The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Field Pea Succotash over Ham Biscuits

Advertisement

Ingredients

12 thin slices air-cured ham, prosciutto, or speck

2 tablespoons butter

1½ cups finely chopped red onion

2 garlic cloves, finely chopped

2 cups thinly sliced fresh or thawed okra (about 8 ounces)

3 cups corn kernels and scrapings (about 6 ears) or thawed corn kernels

3 cups cooked Lady Peas or other field peas

3 tablespoons thinly sliced basil leaves

½ to 1 cup crème fraîche

Kosher salt, ground black pepper, and ground cayenne, to taste

6 piping-hot biscuits, for serving

Directions

  1. Preheat the oven to 450 degrees. Line a baking sheet with nonstick aluminum foil or regular aluminum foil misted with nonstick spray. Arrange the ham slices in a single layer. Roast until the ham begins to brown, about 5 minutes. Let cool on the pan. The ham will continue to crisp at it cools.
  2. Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the onion and a pinch of salt. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  3. Stir in the okra, corn, and peas. Reduce the heat to medium low, cover, and cook without stirring for 10 minutes. (Letting the okra cook for a while before stirring reduces the stringiness from its juices.) Continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes more.
  4. Stir in the basil and enough crème fraîche to make a little sauce. Season generously with salt and pepper and a wee pinch of cayenne. Keep warm over low heat while the biscuits bake.
  5. To serve, split the biscuits and place on serving plates. Top each biscuit half with a piece of ham. Spoon the warm succotash over the top and serve at once.
Print Recipe