Grits, Country Ham, and Red-eye Gravy

Updated at: Thu, 17 Aug 2023 03:18:02 GMT

Step 1

Bring the milk, water, and salt to a low boil over medium -high heat in a heavy, medium saucepan. Add the grits in a slow, steady stream, whisking continuously until smooth. If your grits are so coarse that chaff floats to the surface, skim it off.

Step 2

Reduce heat to low; summer until thick, stirring often with a wooden spoon, about 25 minutes for quick-cooking (not instant) grits and up to an hour or so for coarse, stoneground or heirloom grits. If the grits get too thick and dry before they are done, add a little warm milk or water. Stir more frequently as the grits thicken.

Step 3

Remove the pan from the heat; add butter and cheese and stir until smooth. Season with salt, hot sauce, and pepper. Serve at once or keep warm over low heat until time to serve, stirring occasionally. If they get too thick, thin them with a little more water. Serve hot.

Step 4

Trim most of the thick white rim of fat from the outer edge of the ham slices. Score the strips of trimmed fat to keep it from curling as it cooks.

Step 5

Heat a large cast-iron skillet over medium heat. Add the fat and cook until it renders about 2 teaspoons of melted fat, about 3 minutes. If the ham is very lean, make up the difference with a little butter.

Step 6

Add the ham to the skillet and cook until browned on both sides, turning it over several times, about 10 minutes in all. Transfer the ham to plates and cover with aluminum foil to keep warm. Discard the rendered pieces of fat.

Step 7

Increase the heat to high. When the fat sizzles, slowly stir in the coffee. Bring to a boil and scrape up the bits from the bottom of the skillet with a heat-proof spatula. Add the brown sugar and stir until melted. Decrease the heat to medium and let simmer, stirring frequently, until the liquid reduces to about 1/2 cup or to your personal preference, 5-15 minutes.

Step 8

Season with cayenne and serve piping hot. Lukewarm red-eye gravy is awful.

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