Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even cooking. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled slightly. While the bacon cooks, cut the ham into 1/2-inch cubes, dice the red onion into small pieces, and shred the cheddar cheese. Chop the fresh parsley and set aside. This upfront prep ensures all components are ready to combine and allows the bacon to cool slightly before mixing.

In a large bowl, add the peas (thawed if frozen, no need to cook them), cubed ham, crumbled bacon from Step 1, shredded cheddar, diced red onion, salt, and black pepper. Toss everything together gently to distribute the ingredients evenly, being careful not to crush the peas. Pour the ranch dressing over the mixture and fold it in with a spatula or spoon until all components are lightly coated. I find that folding rather than stirring vigorously keeps the salad from becoming mushy and preserves the texture of each ingredient.

Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and ensures the salad is refreshing and cold. Just before serving, top with the chopped fresh parsley from Step 1 for a fresh pop of color and flavor.