White Acre Peas
for the broth:
1 tbsp. unsalted butter
1 tbsp. olive oil
3 slices ham, cut into one-inch strips
about 4 cups water
6 to 8 stems of thyme
2 green onions, chopped (including green tops)
1 tsp. whole black peppercorns
for the peas:
1 tbsp. olive oil, divided
1 tbsp. unsalted butter
1/2 white onion, finely chopped
8 to 10 stems of thyme, half of them stripped
3/4 cup dry white wine
ham broth
2 lbs. shelled fresh peas, picked over and rinsed
1 slice ham, roughly chopped
Make the broth: Fry country ham strips in a couple of teaspoons of olive oil, turning once, until they’re browned some on both sides. Add ham and any remaining pan juices and bits to a medium saucepan filled with about four cups of water. Add a pat of butter, thyme stems, green onions, and peppercorns. Bring to a boil and then lower heat and simmer for at least 30 to 45 minutes, until you have about a cup to a cup and a half of liquid remaining. Strain broth and reserve as much of the ham and green onions as you can. Chop them roughly. Discard thyme stems and peppercorns.
In the same unwashed saucepan over medium heat, melt butter and olive oil. Let butter sizzle a little until it smells slightly nutty, and then add chopped onion. Sauté for 3 to 5 minutes until onions are somewhat caramelized, adding thyme leaves midway through so that they infuse the butter and oil. Pour in white wine and crank up the heat to high. Reduce until there’s about 1/4 cup of liquid remaining.
Pour in country ham broth, chopped country ham and onions from it, lady peas, and 4 to 5 whole thyme stems. Bring to a boil and then reduce heat to a simmer. Skim foam as it rises to the top, and continue until the peas stop foaming. Cover and simmer for 20 minutes or so, just until they’re tender. Remove thyme stems.
30