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Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette

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.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 19 minutes
4
medium
lunchsalad
country-hamsuccotashcast-ironsouthern-heritage+1

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Timeline

16 minutes
0m5m10m15m
Toast Cornbread Croutons
5m
Crisp Country Ham
4m
Sauté Succotash
7m
Whisk Red-Eye Vinaigrette
4m
Assemble and Serve
3m

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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette take to make?

Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette takes about 34 minutes total. That includes 15 minutes of prep and 19 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette?

The main ingredients are: Thick-cut country ham, Day-old cornbread, Unsalted butter, Cooked fresh field peas, Fresh sweet corn kernels, Red bell pepper, Shallot, Garlic, Strong brewed black coffee, Sorghum syrup, Apple cider vinegar, Fish sauce, Extra-virgin olive oil, Fresh basil leaves, Fresh scallions, Kosher salt and black pepper.

What type of meal is Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette?

Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette is categorized as: lunch, salad.