Brussels Sprouts with Ham
Golden Brussels sprouts, caramelized shallot, shaved parmesan, and the distinct flavor of French charcuterie ham. Made in one skillet with a handful of ingredients, these show-stopping sprouts are great for a busy weeknight, yet elegant enough for entertaining!
I’m wild about this recipe! The flavors are so complex, but you need very few ingredients! And all the ingredients are readily available at your local grocery store, or easy to find on-line.
What is Jambon de Bayonne? While nicknamed “French prosciutto,” this cured charcuterie ham is quite distinct, and unlike its Italian cousin. When it comes to taste, jambon de Bayonne delivers less salt and more umami, and thanks to 12 months of curing, it’s sublimely complex and almost woodsy, with a slight hazelnut flavor. In terms of texture, jambon de Bayonne has a pleasantly soft mouthfeel. My son says: “I like the texture much better than prosciutto”.
Fun fact: To earn the label Jambon de Bayonne, the ham must be produced using ancient, artisanal methods, using only local pork from PGI-certified pigs and mineral-rich salt of Salies-de-Bearn. Plus, the unique climate where the ham is cured boasts a commingling of warm wind from the Pyrenees Mountains and humid air from the ocean, a marriage that produces the distinct flavor and texture characteristics of the ham. You simply need to try it to understand.
The salty ham and nutty cheese partner perfectly with the Brussels sprouts. And the sweetness of the caramelized shallot ties everything together!
This dish is gluten-free, very low carb, and incredibly healthy! We use a small amount of butter to add sweetness and color to the Brussels sprouts and shallot, and then both are simmered in broth until ultra tender. The finishing touches – jambon de Bayonne and parmesan cheese – add flavor, texture, and an enormous amount of flavor.
Brussels Sprouts with Ham
Ingredients
- 1 tablespoon butter
- 1 1/4 to 1 1/2 pounds Brussels sprouts, ends trimmed and halved lengthwise
- 1 shallot, thinly sliced
- 1 teaspoon dried basil
- Salt and freshly ground black pepper
- 1 cup chicken broth or vegetable broth
- 3 to 4 ounces Jambon de Bayonne, or prosciutto
- Wedge of parmesan cheese, or 1/4 cup shredded parmesan cheese
Instructions
- Melt the butter in large skillet over medium-high heat. Add the Brussels sprouts and shallot and cook for 3 to 5 minutes, until the sprouts are golden brown, stirring frequently. Add the basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the basil is fragrant.
- Add the broth and bring to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the sprouts are tender.
- Arrange the jambon to Bayonne all around the sprouts. Shave the parmesan cheese over the sprouts (using a vegetable peeler), or top with the shredded cheese. Serve hot or room temperature.