Ingredients:

1 3-lb. country ham - spiral cut or cut to form ham steaks
2 Tbls. fat from the ham
1/2 C brewed coffee
1/4 C water
2 Tbls. butter
1 beef bouillon cube (optional)

Grits (recipe follows)


Directions:

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks and grits.


Ingredients for grits:

2 C. water
1 1/4 C milk
1 tsp. salt
1 C quick cooking Quaker grits - not instant
1/2 C butter


Directions for grits:

In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with lid, lower the temperature and cook for approximately 30 minutes on simmer, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter, divided equally on top of each portion or serve with fruit or with gravy and ham.

You know that is good Southern food. The red eye gravy is super good on grits. I am loving it and getting hungry by the minute. CF