May 9, 2007

Fried Country Ham with Redeye Gravy

Credit: Quentin Bacon

SERVES 1 – 2

Redeye gravy, a simple but essential component of the full-on Southern ham breakfast, gets its name not from one's ocular condition in the morning, but from the oily "red eye" that forms in the pan as you stir black coffee into the drippings.

1 1⁄4"-thick slice of country ham
1⁄2 cup boiling coffee

1. Fry ham in a large skillet (preferably cast-iron) over medium heat, turning once, until browned on both sides, about 10 minutes. Transfer ham to a warm plate.

2. Add coffee to skillet and stir with a wooden spoon, scraping up any brown bits on bottom of pan. Pour gravy over ham. Serve with fried eggs, grits, and biscuits, if you like.

This article was first published in Saveur in Issue #29

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Ratings & Reviews (3)

by sherrill7 on 2008-10-25

how different folklore can be from region to region. i grew up in north carolina (born in 1936) and every morning at my grandmother's farm, country ham, redeye gravy and grits were preparerd. once the grits were spooned onto each plate, a depression was made in the center and a spoonful of the gravy was poured in, thereby creating a "red eye" in the middle of the grits. that's how it was then!!

by sherrill7 on 2008-10-25

by hollowayoutthere on 2009-03-16

As an east Tennessee native who goes through a couple of country hams a year, I have one suggestion. Because the fat cooks slower than the meat.....As a first step, trim the fat off of ham slices and fry separately to render fat goodness. Then add ham and fry slowly to render the goodies. Now make the redeye which is noticeably richer.
Enjoy

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