Cook bacon and ham in a large nonstick skillet over medium-high heat 12 minutes or until bacon is crisp; remove bacon and ham, and drain on paper towels.

Cook grits according to package directions.

Add cheese and butter; beat at medium speed with an electric mixer until blended and cheese melts.

Beat in eggs, milk, and pepper.

Stir in bacon mixture.

Pour into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 30 to 35 minutes or until set.

Let stand 5 minutes before serving.

Process all ingredients in blender until smooth.

Pour into a saucepan, and bring to a boil over medium-high heat.

Reduce heat, and simmer 30 minutes

Chop chipotle chile peppers.

Stir together chopped peppers, brown sugar, chili powder, and salt to form a paste.

Stir together all ingredients in a saucepan over medium-high heat.

Bring to a boil; reduce heat, and simmer 30 minutes.

Combine all ingredients.

Whisk together all ingredients.

Cover and chill until ready to serve.

Slice dried chiles in half lengthwise.

Remove and discard stems and seeds.

Place chiles in a bowl, and add boiling water to cover.

Let stand 20 minutes or until chiles are softened.

Drain chiles, reserving liquid.

Cook cumin seeds in a skillet over medium heat 30 seconds.

Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.

Place pork in a shallow dish.

Pour half of chile mixture over meat.

Cover and chill 30 minutes.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 155°.

Remove from grill; let stand 10 minutes until pork reaches 160°.

Coarsely chop pork.

Stir together first 7 ingredients.

Cover and chill, if desired.

Garnish, if desired.

Stir together first 6 ingredients.

Rub evenly over both sides of pork chops.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.