Country Ham And Redeye Gravy Recipes

Steps:

• Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
• Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

Steps:

• Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm.
• In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately.

Steps:

• Cut gashes in fat to keep ham from curling.
• Saute ham in oil in a heavy skillet over low heat 3 to 4 minutes on each side.
• Remove the ham from skillet, and keep warm.
• Combine coffee and flour; add to pan drippings, stirring constantly, until thickened.
• Add paprika.
• Serve with ham.

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

Steps:

• In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
• Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
• Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

Steps:

• In a cast iron skillet, add ham pieces and warm over medium low heat.
• Stirring when the ham starts to release its juices.
• Be sure that the the ham renders off enough fat to use 3 tbl.
• Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet.
• Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens.
• Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!

Steps:

• Put the ham in a shallow container; pour milk over ham.
• Cover and refrigerate 8 hours.
• Remove ham from milk.
• Cut slashes in fat to keep from curling.
• Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
• Remove from skillet and keep warm.
• Drain off pan drippings and reserve for gravy.
• Repeat procedure with remaining oil and ham.
• Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
• Lower heat and simmer 3 minutes.
• Serve gravy with ham and hot biscuits.

Steps:

• Soak ham in milk overnight.
• The next morning, wipe ham with paper towels.
• Put just enough ham fat into skillet to keep ham from sticking.
• Have skillet hot, not too hot.
• Slowly brown ham evenly on both sides.
• When done, remove to hot platter.
• For the gravy, add the coffee to ham drippings in skillet, sprinkle with a bit of pepper and let come to a boil.
• Stir well and serve piping hot with biscuits.

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

Steps:

• Heat a skillet over medium-high heat.
• Add the fat from the ham and render.
• When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
• Remove the ham from the pan and set aside on a plate and keep warm.
• To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
• Serve the gravy over the ham steaks on grits.

Steps:

• 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.

Steps:

• Make cuts in fat to keep ham from curling.
• Melt butter over low heat in a heavy skillet; add ham and cook 5 minutes on each side or until lightly browned. Remove ham from skillet, and keep warm.
• Stir brown sugar into hot drippings until dissolved if desired. Add coffee, and simmer 5 minutes. Serve with ham or with ham and biscuits.