Country Hamwith Red‑Eye Gravy, Grits, Biscuits, and Fried Egg

Slice the country ham into thin pieces.

Arrange sliced prosciutto on a plate (optional garnish).

Heat a cast‑iron skillet over medium‑high heat and add the ham slices, frying until browned.

Deglaze the skillet with hot coffee, stirring to create a quick red‑eye gravy.

In a separate pot, cook corn grits with stock and cream, stirring until thickened.

Finish the grits by stirring in butter, shredded cheese, and a dash of hot sauce.

Warm the pre‑baked buttermilk biscuits.

Fry an egg to your liking.

Plate the biscuits, spoon the cheesy grits over them, top with the ham and red‑eye gravy, add the prosciutto garnish, and finish with the fried egg.