Ham and Black-Eyed Pea Salad with Orange-Baked Ham

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 15%
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.4g
  • Carbohydrate: 49.3g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 417mg
  • Calcium: 0.0mg


  • 2 cups water
  • 2 cups frozen black-eyed peas
  • 1 bay leaf
  • 2 ounces Orange-Baked Ham, cubed (about 1/3 cup)
  • 1/2 cup diced celery
  • 1/4 cup diced sweet red pepper
  • 3 tablespoons minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/4 cup vinegar
  • 2 teaspoons water
  • 2 teaspoons hot sauce
  • 1 teaspoon vegetable oil
  • 1/8 teaspoon ground red pepper
  • Dash of freshly ground black pepper


  1. Bring 2 cups water to a boil in a medium saucepan; add peas and bay leaf. Cover, reduce heat, and simmer 30 minutes. Drain. Remove and discard bay leaf. Combine peas, Orange-Baked Ham, and next 6 ingredients in a bowl.
  2. Combine vinegar and remaining ingredients in a small bowl. Stir with a wire whisk until blended. Pour over vegetable mixture; toss gently. Cover and chill at least 2 hours.
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