Lunch: Country Ham and Red-Eyed Gravy

Salty country ham with gravy and grits is a classic Southern meal.

Ingredients

1 beef bouillon cube, optional
1/4 cup water, plus 2 cups for grits
1/2 cup coffee
1 (3 lb) Country Ham, store bought (sliced)
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not instant
2 tablespoons butter, plus 1/2 cup for grits

Instructions

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 2 tablespoons butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits.

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