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Georgia Country Ham and Redeye Gravy


"As a child, I remember my grandparents having a smokehouse. In the dead of winter, when it was well below freezing, a hog would be slaughtered and no part of it wasted. The fresh hams were then covered in a dry salt mixture, wrapped, and hung up for several months to cure. To cook, they were sliced and pan fried, sometimes with a tiny bit of lard, in a hot, black iron skillet. Hot, usually breakfast, coffee was poured into the skillet to deglaze it, making red eye gravy. Redeye Gravy gets its name from the appearance of the gravy after the coffee sinks to the bottom. Serve over biscuits or grits."
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16 m servings 238 cals
Original recipe yields 1 servings (1 slice ham)

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  1. Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.


  • Cook's Note:
  • Oil or1 tablespoon lard can be substituted for the butter.

Nutrition Facts

Per Serving: 238 calories; 24.2 g fat; 0 g carbohydrates; 5.8 g protein; 74 mg cholesterol; 520 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I am not familiar with redeye gravy so I have nothing to compare this recipe to. It did have a reddish tint to it when you dumped in the coffee but I think it was mostly from the bits that came ...