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Cook the Book: 'Whole Grains: Every Day, Every Way'
SWEET WHITE SORGHUM ... Being gluten-free/wheat-free, sadly so many things like whole wheat, barley and most oats are out. For me, the best everyday grain "find" for me has been sweet white sorghum. Don't be fooled by the name -- this is not a sugar. Bob's Red Mill gives a good description: "Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking." Actually, I would have only discovered it because of cooking without gluten -- but I would be happy to cook with it now, even if I didn't have the gluten restrictions. Buckwheat (also gluten-free, despite "wheat" in its name) is right up there in tastiness, but has kind of narrow applications.
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So, am curious about the ham. I did take a peek at the original recipe, which calls for 1/4 cup of ham ... and yours is a full cup. Did you experiment to come up with this amount? Seems like somewhere in the middle would be more "right" -- a 1/4 cup of ham, split among 8 ramekins seems too slight, but a cup pretty overwhelming (or perhaps just to my tastes). But if you're able to give some commentary on it, it would be great!