Mmmm, mmmm, good! This is a great way to make grits a little more substantial and use up some leftover ham. Use my method to make a pot of lump-free grits. I made the grits a little thicker to allow for the addition of the ham and red-eye gravy. For two bowls of Ham Grits, I used a scant cupful of grits to three cups of water. This makes two generous servings or about 4 or 5 side servings.
Put about 1 cupful of cubed ham in a hot skillet. Cook until it starts to get nicely browned.
Next we are going to make a lite Red-eye gravy. I call it lite because I used 1/4 cup of black coffee to 3/4 cup of water. Ordinarily, the coffee to water proportion would be 1:1. Add the liquid to the pan with ham and deglaze. Add in about 1/2 teaspoon honey. Make sure you get all that “goody” stirred up or you will be missing out on a ton of flavor. Let the liquid reduce by about half. Pour the ham and red-eye gravy into the pot with the grits. Mix well.
This made a might fine breakfast!