The word “succotash” comes from the Narrangansett word msickquatash, and the dish was derived from Native Americans, who often added meats, including squirrel, bear or venison, to make a sustaining stew. For a side dish with turkey and all the trimmings, the simpler succotash of modern days is best. The ham could be omitted for a vegetarian version.

Ingredients

• ½-inch-thick slice of ham, weighing about 6 ounces
• 1 tablespoon oil
• ½ cup chopped onion
• 1 10-ounce package frozen baby lima beans
• 2 cups fresh or canned corn kernels
• ½ cup light cream
• salt and pepper to taste

Instructions

Cut the ham into 1/2 inch cubes. In a large pan, heat the oil and toss the ham and onion in it for a minute. Add the lima beans and corn, then the cream. Season to taste with salt and pepper. Cover the pan and simmer for 5-6 minutes or until the vegetables are cooked through. Serves 8.