Braised Picnic Ham With Brussels Sprouts

1. 1

   Trim any visible fat from the top of the ham, but do not remove the rind.

2. 2

   Place the ham in a large cast-iron Dutch oven and cover it with cold water.

3. 3

   Bring the water to a boil, reduce the heat to low, and boil the ham gently for 25 minutes.

4. 4

   Remove the ham from the water, discard the water, and place the ham back in the Dutch oven with the oil and onions.

5. 5

   Brown the mixture over medium to high heat for about 5 to 8 minutes.

6. 6

   Then add the cider, bring it to a boil, cover, reduce the heat, and boil gently for 1 hour.

7. 7

   Add the brussels sprouts, soy sauce and pepper flakes to the pan, cover, and cook over low heat for another 30 minutes.

8. 8

   Uncover, and if there is more than 1 1/2 cups of liquid left in the pan, boil the liquid until it is reduced to this amount.

9. 9

   Serve slices of the meat with a few spoonfuls of the surrounding juice and some of the brussels sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.