Trim the ends off the Brussels sprouts and halve them. Toss them on the griddle with bacon fat over medium-low heat. Flatten to ensure even contact. Cover with a dome and add water to steam for 5–7 minutes, tossing occasionally until tender.
Season with Essential Blend and balsamic vinegar. Add walnuts and cranberries. Toast for enhanced flavor and set aside.
For the glaze, heat cranberry sauce, orange marmalade, mustard, and apple cider vinegar in a tin on the griddle until smooth.
Spray the griddle and cook ham steaks, flipping after 1 minute for a light char. Brush with glaze and cook until caramelized.
Plate the ham steaks and Brussels sprouts. Garnish with extra cranberries and walnuts for a festive touch.
