Country Ham and Red-Eyed Gravy


  • ½ cup butter
  • 1 cup quick cooking grits, not instant (suggested: Quaker)
  • 1 teaspoon salt
  • 1 ¼ cups milk
  • 2 cups water
  • Grits, recipe follows
  • 1 beef bouillon cube (optional)
  • + 5 more ingredients
    • 2 tablespoons butter
    • ¼ cup water
    • ½ cup coffee
    • 2 tablespoons fat from the ham
    • 1 (3-pound) country ham, store bought, sliced

1. 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 ...

View full recipe at SpringPad


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