You are here: Home » Recipes » Braised Vidalia Spring Onions with Country Ham Crumble Braised Vidalia Spring Onions with Country Ham Crumble Recipe by Our Cookbook Collection Yield 8 servings Salty country ham contrasts perfectly with sweet Vidalia onions. PrintEmail Ingredients 2 teaspoons vegetable oil1 tablespoon minced garlic1 tablespoon minced ginger4 ounces country ham, thinly sliced and finely chopped1 teaspoon crushed red pepper flakes4 Vidalia spring onions, cut into halves (keeping 2 to 3 inches of stem)1/2 teaspoon coarse salt1 tablespoon vegetable oil1 teaspoon unsalted butter1/3 cup chicken stock Instructions Heat a heavy bottom skillet. Add vegetable oil and garlic and cook until fragrant and garlic is just beginning to brown. Add ginger and cook for another minute. Add country ham and continue to cook and stir. Reduce heat and cook for another 30 minutes. It should look dry and crumbly. Season with crushed red pepper flakes. Taste; your country ham it may not be as salty as mine and might need a little salt. Set aside. Preheat oven to 350F. Season onions with salt. Heat a heavy-bottom skillet. Add vegetable oil and butter. Place onions cut side down, lower heat to medium and cook until caramelized. Turn onions over and continue to cook for 3 to 4 more minutes. Transfer onions to a casserole dish. Add chicken stock and cover tightly with foil. Place in oven for 30 to 45 minutes, until onions are tender. When ready to serve remove foil from onions and sprinkle generously with country ham crumble. Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.