The following menu is one that perhaps only true Southerners in the U.S. will appreciate. Country-cured ham is not something that I indulge in often, and indeed it was a special treat in our household while I was growing up. If you can find it in your area, be forewarned that it is quite salty and it helps to soak the thinly cut slices in water for an hour or so before cooking. It’s traditional to serve this with grits and red-eye gravy. Red-eye gravy is simply nothing more than deglazing the pan in which the ham was cooked with some strong coffee and bringing it to a boil. This is NOT your traditional “pan gravy” thickened with flour or cornstarch. It’s meant to be almost like an “au jus,” and helps counterbalance the saltiness of the ham. I also discourage you from seasoning the rest of the components of the menu with too much salt. Even after the soaking period, the ham slice will provide what you need from a taste perspective.

Pan-fried slices of country-cured ham with red-eye gravy
Southern stone-ground organic grits from Bob’s Red Mill
Pole beans braised with diced onion
Cheddar cheese biscuits

Peach ice cream with blackberries