Country Cured Ham and Brussels Sprouts Recipe

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September 26, 2012 by magpiemenina

Here’s a hot (spicy), salty dish we had for dinner tonight. I’m not a big ham person, but I decided to try some country cured ham since Virginia is renowned for its ham.

Country Cured Ham and Brussels Sprouts            

(Serves 3)

10 oz. sliced country cured ham hocks or butts

1 Tbsp. butter

1 lb frozen Brussels sprouts

1 tsp. crushed red pepper

¼ to ½ tsp. rock salt, as desired

½ tsp. garlic powder

black pepper to taste

¼ yellow onion, chopped

  1. Melt 1 Tbsp. butter in a large skillet over medium heat.
  2. Cut the fat and bone from the ham. The ham should already be in thin slices. If it is not, slice it thin (think bacon). Cut slices into 1 inch pieces. Place in skillet with butter. Stir occasionally and cook until done and beginning to brown.
  3. Meanwhile, cover Brussels sprouts with water in a saucepan. Heat until just thawed (about 5 to 7 minutes). Drain.
  4. Add Brussels sprouts to ham and season with red pepper, salt, garlic, and black pepper. Stir. Add onion and stir in. Let cook on high, stirring occasionally, for about 5 minutes. (Do not cook to the point where the Brussels sprouts are overdone, as indicated by mushiness or loss of bright green color). Serve.

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