Snaps with Smithfield Ham & Virginia Peanuts
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So that Libby never forgets her roots in the Old Dominion, we include this recipe for a savory side dish that includes three products from Virginia farms – snap beans, Smithfield ham, and peanuts.
Ingredients
2 pounds green snap beans
6 tablespoons butter, divided
¼ cup lemon juice
2 tablespoons grainy mustard
salt and pepper, to taste
1 cup cooked Smithfield ham, julienned
¾ cup peanuts, chopped
Directions
Snap ends off beans. Place beans in a pot and add 1 inch of water. Bring to boil over high heat. Reduce heat to low and simmer just until beans are tender crisp. Drain water. Add 4 tablespoons of butter. Blend lemon juice and mustard; then toss with beans. Toss with ham. Salt and pepper to your taste.
Sauté peanuts in 2 tablespoons of butter. Arrange beans & ham mixture on platter and garnish with peanuts.