Preparation

• In a small bowl, whisk together the maple syrup, balsamic vinegar, and lemon juice. Set aside.
• Put the peas in a small bowl with a tablespoon of water and microwave, covered, on high for 10 to 20 seconds, or until just tender. Drain.
• Pull or cut away the stems from the chard leaves. Rinse and dry the stems, slice them thinly (1/4 inch thick) crosswise, and reserve. Cut or rip the leaves into large (2- to 3-inch) pieces and wash and dry them well.
• Heat the olive oil in a large (12-inch) nonstick skillet over medium heat. Add the chard stems and a pinch of salt, and cook, stirring occasionally, until the stems are slightly shrunken, about 5 minutes. (You will hear them crackle as the water begins to evaporate.) Add the ham and 1/2 Tbs. of the butter and cook, stirring, until both the chard stems and the ham pieces are shrunken and beginning to brown lightly, about another 4 minutes. Add the fresh ginger, stir, and cook just until fragrant, a few seconds. Add all of the chard leaves and 1/4 tsp. salt. Using tongs, gently toss and fold the chard leaves until just wilted and well mixed with the other ingredients, 1 to 2 minutes. Add the peas and stir well. Scrape the maple mixture into the pan, stir, and remove from the heat. Add the remaining 1/2 Tbs. butter and toss and stir until it is melted. Taste for salt. Transfer to a serving platter or plates and eat hot or warm.