Brussels Sprouts with Country Ham

Southern Kitchen
Brussels sprouts can be a polarizing ingredient, but slicing them thinly and cooking them with butter and salty country ham helps combat some of the natural bitterness.

About the recipe

Brussels sprouts can be a polarizing ingredient, but slicing them thinly and cooking them with butter and salty country ham helps combat some of the sprouts’ natural bitterness. You can use a knife to slice the brussels sprouts by hand, but a Japanese mandoline makes it easier. Just be sure to discard the core and any of the woody, white ends.

Serves: 4

Hands on Time: 30 minutes

Total time: 30 minutes

Ingredients

1/4 cup extra-virgin olive oil

4 ounces country ham, finely diced

1 shallot, minced

4 cloves garlic, minced

1 1/2 pound Brussels sprouts, ends trimmed and sprouts shaved 1/4-thick crosswise on a mandoline

1/2 cup apple cider or juice

1 tablespoon apple cider vinegar

4 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

Instructions

Heat the oil in a large skillet over medium heat. Add the country ham and cook, stirring frequently, until the ham just starts to brown, about 2 minutes. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the Brussels sprouts and cook, stirring, until wilted and almost shiny, 4 to 6 minutes. 

Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about 1/4 cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.