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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Serving Size: 0
  • 3 lb Hatfield uncured Ham sliced into steaks
  • 2 Tbsp bacon drippings
  • ½ cup coffee
  • ¼ cup water
  • 2 Tbsp butter
  • 1 beef bouillon cube

Guest Chef:

John De Pinto, Joe Jacques and Ben Vozzo


Heat a skillet over medium-high heat. Add the bacon drippings. When the bacon drippings are hot, add the ham steaks and pan-fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To

the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on Grits.


In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.