Field Pea Succotash over Ham Biscuits

Photo by Jennifer Hitchcock

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6 servings

  • 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.
  • From Sheri Castle

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