Redeye Gravy and Ham

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Redeye Gravy and Ham

Recipe Information
Source: Alton DuCharme Serves/Makes:6 Ingredients 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 Preparation 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. Comments 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!

Recipe Information

Source:: Alton DuCharme

Serves/Makes:6

Ingredients

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

Preparation

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.

Comments

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!