Country Ham with Stone-Ground Grits and Redeye Gravy

• 1 cup stone-ground grits
• Coarse kosher salt and freshly ground black pepper
• Four 2-ounce slices country ham
• 1/4 cup brewed strong coffee
• Pats of butter, for serving

1. In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat.
2. Stir in the grits and return to a boil.
3. Season with 1 teaspoon kosher salt.
4. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
5. Heat a large cast-iron skillet over medium-high heat.
6. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes.
7. Remove the ham and keep warm.
8. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon.
9. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
10. Spoon the hot grits into warmed bowls.
11. Top each with a pat of butter and black pepper to taste.
12. Top with the ham and ladle over the gravy.
13. Serve immediately.

stoneground grits, kosher salt, country ham, coffee, butter

Taken from www.foodnetwork.com/recipes/country-ham-with-stone-ground-grits-and-red-eye-gravy.html (may not work)