4 ounces country ham, thinly sliced
5 tablespoons olive oil, divided
2 pounds fresh Brussels sprouts, trimmed and halved
2 teaspoons kosher salt, divided
2 pounds yellow onions, thinly sliced
1/4 cup honey
1/2 teaspoon cracked black pepper
1/4 teaspoon ground red pepper
In a large skillet over medium heat, saute ham in 3 tablespoons hot oil for 3 to 5 minutes or until crisp. Remove with a slotted spoon; drain on paper towel. Add Brussels sprouts to skillet and cook, stirring occasionally, 7-8 minutes or until lightly brown and crisp and tender; toss with 1 teaspoon salt. Transfer Brussels sprouts to a bowl; wipe skillet clean.
Heat remaining 2 tablespoons oil in skillet over medium high heat; add onion and cook, stirring occasionally, 15-20 minutes or until light brown and tender. Stir in honey, black pepper, red pepper and remaining 1 teaspoon salt. Add brussels sprouts back into pan and cook, stirring constantly, 1-2 minutes or until thoroughly heated. Top with crispy ham.
Patricia M. Southard, De Soto
