Rating: 4.5 stars 4.3
3 Ratings
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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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Recipe Summary

prep:
5 mins
cook:
11 mins
total:
16 mins
Servings:
1
Yield:
1 slice ham
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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Cook's Note:

Oil or1 tablespoon lard can be substituted for the butter.

Nutrition Facts

238 calories; protein 5.8g; fat 24.2g; cholesterol 73.7mg; sodium 520.1mg. Full Nutrition
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