Stoemp and smoked ham


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A Belgian potato dish (pronounced stoomp) of mashed potatoes and greens such as leeks or spinach, traditionally served with sausages, fish or fried onions. I particularly like it with a quickly grilled slice of lightly smoked pork or even ham off the bone.


  • 6 potatoes
  • 2 leeks
  • 1 tbsp butter
  • sea salt and freshly ground black pepper
  • pinch of grated nutmeg
  • 4 thick slices kasseler, speck or smoked pork


Peel potatoes and cut into quarters. Cut off the white outer leaves of leek until you reach the green centre leaves, and slice into very fine rings. Rinse well in a large pot of cold water, and set aside.

Cook potatoes in simmering, salted water for 20 minutes or until tender. Add leeks for one last minute of cooking, then drain. Return briefly to the heat to dry out any excess moisture. Remove from heat, add butter, salt, pepper and nutmeg and mash lightly.

Cook smoked pork on or under a hot grill until sizzling.

Divide stoemp between four warmed serving plates and top with grilled smoked pork.