In a large skillet, heat oil, add ham or pancetta and brown lightly over medium heat. Add brussels sprouts, season with salt and pepper, cook, stirring frequently, until caramelized on each side, 8 to 10 minutes. Add ¼ cup water, butter, garlic, Sautee until almost all liquid has evaporated, about 2 minutes.

Reduce heat to low and add lemon juice, capers and additional salt, pepper, and garlic to taste. Toss to coat.

Place in serving bowl and top with the shredded parmesan or grated gruyere cheese.

Serve immediately.

Recipe Note: If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts. Of course, fresh is better for this recipe.