Baked Brussels and ham recipe

Baked Brussels and ham recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This is a fantastic way to spruce up Brussels sprouts. This dish is full of flavour and very satisfying.

34 people made this

IngredientsServes: 6

  • 20 Brussels sprouts, halved
  • 135g cubed ham
  • 100g sliced fresh mushrooms
  • 3 finely chopped spring onions (white portion only)
  • 2 tablespoons grated Parmesan cheese
  • 70g sauerkraut, drained
  • 120ml olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • 2 teaspoons dried basil
  • ground black pepper to taste
  • 1 tablespoon Italian-style breadcrumbs

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Toss together the Brussels sprouts, ham, mushrooms, spring onion, Parmesan cheese and sauerkraut in a large bowl until combined.
  3. Add the olive oil, lemon juice, garlic, basil and pepper; toss until coated. Pour this mixture into a 2 litre baking dish and sprinkle with breadcrumbs.
  4. Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.

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Reviews & ratingsAverage global rating:(42)

Reviews in English (32)

by steviferg

I left out the sauerkraut, and this was still amazing! All the flavors combine just perfectly. I'm sure it's fantastic with the sauerkraut, I just thought that might be pushing it a little too far for my family :-). I used frozen sprouts, because they'd been in my freezer for awhile. What a great way to salvage those poor overlooked veggies!-10 Jan 2009

by kayjay72

I'm not a fan of Brussels sprouts but my husband likes them so I've been trying new recipes. We both really liked this one! In fact, I've made this dish twice in the past three weeks. It's very flavorful and baking the sprouts with the ham, olive oil and herbs tones down their flavor.-31 Jan 2008

by rijg

This is really a phenomenal recipe. The lemon juice is the "secret ingredient" giving it a nice bright flavor with this acid. We will make this often!-04 Jan 2009

Brussels Sprouts with Country Ham

1/4 cup extra-virgin olive oil
4 ounces country ham, finely diced
1 shallot, minced
4 cloves garlic, minced
1 1/2 pound Brussels sprouts, ends trimmed and sprouts shaved 1/4-thick crosswise on a mandoline
1/2 cup apple cider or juice
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the country ham and cook, stirring frequently, until the ham just starts to brown, about 2 minutes. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until wilted and almost shiny, 4 to 6 minutes.

Add the apple cider and vinegar, bring to a simmer, and cook until the liquid has reduced to about 1/4 cup, 3 to 5 minutes. Stir in the butter, season to taste with salt and black pepper, and remove from the heat. Continue to stir until the butter has completely melted and formed a creamy sauce. Serve.

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A shiny, crispy-edged glazed ham is an iconic holiday centerpiece second only, perhaps, to roast turkey. This easy, holiday-ready recipe yields a crunchy, sweet crust and juicy interior—all you need to worry about is getting the best-quality smoked, bone-in ham you can find and that fits the budget (seek out a good butcher or meat counter at a market or grocery store you trust). There aren’t many ingredients in this recipe, so be sure to buy a good ham for the best results.

Note that leaving just enough fat on the ham is important for the perfect crunchy crust–to–juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess too little and your ham has dry spots. So take care when trimming.

What to buy

USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack

This baking pan is great for making everything from dessert to main courses, and the cooling rack does double duty as a roasting rack when you need it to.

Roasted Brussels Sprouts

Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts&mdashplus it's SO easy. Toss them with olive oil, spread them on a sheet tray, and let them hang out in the oven for a half an hour. The best part? The crispy edges. Below are some general guidelines to ensure your Brussels crisp up and don't steam.

Don't line your sheet tray.

Parchment paper is great for baked goods like cookies and brownies, but not needed for roasting. Veggies have a much better chance of crisping up when placed directly on a metal baking sheet.

Don't overcrowd your pan.

As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.

Keep the heat high.

Want deep caramelization in a short amount of time? High heat is the way to go. Roasting at a lower heat will eventually give you some golden veggies, but we prefer hot and fast because it leaves the sprouts with a little bit of crunch. Al dente Brussels sprouts, if you will.

Keep 'em cut side down.

