Ham ’n’ Grits with Redeye Gravy

prep time: 8 minutes (not including time to make grits) cook time: 20
minutes yield: 2 servings

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 (here), 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