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Redeye Gravy and Ham
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Alton DuCharme


  • 6 (1/4-inch) thick slices country ham
  • 2 tbsp (30 ml) butter or margarine, melted
  • 2 tbsp (30 ml) firmly packed brown sugar
  • 1/2 cup (125 ml) strong black coffee
  • Cut gashes in fat to keep ham from curling.
  • Saute ham in butter in heavy (preferably iron) skillet over low heat until lightly browned, turning several times.
  • Remove ham from skillet, and keep warm.
  • Stir sugar into pan drippings, cook over low heat until sugar dissolves, stirring constantly.
  • Add coffee, stirring well, simmer 5 minutes.
  • Serve gravy over ham.
This recipe is from The Southern Living Cookbook. I used it to give proportions. However, we usually make red-eye gravy a little differently. I cut some fat from the ham and melt it in the skillet. Then cook ham as above. I don't use sugar, just use the drippings and add the coffee, stirring to get the cracklings loosened from pan, simmer about 5 minutes until the gravy forms a circle. It really does look like an eye -hence the name!

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