Red-Eye Ham Steaks with Cheese Grits and Seared Chard Rachael Ray   From Every Day with Rachael Ray September 2007 FOUR SERVINGS 3 tablespoons butter 1 large ham steak (1 1/2 pounds) 1/4 cup strong brewed coffee 1/4 cup pure maple syrup 3 tablespoons grainy mustard 1 1/4 cups milk 1/2 cup hominy grits 1 cup shredded cheddar cheese A few dashes hot pepper sauce 1/2 teaspoon paprika 1 tablespoon extra-virgin olive oil (EVOO) 2 slices bacon, chopped 1 small red onion, thinly sliced 1 pound Swiss chard, stemmed and coarsely chopped 2 tablespoons cider vinegar or red wine vinegar 1 teaspoon sugar Salt and pepper 1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the ham and cook, turning once, until browned, 2 minutes on each side. In a small bowl, mix the coffee, maple syrup and mustard and pour over the ham to coat. Cook until the sauce reduces slightly, about 5 minutes. Transfer the skillet to the oven and cook, turning the ham once, for 10 minutes. 2. In a medium saucepan, bring 1 cup water and the milk to a boil over medium-high heat. Reduce the heat, add the grits and simmer for 12 minutes. Stir in the remaining 2 tablespoons butter, the cheddar, hot pepper sauce and paprika. 3. While the cheese grits cook, in a skillet, heat the EVOO, 1 turn of the pan, over medium high heat until it ripples. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onion and chard and cook, tossing constantly, for 3 minutes. Douse the greens with the vinegar and toss with the sugar, and salt and pepper to taste. Keep warm. 4. Cut the ham into 4 servings, discarding the bone. Serve with the cheese grits and chard.

Cherry Tomato Spaghetti all'Amatriciana Apricot-Balsamic-Glazed Chicken with Grilled Beets Green-Olive Chicken and Couscous Grilled Portobello Muffuletta Pizzas Endless Summer Minestrone See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT