Description
Sweet green peas, smoky diced ham, and tender shallots tossed in a buttery Dijon-herb sauce. A colorful stovetop side dish for holiday dinners.
Ingredients
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- 3 cups frozen petite peas (about 420 g): Naturally sweet, tender, and convenient.
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- ¾ cup cooked smoked ham, diced (about 120 g): Adds savory flavor and makes the dish more substantial.
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- 1 large shallot, thinly sliced: Brings gentle sweetness.
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- 2 tablespoons unsalted butter, divided: For cooking and finishing.
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- 1 tablespoon olive oil: Helps soften the shallots.
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- 2 garlic cloves, minced: Adds savory depth.
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- ¼ cup low-sodium chicken broth: Helps the peas cook without drying out.
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- 1 teaspoon Dijon mustard: Adds a subtle tang to the butter sauce.
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- ½ teaspoon fresh thyme leaves: A lovely holiday herb.
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- 2 tablespoons fresh parsley, chopped: Adds freshness and color.
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- ¼ teaspoon black pepper: For gentle warmth.
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- Salt, to taste: Add only after tasting the finished dish.
Instructions
Place a large skillet over medium-low heat. Add the olive oil and 1 tablespoon of butter.
Once the butter melts, add the sliced shallot. Cook gently for 8–10 minutes, stirring occasionally, until soft and lightly golden.
Don't rush this part. We want sweet, tender shallots, not crispy browned onions.
Add the diced cooked ham and stir for about 2 minutes, until warmed through and lightly colored.
Stir in the minced garlic and fresh thyme. Cook for another 30 seconds, just until fragrant.
At this point, your kitchen should smell pretty wonderful.
Add the frozen peas directly to the skillet, followed by the chicken broth.
Stir everything together, cover, and cook for 3–5 minutes, stirring once, until the peas are tender and heated through.
You want them bright green, not dull or mushy.
🔥 Flash Tip: If the skillet looks dry before the peas are tender, add another tablespoon or two of broth.
Remove the lid and let any excess liquid simmer away for about a minute.
Reduce the heat to low. Add the remaining tablespoon of butter and the Dijon mustard.
Gently toss until the butter melts and coats the peas, ham, and shallots in a light, glossy sauce.
We're not making gravy here. Just enough buttery goodness to bring everything together.
Turn off the heat and sprinkle in the chopped parsley and black pepper.
Taste before adding salt.
Transfer everything to a warm serving bowl, making sure the pieces of ham and golden shallots are scattered throughout.
Add a little extra parsley if you like, and bring it straight to the table.
Notes
Recipe Notes
- Frozen peas: Add directly from the freezer. No thawing needed. Petite peas work especially well.
- Ham: Use fully cooked smoked ham or leftover holiday ham, diced into small pieces.
- Shallots: Cook slowly until soft and lightly golden. Avoid browning them too deeply.
- Dijon mustard: One teaspoon adds subtle tang without making the peas taste strongly of mustard. Omit if preferred.
- Salt: Taste before seasoning. Smoked ham may already provide enough salt.
- Make ahead: Prepare up to one day ahead and refrigerate promptly. Reheat gently with a splash of broth until heated throughout to 165°F.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, counting any previous storage time for leftover ham.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American