Ingredients
- 4 oz. country ham - thinly sliced
- 5 Tbsp. olive oil - divided
- 2 lb. fresh Brussels sprouts, trimmed & halved
- 2 tsp. kosher salt - divided
- 2 lb. yellow onions - thinly sliced
- 1/4 cup honey
- 1/2 tsp. cracked black pepper
- 1/4 tsp. ground red pepper
Preparation
Step 1
Saute ham in 3 Tbsp. hot oil in large skillet over medium heat 3-5 minutes or until crisp; remove with slotted spoon and drain on paper towels.
Add Brussels sprouts to skillet, and cook, stirring occasionally. 7-8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.
Heat remaining 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15-20 minutes or unti light brown and tender. Stir in honey, and black pepper and remaining 1 tsp. salt. Add Brussels sprouts and cook, stirring constantly 1-2 minutes or until thorough heated. Top with ham.
Can also be done in oven. Heat to 425. Increase olive oil to 7 Tbsp. Heat 15x10 injelly roll pan in oven 10 minutes. Omit Step 2. Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper and 1 tsp. kosher salt. Splace sprouts, cut sides down, in pan, and bake 20-25 minutes. Toss with ham and caramelized onion.