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PREPARATION:Bring the water and half of the salt to a boil and stir in the grits.
Cover and return to a boil. Lower the heat and simmer for about 10
minutes, until thickened. Pour half the grits into a buttered loaf pan. Sprinkle with the finely chopped ham then cover with the remaining grits. Cover and refrigerate for several hours, or overnight. Mix the flour with the pepper and remaining salt. Lightly beat the eggs. Slice the cold grits and ham into 8 to 12 slices. Dip each slice into flour mixture, then dip in the eggs, and back into the flour mixture. Heat oil and butter in a large skillet; when hot, cook the grits slices, a few at a time, browning well on each side. Add more oil and butter to the pan as necessary.
Drain on paper towels and serve hot.
Dot's Cheese Grits
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