Creamy Peas And Ham Recipes

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

CREAMY PEAS AND HAM

Steps:

• In a medium saucepan over medium heat, bring the goat cheese, milk, and dried onion to a simmer and cook, stirring, until the cheese is completely melted. Add the peas and ham and cook, stirring, for 3 minutes, until heated through. Season to taste with salt and pepper. To thicken up the sauce a bit, let it stand for 3 minutes.

MOM'S SCALLOPED POTATOES AND HAM

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

CREAMED RICE WITH ENGLISH PEAS AND COUNTRY HAM

Steps:

• Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
• Add white wine and stir until the rice absorbs the liquid. Add 1/4 of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
• Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it. Then add 1/2 cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.

CREAMED HAM WITH PEAS

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.