Sugar Snap Peas with Ham and Mint

By norsegal8

Do not use sliced ham for this recipe. Rather, buy a small hunk of country or smoked ham and cut it into a quarter-inch dice. Have a bowl of ice water ready to “shock” the drained peas and prevent further softening and shriveling.

Ingredients

• Blanched Sugar Snap Peas
• 1 teaspoon table salt
• 4 cups sugar snap peas (about 1 pound), stems snipped off and strings removed if needed
• 1 tablespoon unsalted butter
• 1/2 cup country ham or smoked ham, diced to 1/4 inch
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon table salt
• Ground black pepper

Preparation

Step 1

1. Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.

2. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.)

3. Melt butter over medium heat in medium sauté pan. Add ham; sauté 1 minute. Add peas and mint; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.