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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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