Ham with Red-Eye Gravy

This is a favorite Southern dish. My mother would usually serve it with plain grits. We would use home-cured ham, but now I chose ham steaks.

• 1½ pound ham steak
• 2 cups water

1. About 30 minutes before serving, in a large skillet over medium-high heat, brown the ham steak, cut about ½ inch thick; turn and cook until browned and heated through.
2. Remove ham to platter.
3. Add water to pan drippings.
4. Over medium heat, with spoon, stir drippings to loosen from bottom of pan; heat to boiling and boil 5 minutes, stirring occasionally.
5. Serve gravy over ham and grits.