Categories: Ham, Sauces, Mexican 
      Yield: 8 servings 
  
      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 person's serving. Looks pretty, 
  too.  This is also a good dish to make using smoked turkey (thigh) instead 
  of ham.