Entree: United States – North Carolina – Country Ham with Red-Eye Gravy

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr

Ingredients

- 4 country ham steaks, bone-in, approx. 8 oz (225 g) each
- 1 cup (240 ml) strong brewed black coffee, hot
- 2 tbsp (30 ml) ham drippings reserved in skillet (from cooking ham) or unsalted butter if needed
- Pinch of granulated sugar (optional)
- Freshly ground black pepper, to taste

Grits:
- 1 1/2 cups (255 g) stone-ground grits (or regular grits)
- 4 cups (960 ml) water
- 2 cups (480 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1 cup (115 g) sharp cheddar cheese, shredded
- 1 tsp (6 g) kosher salt, or to taste
- Freshly ground black pepper, to taste

Braised Collard Greens:
- 1 lb (450 g) collard greens, stems removed and leaves chopped
- 4 slices bacon, chopped, approx. 4 oz (115 g) total
- 1 small yellow onion, diced, about 1 cup (150 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2 g) granulated sugar (optional)
- 1/4 tsp (1 g) red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
Salt-cured country ham pan-seared and served with traditional North Carolina red-eye gravy made from ham drippings and strong black coffee, accompanied by creamy cheddar grits and braised collard greens for a complete Southern main course.

Regional Notes:
This North Carolina version uses heavily salt-cured country ham and a thin coffee-based "red-eye" gravy made by deglazing ham drippings with strong brewed coffee — a hallmark of the state's rural breakfasts and heritage. Serving with creamy grits and braised collards rounds it into a Southern main-course plate rather than just a breakfast item.

1. Start the grits: in a medium saucepan bring 4 cups (960 ml) water and 2 cups (480 ml) milk to a gentle boil. Slowly whisk in 1 1/2 cups (255 g) grits. Reduce heat to low, cover partially, and simmer, stirring often, until thick and tender — about 20–30 minutes for stone-ground (5–7 minutes for quick grits). Stir in 2 tbsp (28 g) butter, 1 cup (115 g) shredded cheddar, 1 tsp (6 g) salt, and pepper to taste. Keep warm on very low heat, stirring occasionally.
2. Prepare the collards: while grits cook, heat a large heavy skillet over medium heat. Add chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving rendered fat in the skillet (reserve about 1 tbsp/15 ml fat for later if desired).
3. In the same skillet with bacon fat, add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add chopped collards, 1/2 cup (120 ml) chicken stock or water, 1 tbsp (15 ml) apple cider vinegar, 1/2 tsp (2 g) sugar, and red pepper flakes if using. Stir, cover partially, and simmer until collards are tender, 15–20 minutes. Stir in cooked bacon, adjust salt and pepper, and keep warm.
4. Cook the ham: wipe out a second large skillet (or use the clean area of the first skillet) and heat over medium-high. Add the 4 country ham steaks (no additional salt needed because ham is salty). Sear until browned and heated through, about 3–4 minutes per side depending on thickness. Transfer ham to a warm plate and tent with foil to rest. Leave the pan juices and browned bits in the skillet; reserve 2 tbsp (30 ml) drippings if extra fat was rendered.
5. Make the red-eye gravy: with skillet over medium heat, carefully pour in 1 cup (240 ml) hot strong brewed coffee to deglaze, scraping browned bits from the pan. If the pan looks too concentrated, add up to 1/4 cup (60 ml) water. Bring to a gentle simmer and reduce 2–3 minutes until the gravy is glossy and slightly thickened (it will remain fairly thin). Taste and add a small pinch of sugar if you prefer to balance bitterness, and finish with freshly ground black pepper. Keep warm.
6. Warm the ham in the gravy briefly (optional): return ham to the skillet for 30–60 seconds per side to heat through and absorb a little gravy flavor, then transfer to serving plates.
7. Plate and serve: spoon a generous portion of cheddar grits onto each plate, place a country ham steak atop or beside the grits, and ladle red-eye gravy over the ham. Add a mound of braised collards to the side. Serve immediately with extra coffee if desired.