Sweet ‘n Spicy Red Eye Ham Steaks with Cheese Grits and Seared Chard
- 1 large ham steak (1 1/4-1 1/2 pounds)
- 3 tablespoons butter, divided
- 1/4-1/3 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 dash of granulated garlic
- 2-3 dashes of 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 Swiss chard or red Swiss chard, stemmed and coarsely chopped
- 2-3 tablespoons cider or wine vinegar
- 1 teaspoon sugar
- Salt and pepper
Pre-heat the oven to 375°F.
Lightly butter a hot skillet over medium to medium-high heat and add the ham steak. Brown the steak for a couple of minutes on each side. Mix coffee, syrup and mustard and pour into the pan. Turn ham to coat and allow the sauce to caramelize, then transfer to the oven and cook for 10 minutes, turning once.
Heat water and milk to a boil, then add grits and simmer for 12-14 minutes. Stir in 2 tablespoons butter, cheese, granulated garlic, hot sauce and paprika.
While cheese grits cook, heat EVOO in a skillet over medium-high to high heat until it ripples, then add bacon and cook until crisp, 2-3 minutes. Add onion and greens and sear, tossing constantly, 3-4 minutes. Douse the greens with vinegar and season with sugar, salt and pepper. Lower the heat and keep warm while you finish the grits and plate up steaks.
Cut the steaks into four servings, removing the bone, and serve with cheese grits and greens.