As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you've dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. We even like to go through and flip the last stragglers. It'll be worth it in the end.

Don't mess with them.

Those cut sides will take awhile to caramelize, so give 'em a chance! If you're stirring your veg every few minutes, they won't have enough time on any side to get that delicious golden color. Before giving your sprouts a big stir, check the undersides to make sure they're done caramelizing. If you've got the color you're looking for, give them a stir to allow them to get a little color on their rounded sides.

Looking for more ways to prepare Brussels Sprouts? Start with this Cheesy Brussels Sprout Casserole&mdasheven sprout "haters" won't be able to resist.

Have fun with variations.

This is a very basic and simple recipe. with endless opportunities for variations. Feel free to add hearty freshly chopped herbs, like thyme or rosemary. Or, a few smashed cloves of garlic to infuse a super savory flavor. Ground spices, like cumin, coriander, and chile powder, are also great ways to elevate the vegetable side.

Save the leftovers!

Leftovers store well in an airtight container to 3 to 5 days after cooking. And they taste particularly amazing when thrown into a quesadilla, grilled cheese, or skillet of fried rice.

Made them? Let us know how it went in the comment section below!

Editor's Note: This recipe was edited on March 11, 2020.

  • 3 tablespoons olive oil, plus more for greasing
  • 4 cups Brussels sprouts, trimmed and halved
  • 2 cups sweet potato, peeled and cubed
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt, or more to taste
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • ½ cup crumbled feta cheese, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish with olive oil.

Combine Brussels sprouts, sweet potatoes, olive oil, garlic powder, sea salt, and pepper in a bowl mix well to combine. Pour into the prepared casserole dish.

Bake in the preheated oven for 15 minutes. Mix vegetables and return to the oven for 15 to 20 more minutes. Sprinkle with feta cheese and cook until vegetables are browned and cooked through and feta cheese is melted, 5 to 10 more minutes.

Roasted Ham & Shredded Brussels Sprout Hash

Place shredded sweet potatoes, Brussels sprouts, ham, and garlic on a large, rimmed sheet pan. Drizzle the oil and sprinkle the salt over the top and use your hands to toss everything together.

Divide mixture between two sheet pans and roast for 20&ndash25 minutes until vegetables have crispy, caramelized bits. Rotate the pans halfway through cooking and toss the hash around with a spatula a couple times during cooking.

Serve with a fried egg or two.

Is it strange to be more excited about repurposing holiday leftovers than to eat them the day of? Honey ham is one of my favorite leftovers. It adds so much tasty flavor to a dish without any extra work.

I&rsquove got a great idea for you to use up that extra ham after Christmas dinner: a hash. Not just any hash, though. A shredded vegetable hash that you roast in the oven for maximum caramelized crispy bits. Caramelized crispy bits are the best part of a hash, no? Why not make a whole hash full of them?

OK, round up a few ingredients. You don&rsquot need many: leftover ham, sweet potatoes, Brussels sprouts, garlic, salt, and some oil. I like using avocado oil because it&rsquos flavorless and has a high smoke point.

I&rsquom giving you a REALLY good reason to buy a food processor if you don&rsquot already have one. Or maybe a shredding attachment to your stand mixer? Or something that shreds and slices things for you so you don&rsquot feel like stabbing your eyes out wrestling with a box grater.

My processor has a shredding blade and a slicing blade. For the sweet potatoes, I used the shredding blade (like a cheese grating blade with holds).

For the Brussels, I just trimmed the ends off and tossed them into the chute and used the slicing blade&mdashthe one with a single blade.

Side note: Roasting shredded Brussels sprouts might be life-changing for you if you&rsquore not a fan of Brussels sprouts. I&rsquom convinced that any vegetable is delicious when roasted.

Yes, you can slice them by hand. I did it that way for several months less than a foot away from my food processor before I realized I could use the slicing blade and have them prepped in about 8 seconds. *facepalm*

Once everything is prepped, pile it on a big rimmed sheet pan. Add the garlic, salt, oil, and mix it all together.

Now pull out another sheet pan and divide the mixture between the pans. This is one of the secrets to getting more caramelized crispy bits. Crowded pans = soft, steamed vegetables = not amazing.

