Ham ‘n’ Grits with Redeye Gravy

Ingredients

• 2 tablespoons ghee or unsalted butter, plus extra for serving
• 2 (½-inch-thick) ham steaks (about 1½ pounds total), cut into ½-inch cubes
• ¼ cup diced onions
• ½ cup brewed decaf coffee, or 1 shot decaf espresso diluted with ¼ cup water
• 1 batch Keto Grits, for serving
• Sliced green onions, for garnish

1. Melt the ghee in a large cast-iron skillet over medium-high heat. Place the ham and onions in the pan and cook, stirring often, for 6 minutes or until the cubes of ham are brown and crispy. Remove the ham to a warm serving plate.
2. Pour the coffee into the skillet with the onions and, using a whisk, scrape up any browned bits from the bottom of the skillet. Cook for 10 minutes or until the gravy has reduced a bit and thickened.
3. Place the keto grits on a serving platter. Top them with the ham and gravy and garnish with green onions. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.