Ham Steaks With Red Eye Gravy, Sweet Potato Biscuits And Molasses Pecan Butter

Ham Steaks With Red Eye Gravy, Sweet Potato Biscuits And Molasses Pecan Butter


  • For the Ham Steaks

  • 1 stick butter, softened
  • 2 tablespoons molasses
  • 2 tablespoons pecans, toasted and chopped
  • 1/8 teaspoon salt
  • 1 pound fresh ham steak (not cooked), either one large steak or two 1/2-pound steaks
  • 1 cup strong coffee
  • 6 Old-Fashioned Sweet Potato Biscuits
  • For the Sweet Potato Biscuits

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 tablespoons cold butter
  • 1 cup mashed roasted sweet potatoes
  • 1/2 cup ground pecans
  • 1/3 cup half-and-half


  • For the Ham Steaks

    In a bowl combine the butter, molasses, pecans and salt. Mix until thoroughly combined.
  • Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat.
  • To serve, split open the biscuits. Butter the bottom half of each biscuit. Cut the ham into 6 portions. Spoon the gravy over the ham.
  • Top with biscuit top
  • For the Sweet Potato Biscuits

    Preheat the oven to 450 degrees F.
  • Grease a 1/2-sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the half-and-half, a little at a time until soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour.
  • Lightly press the dough out to 1/2-inch thickness. Using a 2-inch biscuit cutter, cut the biscuits into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden brown.