Pea Ham Picnic Eggs Recipes

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HAM AND PEAS FRITTATA

Stir Swiss cheese, ham and sweet peas into beaten eggs for a complete meal in one skillet.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 7



Ham and Peas Frittata image

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of pepper in a large bowl. Add the peas, Swiss cheese and ham and stir to combine.
  • Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

10 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
1 cup thawed frozen peas
1 cup grated Swiss cheese
3/4 cup diced ham
1 tablespoon extra-virgin olive oil

DEVILED EGGS WITH PEAS AND HAM

Would you, could you, for a party? These deviled eggs will be delicious. Use frozen peas--oh, so nutritious! Creamy, cool, they taste like spring. Pea shoots on top give fresh-picked zing. Add cooked pancetta for some crunch; they'll be a hit, so make a bunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield 16

Number Of Ingredients 6



Deviled Eggs with Peas and Ham image

Steps:

  • With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
  • Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

8 large eggs
Kosher salt and freshly ground pepper
1/2 cup frozen peas
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Cooked pancetta bits and fresh pea shoots, for serving

PICNIC DEVILED EGGS

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 12 halves

Number Of Ingredients 9



Picnic Deviled Eggs image

Steps:

  • Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
  • Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 63 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 0.4 grams

6 hard-cooked large eggs, peeled
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika

PEACH GLAZED HAM

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8



Peach Glazed Ham image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
  • Strain out ginger and garlic.
  • Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
  • Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
  • Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

3 cups peach nectar
1 (1-inch) piece ginger, smashed
1/2 lemon, juiced
4 cloves garlic, smashed
1/4 cup Dijon mustard
1 cup brown sugar
1 (14-pound) precooked ham
3 whole peaches

BLACK-EYED PEAS AND HAM HOCKS

This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

Provided by DOUET

Categories     Side Dish     Beans and Peas

Time 2h

Yield 5

Number Of Ingredients 6



Black-eyed Peas and Ham Hocks image

Steps:

  • Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
  • In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
  • Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g

3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
½ teaspoon black pepper
1 bay leaf

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