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Ham and Peas with Mint and Tarragon

Peas Pork Board

Try this light, 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.


Recipes provided by the National Pork Board


Serves 4 to 6

4 ounces cooked ham, cut into 1/4-inch dice
3 cups peas, fresh or frozen
3 tablespoons unsalted butter, (1/2 stick), 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 (try cilantro, parsley, chives, or a combination)
Salt and 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.

Check out these other ham recipes.

Easter Ham with Roast Grapes, Ham recipes


Thyme-based Ham with Roasted Grapes




Tart Pork Board Easter


Ham, Bacon, and Caramelized Onion Tart

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.