HONEY BAKED HAM AND GRITS WITH RED EYE GRAVY
Especially good after a long night of holiday revelry, this iconic Southern dish is delicious, hearty and, maybe best of all, simple to prepare.
Honey Baked Ham (diced)
1 1/2 LBS
Salt & Pepper
Begin by bringing the chicken stock to a simmer. Add grits and pinch of salt and pepper. Bring grits and stock back to a simmer then reduce heat to low and cook for 5 minutes or until grits are soft and creamy.
Combine oil and butter in a skillet over medium-high heat. Once melted, add diced Honey-Baked Ham. Cook the ham over medium-high heat until it is browned and a little crispy on the edges. Remove the ham from the pan and place on a paper towel-lined plate.
Add the coffee to the pan, scraping the bottom to release the browned bits that have accumulated from the cooking of the ham. Continue to cook until contents of pan have reduced by 1/3 to 1/2, depending on how strong you like your gravy.
Divide the grits among four plates. Place the ham on top of the grits. Pour the red eye gravy on top of everything. Garnish each dish with a pinch of sliced scallions.
Eat and enjoy. You're officially a cowboy.