Paula Deen's recipe for country ham and red-eye gravy involves frying country ham steaks, making a gravy with the drippings, and serving with grits. The recipe takes less than an hour to complete and yields 4 to 6 servings.
Trim excess fat from a 3-pound store-bought sliced country ham. Add the fat to a skillet, and cook over medium-high heat until the fat renders. Add ham steaks to the pan and fry until they become golden brown on each side. Set the fried ham aside and keep warm. Add 1/2 cup of coffee and 1/4 cup of water to the pan and stir while scraping up the browned bits from the bottom of the pan. Stir in 2 tablespoons of butter and 1 beef bouillon cube until fully incorporated.
To make the grits, bring 2 cups of water, 1 1/4 cups of milk and 1 teaspoon of salt to a boil in a small pot. Slowly stir 1 cup of quick-cooking grits into the boiling mixture, and continue stirring until mixed well. Bring the pot back to a boil, cover, and lower the temperature. Cook for about 30 minutes, stirring occasionally and adding more water as necessary. Stir in 1/4 cup of butter.
To serve, scoop a serving of grits onto a plate, lay a warm ham steak on top of the grits and cover with gravy.