Country Ham with Red-Eye Gravy
Salt-cured country ham slices pan-fried until the edges crisp, then deglazed with black coffee to make a thin, savory red-eye gravy. A breakfast staple that pairs well with biscuits and grits.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 15
- carbs
- 3
- protein
- 22
- calories
- 250
Instructions
- 1
Heat a dry cast-iron skillet over medium heat. Add the ham slices to the hot skillet.
- 2
Fry the ham for 2 to 3 minutes per side until the edges crisp and heat through. Move the ham to a plate.
- 3
Pour brewed coffee and water into the hot skillet. Scrape up the browned bits stuck to the bottom.
- 4
Simmer for 2 to 3 minutes until slightly reduced. Stir in the brown sugar if using.
- 5
Put the ham back into the skillet briefly to coat it, or pour the gravy over the ham on the plate.
- 6
Serve hot with warm biscuits or grits (a creamy ground corn porridge).
Chef's tips
Use strong brewed black coffee instead of instant for the deepest flavor, and scrape up every browned bit from the pan.
Storage
Refrigerate leftover ham and gravy separately up to 3 days.
Reheating
Reheat ham slices in a dry skillet; warm gravy gently on the stovetop.
Common mistakes to avoid
- •Using pre-ground instant coffee, which gives the gravy a flatter flavor.
- •Cooking the ham slices too long until they turn dry and tough.
Serving suggestions
Cooked Country Ham with Red-Eye Gravy?
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