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


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

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, minced

2 cups thinly sliced fresh okra

3 cups corn kernels and scrapings (from about 6 ears)

3 cups cooked Lady Peas or other field peas

3 tablespoons thinly sliced basil leaves

½-1 cup crème fraîche

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

6 piping-hot biscuits, for serving


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