Red eye gravy is a classic southern recipe of strong black coffee simmered in the pan juices of cured country ham, salty and delicious, great with ham, biscuits and grits!
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Ingredients
FOR THE COUNTRY HAM
1 tablespoon butter
Country Ham Slices 12 ounces or more as desired
FOR THE RED EYE GRAVY
1/2 cup black coffee
1/4 cup water
1 tablespoon butter or more as desired – you can also use bacon grease.
1 teaspoon honey optional, for a touch of sweetness – you can also use sugar, brown sugar or molasses.
Salt and cracked black pepper to taste
INSTRUCTIONS
Melt 1 tablespoon butter in a large pan and add the country ham slices. Heat a few minutes to warm them through, flipping once. Remove and add to a serving platter.
To the hot pan, add the black coffee, water and extra butter. Bring to a boil and scrape the bottom of the pan to remove any flavorful bits.
Reduce the heat and simmer 8-10 minutes, to thicken and reduce the red eye gravy by half or more. Stir in honey and cracked black pepper to taste.
Serve over the ham. I like to serve country ham with red eye gravy with creamy grits and/or buttermilk biscuits.
NOTES
Country ham is quite salty, so keep that in mind when seasoning your red eye gravy.Serves 4.
