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
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
- Melt 1 Tbsp. butter in a large skillet over medium heat.
- 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.
- Meanwhile, cover Brussels sprouts with water in a saucepan. Heat until just thawed (about 5 to 7 minutes). Drain.
- 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.