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4 tablespoons unsalted butter
2 large ham steaks ½-inch thick
¼ cup small dice onion
¼ cup small dice red bell pepper
¼ cup small dice green bell pepper
1 teaspoon minced garlic
1 cup chicken stock/broth
2 tablespoons pepper jelly
¼ teaspoon kosher salt
1 recipe Cheesy Grits

1. Heat an Emerilware 3-quart saute pan over medium heat and add 2 tablespoons of the butter to the pan.
2. Once the butter has stopped foaming, add the ham steaks 1 at a time to the pan and saute until golden brown, about 3 minutes on each side.
3. Remove the ham steaks from the pan and set aside as you prepare the sauce.
4. Add 1 tablespoon of the remaining butter to a 10-inch Emerilware fry pan and once melted, add the onions, pepper and garlic to the pan.
5. Saute until the vegetables are softened, 3 to 4 minutes.
6. Add the chicken stock and pepper jelly to the pan and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes.
7. Remove from the heat and swirl the last tablespoon of butter into the pan.
8. Serve over the ham steaks and grits.

Yield: 2 to 4 servings