Petits Pois au Jambon

Peas with Ham

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Blanch peas and drain. Cut 3 slices boiled ham into julienne strips. Dice 1 onion and place in