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Country Ham and Red-Eye Gravy

Country ham and red-eye gravy is a traditional part of a Southern breakfast, often served with biscuits and grits. This red-eye gravy served with ham has been a favorite breakfast food for over a hundred years.

Preparation time: 5 minutes

Cooking time: 10 minutes

Yield: 2 to 3 servings

1/2 tablespoon bacon drippings

3 slices country ham

Pinch or two of sugar

1/3 cup brewed black coffee

1/2 cup water

Hot biscuits or grits, for serving

Heat the bacon drippings in a 12-inch cast-iron skillet over medium heat.
2.

Add the ham slices and fry until brown, about 3 to 4 minutes on each side.
3.

Remove to a platter and keep warm in a low-temperature oven.
4.

Add the sugar and coffee to skillet to deglaze.

Stir and scrape any brown bits from the skillet.
5.

Increase the heat to medium-high.
6.

Add the water.
7.

Bring the mixture to a boil and cook for about 3 to 5 minutes to reduce.
8.

Place servings of hot biscuits or grits on three plates.
9.

Ladle the gravy over the biscuits or grits.
10.

Place a slice of ham on each plate.

Per serving (without biscuits or grits): Calories 396 (From fat 168); Fat 19g (Saturated 6g); Cholesterol 63mg; Sodium 2,671mg; Carbohydrate 27g (Dietary fiber 1g); Protein 28g.
Cooking & Recipes Glossary
cast iron

Iron that’s been melted and formed in pan-shaped molds (or casts).
Cooking & Recipes Glossary
cholesterol

A waxy substance the body produces naturally. It collects on the walls of arteries, making it difficult for blood to flow.
Cooking & Recipes Glossary
deglaze

To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan. These browned bits are then scraped up, and the liquid reduced and seasoned to create a pan sauce.
Cooking & Recipes Glossary
ladle

A long, one-piece, stainless steel tool that has a kind of cup on the end that allows you to transfer or skim liquids easily; as a verb, to use a ladle.
Cooking & Recipes Glossary
reduce

The technique of rapidly boiling a liquid mixture, such as wine, stock, or sauce, to decrease its original volume so that it thickens and concentrates in flavor.
Cooking & Recipes Glossary
tablespoon

A spoon used as a measuring unit in cooking; equal to about half a fluid ounce or three teaspoons.