The Deen Bros. Lighter Country Ham and Red-Eyed Gravy

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The Deen Bros. Lighter Country Ham and Red-Eyed Gravy

By Bobby and Jamie Deen

The Deen Bros. Lighter Country Ham and Red-Eyed Gravy

566 Fewer Calories
34 g Less Fat

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.

Servings: 6
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
Yield: 1/6th of ham with about 2 tablespoons sauce and 1/4 cup grits

Per Serving: 183 Cal; 24 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 8 g Carb; 0 g Fiber; 1 g Sugar; 13 mg Calcium; 2 mg Iron; 1598 mg Sodium; 53 mg Cholesterol

Original recipe courtesy Paula Deen:  Country Ham and Red-Eyed Gravy
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


Paula, Find another network we miss you and support you ! Martha fought her way back you can to. Kind Regards, John

By John J Foote on November 08, 2013


Paula my heart goes out to you!...keep your pretty little face looking up.. , don't let those jealous devils...hurt your beautiful heart. I've watched your show, every day...and your son's , are great cooks like their MOmma. I really miss your show. We don't have any good southern born cooks. They just would have to be here... to understand what true southern cooking, family, and being the best at what we do, Cook good food for family and friends. God has better plans for you my friend! Love you, Darleen Buie

By Darleen Buie on July 19, 2013


can you give the reciepe for butter sauce she sells in stores in those microwavepackets

By abby on May 02, 2011


Love your show watch your it everyday, so does my Mother she enjoys it alot and has wanted to come to your restauant. It is a dream of hers she has been thru alot having cancer twice. So this week on Friday I'm bringing her.

By Brenda Mason on April 20, 2011


I would like to see you on one of our channels like PBS. We have Rachael Ray but you have to be a millionaire to follow her recipe. Yours are all everyday cooking. Helen

By Helen on April 19, 2011


I love red eyed-gravy, wouldn't have to have the ham, jusy eggs and your show everyday and enjoy it very much, hope to get to come to your restaurant in Ga. this summer.

By jeanette piepenhagen on April 15, 2011


Paula, I love most of your recipes, but I feel I have to comment on the country ham and redeye gravy. The consistency of the gravy should not be one bit thick, thus the flour should be omitted The sugar does not need to be in it, since one of the main tastes about country ham is salt, not sugar. Our family has always put a little grease, or olive oil if you like, in the pan, and then the country ham slice. (This country ham should be washed or soaked in plain water for about 20 minutes. The pan should be hot. After browning the ham slice, remove and set aside. While the grease is still hot, pour in stronf coffee. It will froth up a little when the water hits the pan. Pour gravy over the country ham or over your fried egg and/or grits or rice. The gravy is also good over opened biscuits. Yum. Now, Paula, I know it's great for your boys to redo the recipe to be healthier. But, I bet you grew up on the ham and gravy I just typed above. Please do not publish my name. Thank you, Paula, for all the tips. Probably one I use most is not dicing boiled eggs, but just squeezing them in your hands til size you want. Also, I have copied a lot of your recipes, including the Baked Spaghetti yesterday. ga

By Glenda Arndt on April 15, 2011

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