Glazed Gammon / Ham With Yellow Split Pea Puree

• 2 12 lbs boneless ham, preferably smoked
• 200 g yellow split peas, dried
• 1 large onion, roughly chopped
• 2 carrots, sliced
• 5 cloves
• 2 bay leaves
• 1 14 liters water, just over 5 US cups
• 2 teaspoons Dijon mustard
• 2 tablespoons maple syrup

1. The night before:
2. put the gammon/ham in a bowl, cover with cold water & put in your fridge, do the same with the split peas but don't put them in the fridge.
3. The next day, drain & rinse the split peas and put them in a pan with the onion, carrots, cloves, bay leaf & water.
4. Bring to the boil and continue boiling for 10 minutes, removing any scum that forms.
5. Drain and rinse the meat and put into the slow cooker/crock pot, set to high.
6. Pour in the split pea mix and cook for 6 - 7 hours.
7. Remove the meat - take off the rind if it has one.
8. Cover the meat with mustard and then drizzle the maple syrup over (I use honey).
9. The recipe says to then grill (broil?)
10. the ham, but I find it much easier to pop it into the oven (about 350f) whilst I boil/steam some veggies.
11. Drain the split peas, reserving the liquid, and mash them.
12. Spoon onto the plates and cover with slices of ham.
13. Serve the reserved stock in a jug (I added gravy granules to thicken it).

ham, peas, onion, carrots, cloves, bay leaves, liters water, mustard, maple syrup

Taken from www.food.com/recipe/glazed-gammon-ham-with-yellow-split-pea-puree-409333 (may not work)