Maple Ham Hoecake

By Reen

Courtesy Wes Morton, executive chef of Art and Soul, Washington, D.C.

Ingredients

• 1 cup white corn meal
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons melted butter
• 1 cup water
• 1 tablespoon olive oil
• 4 slices maple or country ham
• 2 tablespoons goat cheese, soft enough to spread
• Salt and pepper, to taste
• 5 sprigs watercress

Preparation

Step 1

Preheat a griddle to 350˚F. Combine all of the dry ingredients in a large mixing bowl. Add the melted butter and mix. Add in water, one tablespoon at a time, until the mixture has a thick batter consistency.

On the preheated griddle, spread the oil on the surface to prevent the cakes from sticking. Pour a 2-ounce portion of the batter on the griddle and cook for 1½ to 2 minutes per side. Place the cake on a holding platter. Repeat for the remaining batter.

Once cooked, place hoecakes on a plate. Spread the goat cheese to cover in an even layer. Season with salt and pepper to taste and a drizzle of olive oil. Lay two slices of ham on top of the cheese on each hoecake, and top with watercress. Serves 2.