Country Ham with Red Eye Gravy
Red eye gravy is a simple Southern gravy made from pan drippings and black coffee. Serve alongside a slice of country ham and homemade buttermilk biscuits.
Servings 2 people
Heat one tablespoon of cooking oil in a large skillet over medium heat.
If needed, cut the ham down into smaller pieces so that it will fit into the skillet. Do not trim off the fat around the edge. Using a knife or kitchen shears, cut small slits around the edge of the ham to prevent the ham from curling.
Pan fry the ham slices in the hot oil about two minutes per side until the ham turns light pink and is slightly browned. Remove the ham from the skillet and set aside. Do not strain the grease.
Strain all but two tablespoons of the remaining grease from the pan. If you don’t have enough grease to make up two tablespoons, add a little cooking oil or bacon grease to the skillet.
Pour in the black coffee. While the coffee bubbles and steams, scrape up any bits that have stuck to the bottom of the pan.
Add the water. Bring the mixture to a boil and allow it to reduce down for about five minutes.
Season the gravy with salt and black pepper to taste.
Serving: 4ounces | Calories: 48kcal | Protein: 2.4g | Fat: 5.2g | Saturated Fat: 1.9g | Monounsaturated Fat: 2.5g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 68mg | Calcium: 4mg