Country Ham with Red Eye Gravy

Ingredients
2 slices uncooked country ham
½ cup strong hot coffee
Cooked grits or biscuits

Cook the ham in a heavy skillet, preferably cast iron, for a few minutes per side until lightly browned. Remove ham from skillet, set aside and keep warm. Pour the hot coffee into the skillet with the ham drippings and cook while stirring and scraping up any crusty bits, until mixture is reduced by half. Serve the ham over hot grits or biscuits and spoon the gravy on top.

Okra Skillet with Country Ham

Ingredients
¼ cup diced country ham
½ cup chopped onion
1 clove garlic, minced
2 cups sliced okra
3 large tomatoes, chopped
1 cup corn kernels
Hot sauce or ground black pepper

Cook the country ham, onion and garlic in a large skillet, stirring frequently, until the ham is lightly browned and onion is translucent. Stir in the okra and cook over medium-high heat, stirring constantly, for 3 minutes. Stir in the tomatoes and corn, cover and simmer until corn is tender, usually no more than 15 minutes. Season with hot sauce or pepper to taste. Serve as a side dish or over cooked rice.

Individual Ham & Egg Casseroles

Ingredients (per person)
1 or 2 eggs, as desired
Ground pepper or other seasoning, opt.
Cooked country ham cut into strips, approx. 2 Tbs
1 Tbs shredded or grated cheese
Coarse bread crumbs

Preheat oven to 350°F. For each serving, carefully break 1 or 2 eggs into a greased ramekin or individual casserole dish. Season with a dash of pepper or other seasoning as desired. Sprinkle cheese over egg, then sprinkle with bread crumbs to cover the cheese. Place the ramekins or casseroles in the oven and bake at 350°F for 15 to 20 minutes or until eggs are done.

Old-Fashioned Baked Beans

Ingredients
1½ lbs dry navy beans
1/3 cup diced country ham
½ cup chopped onion
½ cup packed dark brown sugar
½ cup maple syrup
1 tsp dry mustard
¼ tsp ground black pepper

Pick through and rinse the beans, then place in a large pot with 3 qts. water and soak overnight. Drain & rinse the soaked beans, add 3 qts. fresh water and bring to a boil. Simmer until tender, about 45 minutes. Drain but set aside 3 cups of the liquid. Preheat oven to 300°F. Combine beans, 1½ cup of reserved liquid and remaining ingredients in a large (3-qt) casserole dish. Cover and bake until beans are tender (approx. 4 hrs), stirring occasionally and adding more of the reserved liquid if beans start getting too dry.