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Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze

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.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 20 minutes
6
easy
side dishdinner
cast-ironvinegar-finishsouthern-vegbrussels-sprouts+1

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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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze take to make?

Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze takes about 35 minutes total. That includes 15 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze?

The main ingredients are: Brussels sprouts, trimmed and halved (quarter any large ones), Country ham, cut into small dice, Neutral oil (canola or grapeseed), Unsalted butter, Garlic, thinly sliced, Shallot, finely minced, Apple cider vinegar, Red wine vinegar, Cane syrup or sorghum, Dijon mustard, Crushed red pepper, Kosher salt, Black pepper, freshly ground, Benne seeds (or sesame seeds), toasted, Lemon zest.

What type of meal is Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze?

Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze is categorized as: side dish, dinner.