Every March, right when the Midwest weather can’t decide between snow and sunshine, my dad starts asking if I’ve made this slow cooker ham and peas yet. It’s a simple, old-fashioned Amish-style meal that leans on just three ingredients and a long, gentle cook. The ham turns out fork-tender and salty-sweet, and the peas soak up all that savory flavor in a light, buttery broth. It’s the kind of no-fuss comfort food that feels special enough for a family tradition, but easy enough to throw together on a busy workday morning.
Serve the ham and peas hot, spooning some of the savory broth over the top. It’s perfect over a bed of creamy mashed potatoes, buttered egg noodles, or simple white rice to soak up the juices. Add a slice of crusty bread or warm dinner rolls for dipping, and maybe a crisp green salad or steamed carrots on the side if you want a little freshness on the plate. Leftovers reheat well for lunches, tucked into a bowl with extra peas and broth for a cozy, almost-soup-style meal.
Slow Cooker 3-Ingredient Amish Ham and PeasServings: 6
Ingredients
3 to 4 pounds bone-in ham (ham shank or picnic ham, not sliced)
4 cups frozen sweet green peas
2 cups low-sodium chicken broth
Directions
Place the ham in the bottom of a large slow cooker (6-quart works well), meaty side down. If it doesn’t fit perfectly, nestle it in at an angle so the lid can still close tightly.
Pour the chicken broth around the ham, trying not to wash off too much of the surface seasoning. The broth should come at least 1 to 2 inches up the sides of the ham; this helps keep it moist as it cooks.
Cover and cook on LOW for 6 to 8 hours, or until the ham is very tender and easily pulls away from the bone with a fork. (If you’re in more of a hurry, you can cook on HIGH for about 4 hours, but the texture is most melt-in-your-mouth on LOW.)
Once the ham is tender, use tongs to carefully lift it onto a cutting board. Tent it loosely with foil to keep it warm while you finish the peas.
Skim off any excess fat from the surface of the cooking liquid in the slow cooker. Add the frozen peas directly into the hot broth, stirring gently to coat them in the savory juices.
Cover the slow cooker again and cook the peas on HIGH for 20 to 30 minutes, or until they are bright green, tender, and plump but not mushy.
While the peas cook, slice or pull the ham into thick pieces. Discard the bone and any large pieces of fat or gristle. Aim for hearty slices or chunks that will sit nicely next to the peas on the plate.
Taste the peas and broth and adjust seasoning only if needed; the ham usually provides plenty of salt, so you may not need to add any. If the broth tastes too strong, you can stir in a splash of hot water to mellow it out.
To serve, spoon a generous portion of peas and a bit of the broth onto each plate, then add thick slices of ham alongside. Serve steaming hot so the ham stays juicy and the peas stay tender.
Variations & Tips
For a slightly richer broth, you can swap 1/2 to 1 cup of the chicken broth with water and add a small pat of butter when you add the peas; it gives the peas a glossy, buttery finish without adding more ingredients up front. If you prefer a leaner dish, trim off any thick outer fat from the ham before it goes into the slow cooker, then chill the cooking liquid briefly and skim the fat before reheating and adding the peas. For a more rustic, stew-like version, shred the ham into bite-size pieces and stir it back into the slow cooker with the peas for the last 10 minutes of cooking, then serve it in bowls instead of on plates. You can also swap in a smoked ham hock plus a smaller ham piece if you like a stronger smoky flavor, just keep the total weight close to the original recipe. If you’re cooking for two, use a smaller ham (around 2 pounds) and reduce the peas and broth by about one-third; the cook time will be similar, but start checking for tenderness a bit earlier. Leftovers keep well in the fridge for up to 4 days and freeze nicely—store the ham and peas together with some broth in portioned containers for easy future dinners.
