- 2 (1 pound) ripe papayas
- 2 tablespoons Lucerne Sweet Cream Butter, divided
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Chinese five-spice powder
- 2 teaspoons cornstarch
- 1 (6 ounce) package sliced cooked ham, finely slivered
- 1/4 pound sugar snap peas, ends and strings removed
- Cut papayas in half lengthwise (do not peel); remove seeds. Set, cut side up, in a 9- by 12-inch baking pan; brush with half the butter. Bake in a 375 degrees F oven until very warm, about 15 minutes.
- Meanwhile, combine 1/4 cup water, honey, lemon juice, ginger, Chinese five-spice, and cornstarch. Stir well and set aside.
- Place a 10- to 12-inch frying pan over medium-high heat. When hot, add remaining butter and ham; saute until meat is slightly tinged with brown, about 5 minutes. Add peas and saute for about 3 minutes.
- Stir honey mixture, then add to pan; stir until mixture boils.
- Spoon ham and peas equally into papayas.