A crispy, toasty hash with a runny fried egg is one of my most favorite meals. Any time of day. Any time of year.

This would also be a fabulous meal prep recipe to have your breakfast all ready to go for the week!

You can find the detailed recipe down below. And here&rsquos the link to the printable recipe on Tasty Kitchen: Ham & Shredded Brussels Sprout Hash

Creamy Brussels Sprouts and Ham Pasta

Smoky ham, fresh Brussels sprouts, and garlic combine in a light creamy sauce to create a flavorful and filling main dish. Great for using up leftovers and ready in less than 30 minutes, this is an easy one-pot meal that you will keep coming back to. Learn more about this entreé and how you can pimp it up in our Blog Comments & Tips at the bottom of this page.

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(Check out our Step by Step Instructions below the recipe card.)



  • 12 ounces Brussels sprouts, trimmed and halved
  • 12 ounces precooked ham, trimmed of fat and cut into bite sized cubes
  • 4 cloves garlic, crushed and skins removed
  • 2 tablespoons olive oil
  • 16 ounces dried linguine pasta
  • 32 ounces chicken broth
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Grated Parmesan cheese, (optional topping)


  1. Put all ingredients into a large stock pot or Dutch oven. Bring to a boil and cook uncovered, tossing occasionally with tongs, until the liquid is absorbed and the pasta is fully cooked (about 12 minutes after it starts boiling).
  2. Taste and season with additional kosher salt and freshly ground black pepper if desired. Serve with grated Parmesan cheese, if desired.

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

Did you make this recipe?

Step by Step Instructions

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Put 16 ounces dried linguine pasta, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 4 cloves garlic (crushed and skins removed), 12 ounces Brussels sprouts (trimmed and halved), 12 ounces precooked ham (trimmed of fat and cut into bite sized cubes), 2 tablespoons olive oil, 32 ounces chicken broth, and 1 cup heavy cream into a large stock pot or Dutch oven.

Bring to a boil and cook uncovered, tossing occasionally with tongs, until the liquid is absorbed and the pasta is fully cooked (about 12 minutes after it starts boiling).

Taste and season with additional kosher salt and freshly ground black pepper, if desired. Serve with grated Parmesan cheese, if desired.

Blog Comments & Tips

Incredible flavor and creaminess with simple ingredients.

This dish was actually born from a desire to use some leftover ham roast we had on hand. It’s the perfect thing for using up leftovers after a holiday or if you just happen to have made a ham. You can also purchase a small ham steak to make this on the fly. The smoky taste of the ham really infuses the sauce in this meal, so be sure to use a ham you love.

The flavors in this main dish are incredible! There are smoky undertones from the ham, freshness from the Brussels sprouts, and a hint of black pepper, all wrapped in the creaminess of the sauce. We love how the sweet, nutty taste of the Brussels sprouts perfectly complements the ham, and the sliced garlic adds a nice mellow tang, It’s hard to believe it tastes so creamy from just the combination of the broth and heavy cream without adding butter or cheese!

We won’t pretend that this is a super healthy dish, but neither is it incredibly unhealthy. The Brussels sprouts and ham bring plenty of nutrients and protein, actually making it a relatively well-rounded meal.

Do you love one-pot pasta? Here are some tips:

Our tips for making great one-pot pasta:

As you are putting ingredients into the pot, add them in order from the driest ingredients to the wettest ingredients, and add the liquids last. This will prevent your dry ingredients from getting soggy.

Always use at least one fresh element, preferably more. Fresh vegetables and herbs make all the difference, and there are so many options with one-pot pastas. (Check our Main Dishes page for other one-pot meal options.)

Don’t overcook it! It shouldn’t happen, but if the pasta is done, and there is still liquid, drain the excess liquid off rather than continuing to cook.

Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.

Pimp Our Recipe:

Make it Rich: After cooking, stir in 1 cup of shredded Gouda cheese, and top with pre-cooked thick sliced bacon cut into pieces.

Make it Spicy: Add 1 teaspoon of Cajun spices or 1-2 finely chopped fresh Fresno or jalapeno peppers (depending on your heat preference) along with the other ingredients at the beginning.

