Red-Eye Gravy
A sharp, thin pan sauce made from country ham drippings and strong black coffee, a Southern tradition ladled over ham and grits for a deeply savory breakfast or supper.
Ingredients
- 8 oz country ham slices
- 1/2 cup strong brewed black coffee
- 1/2 cup water
- 1 tbsp unsalted butter
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Heat a cast iron skillet over medium-high heat. Add 8 oz country ham slices and cook for 2 to 3 minutes per side until browned and the fat has rendered. Transfer the ham to a plate and keep warm.
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2
With the skillet still over medium-high heat, pour in 1/2 cup strong brewed black coffee and 1/2 cup water. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
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3
Let the liquid simmer vigorously for 4 to 5 minutes until it reduces slightly and the raw coffee aroma cooks off.
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4
Remove from heat and swirl in 1 tbsp unsalted butter to give the gravy a little richness. Season with 1/4 tsp freshly ground black pepper.
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5
Taste and adjust seasoning. Pour the gravy directly over the country ham slices and serve alongside grits or biscuits.