ROASTED PEAR, BRUSSELS SPROUTS & BLACK FOREST HAM

Candied Bacon

• To prepare candied bacon, preheat oven to 220°F with low convection. While oven heats, in a large bowl, mix brown sugar and cayenne. Drag bacon through cayenne mixture to generously coat both sides.
• Lay bacon strips onto a wire rack over a sheet tray. Place tray in oven. Cook 15 minutes. Flip bacon and cook an additional 20 minutes, or until bacon is fully rendered and sugar is caramelized.
• Transfer bacon onto a clean wire rack and allow to cool to room temperature. Reserve for later use.

Roasted Pear, Brussels Sprouts and Black Forest Ham Assembled

• Add oil to a cold sauté pan; place brussels sprouts into pan cut-side down.
• Sprinkle with salt and turn heat to medium-high.
• Cook until brussels sprouts are browned on the cut side. Remove from pan and keep warm.
• In the same pan used for the brussels sprouts, add Black Forest Ham; sauté 1 minute.
• Add pears and sauté for approximately 2 minutes, caramelizing parts of the pears. Toss with chili flakes and remove from heat.
• Crumble candied bacon from the first two steps into enough rustic broken pieces to make 2 tablespoons.
• Combine ham mixture with cooked brussels sprouts and transfer to a serving bowl. Top with candied pecans, candied bacon, and serve immediately.