Country Ham Steak With Redeye Gravy and GritsCountry Ham Steak With Redeye Gravy and Grits

Country Ham Steak With Redeye Gravy and Grits

By: Nicholas - North Canton, OH - 2016 Recipe Contest

"This is just one of my favorite dishes. I have always loved making redeye gravy, and with the Wisconsin Harvest Blend coffee for a unique flavor, this dish is extra special to me. It is a comfort food type of dish."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Featured ingredient: Wisconsin Harvest Blend Coffee 8 oz. Ground

  • 1 (3 pound) ham sliced and store bought
  • 2 tablespoons fat from frying ham
  • 1/2 cup Wisconsin Harvest Blend coffee
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 beef bouillon cube
  • 3/4 cup grits (follow recipe)
For grits:
  • 1/2 cup water
  • 2/3 cup milk
  • 2 tablespoons butter
  • 1/2 cup grits
  • salt and pepper to taste


  1. Take 3 ham slices and sear them on both sides and heat to 165 degrees, remove from pan and add 2 tablespoons ham fat and 3 tablespoons flour to make a roux
  2. Wisk the roux for about 3 minutes, add the coffee, beef bouillon cube, water and allow to simmer on medium/low heat until sauce thickens stirring occasionally
  3. Get a small saucepan and add the water and milk and bring to a boil
  4. Reduce heat to medium/low add the grits and salt and pepper and taste to see if more salt and pepper should be added
  5. Stir occasionally for 30 minutes or so and add more water if needed, grits are done when they have the consistency of smooth cream of wheat
  6. Stir in the butter when grits are done and salt and pepper for desired taste, then serve the ham steaks over grits with a ladle of the redeye gravy on top