Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette
Hot August afternoons in Atlanta had a way of slowing time right down to a crawl. I remember sitting on my grandmother's back porch, shelling endless bowls of field peas while the cicadas sang their heavy summer song. Those peas, paired with sweet Silver Queen corn straight from the market, were the heartbeat of our kitchen. This recipe is my tribute to those stifling days, elevated just a bit with the wisdom I picked up along the way in Charleston. I take salty, pan-crisped country ham and toss it with those tender summer peas and crunchy, butter-fried cornbread croutons. But the real magic happens with the dressing: a warm red-eye vinaigrette sweetened with a touch of sorghum and given a sneaky, savory depth with a tiny splash of fish sauce. It bridges the gap between old-school soul food and modern technique. My biggest tip for making this your own? Don't shy away from that splash of fish sauce—it acts like grandma's secret seasoning, amplifying all the rich, smoky flavors without tasting fishy at all. Serve it warm, share it with folks you love, and let every bite tell a story.
Featured Recipe
Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette
A vibrant, high-flavor Southern midday skillet featuring salty, pan-crisped country ham tossed with tender summer field peas, sweet Silver Queen corn, and crunchy cornbread croutons. Dressed in a rich, warm red-eye sorghum vinaigrette with a splash of fish sauce, it is a beautiful tribute to hot August afternoons in Atlanta.
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Timeline
Ingredients
- 6 oz Thick-cut country ham(julienned or bite-sized dice)
- 2 cups Day-old cornbread(cut into 1/2-inch cubes)
- 2 tbsp Unsalted butter
- 1.5 cups Cooked fresh field peas(pinkeye purple hull or lady peas)
- 1 cup Fresh sweet corn kernels(stripped fresh from the cob)
- 0.5 cup Red bell pepper(finely diced)
- 1 Shallot(minced)
- 2 cloves Garlic(minced)
- 0.25 cup Strong brewed black coffee
- 1 tbsp Sorghum syrup
- 2 tbsp Apple cider vinegar
- 1 tsp Fish sauce(gives deep umami back-note)
- 2 tbsp Extra-virgin olive oil
- 0.25 cup Fresh basil leaves(chiffonade)
- 2 Fresh scallions(thinly sliced)
- 1 pinch Kosher salt and black pepper(to taste)
Instructions
- 1
Heat 2 tbsp unsalted butter in a 12-inch cast-iron skillet over medium heat. Add 2 cups day-old cornbread and toss until golden brown and crisp on all sides. Transfer croutons to a plate and set aside.
5 min
Tip: Watch closely so the cornbread croutons do not burn; day-old cornbread crisps up best.
- 2
In the same skillet over medium-high heat, add 6 oz thick-cut country ham. Crisp for about 4 minutes until the fat renders and the edges turn brown and crispy. Remove ham with a slotted spoon, leaving rendered fat in the skillet.
4 min
Tip: Country ham cooks fast due to its low moisture—keep it moving so it gets crispy, not tough.
- 3
Reduce skillet heat to medium. Add 1 minced shallot, 2 cloves minced garlic, and 0.5 cup finely diced red bell pepper to the rendered ham fat. Sauté for 3 minutes until softened. Stir in 1.5 cups cooked field peas and 1 cup fresh sweet corn kernels. Cook for another 4 minutes until warm and tender-crisp.
7 min
Tip: Using fresh corn gives a distinct summer sweetness that balances the cured ham.
- 4
While the succotash warms, whisk together 0.25 cup strong brewed black coffee, 1 tbsp sorghum syrup, 2 tbsp apple cider vinegar, 1 tsp fish sauce, and 2 tbsp extra-virgin olive oil in a small bowl with a 1 pinch Kosher salt and black pepper.
4 min
Tip: The fish sauce might sound wild in a red-eye reduction, but it bridges the gap between salty ham and bitter coffee beautifully.
- 5
Remove the skillet from heat. Return the crisped country ham to the pan with the warm succotash. Pour over the whisked red-eye vinaigrette and toss gently to combine. Fold in 0.25 cup fresh basil leaves, 2 thinly sliced scallions, and the toasted cornbread croutons just before serving.
3 min
Tip: Add croutons right at the end so they stay delightfully crunchy.
Chef's Notes
Growing up in my grandmother's Atlanta kitchen, midday in August meant two things: the hum of the screen door and a table stacked with field peas and fresh corn. Country ham was our seasoning, our luxury, and our salt all in one. Here, I've transformed those Sunday lunch leftovers into a warm cast-iron pan salad. Crisping the ham in cast iron leaves behind rich drippings that form the foundation for a warm red-eye vinaigrette—sweetened with sorghum and brought home with just a dash of fish sauce for that deep Charleston umami finish.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.