4 teaspoons vegetable oil
1 large onion, sliced into 1/4-inch slices
1 cup water
1 cup water
1 1/2 teaspoons grated carrot
1/2 cup minced celery
10 slices bacon
1 tablespoon mustard seeds
2 teaspoons brown mustard
1 teaspoon wine
Heat oil in a (8 ounce) skillet over medium heat. Add onion and cook for 5 minutes. Stir in water, browned carrots and celery.
Add bacon and brown mustard seeds to skillet and cook for 1 minute. Season with mustard and brown mustard seeds.
Add bacon and celery mixture to skillet and cook for 1 minute or until evenly coated. Transfer mixture to the prepared pan. Top with more bacon and celery mixture and drizzle with barbecue sauce. Drizzle bacon over mixture.
Bake in preheated oven for 60 minutes or until bacon is crisp. Remove from oven and sprinkle with mustard and ham pieces. Bake for new 15 minutes, stirring occasionally, until bacon is crisp and all vegetables are tender.
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