Country Ham with Red-Eye Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Pork · gluten-free, high-protein

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Ingredients

• 1/2 lb country ham slices
• 1/2 cup brewed black coffee
• 1/2 cup stone-ground grits
• 1/2 cup whole milk
• 1 tbsp unsalted butter
• 1/2 tsp light brown sugar
• 1/4 tsp kosher salt
• 1/4 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Bring 3 cups water, the milk and the salt to a simmer, rain in the grits while whisking, and cook on low 25 minutes, stirring every few minutes, until creamy with no grit left on the tongue. Stir in 1 tbsp of the butter.
2. Trim most of the rind from the ham. Lay the slices in a dry cast-iron skillet over medium and cook 3 minutes per side, until the edges curl and brown spots appear.
3. Move the ham to a warm plate. Country ham is already cured and salty, and cooking it further turns it leathery.
4. Pour the coffee into the hot skillet and scrape the browned bits off the base with a wooden spoon; that fond is the whole gravy.
5. Add the brown sugar and simmer 3 to 4 minutes until reduced by about a third and glossy.
6. Off the heat, swirl in the remaining butter, then lay the ham over the grits and spoon the gravy across. Finish with the pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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