We were driving home from NYC on Easter Sunday, so what is usually an excuse to make a huge, elaborate meal ended up just being a nice, easy dinner. The one thing that’s easy to forget about ham is that it really is brain dead – stick it in the oven for a couple of hours and you’ve got a ton of food for 3740278907 bajillion meals. I had saved this recipe from Food and Wine, and a ‘quick’ Easter dinner was a good excuse to use it. I didn’t change much; we used Smart Balance instead of butter, and I cut the water in half for a thicker sauce. We loved this! It would probably be quite good as a side dish anytime. We had this with some mustard-roasted fingerling potatoes.
- 4 tablespoons unsalted butter or SmartBalance
- 1-2 leeks, white and light green parts only, thinly sliced
- One 10-ounce bag frozen peas, thawed
- 3 tablespoons chopped tarragon (1 tablespoon or less if dried)
- Kosher salt
- Freshly ground pepper
In a large skillet, heat 2 tablespoons of the butter. Add the leek and brown, then add 3/4 cups of water to the skillet and cook, stirring, until the leek is softened, about 3 minutes. Stir in the peas, tarragon and the remaining 2 tablespoons of butter and season with salt and pepper. Spoon the leek-pea sauce over the ham and serve.