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Country Ham with Red-Eye Gravy

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Fried country ham with red-eye gravy is as beloved by Southerners for breakfast or supper as the fried eggs, grits, and biscuits that are usually served with it. If the ham is properly cured, well aged, and has sufficient fat around the slices, the gravy can be made with only water to deglaze the browned bits in the skillet, otherwise brewed coffee is needed to produce a rich flavor and sturdy texture. If the ham does not have enough fat to render, fry it in a little butter or bacon grease. As for presoaking the ham slices in water to leach out some of the salt, just remember that this dubious process also leaches out lots of authentic Southern flavor. Be warned that overcooking the ham virtually promises toughness."

List of Ingredients

• 4 slices cured country ham, about ¼-inch thick
• 1 tsp sugar
• ½ cup brewed coffee


Recipe

Trim the fat from the edges of the ham, place the fat in a large cast-iron skillet, and fry over moderate heat till fully rendered. Discard the browned pieces of fat, add the ham slices to the skillet, fry till nicely browned, 4 to 5 minutes on each side, and transfer to a heated serving platter.

Pour off all but about 1 tablespoon of fat from the skillet, add the sugar, and stir till the sugar begins to caramelize, about 30 seconds. Add the coffee and stir steadily for about 1 minute, scraping up the browned bits on the bottom of the skillet.

Pour the hot gravy over the ham slices and serve immediately.

Makes 4 servings.