Red-Eye Gravy

Brooke Newberry
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Southern Staple: Red-Eye Gravy

  • 1 pound ham (country ham is best)
  • 1/3 cup oil
  • 1/2 cup water
  • 1 1/4 cup black coffee
  • 1/2 teaspoon salt

Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside.

Stir coffee and salt into the leftover hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan.

Cook until the mixture has reduced by about a third. Remove from heat and pour the gravy over the ham or into a separate pitcher.

Serve gravy with the ham, biscuits, eggs, or grits.

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