Ham and Peas with Mint and Tarragon
Try this light, bright, distinctively spring-y dish alongside your Easter ham, a festive pork roast, or pan-sautéed pork chops. You can vary the recipe by using chopped crisped bacon instead of the ham, or by adding orange or lemon zest to the mix. It’s also nice with other, similarly light and delicate herbs – try cilantro, parsley, chives, or a combination.
4 ounces ham, cut into 1/4-inch dice
3 cups peas, fresh or frozen
3 tablespoons unsalted butter, cut into 4 to 6 pieces
1/4 cup fresh mint, coarsely chopped, plus sprigs for garnish
2 tablespoons fresh tarragon, coarsely chopped, plus sprigs for garnish
Salt and ground black pepper
- Bring a medium saucepan of well-salted water to a boil over high heat. Add the peas and cook until tender, 3 to 8 minutes depending on the size of the peas.
- Drain the peas, reserving 2 tablespoons of the cooking water. Return the peas and cooking water to the saucepan. Add the ham, butter, mint, and tarragon, stirring until the butter melts. Season with salt and pepper.
- Transfer to a bowl, garnish with the mint and tarragon sprigs, and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 200 calories; Protein: 11 grams; Fat: 9 grams; Sodium: 85 milligrams; Cholesterol: 40 milligrams; Saturated Fat: 6 grams; Carbohydrates: 15 grams; Fiber: 6 grams.
Recipe and photograph provided courtesy of National Pork Board.