Every spring when the first real green showed up along the fence line, my grandmother would pull a ham bone from the freezer and a basket of snap peas from the garden, and this is what went into the slow cooker. It’s the kind of fresh and savory supper that feels like a hug after a long day, with hardly any work at all. Just four simple ingredients—nothing fancy, nothing fussy—come together into a comforting Amish-style dish where the ham turns tender, the peas stay bright and just-wrinkled, and the broth tastes like it simmered on a woodstove all afternoon. If you’re looking for a dinner that practically cooks itself while you go about your day, this is it.
Serve this ham and snap pea dish right out of the slow cooker with a big spoon so you catch plenty of that light, savory broth. It’s wonderful ladled over creamy mashed potatoes, buttered egg noodles, or plain white rice to soak up the juices. A slice of warm dinner roll or crusty bread on the side is perfect for dipping. If you like a bit of crunch, add a simple lettuce salad or sliced fresh tomatoes with salt and pepper. For a heartier plate, pair it with cottage cheese or a side of buttered corn, the way my grandmother did on cool spring evenings.
Slow Cooker Amish Ham and Snap PeasServings: 4
Ingredients
1 1/2 pounds fully cooked ham, cut into 1-inch chunks (or use meaty ham bone with extra meat attached)
1 pound fresh sugar snap peas, rinsed and trimmed
3 cups low-sodium chicken broth
2 tablespoons salted butter, cut into small pieces
Directions
Prepare the ham: If using a chunk of cooked ham, trim off any thick rind and excess fat and cut the meat into 1-inch cubes. If using a meaty ham bone, leave the bone whole but trim and cut any large attached pieces of meat into chunks so they can mingle with the peas.
Layer ingredients in the slow cooker: Place the ham chunks (and ham bone, if using) in the bottom of a 4- to 6-quart slow cooker. Scatter the fresh sugar snap peas over the top of the ham in an even layer so they sit mostly above the meat. Dot the butter pieces evenly over the peas.
Add the broth: Pour the chicken broth gently around the edges of the slow cooker so it settles down around the ham. The broth should almost cover the ham but only come partway up the peas so they steam and simmer rather than boil to death.
Slow cook: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours. The ham should be hot and very tender, and the snap peas should be bright green, lightly wrinkled, and just tender when you bite into them. If your peas are very young and thin, check them about 30 minutes earlier so they don’t get mushy.
Adjust seasoning (optional): Carefully lift the lid away from you to avoid the steam. Give the mixture a gentle stir, making sure some peas and ham are both in the broth. Taste the broth; if you feel it needs more salt, add a small pinch at a time, but remember the ham is already salty. You can add a bit of freshly ground black pepper if you like, though it’s not necessary.
Serve: Remove the ham bone, if you used one, and trim off any remaining meat to return to the slow cooker. Ladle the ham, snap peas, and plenty of the light savory broth into bowls or over mashed potatoes, noodles, or rice. Serve hot, straight from the slow cooker, while the peas are still bright and the steam is rising.
Variations & Tips
For a slightly smokier flavor, use smoked ham hocks or a smoked ham shank in place of some or all of the chunked ham; just be sure to remove bones and any large fatty pieces before serving. If you prefer a richer broth, you can replace 1 cup of the chicken broth with water from parboiling a ham bone or even a mild vegetable broth, but keep the overall liquid close to 3 cups so the peas don’t get drowned. For a touch of sweetness like some farm cooks use, stir in 1 to 2 teaspoons of brown sugar or honey near the end of cooking, letting it dissolve into the broth. If you enjoy a creamier dish, remove 1/2 cup of the hot broth, whisk in 1 tablespoon of flour until smooth, then stir it back into the slow cooker and cook on HIGH for another 15 minutes until slightly thickened. You can also swap sugar snap peas for snow peas or even use a mix, but watch the cooking time—thinner pods soften faster and can lose their color and texture if overcooked.
Food safety tips: Always start with fully cooked ham that has been properly refrigerated and is within its use-by date. Keep the ham refrigerated until you’re ready to put it in the slow cooker; don’t leave it sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Use a slow cooker that is at least half full but not more than about two-thirds full so it heats evenly and quickly passes through the food safety temperature zone. If you use a large bone-in piece of ham, make sure it is not frozen when it goes into the slow cooker; thaw it in the refrigerator first to avoid staying too long at unsafe temperatures. Leftovers should be cooled and refrigerated within 2 hours of cooking; store them in shallow containers so they chill quickly. Reheat leftovers until steaming hot throughout before serving, and use within 3 to 4 days, or freeze for longer storage.
