Ham Steak with Creamy Corn Grits

Ham Steak with Creamy Corn Grits

Green Beans and Gravy

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This meal is a real Southern delight! Dreamy creamed corn grits are the perfect accompaniment for this sweet, pan-fried ham steak. Featuring garlicky green beans, and zippy gravy for the ultimate dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Ham Steaks

227 g

Corn Kernels

¼ cup



6 tbsp

Sour Cream


50 g


7 g


170 g

Green Beans

1 tbsp



1 unit

Chicken Broth Concentrate

3 g


1 tbsp

Worcestershire Sauce

Not included in your delivery

1.5 tbsp


½ tsp


2 tbsp

Unsalted Butter*


¼ cup



½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate60 g
Sugar16 g
Dietary Fiber5 g
Protein40 g
Cholesterol135 mg
Sodium2320 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Paper Towel
Small Bowl
Medium Pot
Potato Masher
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Peel, then thinly slice shallot. Roughly chop parsley. Trim beans, then halve. Peel, then mince or grate garlic. Pat ham steaks dry with paper towels. In a small bowl, whisk together broth concentrate, Worcestershire sauce, 1/2 tbsp cornstarch, 1/2 cup warm water and 1/2 tsp sugar (dbl all for 4 ppl). Set aside. (NOTE: This will be your gravy!)


Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add corn and 1/4 cup milk (dbl for 4 ppl). Bring up to a simmer. Simmer, stirring occasionally, until softened, 2-3 min. Using a masher, lightly mash corn.


To the pan with mashed corn, add cornmeal, half the parsley, half the garlic, 1/2 tsp salt and 1 cup water (dbl all for 4 ppl). Bring up to a simmer. Cook, stirring occasionally, until slightly thickened 1-2 min. Remove from heat, then stir in sour cream. Season with pepper. Cover and set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Add remaining garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer to a plate, cover with foil and set aside.


Reduce the heat to medium, then add 1/2 tbsp oil (dbl for 4 ppl). When hot, add ham steaks. Pan-fry, until golden-brown and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**). Transfer to a plate and cover to keep warm.


To the same pan, add 1 tbsp butter (dbl for 4 ppl) and gravy mixture. Cook, scraping up the brown bits, until gravy has reduced and thickened slightly 1-2 min. Divide creamed corn grits, veggies and ham steaks between plates. Spoon over gravy. Sprinkle over remaining parsley.