Tamworth Ham Broth

Gary Rhodes makes a comforting broth with two types of Tamworth dry-cured ham and cannellini beans
By Gary Rhodes
Tamworth Ham Broth
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 leek, sliced
  • 2 sticks celery, sliced
  • 2 carrots, sliced
  • 225 g cooked oak-smoked free-range Tamworth dry-cured ham, roughly chopped
  • 225 g cooked unsmoked free-range Tamworth dry-cured ham, roughly chopped
  • 450 ml ham stock
  • 1 x 400 g can cannellini beans, drained
  • 50-75 g frozen peas
  • 2 tbsp chopped flat leaf parsley and chives


1. Heat the oil in a large saucepan over a medium-low heat and gently fry the onions until softened, but not coloured.

2. Add the leek, celery and carrots to the pan and fry for a further 5-8 minutes until the vegetables have also softened.

3. Add the chopped ham and pour the stock in. Simmer for a few minutes to warm the ham through.

4. Stir in the beans and peas and warm through for a further five minutes.

5. To serve, sprinkle with the mixed chopped herbs.

Made with produce from Pheasant's Hill Farm Shop - finalists of the Local Food Hero Awards 2007.

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