Make it Fresher: Add 8 ounces of chopped asparagus and 8 ounces of frozen peas halfway through cooking, stir in 2- 3 cups of arugula or spinach at the end.

Make it Vegetarian: Use vegetable broth instead of chicken broth. Omit the ham, and add 2 cans (about 30 ounces) of white beans (drained and rinsed) about halfway through cooking.

Make it Vegan: Omit the ham, and cook with 4 cups vegetable broth in place of the chicken broth and 1½ cups water in place of the heavy cream. Add 2 cans (about 30 ounces) of white beans (drained and rinsed) about halfway through cooking.

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!

Roasted Potatoes with Bacon & Brussels Sprouts

  • alcohol-free
  • egg-free
  • dairy-free
  • fish-free
  • peanut-free
  • shellfish-free
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • Calories 210
  • Fat 12.4 g (19.1%)
  • Saturated 3.4 g (17.1%)
  • Carbs 19.8 g (6.6%)
  • Fiber 4.2 g (16.8%)
  • Sugars 2.1 g
  • Protein 6.5 g (12.9%)
  • Sodium 385.9 mg (16.1%)


kosher salt, plus more as needed

Freshly ground black pepper

Yukon Gold potatoes, large dice (3/4-inch), or mini Yukon Gold potatoes, quartered

thick-cut bacon (about 3 slices), diced

Brussels sprouts, trimmed and halved


Arrange a rack in the middle of the oven and heat the oven to 425°F.

Place 1/2 tablespoon of the olive oil, mustard, and salt in a large bowl, season with pepper, and whisk to combine. Add the potatoes and bacon and toss until evenly coated. Transfer to a large, rimmed baking sheet and spread into an even layer. (Reserve the bowl.) Roast until the potatoes are tender, stirring every 10 minutes, 25 to 40 minutes total.

Increase the oven temperature to 475°F. Place the Brussels sprouts and remaining 1/2 tablespoon of oil in the reserved bowl and toss to combine. Remove the baking sheet from the oven. Push the potatoes to one side of the pan. Add the Brussels sprouts to the other side and arrange cut-side down in an even layer.

Roast until the sprouts are tender and browned, and the bacon is crisp, about 15 more minutes more. Taste and season with salt as needed.

Recipe Notes

This recipe as originally written called for 1 shallot, sliced and roasted along with the potatoes. If you have a shallot on hand, by all means throw it in, but it's not necessary for this simple side dish.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

20 Best Ham Recipes for Any Day of the Week

You can (and should) enjoy ham year-round&mdashnot just during the holidays.

If you&rsquore in need of some easy dinner recipes that the whole family will enjoy, look no further than a crowd-pleasing ham. It&rsquos the star of any holiday meal, from Christmas to Easter, and it&rsquos no surprise why: A perfectly golden-brown ham is an impressive centerpiece. Ree Drummond loves serving ham to balance out all the holiday sweets. &ldquoIt&rsquos so salty and satisfying,&rdquo she says. A holiday ham is certainly special, but we&rsquore here to let you in on a little secret: You can make ham more than once or twice a year! There are plenty of ways to incorporate ham in your daily rotation. We&rsquove rounded up some of the best ham recipes for breakfast, lunch, or dinner any day of the week&mdashplus, some glazed holiday hams for good measure.

Surprisingly, a whole ham is actually easy to make&mdashsimply because it&rsquos usually already pre-cooked, cured, or smoked. We can&rsquot think of anything easier than learning how to cook a ham, but to take it up a notch, this list of recipes will show you how to transform that ham into delicious, unforgettable dishes. Along with whole ham recipes for larger gatherings, you&rsquoll find recipes for ham steaks, ham hocks, and even sliced ham&mdashperfect for building ham sandwiches. Whether it&rsquos ham and eggs for breakfast, no-fuss pasta recipes, ham-infused stews, or vegetable sides, you&rsquore bound to find some new favorites to add to your collection.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.


  • 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey


  1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
  3. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
  4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 116
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 12g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 4g
  • Sodium: 321mg
  • Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.