Ham Steaks with Cheesy Grits and a Bell Pepper and Pepper Jelly Sauce

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Cook: 1 hr 5 min
  • Yield: 2 to 4 servings
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4 tablespoons unsalted butter, divided

2 large ham steaks 1/2-inch thick

1/4 cup small dice onion

1/4 cup small dice red bell pepper

1/4 cup small dice green bell pepper

1 teaspoon minced garlic

1 cup chicken stock

2 tablespoons pepper jelly

1/4 teaspoon kosher salt

1 recipe Cheesy Grits, recipe follows

Cheesy Grits:

4 cups water

1 1/2 teaspoons salt, divided

1 1/2 cups quick cooking or old-fashioned grits (not instant)

2 cups milk

1 cup heavy cream

8 tablespoons butter

1/2 teaspoon fresh cracked black pepper

1 1/2 cups shredded white Cheddar


  1. Heat a large, 12-inch nonstick saute pan over medium heat and add 2 tablespoons of the butter. Once the butter has stopped foaming, add the ham steaks 1 at a time and saute until golden brown, about 3 minutes on each side. Remove the ham steaks and set aside as you prepare the sauce. Add 1 tablespoon of the remaining butter to the saute pan and once melted, add the onions, peppers and garlic to the pan. Saute until the vegetables are softened, 3 to 4 minutes. Add the chicken stock and pepper jelly and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes. Remove from the heat and swirl the last tablespoon of butter into the pan. Serve over the ham steaks and grits.

Cheesy Grits:

Yield: 6 servings
  1. In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.