Cheesy Country Ham Grit Balls Food

HAM & CHEESE GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well., Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese., Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

CHEESY COUNTRY HAM DIP

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
• Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
• Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
• In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
• Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.