Brussels Sprouts with Ham and Caramelized Onions

Lightly roasted Brussels sprouts take on a salty-sweet hue thanks to the crispy ham and long-cooked onions.
Saute the ham in 3 tablespoons. Heat the oil in a large skillet over medium heat for 3-5 minutes or until crisp; remove with a slotted spoon and pat dry on paper towels.Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 7-8 minutes or until light brown and crisp-tender; sprinkle with 1 tsp salt. Transfer the Brussels sprouts to a bowl. Wipe the pan thoroughly.Heat the remaining 2 tablespoons. Heat the oil in a skillet over medium-high heat; add the onion and cook, stirring occasionally, for 15-20 minutes or until light brown and soft. Add the honey, the next 2 ingredients, and the remaining 1 tsp salt. Add the Brussels sprouts and cook, stirring constantly, for 1 to 2 minutes or until completely warmed through. Top with the ham.Brussels sprouts baked in the oven: Preheat the oven to 425 degrees. Increase the amount of olive oil to 7 tbsp. Preheat a 15-inch x 10-inch jelly roll pan in the oven for 10 minutes. Prepare the recipe by following step 3. Omitting this step, mix the cabbage with 2 tbsp olive oil, 1/2 tsp freshly ground black pepper, and 1 tsp kosher salt. Place the cabbage slice side down on a hot jelly pan and bake for 20-25 minutes. Toss with the ham and caramelized onion.