Paula Deen Country Ham and Red-Eyed Gravy

Paula Deen country ham and red-eyed gravy is a salty pan-fried ham steak dinner with coffee gravy and creamy grits that serves 5 to 6 in 1 hour 10 minutes. Try this easy Southern comfort food for Sunday dinner or a holiday table, since it's a one-skillet gravy and a simple pot of grits.

Scrape up every brown bit from the skillet when the coffee and water go in, because that is where the gravy gets its flavor. Skip it and you end up with thin, bland coffee instead of a rich, savory sauce.

Paula uses sliced store-bought country ham, so you can start the grits first and let them simmer while the ham browns. The ham fat renders in the skillet before the steaks go in, so the ham fries in its own drippings and needs no extra oil.

Paula Deen Country Ham and Red-Eyed Gravy

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

520

kcal

Golden pan-fried ham steaks sit on a bed of buttery, creamy grits under a thin, savory coffee gravy. The gravy comes straight from the skillet drippings, so it picks up all the salty, browned flavor of the ham.

Ingredients

• 1 beef bouillion cube, optional
  

• 1/4 cup water, plus 2 cups for grits
  

• 1/2 cup coffee
  

• 1 (3 lb) store bought (sliced) Country Ham
  

• 1 1/4 cups milk
  

• 1 teaspoon salt
  

• 1 cup quick cooking grits, not instant
  

• 2 tablespoons butter, plus 1/2 cup for grits
  

Directions

• Render the ham fat: Heat a skillet over medium-high heat, then add the fat trimmed from the ham. Let it render until the pan is coated with drippings.
• Pan-fry the ham: Add the ham steaks to the skillet and pan-fry until golden brown on both sides. Then move them to a plate and keep them warm while you make the gravy.
• Make the red-eyed gravy: Pour 1/2 cup coffee and 1/4 cup water into the same skillet and stir with a wooden spoon. Scrape up the browned bits from the bottom as it bubbles, so they dissolve into the gravy.
• Enrich the gravy: Stir in 2 tablespoons butter and the beef bouillon cube, if you are using it. Keep stirring until the butter melts and the bouillon dissolves into the gravy.
• Boil the grits liquid: Bring 2 cups water, 1 1/4 cups milk and 1 teaspoon salt to a boil in a small pot. Once it is bubbling, slowly stir in 1 cup quick cooking grits.
• Cook the grits: Stir continuously until the grits are well mixed, then let the pot return to a boil. Cover with a lid, lower the heat and cook for about 30 minutes, stirring occasionally, and add a splash of water if they get too thick.
• Finish the grits: The grits are done when they have the consistency of smooth cream of wheat. Stir in 1/4 cup of the 1/2 cup butter for grits, then divide the rest on top of each serving.
• Serve: Spoon the grits onto plates and lay the ham steaks on top. Pour the red-eyed gravy over the ham and grits while everything is still hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is red-eyed gravy?

It is a thin pan gravy made by deglazing the skillet with coffee after frying country ham. It is not thick like flour gravy, so it should look dark and glossy, and it is meant to be spooned over the ham and grits.

Can I skip the bouillon cube?

Yes, the recipe lists it as optional. Country ham is already salty, so taste the gravy first and add the cube only if it needs more savory depth.

Can I use instant grits instead of quick cooking grits?

Stick with quick cooking grits, which the recipe specifically says to use, not instant. They take about 30 minutes, but they turn out creamy with real texture instead of mushy.

Can I make the grits ahead of time?

Grits thicken a lot as they sit, so they are best made fresh while the ham cooks. If you need to hold them, keep the pot covered on low heat and stir in a splash of milk or water before serving.

What is the most common mistake with this dish?

Leaving the browned bits stuck in the pan is the biggest one, since they carry most of the flavor. Pour the coffee in while the skillet is still hot and scrape well, and the gravy comes together in about a minute.