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Lighter Country Ham and Red-Eyed Gravy

By Deen Brothers


Difficulty: Easy


  • 1 about 1 1/2 pounds bone-in low-sodium fully-cooked ham steak
  • 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.