Charred Brussels Sprouts with Country Ham (North Carolina Style) | Arteflame

Introduction

The moment the country ham hits the hot Arteflame griddle, the air fills with that signature salty, cured aroma that defines a North Carolina autumn. This isn't just a side dish; it's a sensory experience where the earthiness of Brussels sprouts meets the intense savory punch of the South. The result is a plate filled with crispy, charred edges and tender centers, glistening with rendered fat—the kind of comfort food that immediately warms you up, whether it is a brisk fall evening or a fresh summer night.

Why You Will Love These Griddle Sprouts

I adore this recipe because it showcases exactly what the Arteflame does best: searing with precision. Unlike oven roasting, which can sometimes dry vegetables out, the flat cooktop creates a hard, caramelized sear while keeping the inside sweet and tender. It creates a restaurant-quality texture that is incredibly difficult to replicate indoors. Plus, the salty-sweet balance created by the ham and a touch of maple syrup converts even the most stubborn Brussels sprouts skeptics into believers.

Tips for a Perfect Sear

• Dry completely: Water is the enemy of a good sear. Ensure your sprouts are bone-dry after washing to prevent them from steaming instead of charring.
• Cut-side down first: Place the sprouts cut-side down into the rendered fat and leave them undisturbed for several minutes to achieve that deep, mahogany crust.
• Watch the salt: Country ham is intensely salty by nature. Always taste your dish before adding any extra finishing salt to avoid over-seasoning.

Simple Swaps

If you cannot find traditional North Carolina country ham, thick-cut bacon or pancetta make excellent alternatives that still provide plenty of fat for frying. For a different sweet finish, try using hot honey or agave nectar in place of maple syrup.

Ingredients

The Essentials

• 1 lb Brussels sprouts, washed, trimmed, and halved lengthwise
• 4 oz North Carolina Country Ham, thick-cut and diced into small cubes
• 2 tbsp Olive oil (or bacon grease for extra richness)
• 1 tbsp Apple cider vinegar (optional, for acidity)
• 1 tbsp Maple syrup (optional, for a sweet finish)
• Freshly cracked black pepper to taste
• Sea salt (use sparingly as the ham is salty)

Instructions

Step 1: Prepping the Grill and Ingredients

1. Begin by firing up your Arteflame grill. You want to establish a medium-high heat zone on the flat cooktop griddle.
2. While the grill heats up, ensure your Brussels sprouts are thoroughly dried after washing; excess moisture will steam them rather than char them.
3. Toss the halved sprouts in a bowl with the olive oil and a generous cracking of black pepper. hold off on the salt for now.

Step 2: Rendering the Ham

1. Place the diced country ham directly onto the hot flat cooktop surface.
2. Cook the ham for 3–5 minutes, moving it around with a spatula until the fat renders out and the pieces become crispy and golden brown.
3. Push the crispy ham to the cooler outer edge of the grill to keep warm without burning.

Step 3: Charring the Sprouts

1. Move the oiled Brussels sprouts onto the center, hotter part of the cooktop where the ham fat has rendered.
2. Place them cut-side down first. This is crucial for getting that signature sear.
3. Let them cook undisturbed for 4–6 minutes until the face is deeply charred and caramelized.
4. Flip the sprouts and cook for another 3–4 minutes until tender.

Step 4: Combining and Serving

1. Pull the crispy ham back into the center and toss it together with the charred sprouts.
2. If using, drizzle the apple cider vinegar and maple syrup over the mixture and toss quickly to glaze.
3. Remove from the grill immediately and serve hot.

Tips

Mastering this dish on the Arteflame is all about managing your heat zones and understanding the ingredients. First, be incredibly cautious with salt. Country ham is significantly saltier than standard bacon/pancetta, so taste your sprouts after combining them with the ham before adding any extra sea salt. Second, do not overcrowd the cooktop. If the sprouts are packed too tightly together, they will release moisture and steam, preventing that delicious Maillard reaction that gives them their nutty flavor. Finally, size matters. If you have very large Brussels sprouts, consider quartering them rather than halving them to ensure the heat penetrates to the core before the outside burns. For an extra layer of flavor, try cooking the sprouts in reserved bacon grease or duck fat instead of olive oil; the high smoke point and rich flavor profile complement the earthiness of the sprouts perfectly.

Variations

While the classic North Carolina combination is hard to beat, this recipe is versatile enough to handle several creative twists depending on your palate or dietary needs. You can easily adjust the flavor profile from savory to sweet or add texture with nuts. Here are a few ways to customize your charred sprouts:

• Sweet & Spicy: Drizzle with hot honey and red pepper flakes right before serving for a kick.
• The Nutty Crunch: Toss in toasted pecans or walnuts during the last minute of grilling for added texture.
• Balsamic Glaze: Substitute the cider vinegar with a thick balsamic glaze for a sweeter, darker finish.
• Vegetarian Twist: Omit the ham and use smoked paprika and smoked sea salt to mimic the savory depth.
• Cheesy Finish: Grate fresh Parmesan or Pecorino Romano over the sprouts immediately after taking them off the grill.

Best pairings

These charred Brussels sprouts are robust enough to stand alongside bold proteins, making them the ultimate side dish for a heavy barbecue spread. The salty, savory punch of the country ham allows them to cut through the richness of fatty meats. They are exceptionally good when paired with a thick-cut grilled ribeye steak or pork chops, as the earthiness of the sprouts complements the char of the beef and pork. They also work wonders alongside roasted chicken or turkey, providing a texture contrast to softer poultry meat. For a full Southern experience, serve these alongside creamy grits or macaroni and cheese; the crispiness of the sprouts balances the creaminess of the other sides. If you are serving a holiday meal, these are a fantastic alternative to traditional green bean casserole, bringing a modern, smoky flair to the table.

Conclusion

North Carolina Charred Brussels Sprouts with Country Ham is more than just a vegetable side dish; it is a celebration of Southern flavors and outdoor cooking. By utilizing the Arteflame grill, you achieve a depth of flavor—smoky, caramelized, and rich—that transforms a polarizing vegetable into a crowd favorite. The interplay between the tender, nutty sprouts and the crispy, salty ham creates a bite that is satisfying on every level. It is a recipe that requires minimal ingredients but delivers maximum impact, making it perfect for weeknight dinners and special gatherings alike. Once you try this method of searing sprouts on the flat top, you will likely never go back to boiling or steaming them again. Fire up the grill, gather your ingredients, and enjoy a taste of the South.