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Field Pea Succotash over Ham Biscuits



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


  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.
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