Ham Steaks with Cheesy Grits and a Bell Pepper and Pepper Jelly Sauce

• 4 tablespoons unsalted butter, divided
• 2 large ham steaks 1/2-inch thick
• 1/4 cup small dice onion
• 1/4 cup small dice red bell pepper
• 1/4 cup small dice green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 2 tablespoons pepper jelly
• 1/4 teaspoon kosher salt
• 1 recipe Cheesy Grits, recipe follows
• 4 cups water
• 1 1/2 teaspoons salt, divided
• 1 1/2 cups quick cooking or old-fashioned grits (not instant)
• 2 cups milk
• 1 cup heavy cream
• 8 tablespoons butter
• 1/2 teaspoon fresh cracked black pepper
• 1 1/2 cups shredded white Cheddar

1. Heat a large, 12-inch nonstick saute pan over medium heat and add 2 tablespoons of the butter.
2. Once the butter has stopped foaming, add the ham steaks 1 at a time and saute until golden brown, about 3 minutes on each side.
3. Remove the ham steaks and set aside as you prepare the sauce.
4. Add 1 tablespoon of the remaining butter to the saute pan and once melted, add the onions, peppers and garlic to the pan.
5. Saute until the vegetables are softened, 3 to 4 minutes.
6. Add the chicken stock and pepper jelly and scrape up any bits that may have settled on the bottom of the pan.
7. Bring to a boil and cook for 2 minutes.
8. Remove from the heat and swirl the last tablespoon of butter into the pan.
9. Serve over the ham steaks and grits.
10. In a large, heavy saucepan bring the water to a boil.
11. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
12. When the grits thicken, add the milk, cream and butter and return to a boil.
13. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy.
14. Taste and season the grits with the remaining salt and pepper.
15. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.)
16. Fold the cheese into the grits, and keep covered and warm until ready to use.
17. Yield: 6 servings

unsalted butter, ham steaks, onion, red bell pepper, green bell pepper, garlic, chicken stock, pepper jelly, kosher salt, recipe cheesy, water, salt, cooking, milk, heavy cream, butter, fresh cracked black pepper, shredded white cheddar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ham-steaks-with-cheesy-grits-and-a-bell-pepper-and-pepper-jelly-sauce-recipe.html (may not work)