Red-Eye Ham Steaks with Cheese Grits and Seared Chard

red eye ham steaks with cheese grits and seared chard
  • Prep Time
  • 4Servings


  • 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


Preheat the oven to 375 degrees . 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.

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.

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.

Cut the ham into 4 servings, discarding the bone. Serve with the cheese grits and chard.