5    Long green chiles (Anaheims)
6 tb Unsalted butter
1 lb Firm, smoky ham, trimmed,
-cut into 1/4" cubes
1/4 c  Unbleached A-P flour
5 c  Milk, 2% ok
1/2 ts Salt
8    Freshly baked Masa Biscuits,
-(recipe), split

In the open flame of a gas burner or under a pre-heated broiler, roast the
long green chiles, turning them, until they are lightly but evenly charred.
Steam the chiles in a paper bag, or in a bowl, covered with a plate, until
cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop
them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the butter. Add the ham cubes
and cook them, stirring constantly, until lightly browned, about 10
minutes. Sprinkle the flour over the ham cubes and cook, stirring
constantly, for 5 minutes. Slowly whisk the milk into the ham mixture.
Stir in the green chiles and salt. Raise the heat to medium and bring the
milk mixture to a simmer. Cook, stirring occasionally and scraping the
bottom of the pan, until thickened into a medium gravy, about 7 minutes.
Adjust the seasoning.

Arrange the biscuits, split-sides up, on 8 plates. Spoon the gravy over and
around the, using it all. Serve immediately.

NOTE: I tend to add a bit more “heat” by adding some fresh jalepeno, cut
into very fine julienne as garnish to each persons serving. Looks pretty,
too. This is also a good dish to make using smoked turkey (thigh) instead
of ham.