Friday, July 1, 2011

Country Ham and Red-Eye Gravy

This is from Paula Deen's son's recipes.  If this don't tickle your fancy, nothing will.  Wow, this sounds so, good.  Not sure that Memma made it this way.  She made the have and the gravy, but we never had the grits.  Grits (Girls Raised in the South ---could not resist) were not a part of North Alabama cuisine, at least for us it wasn't.

1 bone-in low-sodium fully-cooked ham steak (about 1 1/2 pounds)
1 teaspoon butter
1 teaspoon all-purpose flour
1/2 cup strong brewed coffee
1/4 cup beef broth
1 teaspoon packed light brown sugar
4 cups water
1 cup quick-cooking grits
1/4 teaspoon salt
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ham and cook 4 minutes. Turn and cook until the ham is browned and heated through, about 4 minutes longer. Transfer to a plate.
Add the butter to the skillet and heat over medium heat. Stir in the flour; cook 1 minute. Whisk in the coffee, broth, and sugar; bring to a boil. Reduce the heat and simmer, stirring, until the sauce begins to thicken slightly, about 1 minute. Return the ham to the skillet; heat through.
Meanwhile, to make the grits, bring the water to a boil in a medium saucepan. Slowly whisk in the grits and salt. Reduce the heat and simmer, covered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Serve with the ham.

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