Scotch broth

Method

1. Put the ham in a large pan and cover with cold water. Bring to the boil, then drain. Rinse the ham to get rid of some of the salt. Cover again with 2-3 litres of cold water and bring to the boil. Add the stock cube (if using), soaked split peas, red lentils and pearl barley, then simmer gently for 3 hours on a low medium heat, skimming any foam from the top as it cooks.
2. Remove the ham and set aside to cool slightly. Add the leeks and carrots to the broth, then cook for a further 20 minutes until tender.
3. Once the ham is cool enough to handle, shred half of it into bite-size pieces and add to the broth. Add the white pepper and some salt (if needed – it’s usually salty enough).
4. I serve the broth with thick buttered sliced bread and extra ham on the side, like granny did.