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LOCATION: Recipes >> Pork >> Ham Redeye Gravy 03

Print this Recipe    Ham Redeye Gravy 03

Southern Style Baked Ham with Red-Eye Gravy

one butt-end ham
flour
several cups of coffee

Bake the ham according to the directions on the package in a large
roasting pan. (This is just the ham, no foreign objects stuck to
it with toothpicks :-) Remove the ham to a serving plate and pour
the drippings into a large heavy skillet. Pour 1 cup coffee into
the roasting pan and set aside. Over medium-high heat, slowly stir
flour into the drippings until you have a thick paste. Start adding
coffee and beat with a whip until smooth after each addition. Use
the coffee in the roasting pan as well, (you can scrape with a
wooden spoon to get all the browned drippings). When the gravy is
the desired texture, carefully taste it (don't burn your tongue!)
If it is really salty, you may want to dilute it with a thin water
flour mixture and cook some more. Pour into a gravy boat and serve.

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