Just had this again last night, we usually make it on a cool fall evening while out camping, but we didn't make it last time and had a ham steak in the freezer to use up. Comfort food. 
In a large black heavy iron skillet, slowly brown some sliced yellow onions, sliced gold potatoes, and 'crushed' garlic in 'light' olive oil, sprinkled with black pepper. Brown until the potatoes and onions are nice and soft, browned on the outside, caramelized.
When the mix is soft and browned, then add the ham steak (which should be already cooked when you buy it), cut into bite sized pieces. Continue sauteing until the ham is hot, then at the end, add a can of sweet peas to the mix. Continue cooking until they are warmed. If you add the peas too early they will lose shape and mush up, better to do it at the very last.
You can add some salt to taste when it's all done, but the ham is usually salty, so it's best to wait. If you don't like sweet peas, then other veggies can be used instead, like green beans.
In a large black heavy iron skillet, slowly brown some sliced yellow onions, sliced gold potatoes, and 'crushed' garlic in 'light' olive oil, sprinkled with black pepper. Brown until the potatoes and onions are nice and soft, browned on the outside, caramelized.
When the mix is soft and browned, then add the ham steak (which should be already cooked when you buy it), cut into bite sized pieces. Continue sauteing until the ham is hot, then at the end, add a can of sweet peas to the mix. Continue cooking until they are warmed. If you add the peas too early they will lose shape and mush up, better to do it at the very last.
You can add some salt to taste when it's all done, but the ham is usually salty, so it's best to wait. If you don't like sweet peas, then other veggies can be used instead, like green beans.
