Grits With Ham Hocks And Sauteed Apples Recipes

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HAM STEAKS WITH SAUTEED APPLES



Ham Steaks with Sauteed Apples image

Time 30m

Number Of Ingredients 4

1 recipe for Sauteed Apples - 20 minutes to make!
1 package (any weight) Ham Steaks
1 Tablespoon butter (per steak)
1 Tablespoon brown sugar (per steak)

Steps:

  • In a skillet, heat butter and brown sugar together until butter is melted and brown sugar is dissolved. Add ham steak into pan and cook 3 - 4 minutes on each side until cooked through. Place ham steak on plate and top with fresh or warmed up sauteed apples.

SAUTEED OR GRILLED HAM STEAK WITH APPLES



Sauteed or Grilled Ham Steak with Apples image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

1 pound, 1 inch thick ham steak
2 tablespoons butter
1 granny smith apple, peeled, cored, finely diced
1 teaspoon Dijon mustard
1/4 cup hard or apple cider
1/4 cup heavy cream, optional
Salt and freshly ground black pepper

Steps:

  • Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate.
  • Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.

GRITS WITH HAM HOCKS AND SAUTEED APPLES



Grits with Ham Hocks and Sauteed Apples image

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

Yield Makes 10 servings

Number Of Ingredients 17

2 tablespoons (1/4 stick) butter
2 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
6 garlic cloves, minced
1/4 cup dry vermouth
6 whole black peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 cups low-salt chicken broth
1 1/3 pounds meaty smoked ham hocks
6 cups low-salt chicken broth
2 cups quick-cooking grits
2 teaspoons minced fresh thyme
Sautéed Apples
1 1/2 cups grated extra-sharp white cheddar cheese, divided
Chopped fresh thyme (for garnish)

Steps:

  • Preheat oven to 325°F. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; sauté until vegetables are soft and golden, about 7 minutes. Add vermouth and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
  • Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. (Can be made 2 days ahead. Cover ham and broth separately; chill.)
  • Preheat oven to 350°F. Bring chicken broth to boil in large saucepan. Gradually whisk in grits. Add 2 teaspoons minced thyme. Reduce heat to medium; simmer until grits are thick and smooth, whisking frequently, about 7 minutes.
  • Stir reserved ham, Sautéed Apples, and 1 cup cheddar cheese into grits. Transfer mixture to 13x9x2-inch oval baking dish. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden, about 30 minutes. Rewarm ham hock broth. Garnish grits with chopped thyme and serve, drizzling broth over.

SAUTEED APPLES



Sauteed Apples image

This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.

Provided by 356

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 6

¼ cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
½ cup cold water
½ cup brown sugar
½ teaspoon ground cinnamon

Steps:

  • In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
  • Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g

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  • Preheat oven to 325°F. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; sauté until vegetables are soft and golden, about 7 minutes. Add vermouth and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
  • Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. DO AHEAD Can be made 2 days ahead. Cover ham and broth separately; chill.
  • Preheat oven to 350°F. Bring chicken broth to boil in large saucepan. Gradually whisk in grits. Add 2 teaspoons minced thyme. Reduce heat to medium; simmer until grits are thick and smooth, whisking frequently, about 7 minutes.
  • Stir reserved ham, Sautéed Apples, and 1 cup cheddar cheese into grits. Transfer mixture to 13x9x2-inch oval baking dish. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden, about 30 minutes. Rewarm ham hock broth. Garnish grits with chopped thyme and serve, drizzling broth over.
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