Country Ham, Red Eye Gravy, Goat Cheese Grits and Biscuits for 2

By lorik

Pat the ham steak dry before cooking so it will brown well. Before pouring the gravy over the ham in step 3, discard any accumulated juices on the platter, as they will make the sauce too salty.

Ingredients

• For Grits:
• 2 cups whole milk
• 1/2 teaspoon kosher salt
• 1/8 teaspoon nutmeg
• 1/2 cup grits
• 2 oz goat cheese
• 1 teaspoon honey (or to taste)
• Lazy Day Biscuits:
• 1 cup flour, plus 1/2 cup flour, divided
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1 tsp honey
• 4 Tbsp butter
• 3/4 cup buttermilk
• Ham and Red Eye Gravy:
• 1 (1 1/4-pound) bone-in ham steak
• Pepper
• 2 slices bacon
• 2 tablespoons finely chopped onion
• 1 teaspoon all-purpose flour
• 1 1/2 cups chicken broth
• 1 tablespoon maple syrup
• 3 tablespoons unsalted butter, cut into 3 pieces and chilled
• 2 teaspoons instant espresso powder

Details

Servings 2
Adapted from food52cookscountry.com

Preparation

Step 1

For Grits:
Bring milk, salt, and nutmeg just to a boil over medium high low, stirring frequently to prevent scorching.

Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking.

When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.

For Biscuits:
Preheat oven to 425 degrees.

In a medium bowl, mix 1 cup of flour with the baking powder, salt, and honey.

Dice the butter and cut it into the flour mixture using a pastry cutter / two forks / or your hands, working it until the large pieces of butter are incorporated and the mixture feels like cornmeal.

Make a well in the center of the flour and butter mix and pour in the buttermilk. Gently mix together with a fork, just until the dough comes together. If you still have some dry flour, add a little more buttermilk. Your dough should be fairly sticky.

Dump the other 1/2 cup of flour in a shallow bowl.

Divide the dough into 4 equal pieces. Scoop one piece of the dough and drop it in the flour, rolling it gently to cover each side with a bit of flour. Shake off the extra flour and set the biscuit on a baking sheet. Repeat with the last 3 biscuits.

Bake at 425 for 11-13 minutes or until the biscuits are golden.

For Ham and Gravy:
1. Rinse Ham and pat dry with paper towels and season with pepper. Cook bacon in 12-inch skillet over medium heat until crisp, about 5 minutes. Remove bacon from skillet (leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent loosely with aluminum foil.

2. Add onion to now-empty skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup, scraping up any browned bits. Bring to simmer and cook until mixture is reduced to ¾ cup and slightly thickened, 5 to 7 minutes.

3. Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any juices on ham platter. Carve ham steak into 4 equal portions. Pour red-eye gravy over ham. Serve.