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Wednesday: Our 'Milk and Cookies' Show with Jesse Tyler Ferguson and Carla Hall’s Bite-Sized Desserts

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Sweet 'N Spicy Red-Eye Ham Steaks, Buttered Grits & Seared Chard

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 large ham steak, about 1 1/4 to 1 1/2 pounds
  • 3 tablespoons butter, divided
  • 1/3 cup strong coffee
  • 1/4 cup maple syrup
  • 3 tablespoons grainy mustard
  • 1 cup water
  • 1 1/4 cups milk
  • 1/2 cup hominy grits
  • 1 cup grated cheddar cheese
  • A palmful garlic powder
  • 2 teaspoons hot sauce
  • 1/2 teaspoon paprika
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 slices bacon, chopped
  • 1 small red onion, thinly sliced
  • 1 pound greens (any kind you like), stemmed and coarsely chopped
  • 2 to 3 tablespoons cider or wine vinegar
  • 1 teaspoons sugar
  • Salt and pepper
PREPARATION

Cut the steak into 4 servings, removing the bone. Serve with cheese grits and greens alongside.

Preheat oven 375F.

Lightly butter a hot skillet over medium-high heat and add ham steak. Brown the steak a couple of minutes on each side.

Mix coffee, syrup and mustard in a small bowl and pour into pan. Coat the ham with the sauce and caramelize it then transfer to the oven and cook 10 minutes, turning once halfway through the cooking time.

Heat water and milk to a boil, add grits and simmer 12-14 minutes. Stir in 2 tablespoons butter, cheese, garlic powder, hot sauce - a few dashes or a few teaspoons as you like it - and paprika.

While cheese grits cook, heat EVOO in another skillet over medium-high to high heat until it ripples then add bacon and cook until crisp. Add onion and greens, tossing constantly for 3-4 minutes. Douse the greens with vinegar and season with sugar, salt and pepper. Lower heat and keep warm while you finish grits and plate up steaks.

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