Virginia Bourbon Glazed Ham
Virginia celebration tradition reading a thick-cut spiral-sliced country ham steak baked under a bourbon, brown sugar, and Dijon glaze until lacquered amber, plated with creamy stone-ground grits and braised collard greens for the Old Dominion main event dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 350F (175C). Pat ham steaks dry and score the surface in a diamond pattern 5mm deep. Strip collard leaves from stems and tear into pieces. Finely chop onion, mince garlic, and grate cheddar. Whisk bourbon, brown sugar, Dijon, maple syrup, apple cider vinegar, cloves, and black pepper in a small bowl until glossy dark amber.
Build 1
Heat neutral oil in a heavy saucepan over medium 1 minute. Add onion 3 minutes until softened. Add garlic, red pepper flakes, and ham hock 60 seconds. Pour in chicken stock, drop in collards, simmer covered over low 45 minutes stirring twice until silky and liquid reduces to pot likker.
Bake
Set ham steaks in a baking dish, pour half the glaze over the scored surfaces. Bake 35 minutes at 350F, basting every 10 minutes, until lacquered deep mahogany. While ham bakes, bring water to a boil in a small saucepan over high 2 minutes. Whisk in grits and 0.5 tsp salt in a slow stream, drop to low, cook 20 minutes whisking every 4 minutes until creamy.
Finish
Whisk milk, butter, and cheddar into the grits over low 90 seconds until smooth and silky. Lift ham hock from the greens, shred any meat back into the pot, discard bone. Lift ham steaks to a board and rest 5 minutes.
Rest and plate
Spoon any remaining glaze over the rested ham. Divide grits between two plates, lay one ham steak over each, drape collards alongside with a spoon of pot likker, finish with remaining 1 tsp sea salt divided between plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.