Buttered Peas and Ham with Herbs

Buttered Peas and Ham with Herbs

Servings: 4-6
Source: The Culinary Vegetable Institute at The Chef’s Garden


  • 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


  • 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.

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