Southern US · Dinner
Country ham with red-eye gravy
Salt-cured country ham browned in cast iron with a thin, intense pan gravy of strong coffee, water, ham drippings, and a touch of brown sugar.
Equipment
- Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Ingredients
1× recipe · Makes 6 servings
- 1 1/2 pounds sliced country ham, about 1/4 inch thick
- 1 tablespoon unsalted butter, only if the pan is dry
- 1 cup hot strong black coffee
- 1/2 cup hot water
- 1 teaspoon light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 6 hot split biscuits, for serving
Instructions
Read the ham label before cooking. If it is especially salty, soak the slices in cool water for 30 minutes, then drain and pat completely dry; otherwise simply pat dry.
Heat a over medium. Fry ham in batches until browned, about 2 minutes per side, adding only enough butter to film the pan if the slices render no fat. If the ham is sold uncooked, take it to 145°F and rest 3 minutes; if fully cooked, heat it through. Transfer to a warm platter.
Pour off and reserve the drippings. Add coffee and water to the hot skillet and scrape up every browned bit. Stir in brown sugar and pepper and simmer 3 to 5 minutes until the raw coffee edge softens; the gravy should remain thin.
Remove from heat and stir the reserved drippings back into the gravy. Taste before adding any salt—the ham usually supplies enough. Serve the ham with hot biscuits and pass the red-eye gravy for spooning and dipping.
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