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