Ham Steak with Grits

The Back Story

Ham Steak


·      1 ham steak

·      4 tablespoons extra virgin olive oil

·      1 tablespoon parsley

·      Salt and pepper to taste


-      Season ham with 2 tablespoons of olive oil, salt and pepper and parsley

-      Heat 2 tablespoons of olive oil in skillet, and grill ham steak

-      Once grilled, finish in 350-degree oven for 15 minutes

-      Serve with hash, poached egg and grits



·      ½ pound ground breakfast sausage

·      ½ cup diced green bell pepper

·      ¼ cup shitake mushrooms

·      3 sticks turkey jerky, diced

·      1 red onion, diced

·      1 yellow heirloom tomato, diced

·      1 elephant garlic clove, minced

·      1 tablespoon diced scallions

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      Salt and pepper to taste

·      Dash Cayenne pepper


-      In a skillet, heat olive oil

-      Add sausage to skillet

-      Add olive oil-butter blend

-      Add jerky, bell pepper, garlic and mushrooms

-      Season with salt and pepper to taste

-      Add scallions, onion and dash of Cayenne pepper

-      Add heirloom tomatoes



·      3 cups chicken stock

·      1 cup yellow cornmeal

·      1 tablespoon olive oil-butter blend

·      1 tablespoon diced chives


-      Melt butter in a pot

-      Add cornmeal and chicken stock, and bring to a simmer

-      Cook cornmeal until creamy

-      Stir in chives

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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