In three Tbsn of cold pressed oil saute four oz ham – sliced thin – remove and let drain on a paper towel    Add about two lbs of trimmed and halved brussel sprouts to the skillet and saute until lightbrown crisp and tender – toss with salt    Transfer to another bowl    Heat remaining oil, about 2 Tbsp, over medium heat and add 2 lbs of onions – cook until lightbrown and tender (about 15 or 20 minutes)    Stir in 1/4 cup of honey and add 1/2 tsp black pepper, 1/4 tsp red pepper and 1 tsp salt    Add the brussel sprouts and cook 1 – 2 minutes until all is heated well    Top with ham and make ready to serve it to the guests.

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