Ham Steaks with Red Eye Gravy and Cheesy Grits

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SERVINGS

4

PREP TIME

20 min

TOTAL TIME

25 min

GLUTEN FREE

NO

A hearty meal that's perfect for any time of day.

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
ingredients

For the Cheesy Grits:

2 cups water
1 1/2 cups milk
1 teaspoon salt
1 cup quick cooking (not instant) grits
1 cup sharp cheddar cheese, shredded
1/4 cup butter

For the Ham Steaks with Red Eye Gravy:

4 Jones Dairy Farm Ham Steaks
1 tablespoon bacon fat*
1/4 cup brewed coffee
1/4 cup water
1 teaspoon molasses
2 tablespoons butter
*If you don't have bacon fat on hand, butter may be substituted.
DIRECTIONS

For the Cheesy Grits:

In medium saucepan bring water, milk and salt to boil. Whisk in grits. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally. When the grits are tender, stir in cheese and butter. Taste and season with more salt as desired. Keep warm until ready to serve.

For the Ham Steaks with Red Eye Gravy:

Melt bacon fat in large sauté pan. Add ham steaks and cook on medium high until browned, then flip and brown the other side, about 3 minutes per side. Remove ham steaks to serving platter.

Add coffee, water and molasses to pan and bring to boil. Scrape bits from ham into gravy. Cook for 2 minutes. Remove from heat and whisk in butter. Pour over ham steaks and serve with cheesy grits.

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Ingredients

For the Cheesy Grits:

2 cups water
1 1/2 cups milk
1 teaspoon salt
1 cup quick cooking (not instant) grits
1 cup sharp cheddar cheese, shredded
1/4 cup butter

For the Ham Steaks with Red Eye Gravy:

4 Jones Dairy Farm Ham Steaks
1 tablespoon bacon fat*
1/4 cup brewed coffee
1/4 cup water
1 teaspoon molasses
2 tablespoons butter
*If you don't have bacon fat on hand, butter may be substituted.

Directions

For the Cheesy Grits:

In medium saucepan bring water, milk and salt to boil. Whisk in grits. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally. When the grits are tender, stir in cheese and butter. Taste and season with more salt as desired. Keep warm until ready to serve.

For the Ham Steaks with Red Eye Gravy:

Melt bacon fat in large sauté pan. Add ham steaks and cook on medium high until browned, then flip and brown the other side, about 3 minutes per side. Remove ham steaks to serving platter.

Add coffee, water and molasses to pan and bring to boil. Scrape bits from ham into gravy. Cook for 2 minutes. Remove from heat and whisk in butter. Pour over ham steaks and serve with cheesy grits.