BRUSSELS SPROUTS WITH HONEY-GLAZED PEARL ONIONS AND CAPOCOLLO

BRUSSELS SPROUTS WITH HONEY-GLAZED PEARL ONIONS AND CAPOCOLLO image

Yield 10 servings

Number Of Ingredients 9

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3 quarts water
3 cups pearl onions
5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds)
Cooking spray
1/2 cup (2 ounces) chopped capocollo ham
1/4 cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 tablespoons honey

Steps:

Bring 3 quarts of water to a boil in a Dutch oven. Add onions; cook 1 minute. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Set aside. Add Brussels sprouts to boiling water; boil 2 minutes or until crisp-tender. Drain. Pinch stem end of each onion; discard peels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham; sauté 5 minutes or until lightly browned. Remove from pan. Wipe pan with a paper towel; recoat pan with cooking spray. Add peeled onions; cook over medium heat 5 minutes. Add Brussels sprouts and 1/4 cup water; cover and cook 8 minutes or tender, stirring occasionally. Sprinkle with freshly ground black pepper and kosher salt. Drizzle with honey; stir gently. Top with ham.