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Wickersham, Ron
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La Belle Cuisine - More Pork Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

Country Ham with Red-eye Gravy
and Creamy Grits

"Carve a ham as if you were shaving the face of a friend."
~ Henri Charpentier

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County Fair Quilt Show
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Wickersham, Sandi
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Yield: 4 servings

 4 1/2 cups milk
2 tablespoons butter
Salt
Freshly ground white pepper
2 cups quick white grits
1 pound fresh ham steak, (not cooked) either
one large steak or 2 (1/2 pound) steaks
1 cup strong coffee
8 slices white bread, toasted and brushed with butter

In a saucepan, over medium heat, add the milk and butter. Season with
salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Set aside and keep warm.
Heat a skillet over medium heat. When the pan is hot, add the ham and
sear for 4 to 5 minutes on each side. Remove the ham from the pan and
set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat.
To serve, cut the ham into four portions. Spoon the grits in the center of
each plate. Lay each piece of the ham next to the grits. Spoon the gravy
over the ham. Serve with toast.
 

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