Matt's Honey-Glazed Baked Field Peas
- SERVINGS: 8 to 10
Matt Lee uses flavorful red field peas, also called cow peas, which are ubiquitous in the Florida panhandle. They are a key ingredients in Hoppin' John.
- 1 pound dried field peas (2 1/3 cups), picked over and rinsed
- 8 cups water
- 3/4 cup mild aromatic honey, preferably Palmetto
- 3/4 cup dry sherry
- 6 ounces country ham, cut into 1/2-inch dice
- 1 large onion, coarsely chopped
- 3 large garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground white pepper
- In a large saucepan, combine the field peas with the water and bring to a boil. Cover and cook the peas over low heat until just tender, about 35 minutes. Drain, reserving the cooking liquid.
- Preheat the oven to 325°. In a large heavy casserole, combine the peas, 1/2 cup of the honey, the sherry, ham, onion, garlic, olive oil, salt and white pepper. Stir in 2 1/2 cups of the reserved pea-cooking liquid. Cover and bake for about 1 1/2 hours, or until the peas are tender and some of the liquid is absorbed. Drizzle the remaining 1/4 cup of honey on top and bake, uncovered, for about 45 minutes, or until the peas are glazed on top. Serve hot or warm.