Brussels Sprouts with Ham
Recipe by Baked Bree.
Easy Dinner Side Dish
Brussels sprouts get a serious upgrade here. They’re blanched until just tender, then finished in a skillet with Jones Dairy Farm Heritage Uncured Half Ham, golden onions, garlic, and the real star: reserved ham drippings that coat everything in deep, savory flavor. The technique is simple and the result is the kind of side dish that gets more attention than the main course. Ready in 30 minutes, gluten-free, and worth every drop of those drippings.
Ingredients
- 1 gallon water, salted and boiling
- 1 pound brussels sprouts, trimmed, peeled and cut in half
- 2 tablespoons onion, small diced
- 1 tablespoon ham fat (reserved from roasting ham)
- 2 oz. Jones Dairy Farm Heritage Uncured Half Ham, small diced
- 6 tablespoons ham drippings (reserved from roasting ham)
- salt and pepper, to taste
Directions
Blanch the sprouts in boiling water until they are firm in the middle but soft around the outside. Place into a bowl of ice water to cool.
Sweat the onion and garlic in the ham fat over medium low heat until onions are golden in color.
Add the ham and sweat an additional 5 minutes.
Add sprouts, toss to distribute throughout the pan. Add ham drippings.
Turn the heat down to low and allow the sprouts to steam until the liquid evaporates enough to emulsify with the fat in the pan.
Adjust seasoning. Note: the ham drippings are packed full of flavor, so season sparingly.
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