HAM A LA KING WITH PEAS
My mom and I used to have a catering business, and this Ham a la King recipe was a popular choice from our menu. It looks elegant on the plate and always gets rave reviews. Being able to make the sauce a day ahead is a big plus. -Jean Grubb, Bastrop, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted. Add the ham, peas if desired, olives, pimientos and parsley; heat through. Serve in pastry shells.
Nutrition Facts : Calories 487 calories, Fat 31g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1232mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
FETTUCCINE WITH PEAS AND HAM
This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it!
Provided by Jellyqueen
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium head.
- Add shallots and saute until soft.
- Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
- Stir in peas and cook about 30 seconds.
- Add cream and boil two minutes.
- Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
- Season to taste.
- Serve immediately.
Nutrition Facts : Calories 990.7, Fat 56, SaturatedFat 32.5, Cholesterol 272.6, Sodium 872.6, Carbohydrate 87.9, Fiber 4.9, Sugar 3.9, Protein 35.9
BLACK-EYED PEAS AND HAM HOCKS
This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Provided by DOUET
Categories Side Dish Beans and Peas
Time 2h
Yield 5
Number Of Ingredients 6
Steps:
- Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g
SPLIT PEA WITH HAM SOUP
A classic recipe, but I've tweaked a little to make it healthy and paleo-friendly. Perfect use for a leftover ham bone (leave plenty of meat on it!), but you can also just used diced ham. This recipe takes an hour to cook, but comes together very quickly so it can work for a weeknight meal.
Provided by profken
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there.
- Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes.
- Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total.
- Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour.
- Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft.
- Add salt and pepper to taste.
Nutrition Facts : Calories 230.7, Fat 5.3, SaturatedFat 0.9, Cholesterol 3.4, Sodium 189.7, Carbohydrate 33.1, Fiber 11.8, Sugar 6.8, Protein 13.7
CREAMED HAM WITH PEAS
This creamed ham is delicious on grits or rice, or serve it over toast, hot split biscuits, or baked puff pastry shells. Feel free to use peas and carrots in place of the peas, or add a little chopped pimiento for extra flavor and color. From: Southern U.S. Cuisine
Provided by Annacia
Categories Ham
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a saucepan over medium-low heat.
- Add the green onion and minced parsley and cook for 1 minute.
- Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream.
- Stir in diced ham and cooked peas, along with salt and pepper to taste.
- Serve over rice, grits, toast, or biscuits.
PEAS WITH HAM A LA LANGUEDOCIENNE
This is a recipe from "New Concise Larousse Gastronomique", the book I often use when browsing for new recipes. The bouquet garni mentioned here consists of parsley sprig, fresh thyme sprig and celery sprig. I have changed a recipe just a bit, but nothing essential.
Provided by nitko
Categories Vegetable
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mince onion very finely and sauté it on lard until become translucent. Add ham cut into small pieces and sauté another 2 minutes.
- Add flour and brown it just a bit (not more than 3 minutes). Add water and make creamy liquid first, and than add the rest.
- Put fresh green peas into the water, add small bouquet garni (parsley, thyme, celery) and cook uncovered for about 45 minutes or until peas is soft (if you use frozen peas it will probably be 30 minutes). Remove the bouquet garni and serve hot.
Nutrition Facts : Calories 249, Fat 3.9, SaturatedFat 1.3, Cholesterol 17.8, Sodium 967.6, Carbohydrate 36, Fiber 11.5, Sugar 13.5, Protein 18.2
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