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Fried Grits and Ham

User Rating 1 Star Rating (2 Reviews)


Recipe for fried grits with ham. Grits are layered with good country ham, chilled, then cut and fried.


  • 3 cups water
  • 1/2 teaspoon salt
  • 1 cup grits
  • 8 ounces country ham or other ham, finely chopped
  • 1/2 cup flour
  • 1/2 cup flour
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 6 tablespoons butter


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.
Serves 8.

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User Reviews

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 1 out of 5
Fried Grits and Ham, Member beverlyswetnam

What a disaster this is. Mix your finely chopped ham into your grits, chill at least overnight in a loaf pan or make into patties. If you are using country ham watch your salt addition. There is no reason for the egg and flour dipping unless you want all that mess. Simply slice and fry in a little butter or bacon grease mixed with a little vegetable oil. Your grits will not fall apart like this if they have set long enough to get cold all the way through.

5 out of 5 people found this helpful.

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