Buttered Peas and Ham with Herbs

• ½-pound snap peas, split lengthwise
• ½-pound cooked ham, shredded
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons chopped tarragon.
• 1 tablespoon fresh lemon juice
• Kosher salt
• Pepper

DIRECTIONS:

In a sauté pan on high, add the peas and ham and a splash of water.

Steam the snap peas and ham until the peas are crisp-tender, approximately 1 ½ minutes.

Add the butter, tarragon, and lemon juice.

Season with salt and pepper and mix well.