Ham and Grits with Red Eye Gravy
|Water||4 1⁄2 Cup (72 tbs)|
|Hominy grits||1 Cup (16 tbs) (Old Fashioned)|
|Vegetable oil||1 Tablespoon|
|Country ham slices||12 Ounce (6 Pieces, 2 Ounces Each, 1/4 Inch Thick)|
|Strong brewed coffee||1⁄2 Cup (8 tbs)|
1. In 2-quart saucepan, heat 4 cups water to boiling over medium-high heat; slowly stir in grits and salt. Reduce heat to low; cover and cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat. Stir in butter and keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium heat until very hot. Cook ham, 3 slices at a time, turning once, until browned; transfer to platter and keep warm.
3. Add coffee, remaining 1/2 cup water, and sugar to drippings in skillet. Heat to boiling over medium heat, stirring until browned bits are loosened from bottom of skillet. Cook, stirring occasionally, 5 minutes. Serve gravy over ham and grits.