Cut the fat from edges of ham slices. Add fat to a medium cast iron skillet. Cook over medium heat until fat renders.
Score edges of ham slices. Add ham slices to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham slices from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.
Bring water to a boil in a deep, heavy-bottomed saucepan. Add grits, salt, and pepper. Return to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, until thickened, 20 to 30 minutes.
Yield: 4 servings
Preheat oven to 425 degrees F. Line two baking sheets with Silpats or parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Using a pastry cutter, 2 knives, or your fingertips, blend in the 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in the buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth. Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter.
Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with the melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool.
Yield: about 3 dozen biscuits
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