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LOCATION: Recipes >> Pork >> Fried country ham with red eye gravy is a staple in the deep south.

Print this Recipe    Fried country ham with red eye gravy is a staple in the deep south.

Ideally, to reduce the saltiness of the ham, it is soaked for
several hours or overnight in either water or milk (I prefer milk).
Rinsed well and patted dry, most of the border of fat surrounding
the slices should be trimmed and reserved. When ready to prepare,
render the reserved fat and remove and reserve the crisp pieces.

Fry ham slices until they color and are browned. Remove to a warm
platter. Without removing the fat from the pan, deglaze the pan
with black coffee, water, or a mixture of the two. Cook to reduce
slightly and, if desired, add back the crisp rendered pieces.
Serve over and along with the ham, which is usually accompanied by
grits. The gravy is excellent over the grits as well. It's called
red eye gravy because the droplets of ham fat in the gravy are
reddish brown and usually form small circular droplets.


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16 of 23 people found the following review helpful:
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dbpond, January 21, 2004 - 03:14 PM
Reviewer: Donna Bennett from SO.Dak.
Growing up in Mo. and Ok. we had red-eye gravy over rice with small peices of ham and hot biscuits this was a treat for us as money was tight and meat was hard to come by. I had forgot how good it was. and finding this receipe was great now I can let my Grand kids in on the small pleasures of life this tasted just like my grandmothers and my moms Thank you

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