Ham with Pea Puree

For the ham: Choose a pot in which the ham fits without too much extra room. If the ham is already salty, do not salt the water. If not, add some salt into the water. Fill the pot about 3/4 full with water. Add the spices and bring to a boil. Place the ham in the boiling water, making sure that the ham is almost covered with water. Reduce the heat and let simmer uncovered about 90 minutes. The water should be consistently boiling.

For the pea puree: Rinse the potatoes and steam about 25 minutes. Boil the broth and add the peas. Cover and simmer for about 5 minutes. Puree the peas with a little broth.

Peel the potatoes and press through the ricer. Mix in the mashed peas, tahini and 3 tablespoons olive oil. As necessary, add in some vegetable broth until a thick puree forms. Season with salt and pepper and serve drizzled with a little olive oil.