Country Ham with Red Eye Gravy
User Reviews
5
Country Ham with Red Eye Gravy
Description
This recipe begins by marinating thin slices of country ham in milk overnight to mellow the intense saltiness typically found in dry-cured ham. After draining and drying, the ham is cooked briefly in hot oil until the fat renders and the ham reaches proper temperature and texture. This method keeps the ham tender with rendered fat that flavors the gravy.
To make Red Eye Gravy, a mixture of strong black coffee, water, and cornstarch is added to the pan drippings. The pan is heated and stirred to dislodge flavorful browned bits while the gravy thickens slightly. The coffee imparts bitterness that balances the ham’s saltiness and richness. This pan sauce is a signature accompaniment through its robust flavor and thin, pourable texture.
The dish is traditionally served over plain or cheese grits, split biscuits, or on top of the cooked ham. This combination offers a layered texture experience with the soft grit or biscuit, salty ham, and fragrant coffee gravy. Leftovers can be refrigerated up to three days and gently reheated by microwave or stovetop.
Ingredients
- 1 pound country ham thinly sliced, cured
- ½ cup milk
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ cup coffee strong, black
- ¼ cup water
- 1 teaspoon cornstarch
Instructions
- Place the sliced country ham and the milk in a resealable plastic bag and let it sit overnight in the refrigerator.
- Remove the ham and wipe dry with paper towels.
- Heat the oil in a skillet over medium heat.
- Add the ham and cook briefly until the fat is cooked through and the ham has reached a surface temperature of 160 degrees (or follow the package directions for cooking).
- Remove the ham from the skillet and set aside. Keep the skillet over medium-high heat.
- Mix the coffee, water and cornstarch together and pour into the pan.
- Cook while stirring to dislodge all the drippings from the bottom of the pan. Reduce the heat and let the gravy simmer briefly to finish cooking.
- Serve over plain or cheese grits, split biscuits, or over the cooked ham.
Notes
- Select a good quality dry-cured country ham such as Smithfield or genuine Virginia ham with fat around edges for optimal flavor.
- Marinate ham slices overnight in milk to reduce saltiness and tenderize.
- Carefully render the fat by cooking ham over medium heat checking for a cooked surface temperature of 160°F or follow package instructions.
- Leftover ham and gravy store safely in the refrigerator for up to three days and reheat gently to maintain texture.
- Serve traditionally with grits, biscuits, or alongside cooked ham for an authentic Southern meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 309kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 70mg | 23% |
| Sodium | 1347mg | 56% |
| Potassium | 324mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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