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Kentucky Country Ham and Red-Eye Gravy

Source of Recipe

From "My Southern Food" by Devon O'Day


Recipe Introduction

"One of the best things about country ham is the salty, smoky taste that just goes great on a biscuit. This recipe is said to have come about when workmen or hunters around a campfire cooked their salt-meat for breakfast. They just poured their extra coffee in the drippings to make gravy. The water in the coffee made little 'red eyes' in the fat left in the skillet - and oh, what wonderful gravy!"

List of Ingredients

â—¦ 8 serving portions country ham, sliced about ¼-inch thick
â—¦ 2 Tbsp vegetable oil
â—¦ 2 tsp sugar (brown sugar will work, too), divided
â—¦ 1 cup strong black coffee (can be left over from the day before)
â—¦ ½ cup water


Recipe

Cut the ham into serving slices while heating the oil in a skillet on medium-high. Add the ham to the hot skillet and cook for about 8 minutes on each side.

Before you turn the ham, sprinkle with half the sugar. Sprinkle the other side with sugar once cooked.

Pour in the coffee and water, and stir to make gravy around the meat. Reduce the heat; cover, and allow to slow simmer for 5 to 10 minutes.


Makes 8 servings



"One thing to remember:
Never take country ham biscuits on a walk in the woods for a snack - unless you are ready to carry three gallons of water. My dad made that mistake when he was a young man heading out to his deer stand for a hunt. An hour later, he was so thirsty that he was looking for puddles that were clear enough to drink from."