Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze
I grew up watching my grandmother tend a pot of greens like it was church—low heat, patience, and that final splash of vinegar that made the whole kitchen sit up straighter. When I started cooking in Charleston, I learned the fine-dining trick of treating vegetables like steak: hard sear, deep color, real texture. This dish is where those two worlds shake hands.
These cast-iron Brussels sprouts are my Saturday-supper answer to collards: I press them cut-side down until they’re bronzed and crisp at the edges, then I lacquer them in a hot vinegar glaze that wakes the whole table up. The country ham “cracklins” bring that smoky, salty snap I crave, benne seeds add a nutty toastiness, and the cane syrup—just a whisper—rounds the corners like good manners.
What makes it special to me is the balance: bitter and sweet, crisp and tender, old porch swing and white tablecloth.
Make it yours: swap ham for crispy smoked turkey or mushrooms, add a splash of fish sauce to the glaze for extra depth, or finish with lemon zest if you want it brighter. Just don’t skip the cast iron—this dish lives on that heat.
Featured Recipe
Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze
This is my Saturday-supper answer to old-school Southern greens: Brussels sprouts seared hard in a cast-iron skillet until crisp at the edges, then lacquered in a hot vinegar glaze that wakes the whole table up. I finish them with salty little bits of country ham, toasted benne seeds, and a whisper of cane syrup—like collards got invited to a dinner party and showed up wearing a pressed suit.
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Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved (quarter any large ones)(Dry them well for maximum crispness)
- 4 oz Country ham, cut into small dice(Sub: smoked ham or thick-cut bacon if needed)
- 1 1/2 tbsp Neutral oil (canola or grapeseed)
- 1 tbsp Unsalted butter(For gloss and richness at the end)
- 2 cloves Garlic, thinly sliced
- 1 small Shallot, finely minced
- 3 tbsp Apple cider vinegar(The bright, classic finish)
- 1 tbsp Red wine vinegar(Adds a deeper, dinner-party tang (optional but lovely))
- 1 1/2 tsp Cane syrup or sorghum(Just enough to round the vinegar, not make it sweet)
- 1 tsp Dijon mustard(Helps the glaze cling)
- 1/4 tsp Crushed red pepper(More if your house likes it loud)
- 1 tsp Kosher salt(Plus more to taste (country ham is salty))
- 1/2 tsp Black pepper, freshly ground
- 1 tbsp Benne seeds (or sesame seeds), toasted(For nutty crunch and a little Lowcountry nod)
- 1/2 tsp Lemon zest(Optional, but it makes the finish feel tailored)
Instructions
- 1
Heat a large cast-iron skillet over medium heat. Add 4 oz Country ham, cut into small dice and cook, stirring, until the fat renders and the bits turn crisp—like tiny ham cracklins.
6 min
Tip: If the pan looks dry before the ham browns, add a splash of oil; different hams render differently.
- 2
Scoop the ham bits out with a slotted spoon and set aside, leaving the drippings in the skillet.
1 min
Tip: Those drippings are flavor insurance—don’t wipe the pan.
- 3
Turn heat to medium-high. Add 1 1/2 tbsp Neutral oil (canola or grapeseed). When the pan is shimmering hot, add 1 1/2 lb Brussels sprouts, trimmed and halved (quarter any large ones) cut-side down in a single layer. Let them sear without moving until the cut sides are deeply browned and crisp.
6 min
Tip: Crowding steams. If your skillet is small, sear in two batches.
- 4
Flip the sprouts, add 2 cloves Garlic, thinly sliced and 1 small Shallot, finely minced, and cook, tossing, until the sprouts are bright, tender-crisp, and the garlic is fragrant but not burnt.
3 min
Tip: If garlic starts to color too fast, pull the pan off heat for 20 seconds and keep tossing.
- 5
Make the hot vinegar glaze right in the pan: add 3 tbsp Apple cider vinegar, 1 tbsp Red wine vinegar, 1 1/2 tsp Cane syrup or sorghum, 1 tsp Dijon mustard, 1/4 tsp Crushed red pepper, 1/2 tsp Black pepper, freshly ground, and 1 tsp Kosher salt. The vinegar will sizzle and reduce quickly—toss constantly until the sprouts look glossy and the pan is nearly dry.
2 min
Tip: You’re looking for a quick lacquer, not a soupy sauce—high heat and constant tossing are the trick.
- 6
Turn off the heat. Add 1 tbsp Unsalted butter and toss until it melts and coats. Fold in the reserved ham cracklins and 1 tbsp Benne seeds (or sesame seeds), toasted. Taste and adjust salt and vinegar to your liking, then finish with 1/2 tsp Lemon zest if using.
2 min
Tip: If it needs more bite, add 1 teaspoon vinegar at the very end—off heat—to keep it bright.
Chef's Notes
My grandmother could make a pot of greens taste like a sermon—slow, soulful, and inevitable. But Saturday supper today sometimes calls for crisp edges and a little shine. This dish is my compromise between the old ways and my fine-dining years: hard sear in cast iron for texture, then a quick hot-pan vinegar glaze like you’d do for pan sauce—only here it’s for vegetables. Serve it next to pork, steak, or a roast chicken if you’re feeding folks; it also holds its own on a holiday table when everybody’s fighting over the last spoonful.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.