Ham Steaks With Cheesy Grits And A Bell Pepper And Pepper Jelly Sauce Food

CHEESY PEPPER JELLY

Steps:

• In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers.

EASY SPICY RED PEPPER JELLY

Steps:

• Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

RUTH'S SIMPLE GLAZED HAM STEAKS

Steps:

• Trim the fat around the edges of the ham steaks.
• Melt the apple jelly in a large skillet over medium heat for about 1-2 minutes.
• Add mustard and pepper; mix in well.
• Place ham steaks into skillet and spoon sauce over them to cover.
• Cook, uncovered, about 5 minutes per side, basting often.
• Turn out ham to a serving platter.
• Cut into serving size pieces as desired.

PEPPER JELLY HAM STEAK

Steps:

• Place the ham steak in a frying pan with the pepper jelly. Heat until the pepper jelly is liquified and the ham steak is heated through.

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE

Steps:

• Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
• When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
• Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
• Remove and set the ham aside.
• Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
• When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
• When the onions have somewhat browned, add the ham and the pineapple, juice and all.
• Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
• Increase heat and stir until the sauce begins to bubble.
• Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
• Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!