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Ham Recipe and Red Eye Gravy ...Controversial Subjects and Recipes
A Favorite Restaurant Recipe
Let me begin this page featuring a ham recipe with red eye gravy by telling you I do not call my
recipe "Country Ham and Red Eye Gravy" for a good reason.
For this restaurant recipe I don't use a true Country Ham. I use a good quality ham, however. My
Red Eye Gravy recipe is as close to the real thing as you can get without using a Country ham.
So I simply call it "Ham with Red Eye Gravy."
To understand the reason I say this, you should read my article, "Country Ham and Red Eye
Gravy." Not all hams are created equal and there is no way my restaurant (nor very many
restaurants anywhere) has the capacity to serve a true Country ham.
Often the difference among hams is in the curing process. Country hams are cured the old-
fashioned way for 6-12 months! (Read the article, you'll be amazed.)
For now and for you, here is a very good ham recipe with red eye gravy. Whenever I serve it, my
restaurant guests ask for more. It is a favorite restaurant recipe, even in the Pacific Northwest.
Ham with Red Eye Gravy
A Favorite Restaurant Pork Recipe
Preparation time: 15 minutes. Serves 6.
Cooking Conversion Table
Ingredients:
Six 1/4 inch thick slices of quality ham
1/4 cup packed brown sugar
1/2 cup strong coffee
A touch of water if absolutely necessary
Instructions:
Sauté ham over low heat, turning several times
Remove ham from the skillet and keep warm
Stir brown sugar into pan drippings
Cook over low heat until sugar dissolves, stirring constantly
Add coffee and simmer to reduce and thicken (about 5-8 minutes)
Return ham to the skillet to reheat if desired, then plate ham
Serve gravy over ham
In the South, they traditionally serve buttered grits and biscuits with their Country Ham and Red
Eye Gravy. I serve country fried potatoes and my delicious biscuits (with lots of butter) ☺
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