Preheat the grill to medium and preheat a large skillet on the stovetop to medium-high.
Mix the brown sugar, cumin, coriander and pepper. In a small bowl, rub the mixture on both sides of each ham steak. Set aside.
Shred the kale into (very) thin strips. Place the kale in a large serving bowl.
Place the ham steaks on the grill for about 3 minutes per side—or just until grill marks form. Remove and tent with foil to keep warm.
Meanwhile, add the butter to the skillet. Pour in the crumbled cornbread and chopped almonds. Gently move around the pan until toasted, 5 minutes.
Whisk the ingredients together for the vinaigrette. Toss the kale with your desired amount of vinaigrette. Then top with the toasted cornbread and almonds. Best if served immediately.
Notes
NOTES:
Don't salt the ham. It tends to be salty enough on it's own.
Ham steaks are also precooked, so the grilling is simply for texture and appearance, don't over do it!
I used whole raw almonds in the kale salad and roughly chopped them, but you could substitute slivered almonds.
I adore almond oil, but any mild flavored oil will work for the vinaigrette.