Ham Broth with dumplings

[MissBaritone]

Very popular winter dish in the North East

1 gammon shank
2-3 oz broth mix
1 leek
2-3 carrots
1 swede

Put ham shank in a large saucepan or stock pot with the broth mix. (to give you an idea of size I use an old pressure cooker). Fill with water,  bring to the boil then simmer for 1 1/2 hrs. Remove the ham shank, and trim off all the meat cutting it into bite sized pieces. discard the bones and fat (or in our case share between dog and birds). Chop all the vegetables into bite sized pieces and add to the soup along with the chopped meat. Bring back to simmering point and allow to cook for a further 45 mins topping up with boiling water as necessary.

For the dumplings
4oz self raising flour
2 oz suet
A large spoon of chopped mixed herbs.
pinch of salt

mix all the ingreediants together. add water a spoonful at a time,mixing until you have a soft dough. drop small spoonfuls of the mixture into the broth about 20 mins before it is ready. For a really nice variation I sometimes use just chopped sage and add some finely diced chopped onion to the mix.

The broth keeps really well overnight and is even nicer the next day,but make fresh dumplings as they don't keep so well.  The soup does thicken up when standing overnight but if it gets too thick just add some water to bring it back to the right consistency

[MissBaritone]