Shrimp and grits with ham

Shrimp and Grits with Smoked Ham

Dinner Ideas for Ham

Try this recipe to give a classic southern dish a subtly smoky twist. Jones hickory smoked ham is added to cheese grits and garlic lemon shrimp.

Shrimp and grits with ham
20 mins
Prep Time
45 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

Jones Dairy Farm Ham Slices, cut into small cubes

2 lbs

Large Shrimp, peeled and deveined

2 tablespoons


1 tablespoon

Olive Oil

1 cup

Mushrooms, sliced

3 cloves

Garlic, minced

1/3 cup

Lemon Juice

1/2 cup

Green Onions, thinly sliced

2 teaspoons

Hot Sauce

1/2 teaspoon


2 cups

Stone-Ground Grits

4 cups

Chicken Broth (for the grits)

1 teaspoon

Salt (for the grits)

1 cup

Half and Half (for the grits)

1 cup

Cheddar Cheese, grated (for the grits)


  1. Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.

  2. Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.

  3. Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.

  4. Add shrimp and cook until just pink. Add garlic and cook for 1 minute. Add lemon juice, green onions, hot sauce, salt and reserved ham.

  5. Serve over cheese grits and garnish with additional green onions.

  6. For the ​Cheese ​Grits:

    Bring chicken broth to a boil in a medium saucepan.

  7. Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.

  8. Add half and half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined.Serve immediately.

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