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.
Diced Honey Baked Ham
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 high heat. Once melted, add cubed Honey Baked Ham. Cook ham over medium-high heat, stirring occasionally, until ham is brown and crispy. Remove ham from pan and place on paper towels to drain. Add coffee to pan, scraping bottom of pan to release browned bits from bottom of pan. Continue to cook until contents of pan have reduced by 1/3 to 1/2, depending on how strong you like your red eye gravy. Divide grits among four plates. Top with browned ham. Pour red eye gravy on top of everything. Sprinkle with sliced scallions. Eat, enjoy, and feel like a man.