Leslie Scott’s Thanksgiving Brussels Sprouts
- 1 lbs Brussels Sprouts
- 4 Oz ham, cubed
- 2 Tbs vegetable oil
- Balsamic vinegar
- Brown sugar
- Hatch Chili and Bacon Jam (or any pepper jelly)
Equipment & Fuel
- In a cast iron pot heat vegetable oil over Royal Oak Charcoal and then add sprouts.
- After sprouts begin to brown, add ham and continue to brown.
- Once browned add balsamic vinegar and brown sugar.
- Stir and add jam. Stir to coat. Enjoy!