A salty slice of country ham paired with rich, coffee-infused red-eye gravy—comfort food that’s both bold and nostalgic.
Servings: 4
When it comes to classic Southern breakfasts, nothing says “home” quite like Country Ham with Red Eye Gravy. This dish, steeped in tradition, is simple yet packs a powerful flavor punch. Whether served with warm biscuits or creamy grits, this easy gravy recipe is a must-try for anyone craving a taste of authentic Southern cooking. Perfect for beginners and pros alike, this Gravy Homemade recipe will have you channeling your inner Southern chef. Let’s dive into the charm of red gravy that’s as bold as your morning coffee!
Ingredients
For the Country Ham:
- 4 thick slices of country ham (bone-in preferred)
- 2 tablespoons unsalted butter
For the Red-Eye Gravy:
- 1/4 cup pan drippings (from the ham)
- 1/2 cup brewed coffee (strong, black coffee works best)
- 1/4 cup water
- 1/2 teaspoon sugar (optional, for balancing flavor)
Supplies Needed
- Large cast-iron skillet
- Measuring cups
- Whisk or wooden spoon
- Serving platter
Instructions
Country Ham:
- Heat a large cast-iron skillet over medium heat.
- Add the butter and let it melt, coating the skillet evenly.
- Place the ham slices in the skillet and cook for 3-4 minutes on each side, or until the edges are golden and caramelized. Remove the ham and set aside on a serving platter. Reserve the pan drippings for the red-eye gravy.
Red-Eye Gravy:
- With the skillet still hot and containing the pan drippings, add the coffee and water.
- Stir, scraping up any browned bits from the bottom of the skillet to build flavor.
- Simmer the mixture for 2-3 minutes, allowing the liquid to reduce slightly.
- Taste the gravy and, if desired, stir in a pinch of sugar to balance the bitterness of the coffee.
- Pour the gravy over the ham or serve it on the side as a dipping sauce.
Storage Tips
Store leftover ham and gravy separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the ham in a skillet over low heat and gently reheat the gravy on the stovetop, adding a splash of water if it has thickened too much.
Recipe Tips & Tricks
- Choosing the Ham: For authentic flavor, use salt-cured country ham. Avoid using deli-style ham, as it won’t have the same richness or texture.
- Balancing the Gravy: Red-Eye Gravy has a bold, slightly bitter flavor due to the coffee. If this isn’t your preference, add a splash of cream or sugar for a milder taste.
- Pairing Ideas: Serve with ham biscuits, grits, or even over mashed potatoes for a hearty Southern meal.
- Extra Drippings Tip: If your ham doesn’t produce enough drippings, add a tablespoon of butter or bacon grease to the skillet before starting the gravy.
Variations
- Vegetarian Red Gravy: Skip the ham and use butter or olive oil as the base. Pair the gravy with biscuits or roasted vegetables for a vegetarian twist.
- Sauce Au Poivre Inspiration: For a French-inspired variation, add a splash of heavy cream and freshly cracked black pepper to the gravy for a Sauce Au Poivre vibe.
- Sweet and Savory: Add a teaspoon of maple syrup to the gravy for a slightly sweet undertone that pairs beautifully with the salty ham.
- Spicy Kick: Stir in a pinch of cayenne or red pepper flakes to give the gravy a bit of heat.
FAQ
Q: What is Red-Eye Gravy?
A: Red-Eye Gravy is a traditional Southern sauce made from coffee and pan drippings, often served with country ham and biscuits. Its name comes from the reddish hue that forms when the coffee and fat mix.
Q: Can I use instant coffee?
A: Yes, you can dissolve a teaspoon of instant coffee in hot water if you don’t have brewed coffee on hand. However, strong brewed coffee provides the best flavor.
Q: What pairs well with this dish?
A: Ham biscuits, grits, fried eggs, or hash browns make excellent companions for Country Ham with Red Eye Gravy.
Q: Can I make this gravy ahead of time?
A: Red-Eye Gravy is best served fresh, but it can be made ahead and stored in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of coffee or water if needed.
Q: What’s the origin of Red-Eye Gravy?
A: This iconic Southern dish is said to have originated with farmhands using coffee to deglaze the pan after cooking ham, making the most of simple ingredients.
Country Ham and Red-Eye Gravy
Ingredients
For the Country Ham:
- 4 thick slices of country ham bone-in preferred
- 2 tablespoons unsalted butter
For the Red-Eye Gravy:
- 1/4 cup pan drippings from the ham
- 1/2 cup brewed coffee strong, black coffee works best
- 1/4 cup water
- 1/2 teaspoon sugar optional, for balancing flavor
Instructions
Country Ham:
- Heat a large cast-iron skillet over medium heat.
- Add the butter and let it melt, coating the skillet evenly.
- Place the ham slices in the skillet and cook for 3-4 minutes on each side, or until the edges are golden and caramelized. Remove the ham and set aside on a serving platter. Reserve the pan drippings for the red-eye gravy.
Red-Eye Gravy:
- With the skillet still hot and containing the pan drippings, add the coffee and water.
- Stir, scraping up any browned bits from the bottom of the skillet to build flavor.
- Simmer the mixture for 2-3 minutes, allowing the liquid to reduce slightly.
- Taste the gravy and, if desired, stir in a pinch of sugar to balance the bitterness of the coffee.
- Pour the gravy over the ham or serve it on the side as a dipping sauce.