Country Ham with Red-Eye Gravy, Grits, and Eggs

Why You’ll Love This Recipe

• Classic Southern comfort: salty, smoky country ham meets bold coffee gravy.
• Balanced flavors: a touch of brown sugar and vinegar softens and brightens the gravy.
• Complete plate: creamy stone-ground grits and a runny-yolk egg make it a full meal.
• Weeknight-friendly: 40 minutes, one cast-iron skillet, and staple pantry ingredients.

Grocery List

• Produce: Chives or scallions (for garnish)
• Dairy: Whole milk, unsalted butter, eggs, optional sharp cheddar
• Pantry: Country ham slices, stone-ground grits, coffee, light brown sugar, apple cider vinegar, black pepper, kosher salt, neutral oil, hot sauce

Full Ingredients

Country Ham

• 4 slices country ham, 1/4 inch thick (20–24 oz total)
• 1 tbsp neutral oil (canola or peanut)
• Freshly ground black pepper, to taste

Red-Eye Gravy

• 1 cup very strong brewed coffee, hot (use 2 tbsp grounds per cup)
• 1/2 cup water
• 1 tsp light brown sugar
• 1 tsp apple cider vinegar
• 1 tbsp unsalted butter
• 1/8 tsp freshly ground black pepper

Creamy Grits

• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 3/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1/4 tsp freshly ground black pepper
• Optional: 1/2 cup shredded sharp cheddar

Eggs

• 4 large eggs
• 1 tbsp unsalted butter

To Serve

• 2 tbsp chopped chives or scallions
• Hot sauce (optional)

Step-by-Step Instructions

Step 1: Brew strong coffee and set up

Brew 1 cup of very strong coffee (use roughly 2 tablespoons ground coffee per cup of water). Keep it hot; hot coffee pulls up the fond quickly and prevents a bitter taste. Gather and measure all ingredients so the cooking flows smoothly.

Step 2: Cook creamy grits

In a medium saucepan, bring 3 cups water, 1 cup whole milk, and 3/4 teaspoon kosher salt to a boil over medium-high heat. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the surface gently simmers. Cook 20–25 minutes, whisking every 3–4 minutes, until thick and creamy and the grains are tender with a little body. If grits thicken too much, whisk in a splash of hot water or milk.

Step 3: Sear the country ham

While grits simmer, heat a 12-inch cast-iron skillet over medium-high for 2 minutes. Add 1 tablespoon neutral oil. Pat the ham slices dry and add them to the skillet in a single layer. Sear 2–3 minutes per side until the edges crisp and the surface is a deep mahogany brown. Transfer to a warm plate and tent loosely with foil. Do not clean the skillet—those browned bits are flavor gold for the gravy.

Step 4: Make classic red-eye gravy

With the skillet over medium-high heat, carefully pour in the hot coffee and 1/2 cup water. Immediately scrape up the fond with a wooden spoon. Stir in 1 teaspoon light brown sugar and 1 teaspoon apple cider vinegar. Simmer briskly 3–5 minutes until reduced by about half (you should have roughly 3/4 cup). Remove from heat and whisk in 1 tablespoon butter and 1/8 teaspoon black pepper. Taste and adjust: a pinch more sugar if too bitter, a few drops more vinegar if you want extra brightness. Avoid adding salt—the ham is quite salty.

Step 5: Finish the grits

When the grits are tender, stir in 3 tablespoons butter and 1/4 teaspoon black pepper. If using, fold in 1/2 cup shredded sharp cheddar until melted. Taste and adjust salt as needed (remember the ham and gravy bring salt). Keep warm on the lowest heat, adding a splash of milk if they tighten.

Step 6: Fry the eggs

In a small nonstick or well-seasoned skillet over medium heat, melt 1 tablespoon butter. Crack in 4 eggs. Cook 2–3 minutes for sunny-side up; cover the pan for the last 30–60 seconds to set the whites while keeping the yolks runny. Season lightly with pepper.

Step 7: Plate and serve

Spoon a generous bed of creamy grits onto warm plates. Lay a slice of seared country ham over the grits and spoon red-eye gravy over the ham and a bit onto the grits. Top each plate with a fried egg. Garnish with chopped chives or scallions and serve hot sauce on the side. Eat immediately while everything is piping hot and glossy.

Pro Tips

• If your ham is extremely salty, rinse it briefly under cool water and pat very dry. For extra-salty brands, a 10–15 minute soak in cool water helps; dry very well before searing.
• Red-eye gravy is traditionally thin; avoid flour. Let reduction and a final knob of butter give it body and sheen.
• Use very hot, strong coffee to deglaze. Hot liquid dissolves fond quickly and prevents a harsh, over-extracted taste.
• Stir grits often, scraping the bottom and corners so they stay silky and never catch.
• To keep eggs neat and tender, cook over moderate heat and briefly cover to set the whites without overcooking the yolks.

Variations

• Brown Sugar–Bourbon Gravy: Add 1 tablespoon bourbon to the gravy with the coffee and increase brown sugar to 2 teaspoons. Simmer off the alcohol 1 extra minute.
• Cheddar Grits: Fold 1 cup sharp cheddar into the finished grits for a richer, cheesier base.
• Biscuits on the Side: Serve with hot buttermilk biscuits and pass extra red-eye gravy as a dipping sauce.

Storage & Make-Ahead

Gravy keeps 3–4 days in an airtight container in the refrigerator; reheat gently until steaming, whisking in a teaspoon of water if needed. Cooked grits keep 3 days refrigerated; reheat over low heat with 2–3 tablespoons milk per serving, whisking until creamy. Leftover ham can be cooled, wrapped, and refrigerated up to 4 days; rewarm in a skillet over medium heat or dice and add to breakfast scrambles. Eggs are best cooked fresh just before serving.

Nutrition (per serving)

Approximate: 600 calories; 34 g protein; 30–34 g carbohydrates; 32 g fat; 15 g saturated fat; 1 g fiber; sodium 1800–2300 mg (varies widely by brand of country ham).