Red-Eye Gravy and Grits
Martha Stewart Living, September 2001
- 2 slices country ham
- 1/2 cup water
- Salli's Grits (http://www.marthastewart.com/257373/sallis-grits)
- Buttermilk Biscuits (http://www.marthastewart.com/257713/buttermilk-biscuits)
- Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders.
- Score edges of ham slices. Add ham to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.
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