Roast the pine nuts in 350 F Oven 10 minutes.

If using Fresh Spinach, de-vein, then Chop Coarsely. Rinse. Boil 4 cups water; Cook Spinach (uncovered) 1 minute. Drain in colander. Cool.

Tear Smoked Ham into 1" Pieces. Pulse Pine Nuts, Spinach, Ham, Parsley, Butter in Food Processor til finely chopped. Move to mixing Bowl.

Add Egg Yolk, Egg, 2 TBSP's Mustard, Lemon Zest, Bread Crumbs, Vegatable Oil, Salt, Pepper. Combine well. Set Aside (refrigerate overnight if wanted.)

Preheat oven 425 F. Score fatty side in Diamond Patern. Cut into 3 or 4 rib sections. Pat dry with paper towels. In a Cast-Iron Skillet over Medium High flame Brown all sides in batches (+/- 1 minute each)

Put into a large Roasting Pan Fat sides up. Slather with remaining Mustard. Divide crust mixture and spread evenly over all the racks. Gently press to form.

Put in oven 25 minutes (thermometer 135 F inserted 2 inches into meaty centers)
Remove from oven, let rest covered in foil 10 minutes.

Pea / Mint Sauce:
In Saucepan, bring Broth to boil. Add 2 1/4 Cup Peas, Mint, Butter. Simmer uncovered 5 Minutes. (Peas tender) Puree with stick Blender. Pour through Colander into clean saucepan. Add remaining Peas. Simmer 2 Minutes. Lightly Salt, Pepper to taste.