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

Level: Easy


0 ratings


  • 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.

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


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen