Redeye Gravy with Country Ham
Pan drippings from fried country ham deglazed with black coffee into a dark, savory gravy served over grits or biscuits.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17
- carbs
- 4
- protein
- 20
- calories
- 260
Instructions
- 1
Cook the country ham slices in a dry cast-iron skillet over medium heat. Fry until browned, about 3 minutes per side.
- 2
Take the ham out of the skillet and keep it warm.
- 3
Pour the coffee and water into the hot skillet. Scrape up the browned bits stuck to the bottom.
- 4
Simmer for 3–4 minutes until the liquid cooks down slightly.
- 5
Stir in the brown sugar if you are using it.
- 6
Put the ham back into the skillet briefly to warm it through.
- 7
Serve the ham with the gravy spooned over grits (creamy boiled ground corn porridge).
Chef's tips
Use strong black coffee to give the gravy its classic reddish-brown color. Do not wash the skillet, because the stuck browned bits give the gravy its rich flavor.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently in a skillet, adding a splash of coffee if it has thickened too much.
Common mistakes to avoid
- •Using weak coffee, which makes the gravy taste bland.
- •Cooking the ham too long before adding liquid, which burns the pan drippings.
Serving suggestions
Cooked Redeye Gravy with Country Ham?
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