Old Fashioned Cooking

My husband and I met at a very young age I was 15 years old and he was 18. I was still in school a very innocent girl whose parents had moved to a new larger town than the one we grew up in. I met my husband and we became best friends I really loved his grandma. Having to leave mine behind when my family moved One thing that I admired most about her was the way she could cook. Oh my there was a way that she could tell stories and cook a meal no measuring required. My husband loved and still to this day has never been able to find gravy liked his grandma fixed. Recently while looking through the web I found a recipe like that  my husbands grandma would have loved and thought I would share it here with you all.

Red Eyed Ham Steak and Cheese Grits

3 tablespoons butter


1 large ham steak (1 1/2 pounds)

1/4 cup strong brewed coffee

1/4 cup pure maple syrup

3 tablespoons grainy mustard

1-1/4 cups milk

1/2 cup hominy grits

1 cup shredded cheddar cheese

A few dashes hot pepper 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, stemmed and coarsely chopped

2 tablespoons cider vinegar or red wine vinegar

1 teaspoon sugar

Salt and pepper

Preheat the oven to 375°. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the ham and cook, turning once, until browned, 2 minutes on each side. In a small bowl, mix the coffee, maple syrup and mustard and pour over the ham to coat. Cook until the sauce reduces slightly, about 5 minutes. Transfer the skillet to the oven and cook, turning the ham once, for 10 minutes. In a medium saucepan, bring 1 cup water and the milk to a boil over medium-high heat. Reduce the heat, add the grits and simmer for 12 minutes. Stir in the remaining 2 tablespoons butter, the cheddar, hot pepper sauce and paprika.
3.While the cheese grits cook, in a skillet, heat the EVOO, 1 turn of the pan, over medium high heat until it ripples. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onion and chard and cook, tossing constantly, for 3 minutes. Douse the greens with the vinegar and toss with the sugar, and salt and pepper to taste. Keep warm. Cut the ham into 4 servings, discarding the bone. Serve with the cheese grits and chard.