Photo by Marco Verch
WHAT TO DO WITH LEFT-OVER EASTER HAM? TURN IT INTO A HEALTH FEST!
PEA SHOOTS AND CRISPY HAM RECIPE:
OLIVE OIL
LEFT OVER HAM DICED
1 TABLESPOON SPICY MUSTARD
1 CUP OF FRESH OR FROZEN PEAS
SEA SALT AND PEPPER FOR TASTE
4 CUPS OF ARUGULA
3 CUPS OF PEA SHOOTS (SAME SECTION AT THE GROCERY STORE AS ARUGULA)
1⁄2 CUP OF SHELLED PUMPKIN SEEDS FOR A CRUNCH
5 TABLESPOONS OF CIDER VINEGAR (DIVIDED)
COOK DICED HAM IN A LITTLE OLIVE OIL TILL CRISPY (ABOUT 10 MINUTES) – SET HAM ASIDE IN A BOWL. KEEP USING THE PAN.
ADD MUSTARD TO THE PAN, 4 TABLESPOONS OF VINEGAR, AND A DASH OF OLIVE OIL. ADD PEAS AND SALT/PEPPER. COOK ABOUT 4 MINUTES. SET ASIDE AND LET COOL ABOUT 5 MINUTES, ADD THE LAST TABLESPOON OF VINEGAR.
PUT THE ARUGULA AND PEA SHOOTS IN A LARGE SALAD BOWL. BLEND IN THE PEA MIXTURE. TOP WITH THE HAM AND PUMPKIN SEEDS. SERVE!
