Ham Steak with Creamy Cheese Grits

For an appetizer, place a bowl of orange and grapefruit sections on the table for everyone to enjoy while the ham and grits cook. Serve this classic combination with toasted pumpernickel-raisin bread from the bakery.

11⁄4 cups milk

1 can (141⁄2 ounces) low-sodium chicken broth or vegetable broth or 13⁄4 cups Chicken Broth

1⁄4 teaspoon ground red pepper (cayenne)

1⁄4 teaspoon dried thyme

3⁄4 cup quick-cooking grits

4 ounces Cheddar cheese, shredded (1 cup)

1 fully cooked smoked-ham center slice,

1⁄2 inch thick (about 11⁄4 pounds)

2 tablespoons light brown sugar

green onions for garnish

• In nonreactive 2-quart saucepan, whisk milk, broth, ground red pepper, and thyme; heat to boiling over high heat. Slowly whisk grits into liquid. Reduce heat to low; cover and simmer, stirring occasionally, until mixture has thickened, 5 to 7 minutes. Remove saucepan from heat and stir in Cheddar.
• While grits are cooking, prepare ham: Spray nonstick 12-inch skillet with vegetable cooking spray; heat over medium-high heat until very hot. Pat ham dry with paper towels. Coat both sides of ham with brown sugar. Cook ham, turning once, until glazed and heated through, about 5 minutes. To serve, arrange ham on platter with pan juices and grits. Garnish with green onions.

Makes 4 main-dish servings.

Prep: 5 minutes

Cook: 15 minutes