broth thickens too much upon standing, thin it with a splash of boiling water.
Ingredient substitutions
- smoked ham shank → unsmoked gammon knuckle or ham hock
- yellow split peas → dried red lentils
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan on the hob over medium heat until piping hot, stirring occasionally.
Common mistakes to avoid
- •Boiling the broth vigorously instead of simmering gently, which turns the stock cloudy and toughens the meat.
- •Adding extra table salt before tasting the finished broth.
Serving suggestions
Cooked Yorkshire Broth?
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