Grilled Ham Steak Recipe

Prep

Pat ham steaks dry with paper towel. Brush both sides with 2 tbs olive oil and season evenly with 1 tsp black pepper and 1 tsp smoked paprika.

Grill

Preheat a grill or heavy skillet (cast iron) over medium-high heat until hot. Grill ham steaks 3–4 minutes per side until well browned and heated through (internal temp about 140°F/60°C). Transfer to a warm plate and tent with foil.

Bring liquid to boil

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil with 1 tsp salt.

Cook grits

Slowly whisk in 1 cup coarse yellow grits. Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and tender. If mixture becomes too thick, add up to 1/2 cup additional milk or water, a little at a time.

Finish

Stir in 2 tbs butter and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally.

Make roux base

In a skillet over medium heat melt 3 tbs butter. Add 3 tbs flour and cook, stirring constantly, for 2–3 minutes until the raw flour smell cooks off and the mixture turns golden (light roux).

Aromatics & crawfish

Add the minced shallot and 2 cloves garlic to the roux and cook 1–2 minutes until softened. Stir in 8 oz crawfish tails and cook 1–2 minutes to heat through.

Build gravy

Whisk in 1 cup chicken stock gradually to avoid lumps, then stir in 1 tbs tomato paste. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Finish

Stir in 1/2 cup heavy cream, 1 tsp Cajun seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce. Simmer 1–2 minutes to combine, then fold in 1 tbs chopped parsley. Taste and adjust seasoning. Keep warm.

Cook peppers

In a small saucepan heat 1 tsp olive oil over medium. Add 1 diced red bell pepper and 1 minced red Fresno or jalapeño and cook, stirring, 4–5 minutes until softened.

Simmer with sugar

Add 1/2 cup granulated sugar and 2 tbs apple cider vinegar. Bring to a gentle simmer and cook, stirring occasionally, 10–12 minutes until syrupy and jam-like. Stir in 1 tsp lemon juice and 1/4 tsp salt. Remove from heat and let cool slightly.

Finish

If you prefer a smoother jam, pulse briefly in a blender or use an immersion blender to desired texture. Keep at room temperature while finishing rest of the dish.

Fry eggs

Heat 1 tbs butter or neutral oil in a nonstick skillet over medium. Crack 2 large eggs into the pan and cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. For over-easy, flip and cook 15–30 seconds more. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Divide cheese grits between 2 plates (about 1/2 cup each as a bed). Place one grilled ham steak on top of each bed of grits.

Spoon 3–4 tablespoons of warm crawfish gravy over and around the ham and grits on each plate.

Add 1–2 tablespoons pepper jam on top of each ham steak (or to the side).

Top each ham steak with a fried egg. Sprinkle chopped chives or parsley over the plate and serve with a lemon wedge if desired.