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Bone-In Ham Steak with Parmesan-Black Pepper Grits and Crispy Shallots

alarm
Total Time:
40 min
school
Skill Level:
Intermediate
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Servings:
2 Servings
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Bone-In Ham Steak with Parmesan-Black Pepper Grits and Crispy Shallots
alarm
Total Time:
40 min
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Bone-In Ham Steak with Parmesan-Black Pepper Grits and Crispy Shallots

Product ImageAnytime Favorites Hardwood Smoked Bone-In Ham Steak
  • 6 Basil leaves, torn6
  • 1 Bone-in ham steak1
  • 2 Soft-boiled eggs2

Parmesan-Black Pepper Grits

  • 4 cup(s) Milk4 cup(s)
  • 2 clove(s) Garlic, sliced2 clove(s)
  • 1 Bay leaf1
  • 1 Tbsp. Cracked black pepper1 Tbsp.
  • 1 cup(s) Stone-ground grits1 cup(s)
  • 2 Tbsp. Butter2 Tbsp.
  • 4 oz. Parmesan cheese, grated4 oz.
  • Salt, to taste

Crispy Shallots

  • 3/4 cup(s) White wine vinegar3/4 cup(s)
  • 4 whole Shallots, thinly sliced into rings4 whole
  • 1/2 cup(s) All-purpose flour1/2 cup(s)
  • 1/2 cup(s) Fine cornmeal1/2 cup(s)
  • Salt, to taste
  • Pepper, to taste
  • 2 cup(s) Vegetable oil2 cup(s)

Instructions


  1. Parmesan-Black Pepper Grits: In a large pot over medium-high heat, bring milk, garlic, bay leaf and pepper to a slight simmer. Slowly whisk in grits until combined and reduce heat to low.

  2. Cook, stirring occasionally until grits are cooked through. Add butter and parmesan and stir until cheese is melted. Adjust seasoning with salt.

  3. Crispy Shallots: In a heavy-bottomed pot, heat vegetable oil to 350°.

  4. Combine vinegar and shallots and allow to sit for 15 minutes. Strain and reserve.

  5. Combine flour and cornmeal and season with salt and pepper. Add strained shallots and toss to coat.

  6. Fry shallots until golden brown and remove to a paper towel-lined plate.

  7. To serve: In a heavy sauté pan, sear ham steaks until browned and cooked through.

  8. Place grits in bottom of bowl, place ham steak on top, and finish with eggs, crispy shallots and fresh basil.

For the Love of Meat

Ingredients


Bone-In Ham Steak with Parmesan-Black Pepper Grits and Crispy Shallots

  • 6 Basil leaves, torn6
  • 1 Bone-in ham steak1
  • 2 Soft-boiled eggs2

Parmesan-Black Pepper Grits

  • 4 cup(s) Milk4 cup(s)
  • 2 clove(s) Garlic, sliced2 clove(s)
  • 1 Bay leaf1
  • 1 Tbsp. Cracked black pepper1 Tbsp.
  • 1 cup(s) Stone-ground grits1 cup(s)
  • 2 Tbsp. Butter2 Tbsp.
  • 4 oz. Parmesan cheese, grated4 oz.
  • Salt, to taste

Crispy Shallots

  • 3/4 cup(s) White wine vinegar3/4 cup(s)
  • 4 whole Shallots, thinly sliced into rings4 whole
  • 1/2 cup(s) All-purpose flour1/2 cup(s)
  • 1/2 cup(s) Fine cornmeal1/2 cup(s)
  • Salt, to taste
  • Pepper, to taste
  • 2 cup(s) Vegetable oil2 cup(s)

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