Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans
['2 pounds brussels sprouts', '2 tablespoons (1/4 stick) butter', '3 tablespoons extra-virgin olive oil', '2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped', '1 large garlic clove, minced', '2/3 cup low-salt chicken broth', 'Coarse kosher salt', '1/2 cup pecans', 'toasted', 'chopped']
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
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