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LOCATION: Recipes >> Pork >> Ham Redeye Gravy 01

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Country ham with red eye gravy

To reduce the saltiness of the ham, soak for several hours or
overnight in either water or milk. Rinse well and patt 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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