COUNTRY HAM DIP RECIPES

Steps:

• Sauté ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.
• Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.
• Heat remaining 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and remaining 1 tsp. salt. Add Brussels sprouts, and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
• Oven-Roasted Brussels Sprouts: Preheat oven to 425°. Increase olive oil to 7 Tbsp. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes. Prepare recipe through Step 3, omitting Step Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and 1 tsp. kosher salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTE function.
• When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add potatoes, ham, garlic powder and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
• When the time is up, quick-release the pressure.
• Stir the pot ingredients, then add the sour cream and stir until combined.
• Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
• Adjust seasonings. Top with chives and additional shredded cheese for serving.