Heavenly Ham® Skillet | Dorothy Lane Market

Heavenly Ham® Skillet

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters

Bringing home a Heavenly Ham® is a smart way to fill your table for days. If you're lucky to have leftovers, this creative recipe is a great way to elevate brunch!

Heavenly Ham Hash
While this brunch star is delicious on its own, add a sunny-side up egg and a side of toasted Farmhouse bread to complete the meal. 

INGREDIENTS

  • 4 strips of DLM Uncured Applewood-Smoked Bacon
  • 1 lb potatoes, cooked and diced
  • Salt and pepper to taste
  • DLM Extra-Virgin Olive Oil if need
  • 1 onion, chopped
  • 2 tsp DLM Pure Apple Cider Vinegar
  • 12 oz Heavenly Ham®, sliced or diced
  • 1 pkg DLM Shaved Brussels Sprouts
  • Hot sauce and snipped chives, for serving

INSTRUCTIONS

1
Heat a large sauté pan over medium heat and cook the bacon until golden brown. Remove the bacon with a slotted spoon and set aside.
2
Sauté the potatoes in the bacon fat until lightly browned, seasoning with salt and pepper. You may need to add a little olive oil if the pan gets too dry.
3
Add the onions and continue to cook until softened. Stir in the vinegar.
4
Add the ham, reserved bacon, and the shaved Brussels sprouts and cook until sprouts are bright green and ham is hot. Season to taste with salt and pepper. Garnish with hot sauce and snipped chives, if desired.

IN THIS RECIPE

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Heavenly Ham® Skillet

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • 4 strips of DLM Uncured Applewood-Smoked Bacon
  • 1 lb potatoes, cooked and diced
  • Salt and pepper to taste
  • DLM Extra-Virgin Olive Oil if need
  • 1 onion, chopped
  • 2 tsp DLM Pure Apple Cider Vinegar
  • 12 oz Heavenly Ham®, sliced or diced
  • 1 pkg DLM Shaved Brussels Sprouts
  • Hot sauce and snipped chives, for serving

INSTRUCTIONS

1
Heat a large sauté pan over medium heat and cook the bacon until golden brown. Remove the bacon with a slotted spoon and set aside.
2
Sauté the potatoes in the bacon fat until lightly browned, seasoning with salt and pepper. You may need to add a little olive oil if the pan gets too dry.
3
Add the onions and continue to cook until softened. Stir in the vinegar.
4
Add the ham, reserved bacon, and the shaved Brussels sprouts and cook until sprouts are bright green and ham is hot. Season to taste with salt and pepper. Garnish with hot sauce and snipped chives, if desired.

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