Ham with Pea and Leek Pan Sauce

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.

photo 2 (3)




  • 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.


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